Broccoli and Stilton Soup
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight soups because it comes together in just forty five minutes, and honestly, most of the work is just chopping vegetables. The broccoli is packed with vitamin C and fiber, which makes me feel good about serving it regularly to my family. What really sets this soup apart is the creamy stilton cheese stirred in at the end, which adds this wonderful tangy depth that you simply can't get from mild cheddar. The walnuts on top give it a lovely crunch and earthiness. It's comfort in a bowl, and your guests will think you spent hours on it.
Ella x
Ingredients
- 500 gbroccoli florets(roughly chopped)
- 1onion(diced)
- 2 stalkscelery(chopped)
- 1000 mlvegetable stock
- 150 gstilton cheese(crumbled)
- 100 mldouble cream
- 25 gbutter
- 50 gwalnuts(toasted and roughly chopped)
- 2garlic cloves(minced)
- 1 tspblack pepper
- 1 tspsea salt(to taste)
Detail level
Instructions
- 1
Melt butter in a large pot over medium heat and add diced onion, celery, and minced garlic. Cook gently for 5 minutes until softened and fragrant, stirring occasionally.
Tip: Don't let the garlic brown, as this can turn bitter.
- 2
Add the chopped broccoli florets to the pot and stir well to coat in the butter mixture. Cook for another 3 minutes.
- 3
Pour in the vegetable stock and bring to a gentle simmer. Cook uncovered for 15-18 minutes until the broccoli is very tender and easily breaks apart with a fork.
Tip: The broccoli should be soft enough to blend smoothly.
- 4
Remove the pot from heat and allow to cool slightly for 2 minutes. Using an immersion blender, puree the soup until completely smooth and silky.
Tip: For extra texture, you can leave about 10% of the soup slightly chunky if preferred.
- 5
Return the pot to low heat and gradually stir in the crumbled Stilton cheese, allowing each addition to melt before adding more. Stir constantly to prevent lumps.
Tip: The heat should be very low to prevent the cheese from separating into greasy streaks.
- 6
Pour in the double cream and whisk gently to combine. Season with sea salt and black pepper to taste, keeping in mind that Stilton is already quite salty.
Tip: Taste as you season—you may need less salt than expected.
- 7
Ladle the soup into bowls and garnish generously with the toasted walnuts. Serve immediately while steaming hot.
Tip: The warm soup with cool, crunchy walnuts creates a lovely contrast in texture.
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