Broccoli & stilton soup

Broccoli & Stilton soup

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(133 ratings)

Prep: 10 mins Cook: 35 mins


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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  • 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



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

  • 1 stick celery, sliced



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

  • 1 leek, sliced



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

  • 1 medium potato, diced



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

  • 1 knob butter



    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



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

  • 140g Stilton, or other blue cheese, crumbled



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


  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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19th Jan, 2017
Best broccoli and stilton soup recipe I could find - very quick and easy. Only left of the celery as not a fan.
5th Jan, 2017
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!
25th Dec, 2016
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
just beat it
6th Dec, 2016
Yummy! Quick, easy and very, very tasty.
13th Nov, 2016
A delicious soup, I made twice the amount and froze some to keep me going over the winter and it was equally as delicious when defrosted.
29th May, 2016
Lovely soup & really easy to make! Will definitely make this again, perhaps for a dinner party.
MusaGran's picture
9th Mar, 2016
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
pontifex maximus
26th Feb, 2016
A wonderful soup, i used goats cheese instead of stilton.
24th Feb, 2016
I didn't have broccoli so using asparagus .. making for my mum's 95th birthday ... will let you know ;-)
30th Jan, 2016
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!


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