Broccoli and Stilton Soup with Stilton Croutons

A creamy vegetable soup blended with Stilton cheese and served with grilled, bubbling cheese-topped French bread slices.

Vegetarian Soup Quick Cheese Winter Broccoli

Estimated Nutrition

Calories

362.6

kcal / serving

1450.4 kcal total

Carbs

14.2g

per serving

56.8 g total

Fat

27.6g

per serving

110.5 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Stilton

crumbled

100

Double Cream

100

Stilton

sliced for croutons

GrainsCereals

slice

French Bread

Liquids

400

Vegetable Stock

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Nutmeg

freshly grated

Vegetables

350

Broccoli

florets and stalks cut into small pieces

piece

Spring Onion

finely sliced

Method

Pour soup into four warm bowls and top each with a crouton.

Season the soup with salt, pepper, and nutmeg.

Top bread with remaining Stilton slices and grill until bubbling.

Toast the French bread under a grill until golden-brown on both sides.

Cover with cling film and microwave on full power for four minutes until tender.

Place broccoli pieces into a glass bowl and pour over vegetable stock.

Transfer the mixture to a pan and bring gently to a simmer.

Blend broccoli, stock, spring onions, 50g Stilton, and cream in a food processor until smooth.

Heat a frying pan and cook spring onions in butter for one minute.