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Broccoli & stilton soup

Broccoli & Stilton soup

By Caroline Hire
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(120 ratings)
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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.

  • Recipe Tip

    Dinner party tip

    Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.

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Comments, questions and tips

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Goats Cheese Freak
3rd Oct, 2017
5.05
Delicious, smooth soup. I added extra onion and more broccoli just because I like broccoli a lot. Took a tip from another user and added crispy streaky bacon as a garnish. Had enough for 2 lunches and 2 portions to freeze.
fairystoryteller
27th Sep, 2017
5.05
I followed the recipe to the letter (unusual for me) and was very pleased with the result. A silky smooth soup, full of flavour. Ideal for lunch or for supper when you just want something light. Winner.
griffithscm
17th Sep, 2017
5.05
Very good just as it is, but would agree a bit filling as a starter. You don't have to like blue cheese to enjoy this soup. Tasty and comforting.
otcc
30th Apr, 2017
5.05
I made this in my soup maker so ommited the oil but added the knob of butter. My first batch was made with the celery but it was too watery for my taste. This batch was also made with vegetable stock but the taste wasn't right. The second batch was made with chicken stock and I left out the celery which gave a thicker smooth soup. I will make this again but have enough in the freezer for 2 meals.
catie74
8th Feb, 2017
A lovely filling soup. Too filling as a starter but great as a lunch or main meal with bread. I like to add some bacon to top it off
lyvia972
6th Feb, 2017
5.05
Absolutely beautiful. I thoroughly enjoyed the taste of this soup. Next time I make it, I will make a few amendments. My broccoli head was quite big (approx. 650g) and I didn't add more stock, so next time I will make sure I put at least twice the amount of stock compared to the broccoli weight, in other words, if my broccoli weighs 500g, I will add 1L stock. Also, I put in 200g blue cheese as I had 2 packs of 100g and I didn't want to waste. This is probably too much, next time I will stick to 150g. I am looking forward to making it again with these little tweaks!
stooksey@gmail.com
26th Jan, 2017
5.05
Absolutely delicious !
little_lady
19th Jan, 2017
5.05
Best broccoli and stilton soup recipe I could find - very quick and easy. Only left of the celery as not a fan.
Morrokina
5th Jan, 2017
5.05
Absolutely delicious! I didn't have vegetable or chicken stock so I used beef stock. Next time though, I will only add 100g of Stilton instead of 140g. It felt a tiny bit heavy for my personal taste with so much cheese! But overall, it was really tasty! Will definitely make it again!
Seb7
25th Dec, 2016
5.05
A great soup. Full of flavour. I didn't add celery but instead used two leeks and two heads of broccoli including the stalk. I also used 180g of Stilton and this was perfect. Will be making regularly. 10/10

Pages

shekin@talktalk.net
26th Jul, 2016
Can you tell me please why Good Food magazine has stopped putting "suitable for freezing" if suitable above their receipes?
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
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
4th Jan, 2016
can this soup be frozen?
Sharon99914
3rd Aug, 2015
Just cooking..... Can this soup be frozen?
Arturxxx
11th Nov, 2013
Do you recommend any particular brand of cheese ? http://31ef2033.dotests.com
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
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
17th Oct, 2013
can this soup be frozen
daphned
16th Jan, 2014
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.
superlambanana
3rd Feb, 2014
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
6th Feb, 2014
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