Nigella Lawson Always Keeps Frozen Broccoli on Hand for This Ultra-Creamy Soup

Plus, this super-savory soup only requires a handful of ingredients. You might just have to make it a go-to recipe!

We’re in the thick of soup season, which means it’s time to whip up bowls of all of our favorites, from creamy potato to pasta e fagioli. And while we’re partial to many of our old favorites, we’re also on the lookout for delicious new recipes to help keep us warm and cozy this winter.

One soup we’re definitely adding to our list is Nigella Lawson’s Broccoli and Stilton Soup. The beloved cookbook author shared the recipe on Instagram this week and gave the recipe a ringing endorsement for how easy it is to make. “I always keep a packet of frozen broccoli in the freezer, as I find it’s better than using fresh here, plus I know I always have the wherewithal to make this,” Nigella wrote. “Other cheeses can be used!”

Related: 14 Recipes That Start with a Bag of Frozen Broccoli

The recipe comes from Lawson’s 2007 cookbook Nigella Express, so you can haul out your copy and hunt down this recipe in print, if you like. The recipe is also available on Nigella’s website, where you can check out the version with metric measurements or U.S. cups. Whatever measuring system you use, this recipe is super approachable.

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The ingredient list is fairly minimal, though you may need to make a grocery run. You’ll need garlic-flavored oil, scallions, dried thyme, frozen broccoli, vegetable broth, Stilton cheese, black pepper and, optionally, a fresh red chile pepper. You might find a fun garlic-infused olive oil at the store, but you could use just about any flavored oil in this recipe—just grab one you could see yourself using in other recipes.

Nigella also notes that you can swap in a cheese of your choice in this recipe, so if the funky flavor of blue cheese just isn’t your thing, have no fear. You can easily trade the Stilton for the same amount of feta or white Cheddar—just about any cheese will add a punch of flavor and an extra touch of creaminess to the soup.

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Putting everything together is pretty simple. In your soup pot, cook the scallions in the oil for a couple of minutes, then add the thyme and broccoli. After a minute of stirring over medium heat, add hot vegetable broth and cheese, either crumbled or chopped. (If you decide to opt for something like Cheddar in this recipe, shredding is probably the way to go.) Bring everything up to a simmer, then put the lid on for about five minutes.

For a creamy final product, use an immersion blender or regular blender to puree your soup into the perfect consistency. Just remember to be careful with a blender—you should always remove the center cap to allow steam to escape anytime you blend hot liquids (but place a dishcloth over the top in case there’s accidental splatter). If you don’t have any kind of blender, Nigella recommends running the soup through a food processor in batches. Depending on the capacity of your blender, blending the soup in batches may also be a wise choice.

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When the soup is blended, add it back to the pot to reheat, seasoning with black pepper. You can garnish bowls with the chopped red pepper, or opt for extra crumbles of cheese, a dash of hot sauce or yogurt or even a sprinkling of fresh scallions, and then you’re ready to serve.

We can definitely see ourselves dishing up a bowl of this simple soup for dinner. Pair a cup of it with a classic grilled cheese or a small salad, or just enjoy a cozy bowl with a nice piece of crusty bread—it’s sure to hit the spot.

Read the original article on Eating Well.