Broccoli and Stilton Soup is a simple soup and quick to cook, and insanely delicious! The recipe calls for broccoli, stilton cheese, onions, thyme, olive oil, vegetable or chicken stock, and ground pepper cooked and blended in its most basic form, but you can also add other veggies.
Despite the stiff seasonal competition, there’s nothing I find more satisfying than a bowl of broccoli and stilton soup. It’s the perfect British classic for an evening of healthy indulgence (yes, that’s actually possible!) thanks to the unlikely but incredible combination of earthy broccoli and all that creamy stilton leftover from the festivities.
Best eaten with buttered slabs of bread, broccoli and stilton soup is a winter favourite that’s comforting and nourishing any time of the day (all times of the day, if you ask me). Here’s how you can whip up this cracker of a dish at home.
Broccoli And Stilton Soup Recipe
Equipment
- Chopping board
- A ladle/spoon
- Additional—A saucepan, spoon/masher, and fine sieve for the garlic oil
Ingredients
- 3 tablespoons Olive oil or rapeseed oil
- 1 Finely chopped onion or six finely chopped spring onions
- 1 kilogram Broccoli, roughly chopped
- 2 teaspoons Dried thyme
- 1.25 litres Vegetable/chicken stock
- 200 grams Stilton cheese, chopped or crumbled
- 1 Red chilli pepper, fresh, deseeded, and finely chopped (this is optional)
- Black pepper freshly ground
- Water
Method
- Set a large pan on the stove, with the flame on medium. Pour in your oil, let it heat up slightly, and add the onions. Let this cook for a couple of minutes. Use the tiniest bit of water to deglaze if your onions start to catch.
- After a couple of minutes, when the onions are starting to soften and show the first signs of translucency, add the broccoli and thyme. If you’re using any other vegetables, now’s the time to add those in, as well. Gently stir this for a minute or two.
- Add your cheese and stock. Bring this to a low, bubbling boil. Depending on whether your stock was preheated, this can take anywhere between five and ten minutes.
- Cover the soup and let it cook for five minutes.
- Once cooked (ensure that all the vegetables have softened, and if they haven’t, cook a while longer), pour the mixture into a blender or a food processor. I find that working with batches is much easier. If the earlier batches cool too much, you can always pour them back into the pan and heat them.
- Once all your batches are blended, pour them back into the pan if you haven’t already and season with pepper (and salt, if necessary). You can use your chopped red chilli to garnish the soup or even any leftover cheese—if, like me, you don’t have the patience for the frills, simply dig in!
Summing Up
Stored properly in an airtight container, your soup can last in the refrigerator for up to three days, though I recommend consuming it as soon as possible because of all the cheese in it.
FAQ
Can You Freeze Soup With Stilton In It?
If you’re freezing it, you can extend the shelf life by about three months. When you want to consume the frozen soup, make sure you defrost overnight in the refrigerator and then slowly heat it over a medium flame, stirring regularly.
Wrapping Up
Broccoli and stilton soup is ridiculously straightforward to whip up—there’s very little that can go wrong, even for amateur cooks. It’s the perfect mix of warmth and richness, for those days that call for it.
