Clara Bennett This creamy Nigella Broccoli Stilton Soup is made with frozen broccoli, sharp Stilton cheese, vegetable stock, spring onions, and garlic-infused oil. This recipe creates a velvety, rich, and deeply savory soup that is perfect as an elegant starter or a light main course. It’s ideal for a cozy weeknight dinner on a chilly evening and makes enough for 4 people.
Nigella Broccoli Stilton Soup Ingredients
- 3 tablespoons garlic-infused olive oil
- 6 spring onions, finely chopped
- 2 teaspoons dried thyme
- 1 kilogram frozen broccoli
- 1250 millilitres hot vegetable stock
- 200 grams crumbled or chopped Stilton cheese
- Freshly ground black pepper
- 1 long fresh red chilli pepper, deseeded & finely chopped (optional)
How To Make Nigella Broccoli Stilton Soup
- Sauté the aromatics: Place a large pan over medium heat and add the garlic-infused olive oil. Add the chopped spring onions and cook for a few minutes until they soften.
- Add the broccoli and thyme: Stir in the dried thyme and the frozen broccoli. Continue to stir in the heat for about one minute to combine the flavors.
- Simmer the soup: Pour in the hot vegetable stock and add the crumbled Stilton cheese. Bring the mixture to a bubble, then cover the pan with a lid and let it cook for 5 minutes.
- Blend until smooth: Carefully transfer the soup to a blender in batches and blend until it is completely smooth. A food processor also works. Pour the blended soup back into the pan.
- Reheat and serve: Gently reheat the soup if it has cooled. Add freshly ground black pepper to taste. To serve, ladle the soup into bowls and garnish with finely chopped red chilli, if using.
Recipe Tips
- Use Frozen Broccoli: This recipe is designed for frozen broccoli, which breaks down quickly and creates a wonderfully smooth texture without extra effort. There’s no need to thaw it first.
- Blend Hot Liquids Safely: When blending hot soup, never fill the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
- Don’t Overcook: Simmering the broccoli for just 5 minutes is enough to cook it through while keeping its vibrant green color. Overcooking can lead to a dull, olive-colored soup.
- Check for Seasoning Last: Stilton cheese and vegetable stock are both quite salty. Wait until the soup is fully blended before tasting it, then add black pepper and salt only if necessary.
What To Serve Broccoli Stilton Soup
This rich and savory soup is fantastic with a piece of warm, crusty bread or garlic croutons for dipping. For a more complete meal, serve it alongside a simple grilled cheese sandwich or a light green salad with a vinaigrette dressing. A swirl of heavy cream or a dollop of sour cream on top can add extra richness.
How To Store Broccoli Stilton Soup Leftovers
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until hot.
- Freeze: This soup freezes well. Allow it to cool completely, then pour it into a freezer-safe container or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nigella Broccoli Stilton Soup Nutrition Facts
- Calories: 385 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 1100mg
- Total Carbohydrate: 22g
- Dietary Fiber: 9g
- Sugars: 9g
- Protein: 16g
Frequently Asked Questions
- Can I use a different type of cheese? Yes, while Stilton provides a unique tangy flavor, you could substitute it with another strong blue cheese like Gorgonzola or Roquefort. For a milder version, a sharp cheddar would also work well.
- Can I use fresh broccoli? Absolutely. If using fresh broccoli, chop it into small florets before adding it to the pan. You may need to increase the simmering time by a few minutes to ensure it is tender enough to blend smoothly.
- Is this soup vegetarian? Yes, this soup is vegetarian. Just make sure your vegetable stock is vegetarian and check the Stilton cheese packaging, as some traditional cheeses use animal rennet.
- My soup seems too thick. How can I thin it out? If the soup is thicker than you’d like, you can easily thin it by stirring in a little more hot vegetable stock, water, or even a splash of milk until it reaches your desired consistency.
Try More Nigella Lawson Recipes:
Nigella Broccoli Stilton Soup Recipe
Description
This creamy Nigella Broccoli Stilton Soup is a simple yet elegant dish perfect for a cozy meal. It combines frozen broccoli with tangy Stilton cheese and savory vegetable stock, all blended into a velvety smooth soup that’s ready in just 20 minutes.
Ingredients
Instructions
- Sauté the aromatics: In a large pan, cook the chopped spring onions in garlic oil over medium heat for a couple of minutes.
- Cook the broccoli: Add the thyme and frozen broccoli and stir for one minute.
- Simmer the soup: Pour in the hot stock and Stilton cheese. Bring to a boil, then cover and cook for 5 minutes.
- Blend until smooth: Carefully blend the soup in batches until velvety, then return it to the pan.
- Serve: Reheat if needed, season with black pepper, and serve garnished with optional red chilli.
Notes
- Use Fresh Broccoli: If you have fresh broccoli, you can use it instead of frozen. Just cook it a little longer.
- Adjust the Cheese: Stilton can be strong, so add more or less depending on how cheesy you like your soup. You can also try a different blue cheese.
- Make it Creamy: For an extra creamy soup, add a little double cream after blending.
- Taste and Season: Taste the soup before serving and add more salt, pepper, or herbs if needed.
- Spicy Option: If you like spice, add more chili pepper or some chili flakes for a kick.
Nigella Broccoli Stilton Soup Recipe