Description

This Broccoli and Stilton Soup is a comforting and creamy blend of tender broccoli, savory Stilton cheese, and potatoes, creating a rich flavor perfect for a cozy meal. Easy to prepare on the stovetop, this soup can be enjoyed with or without a splash of cream for a luxurious texture, garnished with fresh herbs for an added touch of freshness.

Ingredients

Soup Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
4 cups (1 liter) vegetable broth or chicken broth
1 large head of broccoli, chopped into florets
½ cup (120g) Stilton cheese, crumbled (adjust to taste)
1 cup (240ml) whole milk or cream (optional, for a creamier texture)
Salt and pepper, to taste
Fresh parsley or chives, for garnish (optional)

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Instructions

Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for about 5-7 minutes, or until the onion is soft and translucent.
Add the Potato and Broccoli: Add the diced potato to the pot and cook for an additional 3-4 minutes, stirring occasionally.
Add the Broccoli Florets: Add the broccoli florets to the pot, stirring to combine.
Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the broccoli is tender and the potato is soft.
Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender to puree it.
Add the Stilton: Return the soup to the heat and stir in the crumbled Stilton cheese. Continue stirring until the cheese melts into the soup and it becomes creamy. If the soup is too thick, add milk or cream to achieve your desired consistency.
Season and Serve: Taste and adjust the seasoning with salt and pepper as needed.
Garnish and Serve: Serve the soup hot, garnished with fresh parsley or chives if desired.

Notes

Adjust the amount of Stilton cheese to your taste preference; more cheese will make the soup stronger in flavor.
For a vegan version, substitute the Stilton with a vegan blue cheese alternative and use soy or almond milk instead of cream.
If you prefer a chunkier texture, blend only half the soup and leave the rest with small vegetable pieces.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on stovetop or microwave to avoid curdling the cheese.