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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12th Feb, 2015
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.
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.
22nd Nov, 2014
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.
10th Nov, 2014
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!!
Mexiflor's picture
23rd Oct, 2014
Yummy! Totally delicious! The only changes I made were coconut oil for rapeseed, and as I didn't have many really large stalky bits, I threw all the broccoli in together, and as I live in Mexico I can't get Stilton (alas) so used a Danish blue. Used a hand blender (only thing I have) directly in the saucepan and the texture is lovely. Am off to make the Irish soda bread recipe now to go with it - will report on that also, as I will have to be a bit more inventive with some of the ingredients on that one!
15th Oct, 2014
This is the first time I have made this soup and I have to say it was absolutely delicious. My 6 year old granddaughter said it was better than her daddies and that is saying something as his soup is good.
9th Oct, 2014
The recipe looked easy enough so I bought the ingredients and made this soup. I have given it five stars and would have given more..! It is delicious and I have saved the recipe and will definitely make it again.
17th Sep, 2014
I made this soup as my alterative Sunday dinner, and it was fab!, I used more stilton than was advised but I really enjoyed the flavour and texture of this soup, was lovely, warming and definitely a recipe that I will follow again and again.
7th Sep, 2014
I just made this soup exactly to the recipe and I'm very baffled now by the negative reviews and comments. I'm definitely a 'foody' and this soup was wonderful! Because of the comment about using less stock, I added it gradually and ended up with the whole 1L. I also added the cheese in 1/4's because I was afraid it would be too much. It was perfect - not too salty (I've tried other blue cheese soup recipes that were barely edible) and you can taste both the brocalli and the blue cheese flavours. How could it be 'bland'?? It has to be people using low quality ingredients. I mean, it's essentially a lovely vegetable soup, whizzed up with blue cheese! YUM!! Are people adding the chopped green stalk of the broccoli? Maybe that's why some people said their soup wasn't green. Or maybe they are used to the food colouring from canned soup. So don't let the reviews worry you - make it exactly to recipe and it's beautiful.
9th Oct, 2014
I totally agree with these comments. I followed the recipe, adding a bit more Stilton than stated and it was delicious.


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