Broccoli & Stilton Soup Recipe

This soup is AMAZING!! I usually make a batch every other week so I don't get tired of it, but to be honest, I don't think I ever will! I make it more often in winter and take it to work with me for lunch to eat with a salad! It is filling and tastes creamy even though no cream is added! I like mine chunky so only blend 3/4 of the batch although you can have it smooth also.

This is adapted from the many recipes online and on Pinterest. Like I do with all recipes, I modify to a few simple ingredients that I more or less have handy all the time!
The soup also freezes well so if I have any left over (very rare) I put it in a Tupperware container and freeze it for another day. To defrost I just leave in the fridge overnight. Add a little water to thin out if it is a bit too thick.

I have many different variations of this soup so once you have the base ingredients you can more or less improvise on adding other ingredients to your own personal taste and preferences!

So, here is the basic recipe below, as well as variations I make to give you some ideas!!

I use frozen chopped white onions bought from Asda. The broccoli is also frozen but defrosted and chopped. If using fresh make sure everything is well washed and chopped to roughly the same size, this ensures everything cooks at the same speed. The smaller you chop the less time it will take to cook so keep that in mind!!

Ingredients for Soup

100g Stilton Cheese
1 large onion, chopped
1 large potato, peeled & cubed (you can also use 5 or 6 baby potatoes)
350g broccoli, chopped & washed
1 liter boiling water
1 vegetable stock cube
1 chicken stock cube (optional)
Pinch of cayenne pepper (optional)
1tbsp oil for cooking
Salt and pepper

1) Boil water and add the stock cubes. Stir until dissolved and put to one side.

2) Add oil into a medium-large pan and warm over medium heat.

3) Once oil has heated, sauté potatoes until soft (10mins) add onions and sauté until translucent.

4) Add the stock, made earlier, and simmer for 10 mins.

5) Add the broccoli and simmer for another 10 mins.

6) Crumble the Stilton and stir into the soup until melted.

7) Remove from heat and using a blender (I prefer a handheld one) carefully (its very hot) blend up until thick and creamy. If you like your soup a bit chunky, remove some of the cooked broccoli and potatoes. Add back in once you have blended the rest!

8) This is the time I prefer to season my soup as the Stilton is salty so now everything is ready I can taste and add salt, pepper and cayenne until perfect!

9) Serve with warmed buttered crusty bread

Variations & Extras

Instead of onions, use half a leek! Sauté as you would the onions!

I have also tried this recipe with other Blue cheeses and it works great too!!

Other ingredients that can be added: celery, chopped or dried chilli's,  mushrooms, sweetcorn, grated carrot, suede- well any veg but remember that it will effect the taste!

I usually use the rule that if the veg is quite hard (suede & celery) I will add it with the potatoes and cook at the same time, as it is the same density. If the veg is softer such as mushrooms, corn, grated carrot, then this can be added at the same time as the broccoli as it will take less time to cook.

I have no photos but will upload one once I have made it next time!

Enjoy!!

Sam