Broccoli & stilton soup

Broccoli & Stilton soup

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(111 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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highwaycrossingfrog
15th Jun, 2015
5.05
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
7th May, 2015
5.05
Easy recipe to make and very tastey. I'll be making this again!
gerrybeans
24th Apr, 2015
5.05
five star soup: YUM !
scousewegian
31st Mar, 2015
5.05
Recipe worked perfectly. Doddle to make and delicious.
SElisabeth's picture
SElisabeth
22nd Mar, 2015
5.05
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
20th Mar, 2015
5.05
Easy and delicious. Only had a small leek so used 2 sticks of celery, also added extra stilton.
goldsim
12th Feb, 2015
5.05
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@blu...
19th Dec, 2014
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.
qas5saq
22nd Nov, 2014
3.8
Easy and tasty. I doubled the ingredients but only had one large leek. I also used regular vegetable stock (only used 1.6 L) and it wasn't too salty. Will make again.
josettehammenbo...
10th Nov, 2014
5.05
This soup is divine. I had it yesterday for lunch as a starter and it was a hit with our guests. Very straightforward and easy to do. Will definitely do it again!!

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