Ingredients
Vegetables
- 800 g Broccoli (Fresh or frozen)
- 1 Onion (Peeled and chopped)
- 2 Garlic cloves (Peeled and crushed)
Liquids
- 750 ml Stock (vegetable or chicken, see notes)
- 300 ml Milk
Cheese
- 160 g Stilton cheese (Grated or crumbled)
- 40 g Stilton cheese (Shared between bowls, crumbled on top)
Optional Garnishes
- Croutons (To serve, optional)
Instructions
- Prepare Ingredients: Wash and chop the broccoli into large chunks if using fresh. Finely slice the onion and crush the garlic cloves. If using frozen broccoli, you can put it directly into the pan without chopping.
- Combine in Saucepan: Place broccoli, onion, garlic, stock, and a generous amount of salt and pepper into a large saucepan.
- Cook Vegetables: Bring the mixture to a boil with the lid on, then reduce heat and let it simmer for about 15 minutes, or until the vegetables are just cooked through.
- Blend Soup: Remove the saucepan from the heat. Add the milk and 160g of Stilton cheese to the soup. Use an immersion blender or transfer to a blender to process until smooth and creamy.
- Reheat if Needed: Return the soup to the heat to warm through gently if it has cooled during blending.
- Serve: Ladle the soup into bowls. Top each serving with the remaining 40g of crumbled Stilton cheese and optional croutons for added texture and flavor.
Notes
- This soup can also be prepared in a slow cooker: add broccoli, onion, garlic, and stock and cook on HIGH for 3-4 hours or LOW for 5-6 hours before blending.
- Use vegetable or chicken stock according to your preference for the base flavor.
- For a dairy-free version, substitute milk with a plant-based alternative and omit the Stilton or replace with a suitable vegan cheese.
- Adjust seasoning with salt and pepper after blending as cheese adds saltiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
