Broccoli & stilton soup

Broccoli & Stilton soup

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(95 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

    Rapeseed oil

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 1 stick celery, sliced
    Celery

    Celery

    sell-er-ee

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

  • 1 leek, sliced
    Leeks

    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

    Potato

    po-tate-oh

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

  • 1 knob butter
    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

    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

    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)

Bridgy1965's picture

Lovely soup & really easy to make! Will definitely make this again, perhaps for a dinner party.

MusaGran's picture

Was determined to follow recipe..unfortunately my OH had used the onions and the white potatoes! so two leeks and half a sweet potato went in instead with the celery... and some blue cheese (leftover from goodness knows when?) result delicious, very tasty.

pontifex maximus's picture

A wonderful soup, i used goats cheese instead of stilton.

ljveen's picture

I didn't have broccoli so using asparagus .. making for my mum's 95th birthday ... will let you know ;-)

Willscarlet2's picture

I have commented on this dish already, very very tasty. I wanted to do a variation, so I've recently left out the stilton, then put in a red chilli and red pepper, WOW amazing soup! I increased the volume a little and had it for lunch every day last week!!! Beautiful!

claudia21's picture
5

This was lovely, I had a very large onion and a very large leek and probably less broccoli than I should have had because I wanted to use some up, but. . . stilton and leek, stilton and celery, yum yum! I wasn't sure on the amount of potato but I used a medium one. Definitely recommend this.

Lisa64's picture
5

Created a Good Food profile simply to say how amazing this soup is! I changed the recipe slightly by using less stilton (continue to taste as you add) but otherwise it was perfect and disappeared from the fridge in no time!

dc21790's picture

Never made soup before, but this is so quick and easy to make. Love it!

barbsbaking's picture

I have a glut of home grown broccoli so soup is a good way of using it up. The recipe was extremely tasty even though I had to improvise a bit. Not enough leek so added a good handful of spinach. Not quite enough Stilton ( no one will admit to eating it!) so made up the difference with grated Parmesan. Also added a pinch of cayenne as we like things spicy. Wonderful with stale bread croutons. A real kitchen picnic meal in a bowl.

katijjane's picture
5

Made this last night for work packed lunches and it's honestly amaaaazing! Did recipe exactly apart from an extra celery stalk & blended in the stilton at end, rather than leaving it in lumps. Seriously good.

Walkerju's picture
5

Lovely and quick to make

kayclemwistow's picture
5

Lovely, simple, easy recipe to make!

highwaycrossingfrog's picture
5

This recipe is fantastic. I didn't have leeks or celery so I added an extra half an onion and some celery seeds. The result was lick-your-plate delicious. I don't usually bother following a recipe for soup - just chuck everything in a pot and give it a whiz - but I will definitely use this every time I make broccoli and Stilton soup in the future. The balance between vegetable and cheese is perfect.

unconformity's picture
5

Easy recipe to make and very tastey. I'll be making this again!

gerrybeans's picture
5

five star soup: YUM !

scousewegian's picture
5

Recipe worked perfectly. Doddle to make and delicious.

SElisabeth's picture
5

My favourite soup! Absolutely delicious. Just like tashi87, I also added extra stilton and it was perfect. I personally can't taste the difference with or without the celery so I add extra leek. 5 Stars

tashi87's picture
5

Easy and delicious. Only had a small leek so used 2 sticks of celery, also added extra stilton.

goldsim's picture
5

Look no further for a Broccoli and Stilton Soup recipe. This is more or less spot on however I would recommend watering down the stock slightly to make sure it doesn't get too salty.

For a bit of luxury, with the left over stilton (make sure you "accidently" buy too much!), I like to top the soup with some stilton croutons made by simply lightly toasting some slices of baguette, topping with stilton and popping under the grill for a few minutes.

richard_dix@blueyonder.co.uk's picture

My granddaughter who does not like Stilton or broccoli enjoyed this! Easy to make and very tasty. Will have this again soon as it just the job for a winters day.

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Questions (8)

shekin@talktalk.net's picture

Can you tell me please why Good Food magazine has stopped putting "suitable for freezing" if suitable above their receipes?

goodfoodteam's picture

Hi, thank you for your comment. Rest assured, we are still including the blue star that indicates a recipe is suitable for freezing on all our freezable recipes - you'll find it just below the social media icons at the top of the recipe. We don't recommend this one for freezing but if you'd like to, for best results, freeze before adding the blue cheese, reheat and then finish the recipe as above. Hope that helps.

cathypngp's picture

can this soup be frozen?

Sharon99914's picture

Just cooking..... Can this soup be frozen?

goodfoodteam's picture

Hi there, thanks for getting in touch. Any blue cheese similar to Stilton will work well, so pick one you like the best. Thanks, BBC Good Food web team.

flissfiat's picture

can this soup be frozen

daphned's picture

Have only just seen your comment. I have frozen it and it came out brilliantly, I let it defrost in fridge and not the microwave. Hope this helps.

Tips (2)

superlambanana's picture

This is a very good soup, but what is off is not the quantity of broccoli but the quantity of cheese - 150gr strangle the broccoli taste. I have found that 50gr gives a good balance for my taste. At any rate, do not add all the cheese at once. Add, taste, adjust.

cards2treasure's picture

I think the recipe states 140g of Stilton not 150g but I used white Stilton and didn't think that it overpowered the taste of the broccoli ,I also added a small amount of cream at the end and found this soup so delicious