Easy Broccoli and Stilton Soup
This easy broccoli and Stilton soup is rich, creamy and full of flavour, with fresh broccoli, potato, leek and tangy blue cheese. Ready in about 40 minutes, it's a simple one-pot soup that's perfect for a cosy lunch or easy dinner.
Print
Pin
Servings: 4 servings
Ingredients
- 1 kg (2 lb) fresh broccoli, chopped into florets
- 200 g (7 oz) Stilton cheese, crumbled
- 25 g (2 tablespoons) butter
- 1 large onion, diced
- 1 large leek, thoroughly washed and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 1 litre, (4 cups) vegetable stock
- 200 ml (¾ cup) double cream
- Salt and freshly ground black pepper, to taste
Instructions
- Soften the Aromatics: Melt the butter in a large saucepan over medium heat. Add the onion, leek and garlic and cook gently until soft and translucent, without allowing them to brown.
- Cook the Potato: Add the diced potato and vegetable stock. Bring to a gentle simmer and cook for about 10 minutes to give the potato a head start.
- Cook the Broccoli: Add the broccoli and continue to simmer for another 8–10 minutes, until the broccoli and potato are completely tender.
- Blend the Soup: Remove the saucepan from the heat and blend with an immersion blender until completely smooth. Alternatively, carefully blend in batches using a countertop blender.
- Add the Stilton: Stir the crumbled Stilton and cream into the hot blended soup until the cheese has completely melted.
- Season and Serve: Taste the soup before seasoning, then add freshly ground black pepper and salt only if needed. Return to low heat briefly to warm through if necessary, but don't allow the soup to boil. Ladle into bowls and serve.
Notes
- Broccoli: The tender parts of the stalk can also be used. Peel or trim away any tough outer parts, chop the stalk into small pieces and add it with the potato so it has enough time to soften.
- Stilton: Add the cheese after blending and off the heat. The residual heat is enough to melt it smoothly into the soup.
- Seasoning: Taste before adding salt. Stilton and vegetable stock are both salty, so the soup may need very little additional seasoning.
- Consistency: The potato naturally thickens the soup. If it's thicker than you prefer, stir in a little extra stock or water.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently and avoid boiling.
Nutrition
Calories: 545kcal | Carbohydrates: 35g | Protein: 21g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 721mg | Potassium: 1278mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3208IU | Vitamin C: 239mg | Calcium: 445mg | Iron: 3mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!