Broccoli & stilton soup

Broccoli & Stilton soup

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(123 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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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!
12th Jan, 2016
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.
10th Dec, 2015
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!
6th Dec, 2015
Never made soup before, but this is so quick and easy to make. Love it!


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