This Easy Broccoli and Stilton soup is a creamy, delicious meal that is ready to eat in under 30 minutes. It uses simple ingredients that are readily available and will warm you up on these cold days.
Easy Broccoli and Stilton Soup
This Broccoli and StiltonSoup is a family favourite of mine. I have been making and tweaking this recipe for years and now when cooked in an instant pot, it becomes even easier to whip up a batch for lunch.
How do I make it so thick?
This recipe makes a creamy, thick soup that everyone will love. It is a combination of things that makes my soup so gloriously thick and creamy.
- Mixing flour into the butter at the beginning of this recipe makes a roux to thicken the soup.
- Adding some cheddar cheese will also thicken the soup
- If you still want it even thicker you can add some cornflour mixed with a small amount of water at the end of the cooking time.
Do you have to cook this Broccoli and stilton Soup in an instant pot?
This soup can be cooked in a slow cooker or on your hob as well as in an instant pot. You absolutely don’t HAVE to use an instant pot to cook this, but trust me if you do invest in an instant pot you will never look back. I LOVE mine and use it every day. I love it so much I put a custom wrap on mine so it matches my kitchen. ?
If you do decide to cook this in a slow cooker, just leave out the dairy products until the end since they will split in the slow cooking process.
Can I store leftovers?
This can easily be stored in a sealed container in the fridge, but if you want to freeze it leave out the dairy products as you would for the slow cooker. I highly doubt you will have any leftovers though as it is usually eaten up on the day when I make it at home.
Making Broccoli and Stilton Soup
If you are cooking this in an Instant pot then there is no need to cut up the broccoli florets into small pieces as they will soften and break up nicely during cooking. If you are making on the hob then you may want to cut them up smaller to reduce the cooking time.
Ingredients
- 1 Leek chopped
- 1 large head of Broccoli
- 2tbsp Butter
- 1/4 cup Flour
- 3 cups Chicken broth ( homemade bone broth is best)
- 2 Carrots grated
- 1/2 tsp Himalayan rock sat
- 1 cup Cheddar cheese grated
- 1 small piece of Stilton Cheese crumbled ( approx. 150g)
Method
- Set the Instant pot to sauté mode and add the butter and the chopped leek to the pot.
- Sauté the leek in the butter until soft and then sprinkle over the flour.
- Mix the flour into the buttery leeks, adding in the broth slowly. Stir to combine as you pour in the broth, then switch off the sauté mode.
- Add in the Broccoli florets and the grated carrots to the broth. Close the lid of the Instant pot and set to seal in the valve at the top.
- Cook on high pressure cook for 7 minutes.
- After the cooking time is over you can wait for the pressure to come down naturally or flick the venting valve across to ‘vent’ position.
- When the pressure valve has dropped down it is safe to open your Instant pot. The pot will automatically switch to ‘keep warm’ mode so your soup will stay hot.
- At this point you can add your seasoning and cheeses
- The cheese should melt beautifully in the hot soup and should thicken it up a little more.
- Should you want it a little thicker, now is the time to add your cornflour and water mix. I don’t find that it is necessary, but the choice is there should you wish.
- I serve this soup with either my SOURDOUGH LOAF or with my SOFT SOURDOUGH ROLLS
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I hope you will enjoy this recipe and give it a try. its a deliciously warm dn comforting thing to eat on these cold days.
Speak soon
Happy making and Happy baking
Sam X