Broccoli and Stilton soup is a rich yet nutritious soup packed with flavor that is so easy to make.
This is a thick, smooth blended soup that is perfect served with crusty bread for lunch or dinner. Warm up on a winter's day with this delicious soup.
Although broccoli cheese soup is eaten across the world, Broccoli and Stilton is a classic British soup. The sweet, nutty broccoli blends perfectly with the rich, creamy, slightly tangy stilton cheese.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Broccoli: You can use whole broccoli, stems, leaves, and florets for this recipe. Don't go for broccoli that has brown or yellowing florets. Or you can also use frozen broccoli!
Stilton: Stilton is a low-moisture blue cheese that crumbles wonderfully. It has a great tang to it but is still really creamy. You could swap the Stilton for other blue cheeses. (see substitutions below)
Onion: I use a standard brown onion, but you can use a white or yellow onion or even a leek.
Stock/Broth: Use vegetable stock/broth to keep this vegetarian, but it will work just as well with chicken.
Cream: I like the richness of heavy cream/whipping cream, but you can use half and half or even a little milk. You can also leave it out altogether.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Make sure you cut the broccoli florets off the stems and add the stems to the pot with the celery and onion. They take longer to soften.
- When blending the soup, allow it to cool for a few minutes first so you don't get any explosions. I prefer a handheld stick blender, but you can use a standard blender. Just make sure you let the soup vent and also place a teatowel over the lid for protection.
- Taste the soup before you season. Stilton can be salty, so the soup may not need extra salt.
Why You'll Love This Broccoli and Stilton Soup
- It is really easy to make.
- It is a great way to use up leftover cheese.
- It is comforting and delicious.
- It is a very nutritious soup.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You could swap Stilton for another blue cheese like Roquefort, Danish blue cheese, Shropshire blue, dolcelatte, or Gorgonzola.
- Swap the Stilton for a non-blue cheese. Feta, goat's cheese, Wensleydale, or aged Swiss cheese are all delicious.
- If you have lots of different cheeses left over from Christmas or a party, use a mixture of cheeses.
- You can replace some of the broccoli with other vegetables. Cauliflower is a great choice, as are Brussels sprouts or cabbage.
- If you have leftover cooked veg, add it to the soup before you puree it.
- If you have cooked a ham for the holidays and have the liquid it was cooked in saved. You can use that to replace the stock.
- Add any leftover shredded meat from the holiday table. Turkey and ham work particularly well.
Serving Suggestions
All this soup needs is some crusty bread.
But if you are feeling adventurous, you could make some toasted cheese sandwiches to have alongside.
If you fancy a 'soup and sandwich' lunch, it is excellent with a leftover turkey sandwich. Or a ham sandwich with some chutney.
You could also add some toasted nuts to the top of your soup for a crunch.
Enjoy x
For more soups try:
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Any questions about the recipe? Use the comments section below.
Get the Recipe
Broccoli and Stilton Soup
Ingredients
- 1 head broccoli
- 2 tablespoon olive oil
- 1 onion , chopped
- 1 stick celery , sliced
- 4 cups low sodium vegetable broth/stock (see note 1)
- ¼ cup cream , optional (see note 2)
- ½ cup stilton , crumbled (see note 3)
Seasonings (to taste)
- nutmeg
- black pepper
Instructions
- Remove any leaves from the broccoli, break off the florets, and roughly chop, then chop the stalks into slices.1 head broccoli
- Heat the oil in a large saucepan over medium-low heat, then add the chopped onion, celery, and broccoli stalks. Cook for 5-6 minutes until the onion is soft.2 tablespoon olive oil1 onion1 stick celery
- Pour in the broth/stock and bring to a simmer. Add the broccoli florets and any leaves. Cook for 10-15 minutes until all the broccoli is soft.4 cups low sodium vegetable broth/stock
- Remove the soup from the heat, add the cream (if using) and cool for a couple of minutes.¼ cup cream
- Use a handheld immersion blender to blitz the soup until smooth. Or transfer the soup to a blender, allow the top to vent, cover with a tea towel, and blitz until smooth.
- Stir in the crumbled Stilton, keeping back a few crumbles for garnish.½ cup stilton
- Taste your soup and add a grating of nutmeg and some black pepper to taste.nutmegblack pepper
- Serve hot with the remaining lumps of cheese as garnish.
Notes
- Use vegetable stock/broth to keep this vegetarian, but it will work just as well with chicken.
- I like the richness of heavy cream/whipping cream/double cream, but you can use half and half, single cream, or even a little milk. You can also leave it out altogether.
- You can swap the Stilton for other blue cheeses like crumbled Roquefort, Danish blue cheese, Shropshire blue, Dolcelatte, or Gorgonzola. Or swap it out for a non-blue cheese like crumbled Feta, goat's cheese, Wensleydale, or aged Swiss cheese (grated).
Nutrition
Nutrition is per serving
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