clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
broccoli and stilton soup with a spoon.

Broccoli And Stilton Soup Recipe

  • Author: Deborah Thompson
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x


This broccoli and stilton soup is easy, creamy and the perfect British classic. Hearty and rich but still healthy. It's perfect for any night of the week or meal prep.


  • 3 tablespoons butter
  • 2 shallots finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon mixed spice (see notes)
  • 1/2 teaspoon dried thyme
  • 700g broccoli, stems chopped and cut into florets
  • 750ml chicken stock (made with a stock cube)
  • 500ml whole milk
  • 200g stilton


  1. 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.
  2. 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.
  3. 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.
  4. Reserve a few florets and some of the blue cheese for garnishing the soup when you serve it.


  1. Note 1- Mixed spice might seem like a very strange spice to add to a broccoli and stilton soup, but trust me. Nutmeg is the preferred spice here, but since Aldi doesn’t sell it right now, we’ve opted for mixed spice. Mixed spice is a combination of cinnamon, nutmeg and ground coriander. It really does make a big difference in the balance of the flavour and giving the soup a warming almost toasty element.
  2. Note 2- Instead of shallots you can absolutely use an onion. Shallots are just sweeter than onions and lend a lighter element to the soup, but both work perfectly here.
  3. Note 3- This recipe uses dried thyme because Aldi isn’t stocking thyme right now. So we’re just using dried. If you’re going to use fresh that’s perfectly fine just double the amount, as fresh herbs aren’t quite as pungent as dried.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: British

Keywords: Broccoli and stilton, soup, healthy, Aldi recipes, budget meals