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.
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 tbsp 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/ 60ml 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/ 110g stilton
Taste your soup and add a grating of nutmeg and some black pepper to taste. nutmeg black 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).