Description
A rich and comforting homemade broccoli Stilton soup featuring tender broccoli, savory Stilton cheese, and a creamy texture. Perfect for warming up on chilly days, this easy-to-make soup blends fresh vegetables with bold flavors for a satisfying meal.
Ingredients
Scale
Vegetables
- 500g broccoli (florets and chopped stalks)
- 1 onion or shallot, chopped
- 1 leek (optional), sliced and rinsed
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
Dairy and Oils
- 2 tbsp butter or olive oil
- 150g Stilton cheese, crumbled
- 100ml cream or milk
Liquids and Seasoning
- 1 liter vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash and chop the broccoli, onion, leek, garlic, and potato. Make sure to rinse the leeks thoroughly to remove any dirt.
- Sauté aromatics: In a large saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion, sliced leek, and minced garlic. Cook until soft and fragrant, about 5 minutes.
- Cook vegetables: Add the diced potato and chopped broccoli stalks to the pan. Stir and cook for another 2–3 minutes to combine flavors.
- Simmer in stock: Pour in the vegetable or chicken stock and bring to a simmer. Let the soup cook for 15–20 minutes until all the vegetables are tender.
- Blend the soup: Using an immersion blender or upright blender, carefully blend the soup until it reaches a smooth and creamy consistency.
- Add cream and cheese: Stir in the cream or milk along with the crumbled Stilton cheese. Heat gently, stirring often, until the cheese melts completely and the soup is heated through.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot for a delicious, comforting meal.
Notes
- You can substitute Stilton cheese with another blue cheese if desired.
- The leek is optional but adds a subtle sweetness to the soup.
- For a lighter version, use olive oil instead of butter and milk instead of cream.
- This soup pairs well with crusty bread or a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
