Simple Broccoli and Stilton Soup
A comforting, creamy British classic that's rich in flavour and perfect for chilly evenings. This easy soup is loaded with the natural sweetness of broccoli and the bold punch of Stilton cheese. Ready in just 30 minutes, it's ideal for busy weeknights or a light main course.
Equipment
- 1 Large saucepan (for cooking on the hob)
- 1 Immersion blender (for blending until smooth)
- 1 Slow cooker (optional, for slow-cook method)
Ingredients
- Main Ingredients
- 650 g Broccoli fresh or frozen, cut into small florets
- 700 ml Vegetable stock or chicken stock for added depth
- 100 ml Milk optional, for extra creaminess
- 2 cloves Garlic crushed
- 1 medium Onion finely chopped
- Salt to taste
- Black pepper to taste
- A pinch of Nutmeg
- 150 g Stilton cheese crumbled
- 50 ml Cream optional, for added richness
Instructions
- Method 1: On the Hob
- Prepare vegetables: Chop broccoli into small florets. Dice the onion finely and crush the garlic.
- Sauté: In a large saucepan, heat a splash of oil over medium heat. Add onion and garlic, cooking for 3-4 minutes until softened.
- Simmer: Add broccoli and cook for 2 minutes. Pour in the stock, bring to a boil, then reduce the heat to simmer for 15 minutes until tender.
- Blend: Stir in milk and crumble the Stilton cheese. Blend until smooth using an immersion blender.
- Finish: Season with salt, pepper, and a pinch of nutmeg. Drizzle cream on top if desired.
- Method 2: Slow Cooker
- Add broccoli, onion, garlic, and stock to the slow cooker.
- Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Blend until smooth with an immersion blender.
- Stir in milk and Stilton cheese before serving.
Notes
Use an immersion blender for an extra-smooth texture.
Add a splash of extra stock if the soup is too thick.
Serve fresh for the best flavour and texture.
Add a splash of extra stock if the soup is too thick.
Serve fresh for the best flavour and texture.