Absolutely excellent cinnamon rolls made from cake mix. I prepare them the previous evening, set them outside in the morning, and allow them to rise. I’ve also used this recipe to make sticky buns with a coconut/pecan icing on the bottom of the pan.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 2 heads broccoli, chopped
- 2 potatoes, peeled and cubed
- 4 cups chicken broth
- 4 ounces stilton cheese
Instructions
- In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 297 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious followed recipe with the exception of olive oil. I used sunflower oil.
I doubled the portion to freeze for work dinners I added a extra onion and 2 ounces extra cheese gives it a bit more Stilton flavour
I love stilton, but it does have a very strong flavor and this was a bit too much.
Bit too greasy tasting with that amount of Stilton but will make again with a little less cheese.
I first tried this soup a few Christmases ago my auntie made it and I loved it. I made the soup the other day and it was absolutely amazing and simple. my favourite soup by far 🙂
This is more or less on the nose – however it needs a little more stilton and maybe a swirl of cream before serving
This was a nice warm soup on a cold and rainy Saturday. This soup is low in calories as it does not contain any cream – it uses chicken stock instead. When the soup was done cooling a bit I used my immersion blender because I wanted some chunks left in the soup. I couldn’t find stilton cheese so I used bleu cheese in mine and feta cheese in my husbands. We both enjoyed the soup. A great way to use up a bunch of broccoli. Thanks for sharing.
I made this with broccoli stems (peeled & diced small) instead of the florets. I halved the recipe, and added a clove of garlic, minced, at the same time as the onions. After simmering, I pureed the veggies & broth in a blender, and strained back into the pot, then reheated & added the cheese. It was delicious! You can easily taste the Stilton even though not a lot is used. (Love, love love Stilton!)
great soup, I usually double the broth and blue cheese and use 3 potatoes. I do not blend the soup.
I love that there is no cream in this recipe! It tasted great, practically licked the bowl clean. We did add more cheese but only because we love cheese!
Eh. It was really hard to rate this one because I don’t know what I was expecting. It’s not good but not bad either. I couldn’t find stilton cheese, so I used blue cheese. If I were to make it again, I think I would add more veggies (cauliflower, carrots, squash, etc) and not use nearly as much cheese. Or maybe not as much blue cheese and add some parmesan or something.
Made this the other night. Very easy, very quick. Like a few others I added some garlic to the mix before the stock went in. To make it a bit more ‘chunky’ I used a potato masher rather than blender and the results were excellent. Very nice recipe, thx Anronicky. 🙂
What a huge disappointment. Sounded good in theory but consistency was not to my liking and the taste “needs something” but I couldn’t figure out.
I made this with some really stinky English stilton (I love that stuff!). Apart from adding a little more broth, I pretty much made this as written. It was good but I still prefer Stilton and cauliflower soup. Thanks!
This has become a real favorite of mine. And if I don’t have enough broccoli, I’ve added carrots and cauliflower and its great.
I’ve made this twice in the past two weeks and it was exceptional . I can’t stop eating it. My husband loved it also. Thank you.
Had to try this recipe after it came to my inbox. I didn’t see any reviews stating they did not puree the soup so i thought i would try it just for the sake of simplicity. It was good but much better pureed. I also add a bit of red pepper flakes and some stilton crumbles on top. It would also taste good with bacon crumbles which i will try next time we make this.
I hate giving bad reviews…but this needs one. I love stilton cheese and this sounded good……but I really don’t like it at all. I’m in the kitchen now trying to come up with something to make this taste good.
This is absolutely the best tasting broccoli soup I have ever eaten. The blue Stilton I bought from igourmet.com made this soup out of this world good.
We liked this soup, made only hours ago, and will have it again. It is perfect for a cold, wintery day. Even people who don’t care for bleu cheese will find this recipe an exception.
This is a hearty vegetable soup that is also tasty thanks to the excellent blue cheese. It can be slightly bland if your eating it as an entree though. Adding a whole red bell pepper (makes it a little sweeter and more colorful) and a tablespoon finely chopped garlic with the veggies, and the red pepper flakes will give it that extra bite. I have also been known to add an ounce or two more stilton than the original recipe calls for. I even substituted vege broth for the chicken broth and made it for my vegetarian friends, though you have to add a bit of salt and pepper to make up for the difference. Overall a great recipe and a great soup!