This creamy broccoli Stilton soup combines the rich, tangy flavour of Stilton cheese with the fresh, earthy taste of broccoli. The Stilton adds a luxurious depth of flavour, while the cream gives the soup a velvety, smooth texture. Quick and easy to prepare, this soup is the perfect comforting meal.
You'll also love my creamy leek and chicken soup, Tuscan white bean soup, creamy Turkish lentil soup, and creamy carrot and coriander soup.
And for serving this soup, try my basic bread recipe, this tear and share bread, or this easy naan recipe.
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⭐️ Why this recipe works
- Flavor Combination: The sharp tanginess of Stilton cheese pairs perfectly with the mild, earthy flavor of broccoli, creating a rich and complex taste.
- Creaminess: Adding cream to the soup ensures a velvety texture that enhances the richness.
- Nutrient-Rich: Broccoli is packed with vitamins and minerals, making this soup not only delicious but also nutritious.
- Ease of Preparation: The recipe is straightforward and easy to follow, making it accessible for both novice and experienced cooks.
- Versatility: This soup can be easily adapted with various substitutions and additions, making it a flexible choice for different dietary needs.
🧾 Ingredients overview
- Broccoli: Provides the primary flavor and nutritional base for the soup.
- Stilton Cheese: Adds a distinct tangy and creamy flavor.
- Butter: Used to sauté the vegetables, adding richness.
- Onion: Adds sweetness and depth of flavor.
- Leek: Contributes a mild, onion-like taste with a hint of sweetness.
- Garlic: Enhances the overall flavor with its aromatic qualities.
- Potato: Adds body and thickness to the soup.
- Vegetable Stock: Serves as the liquid base, enhancing the overall flavor.
- Cream: Adds creaminess and richness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Broccoli Stilton Soup recipe step-by-step
- Prepare the ingredients
- Wash and chop the broccoli, onions, potato and leek. *Leeks are known to be particularly dirty and it can hide between the layers. Be sure to wash them very well to avoid any grit and dirt ending up in the soup.
- Cook the soup
- Melt the butter in a heavy saucepan over medium heat. Once the butter is melted add in all the vegetables except the broccoli.
- Sauté the onion, leek, garlic, and potato in butter until they're tender.
- Add in the broccoli and vegetable stock and let everything simmer until the vegetables soften.
- Blending and finishing the soup
- Blend the soup mixture until smooth. *Use an immersion blender or an upright blender. If using an upright blender, blend the soup until smooth and return the soup to the pan.
- Add the cream and crumbled Stilton to the soup, heating gently until the cheese melts.
- Season the soup to taste with salt and pepper and serve it hot.
- Reheat and Serve: Return the soup to the heat to warm through, then ladle into bowls to serve.
📖 Variations
- Cheese Substitute: Use another blue cheese or a sharp cheddar for a different flavor.
- Additional Vegetables: Add other vegetables like spinach or kale for extra nutrients.
- Spicy Twist: Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Broccoli: For an added depth of flavor, roast the broccoli florets in the oven before adding them to the soup.
- Herb Infusion: Infuse the soup with fresh herbs like thyme or parsley while simmering.
- Garnish: Top the soup with crumbled Stilton, toasted nuts, or a drizzle of cream for a gourmet presentation.
🍯 Storage
- Fridge: Store the soup in an airtight container in the fridge for up to three days.
- Freezer: The soup can be safely frozen for up to two months. Remember to defrost it overnight in the fridge before reheating. *The texture may change slightly and become a little bit grainy. You can use an immersion blender to re-blend for a smooth texture if required.
- Reheat: Reheat the soup on the stove or in the microwave until piping hot.
❓Recipe FAQ's
Absolutely, this soup is great for meal prep. It can be made in advance, refrigerated, or even frozen.
The soup's flavour can be boosted by garnishing it with additional Stilton cheese, a sprinkle of chilli flakes for heat, a swirl of cream for added richness, or crunchy croutons for texture contrast.
Broccoli and stilton soup pairs excellently with a side of crusty bread. But it's also satisfying enough to be served on its own.
Looking for more incredible soup recipes like this? Try these:
If you tried this Broccoli Stilton Soup please let me know in the comments below, and please leave a star rating while you're there!
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The Best Homemade Broccoli Stilton Soup
Ingredients
- 1 kg (2 lb) fresh broccoli, chopped into florets
- 200 g (1 cup) Stilton cheese, crumbled
- 25 g (1 ¾ tablespoon) butter
- 1 large onion, diced
- 1 large leek, washed and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 1 (4 cups) litre vegetable stock
- 200 ml (1 cup) cream
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion, sliced leek, and minced garlic, and sauté until translucent and fragrant.
- Add the diced potato to the pot, stirring to combine with the onion mixture.
- Pour in the vegetable stock and bring the mixture to a simmer. Let it simmer for about 10 minutes, or until the potatoes are tender.
- Add the broccoli florets to the pot, and continue to simmer for another 10 minutes.
- Once the broccoli is tender, remove the pot from the heat. Stir in the crumbled Stilton cheese and cream, then season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches, if needed.
- Return the soup to the heat to warm through, then ladle into bowls to serve.
Notes
- Cheese Substitute: If you don't have Stilton cheese, substitute with another blue cheese or a sharp cheddar for a different flavour profile.
- Vegan Option: Replace the butter with a vegan alternative, use a non-dairy cream, and omit the Stilton cheese or use a vegan cheese.
- Storage: Cool the soup completely before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheating: If frozen, defrost overnight in the fridge, then reheat on the stove or in the microwave until piping hot.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Kathie
A very simple soup with a lovely flavour . I would never have thought to put mixed spice in it but it was lovely .
Thanks for sharing your recipe ?
Deborah Thompson
So happy that you loved it! That mixed spice just adds a little hint of something special! Thanks for taking the time to leave a comment and a raating!
Tim
Duh! missed that in stage 2. I would have thought it better to add the stilton after blending so you can adjust the stilton taste.
Deborah Thompson
You could do both! Never too much stilton! 🙂
Tim
Did you forget to add the stilton?