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 of time, stored in the fridge for up to three days or frozen for two months.
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.
This video shows you how to make this delicious soup that is perfect for the winter months.
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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 can be found featured in several cookbooks.
It has consistently been a popular soup in Britain since especially over Christmas and New Year.
We also have a delicious carrot and coriander soup recipe you can try.
The ingredients needed to make broccoli and stilton soup are simple and easily found in most supermarkets.
I will go into more details below, including substitutions; you can find the ingredients list and measurements in the recipe card below.
The most crucial ingredient is stinky but creamy stilton cheese, which you can buy in most supermarkets.
Stilton cheese has the lower water content than other blues cheeses and is a fantastic source of protein, if you can't find stilton, then you could use other blue cheese varieties, such as Gorgonzola or Roquefort.
The other key ingredient in this stilton soup recipe is broccoli, which is readily available all year round.
I recommend buying whole broccoli as the stem and florets can all be used, so there is no waste!
Separate the broccoli florets from the stem. The stem takes longer to cook, so it needs to be cut into thin slices and added earlier than the florets.
You could buy just florets or tender stem broccoli instead, but it will be an unnecessary expense.
You can use frozen broccoli if you can't find it fresh. But you may want to reduce the amount of stock used.
Another vegetable which makes an excellent alternative to broccoli is cauliflower.
Use the butter to saute the onions in the beginning. You could use olive oil instead, but I find that butter gives the soup a richer flavour.
If you are vegan or dairy-free, you could use a plant-based product, such as coconut oil.
There is a reason onion is a base for most recipes; they add a fantastic savoury flavour! You could use shallots if you prefer a sweeter result.
You will also need a leek that has a milder flavour than onion and adds a sweet earthy depth to this homemade broccoli soup.
We add garlic cloves to compliment the stilton and broccoli soup, as we love the flavour it adds, but you could leave it out if you're not a fan.
Adding potato to the soup creates a more velvety consistency and a thicker texture.
It is best to use a potato suitable for baking in soup recipes as it will blend nicely.
If you don't add potato to this soup recipe, use less stock.
I recommend using a vegetable stock pot mixed with water for this recipe; they have a richer flavour than the dried cubes.
You could make your stock at home if preferred. You could also substitute for chicken stock if you are not vegetarian.
I find the potato and stilton add a nice creaminess already, so it is not essential to add cream, especially if you're on a diet.
But you can finish off the soup with a swirl of cream.
If you're vegan or dairy-free, you could use a plant-based cream, such as coconut cream.
Pepper and Salt
Go easy on the seasoning during cooking; I find blue cheese can be salty, and the stock you used may be salty too. You can always taste it at the end and add more salt then!
Black pepper is always a welcome addition to this broccoli soup recipe.
I will go into more detail about some key steps to making broccoli and stilton soup from scratch.The full recipe card with all the ingredient measurements and nutritional information can be found here
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
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 straight away without waiting for it to cool.
Make sure you keep the stick in the liquid to avoid splashing!
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.
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.
Now 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.
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
You can serve this soup on its own 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.
📖 Step by Step Recipe
Broccoli and Stilton Soup
- 700 grams Broccoli (2 heads)
- 30 g Butter
- 1 Onion diced
- 1 Leek chopped
- 1 medium Potato
- 2 cloves Garlic
- 1 litre Veg Stock
- 150 grams Stilton
- Salt and Black Pepper
Optional to Serve
- Stilton to sprinkle on top
- Sprinkle Chilli Flakes
- 50 ml Double Cream
- 1 Loaf Bread
- Separate the broccoli florets from the stem, cut them into even sizes. Remove hard woody parts from the stem, then cut them into thin slices.700 grams Broccoli
- Cook onions in butter for 5 minutes on medium-low heat. You don't want to fry them, just soften them.1 Onion, 30 g Butter
- Add chopped broccoli stem, leeks, potato and garlic to the onions and gently fry for 5 minutes700 grams Broccoli, 1 Leek, 1 medium Potato, 2 cloves Garlic
- Add vegetable stock and bring to a boil.1 litre Veg Stock
- Simmer over medium-low heat for 20 minutes with the lid on.
- Add broccoli florets to the saucepan, stir through, bring back to the boil, then simmer for 15 minutes with the lid on.700 grams Broccoli
- Meanwhile, crumble the stilton using the back of a fork, do not include the rind.150 grams Stilton
- Check the vegetables are tender (cook for longer if necesscary). Turn the heat off and use a hand blender to blitz the soup whilst still in the pan until smooth and lump-free.*You can use a liquidiser or food processor instead but it's best to let the soup cool a little first if using that method.
- Turn the heat back on, and bring the blended soup to a gentle simmer, add the crumbled stilton (reserve some for serving) and stir through until the stilton has melted, do not allow it to boil.150 grams Stilton
- Taste test, the stock and blue cheese are quite salty anyway, but add more salt to taste and black pepper too.Salt and Black Pepper
- Give a final stir-through and serve into bowls with a ladle.
- Top with your choice of extras.*Extra stilton crumbled on top*Chilli Flakes*A swirl of creamServe with fresh crusty bread.Stilton, Sprinkle Chilli Flakes, 50 ml Double Cream, 1 Loaf Bread
You can store leftover broccoli and stilton soup in an airtight container in the fridge for up to 3 days.
Or you can freeze it for up to 2 months; defrost overnight in the fridge before reheating.
Reheat from chilled on the stove until piping hot throughout. Or in the microwave, until warmed through.
More Cheese Recipes
If you're a fan of cheese like me, try out our Cauliflower Cheese or see below for some more recipes you can try!
If you have made this recipe, Luke and I would love to hear your feedback in the comments below.