This 20 minute low-carb broccoli & stilton cheese soup is creamy and delicious. It is wonderfully comforting for winter, perfect as a starter or an easy weeknight meal.
This broccoli cheese soup is rich and nutty (due to the stilton – no nuts are used in this recipe). It is hearty, super comforting and absolutely perfect for a cold, chilly evening.
Impress your guests with this delicious soup as an easy starter and if you have any leftover, heat it up the next day for an easy quick dinner!
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 dolce gorgonzola or roquefort, but use half the amount of cheese (225 grams, 8 ounces, or 1 cup of crumbled cheese), as these other cheeses are stronger in flavour than stilton.
Broccoli
Frozen broccoli is an easy option for this soup but you could also justa as easily use fresh broccoli.
Keeping some broccoli in the freezer is a cheap and convenient way of making sure that you can make this soup anytime!
How its made
- 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.
Storing
Broccoli cheese soup can be stored in the fridge in an airtight container for up to 4 days.
It also freezes well so pour into into a container that seals well or a freezer bag, label and seal securely.
To reheat, defrost in the fridge over night or on the counter then warm in a saucepan on low heat.
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📋 Recipe
Broccoli Cheese Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 kilo frozen broccoli 2 pounds
- 1 teaspoon dried thyme
- 1 litre warm water 4 cups
- 450 grams stilton cheese 16 ounces or 2 cups, crumbled
- freshly ground black pepper to taste
Instructions
- 1 tablespoon olive oil, 1 medium onionIn a medium saucepan, add the oil and sauté the onions on medium heat for a few minutes till softened.
- 3 cloves garlic, 1 teaspoon dried thyme, 1 kilo frozen broccoliAdd the garlic and thyme and sauté for a minute before adding the broccoli.
- 1 litre warm water, 450 grams stilton cheesePour in the water, add the cheese and bring to a boil.
- Cover and simmer on a low flame for 5 minutes.
- freshly ground black pepperBlend using a hand blender, adding freshly crushed black pepper to taste, then serve with warm bread.
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 dolce 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.
- Broccoli cheese soup can be stored in the fridge in an airtight container for up to 4 days. It also freezes well so pour into into a container that seals well or a freezer bag, label and seal securely.
- To reheat, defrost in the fridge over night or on the counter then warm in a saucepan on low heat.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
Nutrition
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Adrianne
This is a seriously delicious soup!! I love that it is broccoli and cheese as it is healthy as well as being comfort food. I can imagine on a day you felt a little under the weather that this would pick you right up again .I am getting my soup spoon out and coming to your place!!
Nicole
Thanks Adrianne! Sure come over, we’ll have a soup party!
Jane
Mmmm, a classic blend of cold weather flavours. Great job 🙂
Stephanie
Yumm! Just like having Panera in your own house – but probably healthier if you make it like this!
Nicole
Thanks, it is wonderfully tasty!