Stilton and Broccoli Soup (keto friendly)
I love cheese in soup! Blue cheese especially lends a delicious creaminess and depth of flavour. This Stilton and broccoli soup is one of my current favourites.
Soup is so easy to make. Home made is so much nicer than the shop bought variety, especially tinned, which is often full of sugar and salt.
Ok, adding cheese makes it more expensive, but it’s still economical. The added fat and protein makes this broccoli and Stilton soup far more filling than a plain veggie soup.
It is also gluten free (as long as your stock is) and keto friendly, if you are doing a low carb, high fat regime.
I like to make it fairly thick as I don't eat it with bread. However, you can add a little more water or stock if you prefer a thinner consistency.
If you have a little Stilton over, crumble some over the top as a garnish.
This works with any blue cheese.
Ingredients
- 1 litre vegetable or chicken stock
- 1 large head of broccoli, chopped
- 3 sticks of celery, chopped
- 1 medium onion, chopped
- 200g Stilton, cubed
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Heat the oil in a large saucepan or soup pan and gently fry the onions and celery for 5 minutes.
- Add the garlic powder and chopped broccoli and fry for a further 5 minutes.
- Add the stock and bring to the boil.
- Simmer for around 10 minutes, until the vegetables have softened.
- Add the chopped Stilton and stir in to melt a little.
- Turn off the heat and use a hand or jug blender to liquidise your soup to a smooth consistency.
- Add salt and pepper to taste.
- If the soup is too thick, you can add a little more stock or hot water.
- Serve with crusty bread.
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Angela Pangela says
This was delicious- not too cheesy despite the amount of cheese. Really earthy and tasty
Philip Wade says
Wow absolutely fabulous, creamy & filling great for a winters lunch.