Broccoli & stilton soup

Broccoli & Stilton soup

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(63 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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wilmaandfreddie's picture
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This was a lovely warming soup with flavour. Just loved the stilton addition and it looks so good too. Great to make in batches with the cheese left over from parties. Yummy

lucindamorrell's picture
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Easy, cheap and straight forward to make, flavours balance each other out tasting neither too much like broccoli or blue cheese. Will now be a staple meal. Nice one!

ladylotty's picture
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Excellent. Texture is perfect; silky & scoopable. I didn't find it watery at all thanks to the potato. I used homemade chicken stock, and I also used most of the broccoli stalk, chopped small, no need to waste it - it can all go in a soup. I had less than half the stilton required in the fridge but it was absolutely fine (I love stilton though so recommend using all of it if you can!). I used a bayleaf during cooking, think it makes a difference.

caclayton's picture
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I have made this soup many times, it is in fact my husband's favourite despite the fact that he doesn't really like cheese, and he wouldn't normally dream of eating blue cheese. I sometimes use Danish blue instead of stilton, which I find to be even creamier and have also tried the recipe using garlic and herb cream cheese which is also gorgeous. So easy and delicious. I served this at a dinner party recently and it was a great hit!

barsbyc's picture
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I also added some spinach which made it a vivid green.

barsbyc's picture
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I forgot the knob of butter, and I didn't have a leak, I used 2 sticks of celery and I had no stilton so used a bit of very strong cheddar, a bit of gryere, some port salut and some roule!

Very very tasty, just a little bit stringy from the broccoli stalk I think.

spagirl's picture
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I have made this soup on several occasions now, it has gone down well with everyone that has tasted the soup.

dodgerinleeds's picture
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very easy to make and went down really well with my birthday dinner party guests.

sophiematthews's picture

Really good. I only used a teaspoon of oil and omitted the butter. I just added a little water and steamed the veg before adding the stock to soften them. I don't like blue cheese but added 60g of Gorgonzola after reading the other comments, it gave it a good flavour without overpowering the soup. My 6 and 10 year olds loved it too, will definitely be making it again, hoping if freezes ok.

katiepage2011's picture
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Very easy to make and delicious.

lelarm's picture
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Not a great lover of soup but this was really tasty and very easy to make. Will make it again!!

dysfcuktional's picture

I would say that the soup can be frozen as chesses can be, but the texture probably won't be too great once thawed/cooked. I'm going to make this tomorrow - perfect for snow days!

Can anyone suggest another veg alternative to celery as I detest it.

anne0704's picture

Absolutely delicious soup. I did add less stock,1.5 pints, but will definitely make again. Can anyone tell me if you can freeze this soup, I have quite a lot of Stilton to use up so would be great if I could freeze some.

alpineteacup's picture

Made this for the first time yesterday; thought it was fabulous! I did change a few things. I used a bunch and half of broccoli, and both chicken and vegetable stock. Since I added more broccoli I added more stock; not to much more maybe another 1/3. And I used a little cheese, not Stilton though; I am not a fan of blue cheese. Instead I used Dubliner and stirred in 2 tablespoons of half and half. I have a dairy problem so the amount of cheese I used was less then the recipe calls for. I liked the fact this recipe had so many different vegetables and with that I diced them small all except the broccoli. I only added the broccoli and what vegetables might have been on the spoon as I was scooping them out to the blender. It was chunky and flavorful! Awesome!

kathydoyle's picture

Very easy to make, delicious and good for a dinner party.

mahnrut's picture

Can anyone tell me what exactly a head of broccoli is as there is such a variation in sizes of the stalks with head if that is what is meant?. It would be more useful if a weight were given.

julietulip's picture
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Lovely thick soup .... delicious flavours. Had it with some lightly toasted soda bread .... yum yum yum!

lizleicester's picture
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Not popular unfortunately. Too cheesy and not one we'll re-do, despite being a useful way to get rid of leftover Christmas cheese.

lindafj64's picture

Made this to use up some Stilton left from Christmas, absolutely lovely will definitely make again.did nt have a leek, put extra onion in instead.

popsyboo's picture

Ohh and rated 5 star

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