Broccoli and Stilton Soup

Broccoli and Stilton Soup

Broccoli and Stilton Soup recipe—a classic, rich, and creamy British soup that’s perfect for chilly days:

🥦 Broccoli and Stilton Soup Recipe

⭐ Ingredients (Serves 4-6)

1 large head of broccoli (about 500-600g), roughly chopped (use stalks too)

1 medium onion, finely chopped

1 medium potato, peeled and diced (for extra creaminess)

2 garlic cloves, minced

1 celery stick, chopped (optional for added depth)

750ml vegetable or chicken stock (adjust if you like it thicker/thinner)

150g Stilton cheese (or any good blue cheese), crumbled

25g butter

150ml double cream (optional, for richness)

Salt and black pepper to taste

Fresh parsley or extra Stilton for garnish (optional)

🔥 Instructions

1️⃣ Prep the Veggies

Chop the broccoli into florets. Peel and dice the potato. Finely chop the onion and celery, and mince the garlic.

Don’t discard the broccoli stalks—peel and chop them, they add flavor and nutrition!

2️⃣ Sauté the Base

In a large pot, melt the butter over medium heat.

Add the onion, celery, and garlic. Cook gently for about 5-7 minutes until softened but not browned.

Toss in the diced potato and stir for another 2 minutes.

3️⃣ Cook the Broccoli

Add the broccoli (stalks and florets) to the pot and stir everything together.

Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the vegetables are tender.

4️⃣ Blend the Soup

Remove from heat and let it cool slightly.

Using a stick blender (or transfer to a blender in batches), blend until smooth.

If you like it chunky, pulse blend lightly.

5️⃣ Add the Stilton

Return the blended soup to low heat.

Stir in the crumbled Stilton cheese and let it melt completely. Taste and season with salt and freshly ground black pepper.

If using, add the double cream for a velvety texture.

6️⃣ Final Touches

Stir well, heat through gently (don’t boil after adding the cheese/cream).

Adjust seasoning if needed.

🥣 Serving Suggestions

Garnish with crumbled Stilton or fresh parsley.

Serve hot with crusty bread, a toasted baguette, or garlic bread.

✅ Tips & Variations

Make it lighter: Skip the cream or use a splash of milk.

Add a kick: A pinch of nutmeg or mustard powder enhances the flavors.

Freeze it: This soup freezes well without the cream. Add cream when reheating.

Vegan version: Use plant-based stock and a vegan blue cheese substitute or nutritional yeast for a cheesy hit.

🍷 Pairing Idea

Pair it with a glass of dry white wine like Sauvignon Blanc or a crisp cider—it cuts through the richness beautifully.