Stilton Cauliflower Soup

Indulge in the rich and velvety goodness of Stilton Cauliflower Soup, a comforting dish that combines the earthy sweetness of roasted cauliflower with the bold, tangy flavor of Stilton cheese. This gourmet-style soup is beautifully balanced with creamy potatoes, sautéed onions, and a splash of heavy cream, all simmered in flavorful vegetable stock and blended to silky perfection. Roasting the cauliflower adds a depth of flavor, while the finishing touch of crumbled Stilton elevates the dish to elegant heights. Perfect as a starter or a warming main course, this soup is best served with a sprinkle of fresh chives and crusty bread for dipping. Ready in under an hour, it’s a satisfying, crowd-pleasing recipe ideal for cozy nights or special gatherings!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 medium Potato, peeled and diced
• 4 cups Vegetable stock
• 1 leaf Bay leaf
• 100 grams Stilton cheese, crumbled
• 0.5 cup Heavy cream
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Chopped chives (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into small florets and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Toss to coat.

Step 3

Roast the cauliflower in the preheated oven for 20-25 minutes, until golden and tender.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.

Step 5

Add the diced onion and sauté for 5-7 minutes, until softened.

Step 6

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 7

Add the diced potato, roasted cauliflower, vegetable stock, and the bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes until the potato is tender.

Step 8

Remove the bay leaf and, using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and creamy.

Step 9

Stir in the crumbled Stilton cheese and heavy cream, and heat gently until the cheese melts and the soup is warmed through. Do not let it boil.

Step 10

Taste and adjust seasoning with salt and black pepper as needed.

Step 11

Serve hot, garnished with chopped chives if desired, alongside crusty bread or croutons.

Nutrition Facts

Serving size	(2142.9g)

Amount per serving	% Daily Value*
Calories	1974.2

Total Fat 134.4g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 271.3mg	0%
Sodium 7002.3mg	0%
Total Carbohydrate 141.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 31.9g
Protein 54.9g	0%

Vitamin D 21.4IU	0%
Calcium 887.8mg	0%
Iron 10.6mg	0%
Potassium 4792.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 11.0%

Carbs: 28.3%