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This 20 minute low-carb broccoli & stilton cheese soup is creamy and delicious, it is wonderful comfort food for winter, and perfect as a starter or a light meal.
This broccoli cheese soup is wonderful for those cold, chilly days.
The cheese
Stilton is the perfect cheese for this soup with its rich and mellow flavour and creamy smooth texture. However, if you do not have it to hand, you could use another blue cheese such as gorgonzola or roquefort, but use half the amount of cheese (1 cup), as these cheeses are stronger than stilton.
The broccoli
Frozen broccoli works well here. Keeping some in the freezer is a cheap and convenient way of making sure that you can make this soup anytime!
How to make it
- In a medium saucepan, sauté the onions in oil till soft.
- Add the garlic and thyme and sauté for 1 minute, then add the frozen broccoli.
- Pour in the water and crumble in the cheese and bring to a boil.
- Cover and simmer on a low flame for 5 minutes.
- Blend using a hand blender, add freshly milled black pepper and serve with warm bread.
Note: There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.
How to store it
This soup can be stored in the fridge in an airtight container for up to 4 days.
It also freezes well.
Other soups to try
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Broccoli Cheese Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 pounds frozen broccoli
- 1 teaspoon dried thyme
- 4 cups warm water
- 2 cups stilton cheese crumbled
- freshly ground black pepper to taste
Instructions
- In a medium saucepan, add the oil and sauté the onions on medium heat for a few minutes till softened.
- Add the garlic and thyme and sauté for a minute before adding the broccoli.
- Pour in the water, add the cheese and bring to a boil.
- Cover and simmer on a low flame for 5 minutes.
- Blend using a hand blender, and add pepper to taste. Serve with warm bread.
Recipe Notes
- Stilton is the perfect cheese for this soup with its rich and mellow flavour and creamy smooth texture. However, if you do not have it to hand, you could use another blue cheese such as gorgonzola or roquefort, but use half the amount of cheese (1 cup), as these cheeses are stronger than stilton.
- There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.
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Mmmm, a classic blend of cold weather flavours. Great job 🙂
Yumm! Just like having Panera in your own house – but probably healthier if you make it like this!
Thanks, it is wonderfully tasty!