A British classic that's perfect for the autumn and winter months. This broccoli and stilton soup is a simple 30-minute version that will have you spooning straight out of the pan. Creamy, cosy but still healthy, this comforting winter soup will be on your weekly meal plan. And of course, all the ingredients are available from Aldi!
This version of broccoli and blue cheese soup is a 30-minute version and uses no fancy equipment or ingredients. Just straight-up broccoli and stilton with a few other pantry bits tossed in. It's also healthier than most versions out there because it uses milk instead of cream, but don't worry. It's just as creamy and thick as you're hoping it will be!
Broccoli & Stilton Soup
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- shallots (*or onion see notes in the recipe card)
- dried thyme (*0r fresh thyme see notes in the recipe card)
- mixed spice
- stock cubes (chicken or vegetable)
Step by step (how to make)
- We're skipping oil in this recipe and going straight for butter. But don't worry. It's not a lot and we've skipped the cream to compensate! We're not getting the heat high enough to use both butter and oil, so we're just going for butter. Start by sweating the shallots and garlic together. While the shallots and garlic are cooking out, cut the stems off the broccoli. Many recipes will tell you to discard the stems, but we're not into wasting anything, so we're adding the stems once the garlic and shallots are soft, fragrant and translucent. This is where you add in the thyme and the mixed spice.
- I've added in a photo above about how I chop my broccoli stems. First, trim off the tough outer stem (very bottom of the photo). It will leave you with a square stem that's very green and tender (middle of the photo). And then I cut them into smaller cubes so that they cook more quickly.
- Add the chopped broccoli stems to the garlic and shallots and give it all a good stir. Add in the chicken or vegetable broth and milk then bring to a boil. Cook the stems for a few minutes before you add the florets and the stilton. That way the broccoli all finishes cooking at the same time and you don't end up with overcooked florets and undercooked stems. When you're stems are "almost" tender, add in the florets and continue to cook for a few more minutes until all the broccoli is cooked through.
Finishing the broccoli and stilton soup
- Once the broccoli is tender, taste the soup and adjust the seasoning. Use an immersion blender to blend the soup. I really like my broccoli stilton with a lot of texture so I blend but make sure that I leave some chunky bits too. To ensure a really smooth soup, simply blend for a longer period of time.
- You can reserve a few florets and some of the blue cheese for garnishing the soup when you serve it.
Freezing, reheating and storing broccoli & stilton soup
Broccoli and stilton soup is perfect for freezing. Which means it's perfect for meal prep. Whether you're making this to freeze or you're freezing leftovers you'll need to make sure the soup is completely cooled before you place it in an airtight container with a tight-fitting lid. Once the soup is in the container and completely cooled it can be frozen right away and left in the fridge for up to 3 days or it can be frozen for up to 3 months.
To reheat you can simply put the frozen soup in a pot on the stove on medium-low heat until the soup is hot. If you're microwaving, then you can put the soup in a microwave-safe container and heat in 15-second bursts until it's hot all the way through.
So, now that soup season is in full flow, you'll be making this on repeat and you definitely won't be mad about it!
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Tools used to make this Broccoli & Stilton soup
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