Delight your taste buds with this delicious blend of mellow earthy broccoli and punchy yet creamy Stilton with this easy Broccoli and Stilton soup recipe. Made with just 5 ingredients and 30 minutes of cooking and prep time, this one is ideal for busy folks and weeknight cooking. Perfect for entertaining, using up cheeseboard leftovers or simply adding warmth and joy to a cold winter's night.
For more tasty soup recipes to warm your body and soul try my Cream of Bacon Potato Soup, Broccoli and Pea Soup with Pancetta or Chicken and Tomato Rosa Marina (Orzo) Soup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 6 reasons why you'll love this recipe:
- Tasty, warming, healthy and satisfying. Mellow, earthy broccoli and punchy creamy Stilton are a winning combination.
- 30 minutes of cooking and prep time
- Requires just 5 ingredients
- No waste - uses broccoli stalks as well as florets
- Make ahead and freezer friendly
- Puts leftover Stilton (or other blue cheese) to good use
🛒 Ingredients and variations:
This tasty soup requires just 5 core ingredients (plus a little salt and pepper to season)
- Onion
- Butter
- Veg or chicken stock
- Broccoli
- Blue Stilton
Butter:
This is used to sauté the onions. You can use olive oil or neutral oil instead but I recommend butter because it adds a nice richness to the soup.
Broccoli:
One humble head of broccoli, including the stem (weighing around 500g / 18oz) will give you four portions of soup. I strongly suggest using the stalks and florets, just remember that stalks take longer to cook, so you'll need to cut them up into smaller pieces.
Broccoli florets and tender-stem broccoli are also fine to use and if you've got a few leftover stalks on your hands, you can make this soup with stalks only. Frozen broccoli is also an option, but note that it will have a higher water content so you might want to use less stock.
Stock:
Homemade or store-bought chicken or veg stock are all fine. I tend to use veg Bouillon powder and Oxo is also a good shout. Just remember that stocks can vary when it comes to the amount of salt they will add to a soup, so it's best to add additional salt at the end to taste if needed.
Blue Stilton:
Blue Stilton is easy to find in most UK supermarkets, but other blue cheeses such as Gorgonzola or Roquefort will also work.
🧑🍳 Broccoli & Stilton Soup in 4 easy steps
1. Fry the onion
Place a large saucepan or Dutch oven on a medium heat and add butter. Add the onion when the butter starts to sizzle and sauté for a few minutes until soft and translucent.
2. Simmer the broccoli
Add the broccoli florets and stalks, pour in the stock and simmer for around 20 minutes until the broccoli is tender and you can easily put a fork into them.
Top tip: Broccoli stalks take longer to cook so you will need to cut them into small pieces. I suggest no more than 5mm / ¼ inch wide and a few centimetres or a couple of inches long.
3. Blend
Use a stick or countertop blender, puree the soup until smooth and pour it back into the pan.
4. Add Stilton and season
Return the pan to the stove and place on a low heat. Stir in the Stilton and add salt and pepper to taste then serve immediately or leave to cool and refrigerate or freeze to enjoy later.
Soup consistency
This recipe will give you quite a thick soup. Feel free to add more stock if you prefer a thinner consistency.
Serving suggestions
This rich, creamy and flavourful soup doesn't call for much more than some simple bread or shortcrust pastry cheese straws on the side, but there are a few toppings you can add if you want to jazz it up a bit:
- Crumbled Stilton pieces
- Steamed broccoli florets
- A dash of cream
- Croutons
- Toasted nuts or seeds
- Chilli flakes
Expert Tips
- Fry the onions in butter - oil will work too, but butter adds a nice richness to the soup.
- Use the stems as well as florets - it reduces food waste and saves you money so there's no reason not to. Just remember to cut them up nice and small as they will take longer to cook.
- Add salt at the end to taste - the amount of salt you need will vary depending on the stock used. I've provided the amount I usually add as a rough guideline, but I strongly recommend tasting the soup first.
🙋 FAQs
Although the origins of broccoli and Stilton in the UK both date back to the 18th Century, Broccoli and Stilton soup is a modern recipe that came about in the late 20th century. It's now a very popular classic British dish, with many agreeing that earthly broccoli and the sharp rich taste of blue cheese are a winning combination.
Stilton is an English blue cheese that originated from the village of Stilton in the East of England in the mid-18th century. It has a strong tangy taste, blue veins and a distinctive crumbly texture. Stilton features on most British Christmas cheeseboards and is also a key ingredient in a number of recipes including soups, quiches, sauces and salads.
Handheld stick blenders, countertop liquidisers and food processors will give you good results. However, stick blenders are the most convenient option because you can insert them straight into the pan and they are easier to clean afterwards.
Because broccoli is rich in vitamins C and K and potassium, most soups where broccoli is the key ingredient can be considered a healthy and nutritious choice. Broccoli soups, containing heavy cream or cheese, can be high in fat and should be enjoyed in moderation.
When it comes to soup consistency, it's best to be conservative with the amount of liquid you add because it's much easier to make a soup thinner by adding stock than it is to thicken it. However, you can do a few things to thicken soup, including adding heavy cream or more cheese and adding a roux or slurry. Just remember that these methods can alter the taste, so you might need to adjust the seasoning afterwards.
📦 Storage
This soup is excellent for batch cooking and making ahead.
It can be stored in the fridge for up to 3 days. Make sure you leave it to cool completely on the counter before placing it in the fridge. Then when you're ready to eat it, you can reheat on the stove or in the microwave.
You can freeze the soup for up to 3 months. Just portion it into airtight containers or freezer bags and place it in the freezer once cool. Defrost in the fridge overnight and reheat on the stove or in the microwave.
😋 Check out my other soup recipes
Soups are warming, nutritious and are often great make-ahead meals. If you enjoyed this recipe you should check out my other tasty soup recipes.
For another super simple 5 ingredient soup, try my Easy Carrot and Coriander Soup.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Broccoli and Stilton Soup
Ingredients
- 1 onion finely chopped
- 1 tbsp butter (Note 1)
- 700 ml (3 cups) vegetable or chicken stock (Note 2)
- 1 head broccoli Florets and stalk. Chopped with stalk chopped into even sized pieces no more than 5mm / ¼ inch wide. Approx 500g. (Note 3)
- 100 g (3.5 oz) blue Stilton roughly chopped into small pieces + extra to serve (optional) (Note 4)
- salt to taste
- ½ tsp black pepper
Instructions
- Place a Dutch oven or large saucepan on a medium heat and add the butter.
- Add the onion when the butter starts to sizzle and sauté the onions for a few minutes until translucent.
- Add the broccoli florets and stalks to the pan, pour on the stock and simmer for 20 minutes until the broccoli pieces are tender and you can easily get a fork through them.
- Remove from the heat and blitz with a hand or countertop blender until smooth.
- Return the blended soup to the pan (if you need to), place on a low heat and add the Stilton, salt and black pepper. (Note 5)
- Once the Stilton has melted serve immediately topped with extra crumbled Stilton pieces (optional) or leave to cool to enjoy later. (Note 6)
Notes
- Butter: is recommended because it adds a nice richness to the soup, but you can use a neutral or olive oil instead.
- Stock: You can use homemade or store-bought chicken or veg stock. I tend to use veg Bouillon powder.
- Broccoli: Broccoli florets and tender-stem broccoli are also fine to use and you can also make this soup with stalks only. Frozen broccoli is also an option, but note that it will have a higher water content so you might want to use less stock.
- Stilton: Another blue cheese like Gorgonzola or Roquefort can be substituted for Stilton.
- Salt: add to taste because the amount you need will vary depending on the stock used. I usually add around ½ tsp.
- Consistency: this soup has quite a thick consistency, feel free to add a little more stock if you prefer a thinner soup.
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