Broccoli and Stilton Soup

Our creamy Broccoli and Stilton soup recipe is a British dish usually served in the winter.

A thick and creamy soup is perfect for a starter, lunch or dinner with crusty bread.

Stilton and broccoli soup can easily be made ahead, stored in the fridge for up to three days or frozen for two months.

This is an excellent recipe to use up any leftover stilton from Christmas cheeses or for other blue cheeses from a cheese board.

Use the links below to jump to the section you've come here to find.

Jump to:

• How to make Broccoli and Stilton Soup?
• 📖 Step by Step Recipe
• Ingredients 🧀🥦
• Equipment 🍲
• Instructions
• Serving Suggestions 🥣
• Storage 🧊
• History
• More Cheese Recipes
• 💬 Reviews

How to make Broccoli and Stilton Soup?

This broccoli and stilton soup is effortless to make at home with just a few ingredients found in most supermarkets.

I will explain some key steps to making broccoli and stilton soup, including substitutions, in more detail after the recipe card below; you can find the ingredients list and measurements in the recipe card below.

📖 Step by Step Recipe

Our Broccoli and Stilton soup recipe was originally published on 20/09/2022. It was modified on 16/06/2024 with a simpler layout to make it easier to get to the recipe card and improved advice.

Ingredients 🧀🥦

The ingredients needed to make broccoli and stilton soup are simple and easily found in most supermarkets.

• Stilton-The key ingredient is creamy stilton cheese, available in most supermarkets. It has a lower water content than other blue cheeses and is a fantastic protein source. If you can't find Stilton, try Gorgonzola or Roquefort.
• Broccoli - To avoid waste, use the whole broccoli, both the stems and florets. Separate the florets from the stem, as the stem takes longer to cook. If using frozen broccoli you will need to reduce the stock. Cauliflower is a great alternative.
• Butter- Used to sauté onions. Olive oil can be a substitute.
• Onion- Adds a fantastic savoury flavour. Shallots can be used for a sweeter taste.
• Leek- Provides a milder flavour than onion and adds a sweet, earthy depth to the soup.
• Garlic- Enhances the flavour of the soup. You can omit it if you prefer.
• Potato- Creates a velvety consistency and thicker texture. For best results use baking potatoes.
• Vegetable Stock- Use a vegetable stock pot mixed with boiling water for a richer flavour. Chicken stock (if not vegetarian) can be used as a substitute.
• Cream- Optional, as the potato and stilton already add creaminess. For a diet-friendly option, skip the cream.
• Pepper and Salt- Season lightly during cooking. Blue cheese and stock are often salty, so adjust the seasoning at the end. Black pepper is a great addition.

Equipment 🍲

You will need a heavy-based large pan to cook this stilton soup recipe in, a spoon to stir it, and either a stick blender or a food processor to make it smooth.

Instructions

To make the soup, start by sautéing the chopped onion in a large saucepan over medium heat with butter until the onion starts to soften.

Add chopped broccoli stems, leeks and potato and lightly fry for 5 minutes.

Next, add the stock and bring the soup to a boil. Once it reaches a boil, reduce the heat and simmer on medium-low heat with the lid on for 20 minutes.

Add the broccoli florets into the saucepan and bring them back to a boil; continue to cook with the lid on medium-low heat for 15 minutes.

Check that all the veggies have softened. Cook for longer if still firm (the stem will usually take the longest!)

Time to blend this delicious broccoli soup; turn the heat off.

Soup Blending Tips

There are a few methods to blend soups.

Stick Blender

I have always preferred to use a handheld stick blender. It is easier to wash up than a stand mixer, and you can blend it immediately without waiting to cool.

Make sure you keep the stick in the liquid to avoid splashing!

Stand Blender

If you use a liquidiser or food processor instead, allow the hot soup to cool slightly, about 10 minutes before blending, to avoid any scolding accidents.

You may need to blend in batches and hold the lid down with a tea towel whilst blitzing to avoid explosions! Start on a low speed and increase as needed.

Soup Consistency

I love my broccoli and stilton soup thick; if it is too thick for your liking, add more stock whilst blending until you reach the desired consistency.

Return the soup to the heat and add the crumbled stilton cheese into the broccoli soup. Stir until the blue cheese has melted, but don't let it boil.

Seasoning

Finally, it's time to season the soup. Always taste test first, as the stock and blue cheese are quite salty already.

Add more salt if required and black pepper too.

Serving Suggestions 🥣

Serve with a soup ladle into separate bowls. Garnish soup with your choice of toppings.

• Extra stilton crumbled on top.
• A swirl of cream
• Chilli Flakes
• Salt and Black Pepper
• Croutons

You can serve this soup alone or with some french bread on the side.

If you want to add extra protein to the meal, you could add some cooked chicken or air-fried bacon to the soup before serving.

Storage 🧊

Store leftover broccoli and stilton soup in an airtight container in the fridge for up to 3 days.

Freezing

Or you can freeze it for up to 2 months; defrost overnight in the fridge before reheating.

Reheat

Reheat from chilled on the hob until piping hot throughout. Or in a microwave until warmed through.

History

The origins of broccoli and stilton soup are unclear, but it's thought to have originated in the UK in the early 1900s. This soup became popular in the 1970s and is featured in several cookbooks.

It has been a popular soup in Britain since Christmas and New Year.

We also have a delicious carrot and coriander soup recipe you can try.

More Cheese Recipes

If you're a fan of cheese, try our Cauliflower Cheese or see below for some more recipes you can try!

If you have made this recipe, Luke and I would love your feedback in the comments below.