Broccoli & stilton soup

Broccoli & Stilton soup

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(94 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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: per serving

  • kcal340
  • fat21g
  • saturates9.6g
  • carbs13.8g
  • sugars5g
  • fibre6.9g
  • protein24.3g
  • salt1.4g
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Ingredients

  • 2 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 stick celery, sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 medium potato, diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 knob butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 140g Stilton, or other blue cheese, crumbled

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

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.

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Comments, questions and tips

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Comments (108)

qas5saq's picture
3.75

Easy and tasty. I doubled the ingredients but only had one large leek. I also used regular vegetable stock (only used 1.6 L) and it wasn't too salty. Will make again.

sweet tooth's picture
5

This soup is divine. I had it yesterday for lunch as a starter and it was a hit with our guests. Very straightforward and easy to do. Will definitely do it again!!

Mexiflor's picture
5

Yummy! Totally delicious! The only changes I made were coconut oil for rapeseed, and as I didn't have many really large stalky bits, I threw all the broccoli in together, and as I live in Mexico I can't get Stilton (alas) so used a Danish blue. Used a hand blender (only thing I have) directly in the saucepan and the texture is lovely. Am off to make the Irish soda bread recipe now to go with it - will report on that also, as I will have to be a bit more inventive with some of the ingredients on that one!

idtaken's picture
3.75

This is the first time I have made this soup and I have to say it was absolutely delicious.
My 6 year old granddaughter said it was better than her daddies and that is saying something as his soup is good.

christinewylde's picture
5

The recipe looked easy enough so I bought the ingredients and made this soup. I have given it five stars and would have given more..! It is delicious and I have saved the recipe and will definitely make it again.

harj82's picture

I made this soup as my alterative Sunday dinner, and it was fab!, I used more stilton than was advised but I really enjoyed the flavour and texture of this soup, was lovely, warming and definitely a recipe that I will follow again and again.

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.

christinewylde's picture
5

I totally agree with these comments. I followed the recipe, adding a bit more Stilton than stated and it was delicious.

Kamillanlarsen's picture

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

casafood74's picture
3.75

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.

siobhan cooke's picture

Would like to know what that is.

snicka's picture
5

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 :-).

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