In a medium saucepan, add 1 tablespoon olive oil and sauté 1 medium onion on medium heat for a few minutes till softened.
Add 3 cloves garlic and 1 teaspoon dried thyme and sauté for a minute before adding 1 kilo frozen broccoli.
Pour in 1 litre warm water, crumble in 450 grams stilton cheese and bring to a boil.
Cover and simmer on a low flame for 5 minutes.
Blend using a hand blender and garnish with ⅛ teaspoon freshly ground black pepper serve with warm bread.
Notes
Cheese - Stilton is the perfect cheese for this soup with its rich mellow flavour and creamy smooth texture. If you cannot find it use another blue cheese such as dolce gorgonzola or roquefort using half the amount of cheese (225g/1 cup), as these cheeses are stronger than stilton. You could also use mature cheddar cheese.Seasoning - There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup. Garnish with freshly ground black pepper before serving (optional).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 freezer bag, seal securely and label. For best flavour use within 30 days.Reheating - defrost in the fridge over night or on the kitchen counter then reheat in a saucepan on low heat.