Creamy Wensleydale Soup Recipe – A Taste of Yorkshire Comfort

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 4

A Yorkshire Classic in a Bowl

When the weather turns cool, nothing beats a warm bowl of soup made with Yorkshire’s finest cheeses. This comforting Wensleydale soup recipe combines the nutty creaminess of Yorkshire Wensleydale cheese with fresh broccoli, cauliflower, and a touch of nutmeg. Perfect as a hearty lunch, a starter for a dinner party, or simply a cosy supper with crusty bread.

Creamy Wensleydale Soup

Ingredients

• 125g / 4.5oz Yorkshire Wensleydale cheese, crumbled

• 1 tablespoon sunflower oil

• 1 small onion, finely chopped

• 335g / 12oz cauliflower florets

• 335g / 12oz broccoli florets

• 1 litre vegetable stock

• 28g / 1oz plain flour

• 2 tablespoons milk

• ½ teaspoon grated nutmeg

• 200g / 7oz cream cheese

• Salt and pepper to taste

Method

1. Heat the sunflower oil in a large pan and gently soften the onion until translucent.

2. Add the cauliflower, broccoli, and vegetable stock. Simmer for 5–10 minutes until the vegetables are tender.

3. In a jug, blend the flour and milk together, then stir into the pan with the vegetables.

4. Add the cream cheese and crumbled Yorkshire Wensleydale. Stir gently over a low heat until the cheese has melted and the soup thickens.

5. Season with salt, pepper, and nutmeg. Serve hot with crusty bread or a wedge of oatcake for a true Yorkshire finish.

Serving Suggestions

• Garnish with extra crumbled Wensleydale cheese and a sprinkle of fresh chives.

• Pair with a chilled glass of white wine or a local Yorkshire ale.

• Serve in rustic bowls with warm bread for a comforting, farmhouse-style meal.