Broccoli and Stilton Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
248 kcal
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Course
Main Course, Lunch
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Cuisine
British
Broccoli and Stilton Soup
Description
Broccoli and Stilton Soup features chopped broccoli florets and stalks cooked with onion and celery in olive oil, simmered with vegetable broth until softened. The mixture is pureed to a creamy consistency, then enriched with crumbled Stilton cheese and optional cream, giving the soup a characteristic creamy texture and slightly tangy, blue-cheese flavor. Nutmeg and black pepper add aromatic warmth and seasoning to round out the taste.
The soup’s creamy, smooth base contrasts with the distinctive pungency of the Stilton, creating a comforting blend of flavors. It is best served warm, making it suitable as a starter or light main dish especially in cooler weather.
The recipe allows for variations in cheese selection, including other blue cheeses or milder options like feta or goat cheese, and offers flexibility with cream types or omission. Using low-sodium broth helps control saltiness. The soup blends well with simple accompaniments such as bread to balance its richness.
Ingredients
- 1 head broccoli
- 2 tablespoon olive oil
- 1 onion , chopped
- 1 celery sliced, stick
- 4 cups vegetable broth see note 1, low sodium or stock
- ¼ cup cream , optional (see note 2)
- ½ cup Stilton cheese crumbled (see note 3
Seasonings (to taste)
- nutmeg
- black pepper
Instructions
- Remove any leaves from the broccoli, break off the florets, and roughly chop, then chop the stalks into slices.1 head broccoli
- Heat the oil in a large saucepan over medium-low heat, then add the chopped onion, celery, and broccoli stalks. Cook for 5-6 minutes until the onion is soft.2 tbsp olive oil1 onion1 stick celery
- Pour in the broth/stock and bring to a simmer. Add the broccoli florets and any leaves. Cook for 10-15 minutes until all the broccoli is soft.4 cups low sodium vegetable broth/stock
- Remove the soup from the heat, add the cream (if using) and cool for a couple of minutes.¼ cup / 60 ml cream
- Use a handheld immersion blender to blitz the soup until smooth. Or transfer the soup to a blender, allow the top to vent, cover with a tea towel, and blitz until smooth.
- Stir in the crumbled Stilton, keeping back a few crumbles for garnish.½ cup / 110 g stilton
- Taste your soup and add a grating of nutmeg and some black pepper to taste. nutmeg black pepper
- Serve hot with the remaining lumps of cheese as garnish.
Notes
- Choosing low-sodium vegetable broth helps control the soup's salt level.
- Heavy cream adds richness but can be substituted with lighter dairy or omitted.
- Stilton cheese can be replaced with other blue cheeses or milder cheeses like feta for different flavor profiles.
- Ensure broccoli stalks are chopped finely to cook evenly and blend smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 23mg | 8% |
| Sodium | 404mg | 17% |
| Potassium | 623mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1221IU | 24% |
| Vitamin C | 138mg | 153% |
| Calcium | 240mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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