Broccoli and Stilton Soup

5 from 1 vote

Delight your taste buds with this delicious blend of mellow, earthy broccoli and punchy yet creamy Stilton with this easy 5 ingredient Broccoli and Stilton soup recipe.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: British

Diet: Vegetarian

Servings: people

Calories: 186kcal

Author: Helen

Ingredients

1 onion finely chopped
1 tbsp butter (Note 1)
700 ml 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 blue Stilton roughly chopped into small pieces + extra to serve (optional) (Note 4)
salt to taste
½ tsp black pepper

US Customary - Metric

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.

Nutrition