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This low-carb broccoli and stilton cheese soup is wonderful comfort food for winter. It is great as a starter or a satisfying light meal, and only takes 20 minutes!
A wonderful soup for those cold, chilly days.
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.
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!
There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.
Serve with warm bread. Enjoy!
Broccoli cheese soup
- 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
- In a medium saucepan, on medium heat, add the oil and onions. Cook for a few minutes, till softened. Add garlic and thyme and mix before adding the broccoli. Pour in the water and then add the cheese. Bring to a boil, then cover and simmer on a low flame for 5 minutes. Blend using a hand blender, and add pepper to taste. Serve with warm bread.
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