Broccoli & stilton soup

Broccoli & stilton soup

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(53 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

A smooth blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
340
protein
24.3g
carbs
13.8g
fat
21g
saturates
9.6g
fibre
6.9g
sugar
5g
salt
1.4g

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick celery, sliced
  • 1 leek, sliced
  • 1 medium potato, diced
  • 1 knob butter
  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped
  • 140g Stilton, or other blue cheese, crumbled

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Method

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Recipe from bbcgoodfood.com, January 2012

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Comments

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Lulu6's picture

I just made this soup exactly to the recipe and I'm very baffled now by the negative reviews and comments.

I'm definitely a 'foody' and this soup was wonderful! Because of the comment about using less stock, I added it gradually and ended up with the whole 1L. I also added the cheese in 1/4's because I was afraid it would be too much. It was perfect - not too salty (I've tried other blue cheese soup recipes that were barely edible) and you can taste both the brocalli and the blue cheese flavours. How could it be 'bland'?? It has to be people using low quality ingredients. I mean, it's essentially a lovely vegetable soup, whizzed up with blue cheese! YUM!!

Are people adding the chopped green stalk of the broccoli? Maybe that's why some people said their soup wasn't green. Or maybe they are used to the food colouring from canned soup.

So don't let the reviews worry you - make it exactly to recipe and it's beautiful.

Kamillanlarsen's picture

Lovely, tasty soup. Good both with and without the blue cheese. Will make again.

casafood74's picture
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Pretty nice. I had an amazing one recently that was MUCH greener and someone suggested that spinach might have been added so will try that next time. Didn't have a leek and didn't add all of the stok as I like a thick soup but other than that followed the recipe.

dorothyd's picture

Served this soup at a dinner party. It was well received, but I have another recipe for Stilton soup which is much better, so I will not be using the above recipe again.

snicka's picture
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This is easy and delicious even the children come back again and again for more helpings, I've never put leeks in it but it doesn't matter at all.

cards2treasure's picture

Made this soup today and it was the best I have ever tasted,not keen on blue Stilton so used white Stilton ,used two medium potatoes and used most of the broccoli just discarded the big stalk,I used two of the knorr gel vegetable stock pots as think they are best stock around,also didn't use rapeseed oil as didn't have any so exchanged this for olive oil,I did save a few small pieces of cheese and broccoli to just sprinkle on the top .just so tasty ,have just purchased a bread maker so had it fresh crusty bread ,what more can you ask for 10/10

daphned's picture

This is quite simply the best soup I have made. I used up all of the leftover Stilton, I added some cauliflower stalks as an extra. I made up 14 servings. I have frozen it in batches and it has come out just as tasty.

Casca's picture

Great recipe - made with two heads of broccoli, and I threw in some cubetti di pancetta too. So thick, rich and tasty - set to be a favourite for me and my husband.

stoner14's picture

This was absolutely delicious. Ideal way to use up the Christmas Stilton! Only change to the recipe was to use a large head of broccoli. Very easy. Will definitely make again.

MrsLightyear's picture

Super tasty and very easy to make. I didn't have any celery or leek, so I just bulked it up with extra potato, onion and broccoli. It worked fine. I don't like Stilton on its own, but it worked really well in the soup! I'll definitely make this again, great to use up leftovers!

marcusgibbons's picture

Great recipe, great taste and so simple to make too! Have to agree with other comments re the additional head of broccoli. Now literally on my second attempt for a dinner party tonight. Made this for a New Year's Eve party too (along with mushroom soup) and it won hands down! Went down a storm :-).

HeatherSpeed's picture

I made this recipe with extra strong cheddar as my husband doesn't like Stilton and it turned out great. I also left out the potato so it was lower carb and just added an extra half head of broccoli and it was still thick. Easy recipe definitely will make again.

TheBoyLard's picture

What a great recipe. Works really well with Yorkshire Blue and also freezes well. Served on Christmas Day.....everything barring the cheese made the night before and chilled then placed in the slow cooker. Added cheese 10 mins before serving. Great!

kerryp30's picture

I have made this soup a few times and have always been impressed.

Reading the previous reviews I used a little extra broccoli the second time (including all the tough stem from the second broccoli head for extra fiber) and it was very tasty and did have a brighter green colour.

It is also worth using a low salt stock as the recipe advises as it can be very salty using an oxo cube for example, but really you cant go wrong.

I have also subsituted the leek for another onion and again it worked well.

A great recipe

gin_ger76's picture

Really nice soup and easy to make. Just slightly lacking on flavour I would say which is why it's not a five star.

karenelizabeth61's picture

Have made this soup twice now. First time it was watery and not much taste. Have done as another user suggested and used one and a half broccoli heads. Success, everyone loved it, served at a family dinner, so much so that it's only home soup from now on.

8rachel8's picture

This soup is really good but I don't know where they're getting the nutritional information from. I was excited when I saw it because it is a low-carb vegetarian's dream - and high in protein too. Unfortunately, I suspect there is a mistake with the calculations. I put the recipe into two different online calorie counters and they both came up with about twice the grams of carbs and half the protein of that stated. Great recipe, but please check the calculations, BBC!

gooseberrycrumble's picture
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Whilst this tastes fine, I wouldn't rave about it and probably won't bother to make again. It did, however, result in a more open-minded attitude to blue cheese (which I had previously avoided) which have this a nice creaminess.

lesley150's picture
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Forgot the stars!

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