Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the broccoli florets with olive oil on the baking sheet and roast for 20 minutes until tender and slightly charred at the edges.

While the broccoli roasts, melt the butter in a large pot over medium heat.

Add the chopped onion and cook for 5-7 minutes until softened and translucent, then stir in the garlic and cook for another minute until fragrant.

Add the diced potato and vegetable stock to the pot, bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potato is tender.

Once the broccoli is roasted, set aside a small handful of florets for garnish and add the rest to the pot.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a standard blender in batches.

Stir in the crumbled Stilton cheese and heavy cream, heating gently over low heat until the cheese melts; do not let it boil.

Season with salt and generous amounts of black pepper to taste.

Ladle into bowls and top with the reserved roasted broccoli florets before serving.