Broccoli & stilton soup

Broccoli & Stilton soup

By Caroline Hire
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(157 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

    Use a soup maker

    Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

  • 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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pumphrey09
20th Mar, 2018
5.05
A lovely soup! I sometimes use a mix of broccoli and cauliflower, depending on what I have in the fridge. A couple of bayleaves and a shake of dried thyme also give a lovely flavour. I find 100g cheese plus a dsp of half-fat creme fraiche help keep the calories down without spoiling the flavour.
Paul Barron's picture
Paul Barron
24th Feb, 2018
5.05
Absolutely amazing. Really easy to make. I used a hand blender while everything was in the pan before adding the cheese.
VanillaGrain
15th Feb, 2018
5.05
Didn't have the celery to include in it, but still came out delicious! I was at first suspecting that it may be too thick with the given ingredients but ultimately, the the resulting consistency was just perfect!
missiomoo
7th Feb, 2018
5.05
Made this in my soup maker omitting the oil and butter, it was absolutely delicious, shall definitely be making again next week. My three year old granddaughter loved it and asked for more!
charlottenorman
31st Jan, 2018
5.05
Fantastic recipe, first time I've ever tried stilton soup and I was worried it would be overpowering but was absolutely delicious. Even my young kids loved it! I made a few amendments; omitted the leek, used frozen broccoli and tinned potatoes instead of fresh and added additional garlic, sweetcorn and brown rice. But they it all worked really well!
Megan Mackinnon's picture
Megan Mackinnon
30th Jan, 2018
5.05
Amazing! I used danish blue Stilton.
Suzy Peach
29th Jan, 2018
My very first time making soup. This was delicious. I needed to use up some left over vegetables so made it with onion, potato as stated then half cauliflower, half broccoli and substituted the leek with spinach.
Alexa Nell's picture
Alexa Nell
21st Jan, 2018
5.05
Always a winner!
Croftrise
12th Jan, 2018
5.05
Delicious, easy to make and excellent for a col winters day.
deblathwell
1st Jan, 2018
5.05
Absolutely delicious! Easy to make! A lovely winter lunch with some crusty buttered granary bread. YUM! Thank you for the recipe.

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