fromLaura Field
100 minsmedium

Serves: 4


  • 1 whole garlic bulb
  • 2 tbsp olive oil, plus extra for garnish
  • 1 leek, chopped
  • 1 stick of celery, chopped
  • 1 whole cauliflower, roughly broken
  • 1 pint of vegetable stock dissolved
  • 100g 1912 Stilton®
  • 4 slices of sourdough bread, or any bread you have – the ends work particularly well


For a warming and delicious treat, you’ve got to try this cauliflower and roasted garlic soup with 1912 Stilton® croutons. This one takes time to prepare, but it’s worth it. The slow roasting of the garlic brings out delicious mellow flavours, while the Stilton® croutons bring savouriness and that extra touch of luxury.


  1. Cut the top off the garlic bulb, put in bulb in some tinfoil, drizzle with oil, scrunch up the tinfoil to make a parcel and pop in oven for 30 mins at 180°C.
  2. Meanwhile, in a deep pan, heat the olive oil and add the leek and celery until soft.
  3. Add the broken-up cauliflower to the pan, pour in the vegetable stock, pop the lid on pan, bring to the boil then simmer for around 30 mins.
  4. Add the 1912 Stilton® to the slices of bread and pop under a high grill until all melted and golden brown.
  5. Once all the vegetables are cooked through. squeeze out all the roasted garlic cloves into the soup and blitz with a handheld mixer or blender until you have a smooth soup. Season to taste.
  6. Top with the 1912 Stilton® croutons, drizzle with olive oil and add extra chunks of Stilton® if you want.

© 1912 Artisan Stilton 2024

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