Best 9 Creamy Stilton Soup Recipes

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Indulge in the delectable Creamy Stilton Soup, a symphony of flavors that will tantalize your taste buds. This classic British soup is crafted with creamy, rich Stilton cheese, the king of blue cheeses, lending its distinctive sharpness and tang. Immerse yourself in its velvety texture, enhanced by the addition of aromatic leeks, earthy mushrooms, and a hint of white wine. Discover a harmonious balance of flavors as the sweetness from carrots and celery mingles with the savory notes of the cheese. This comforting soup is not only a culinary delight but also incredibly versatile. Experiment with different Stilton varieties to create a unique flavor profile. Explore variations such as the indulgent Creamy Stilton and Broccoli Soup, where tender florets add a vibrant green hue and a slightly bitter touch. For a touch of elegance, try the sophisticated Stilton and Pear Soup, where the sweetness of pears complements the cheese's sharpness. Embrace the creamy decadence of the Stilton and Cauliflower Soup, where roasted cauliflower adds a nutty flavor and a delightful textural contrast. Dive into the world of Creamy Stilton Soup and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CREAM OF CAULIFLOWER AND STILTON SOUP



Cream of Cauliflower and Stilton Soup image

I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.

Provided by Sean Semone

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 16

1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, thinly sliced
2 cups chicken broth
¼ cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
½ cup milk
1 teaspoon salt
½ cup heavy cream
3 ounces Stilton cheese
¼ cup chopped fresh parsley

Steps:

  • Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
  • Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
  • Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g

BLUE STILTON SOUP



Blue Stilton Soup image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup butter
1 onion, finely chopped
1 small broccoli head, chopped
6 tablespoons flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
Salt and pepper
4 to 5 tablespoons heavy cream
Croutons, for garnish

Steps:

  • Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
  • Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
  • Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
  • Do not allow soup to boil at this point, it will curdle.
  • To serve, garnish with croutons.

CELERY AND STILTON SOUP



Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

  • Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
  • Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
  • Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
  • Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

CREAM OF CELERY AND STILTON SOUP



Cream of Celery and Stilton Soup image

This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!

Provided by Nancy R

Categories     Cream Soups

Time 20m

Number Of Ingredients 8

5 cups celery diced leaves included
1 large onion diced
3 cloves of garlic minced
2 quarts chicken stock
2 cups buttermilk
2-3 ounces of stilton cheese
2 Tbsp tarragon, dried, or fresh flat leaf parsley
1/2 c garlic parmesean croutons

Steps:

  • 1. This is an adaptation from a soup I had at "Rules" in London.
  • 2. Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.

STILTON CAULIFLOWER SOUP



Stilton Cauliflower Soup image

Categories     Soup/Stew     Cheese     Vegetable     Sauté     Quick & Easy     Lunch     Winter     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 1/2 cups or 4 servings

Number Of Ingredients 12

1 medium onion, finely chopped
2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped
1/2 lb cauliflower, cut into 1-inch florets (2 1/4 cups)
3 tablespoons unsalted butter
2 cups chicken broth
1 cup plus 2 tablespoons whole milk
1 teaspoon cornstarch
1/3 cup crumbled Stilton cheese (2 oz)
1/2 cup light cream or half-and-half
1/4 teaspoon white pepper
1/8 teaspoon salt
Garnish: croutons and crumbled Stilton

Steps:

  • Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
  • Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute

ENGLISH CREAMY STILTON SOUP



English Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue veined cheese that ages to ivory pale gold perfection.

Provided by Olha7397

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup margarine or 1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half (half milk and half cream)
1 1/2 cups crumbled Stilton cheese (6 ounces)
snipped fresh parsley

Steps:

  • Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes.
  • Stir in flour and white pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
  • Stir in broth and half and half.
  • Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
  • Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted.
  • Remove bay leaf; sprinkle with parsley.
  • Serve with crumpets.
  • The New International Cookbook.

Nutrition Facts : Calories 306.8, Fat 24.8, SaturatedFat 12.1, Cholesterol 47.7, Sodium 845.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 11.5

CREAM OF CAULIFLOWER AND STILTON SOUP



Cream of Cauliflower and Stilton Soup image

Provided by Gary L. Walkup

Categories     Soup/Stew     Milk/Cream     Cheese     Dairy     Vegetable     Blue Cheese     Cauliflower     Winter     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 10

1 1-pound head cauliflower, cut into small florets
1/4 cup (1/2 stick) butter
1 medium onion, chopped
1 leek (white and pale green parts only), chopped
3/4 cup chopped celery
1/4 cup all purpose flour
3 cups canned vegetable broth
1 cup (or more) milk
3 ounces Stilton cheese, crumbled
Ground white pepper

Steps:

  • Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
  • Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
  • Ladle soup into bowls. Garnish with reserved cauliflower and serve.

CREAM OF LEEK SOUP WITH STILTON



Cream of Leek Soup With Stilton image

This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup.

Provided by Leslie in Texas

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon shallot, finely chopped
2 cups leeks, coarsely chopped
1/2 cup peeled and diced potato
2 cups chicken stock, heayed
1 1/2 cups heavy cream
1/8 teaspoon nutmeg
salt, to taste
white pepper, to taste
lemon juice, to taste
2 ounces Stilton cheese, crumbled

Steps:

  • Melt butter in 2-quart saucepan.
  • Add shallots and leeks, cover and cook over medium heat until translucent.
  • Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
  • Place in blender or food processor and puree; return to 2 quart pan.
  • In 1 quart saucepan, bring cream to a gentle boil over medium heat.
  • Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
  • Add to leak-potato mixture and bring to a boil.
  • Add nutmeg, then salt, pepper, and lemon juice to taste.
  • Pour into individual bowls and top with crumbled Stilton cheese.

Nutrition Facts : Calories 470.4, Fat 41.6, SaturatedFat 25.4, Cholesterol 144.1, Sodium 434, Carbohydrate 17.1, Fiber 1.2, Sugar 4, Protein 9

CREAM OF CAULIFLOWER AND STILTON SOUP



Cream of Cauliflower and Stilton Soup image

This recipe comes from Bon Appetit, February 1996. The magazine indicated that it was British/Scottish in origin.

Provided by breezermom

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb cauliflower, cut into small florets
1/4 cup butter (1/2 stick)
1 medium onion, chopped
1 leek (white and pale green parts only)
3/4 cup celery, chopped
1/4 cup all-purpose flour
3 cups vegetable broth
1 cup milk (may use more)
3 ounces Stilton cheese, crumbled
white pepper, to taste
salt, to taste

Steps:

  • Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
  • Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
  • Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
  • Ladle soup into bowls. Garnish with reserved cauliflower and serve.

Tips:

  • Use good quality ingredients: The better the ingredients, the better the soup will be. Use a good quality Stilton cheese, a flavorful chicken stock, and fresh vegetables.
  • Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make the soup watery.
  • Cook the vegetables until they are soft: The vegetables should be cooked until they are soft but still have a little bit of bite to them. This will give the soup a good texture.
  • Use a good quality blender: A good quality blender will help you to get a smooth and creamy soup. If you don't have a blender, you can use a food processor, but the soup may not be as smooth.
  • Season the soup to taste: Once the soup is blended, season it to taste with salt and pepper. You may also want to add a pinch of cayenne pepper for a little bit of heat.
  • Serve the soup immediately: Creamy Stilton soup is best served immediately. You can garnish it with a sprinkle of crumbled Stilton cheese, chopped chives, or a swirl of heavy cream.

Conclusion:

Creamy Stilton soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is creamy, flavorful, and packed with vegetables. This soup is sure to be a hit with your family and friends.

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