Broccoli & Stilton Soup
Cozy Up with Roasted Broccoli and Stilton Soup: A British Comfort Classic
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Roasted Broccoli and Stilton Soup – a delightful blend of earthy roasted vegetables and the sharp, creamy tang of Stilton blue cheese. This isn’t your average broccoli soup; the roasting process elevates the flavour profile, creating a depth that’s truly special. Inspired by British cuisine, this soup is perfect as a starter, a light lunch, or a cozy dinner.
Why Roast the Vegetables?
Roasting the broccoli, potatoes, and onion before adding them to the soup base is a game-changer. It caramelizes the natural sugars, bringing out a sweetness that balances the boldness of the Stilton. Plus, it adds a lovely textural element to the final soup.
The Magic of Stilton
Stilton is a wonderfully pungent and creamy blue cheese. Its distinctive flavour pairs beautifully with broccoli and potatoes, creating a truly unforgettable soup. Don’t be afraid of the blue veins – they’re a sign of quality and contribute to the cheese’s unique character. If you’re not a fan of Stilton, you could substitute another blue cheese, but the flavour profile will be slightly different.
Serving Suggestions
This Roasted Broccoli and Stilton Soup is delicious on its own, but you can also elevate it with a few simple garnishes. We recommend a drizzle of crème fraîche and a sprinkle of chopped broccoli rapin for a pop of colour and freshness. A crusty bread for dipping is always a welcome addition!
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the crème fraîche.
Q: Is this soup vegetarian?
A: Yes, as written, this recipe is vegetarian. Ensure your chicken broth is vegetarian if you want to keep it fully vegetarian.
Q: What if I don’t have broccoli rapin?
A: You can substitute with another tender green vegetable like spinach or chives.
Q: Can I use a different type of potato?
A: Yes, a Yukon Gold or Maris Piper potato would work well in this recipe.
We hope you enjoy this comforting and flavourful Roasted Broccoli and Stilton Soup! It’s a perfect way to warm up on a chilly day and impress your family and friends.
Roasted Broccoli and Stilton Soup
Ingredients
- 60 ml olive oil
- 1 liter low sodium chicken broth divided
- 85 grams yellow onion medium
- 1 inch potatoes cubed
- 2 heads broccoli florets
- 100 grams Stilton blue cheese crumbled
- 1 tablespoon crème fraîche
- 4 stalks broccoli rapin for garnish
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut potatoes into 1-inch cubes. Trim broccoli into florets twice the size of the potatoes. Slice the onion into half-moons.
- Combine potatoes, broccoli, and onion on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast for 30 minutes, flipping once after 20 minutes.
- Bring half of the chicken broth to a boil. Blanch broccoli rapin for 15 seconds. Set aside.
- Remove sheet pan from oven. Add remaining chicken broth to the pan and scrape up any browned bits.
- Transfer roasted vegetables and liquid to a food processor or blender. Blend until smooth, adding more broth if needed.
- Pour soup into a pot and heat over low. Stir in crumbled Stilton and crème fraîche until dissolved.
- Serve in bowls topped with crumbled Stilton and chopped broccoli rapin.
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