why make this recipe
Broccoli Stilton Soup is a comforting dish that warms you from the inside out. It combines the earthy flavors of fresh broccoli with the rich, tangy taste of Stilton cheese. This soup is not only delicious but also packed with nutrients. Making it at home allows you to control the ingredients and customize it to your taste. Plus, it’s a great way to use up fresh vegetables and can be made in just under an hour!
how to make The Best Homemade Broccoli Stilton Soup
Ingredients:
- 1 kg (2 lb) fresh broccoli, chopped into florets
- 200 g (1 cup) Stilton cheese, crumbled
- 25 g (1 3⁄4 tablespoon) butter
- 1 large onion, diced
- 1 large leek, washed and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 1 litre (4 cups) vegetable stock
- 200 ml (1 cup) cream
- Salt and pepper to taste
Directions:
- In a large pot over medium heat, melt the butter. Add the diced onion, sliced leek, and minced garlic, and sauté until translucent and fragrant.
- Add the diced potato to the pot, stirring to combine with the onion mixture.
- Pour in the vegetable stock and bring the mixture to a simmer. Let it simmer for about 10 minutes, or until the potatoes are tender.
- Add the broccoli florets to the pot and continue to simmer for another 10 minutes.
- Once the broccoli is tender, remove the pot from the heat. Stir in the crumbled Stilton cheese and cream, then season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a countertop blender in batches if needed.
- Return the soup to the heat to warm through, then ladle into bowls to serve.
how to serve The Best Homemade Broccoli Stilton Soup
Serve this soup hot in bowls. You can add a drizzle of cream on top for extra richness, or sprinkle some extra crumbled Stilton cheese for a nice touch. It pairs well with crusty bread or a simple salad on the side for a complete meal.
how to store The Best Homemade Broccoli Stilton Soup
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in portions. Just be sure to leave some space in the container, as the soup will expand when frozen. It should last up to 3 months in the freezer.
tips to make The Best Homemade Broccoli Stilton Soup
- Use fresh broccoli for the best flavor and nutrients.
- You can substitute other cheeses if Stilton is not available, but try to choose a strong cheese for a rich taste.
- Adjust the thickness of the soup by adding more or less cream, or blend less for a chunkier texture.
- For added flavor, try adding a pinch of nutmeg or some fresh herbs like thyme or parsley.
variation
You can add other vegetables like spinach or kale for extra nutrients. Additionally, using a mix of cheeses can give the soup a different flavor profile. For a lighter version, you could swap the cream for milk or omit it altogether.
FAQs
Can I make this soup vegan?
Yes! You can replace the Stilton with a vegan cheese alternative, use plant-based butter, and substitute the cream with coconut cream or a nut-based cream.
How can I thicken the soup?
If you want a thicker soup, you can blend in an extra potato or add a tablespoon of cornstarch mixed with a little cold water.
Is it okay to reheat the soup?
Absolutely! Reheat it gently on the stove over low heat. If it thickens too much, just add a splash of vegetable stock or water as needed.
Broccoli Stilton Soup
Ingredients
Vegetable Base
- 1 kg fresh broccoli, chopped into florets Use fresh broccoli for the best flavor.
- 1 large onion, diced
- 1 large leek, washed and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced For thickening the soup.
Liquid Ingredients
- 1 litre vegetable stock
- 200 ml cream Adjust for thickness.
Seasoning and Finish
- 200 g Stilton cheese, crumbled Can substitute with other strong cheeses.
- 25 g butter
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot over medium heat, melt the butter.
- Add the diced onion, sliced leek, and minced garlic, and sauté until translucent and fragrant.
Cooking
- Add the diced potato to the pot, stirring to combine.
- Pour in the vegetable stock and bring to a simmer. Let it cook for about 10 minutes, or until the potatoes are tender.
- Add the broccoli florets to the pot and continue to simmer for another 10 minutes.
- Remove the pot from the heat and stir in the crumbled Stilton cheese and cream, then season with salt and pepper.
Blending and Serving
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender.
- Return the soup to heat to warm through, then ladle into bowls to serve.