Broccoli & stilton soup in a patterned bowl with napkin & spoon

Broccoli & stilton soup

  • 1
  • 2
  • 3
  • 4
  • 5
(234 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

  2. Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

  3. Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.

  4. Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.

  5. Carefully transfer to a blender and blitz until smooth.

  6. Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2019
Love this recipe- nice and easy, I make it most Saturdays for lunch, and even my two year old loves ‘Green soup’! Only thing I do differently is crumble the Stilton on top once dished out. Highly recommended.
8th Oct, 2019
Learn how to get rid of food cravings that make you overeat and gain weight visit
4th Apr, 2019
Delicious soup but the stated amount of blue cheese is too much for my taste - the second time I added the cheese a tiny bit at a time until I was happy with the taste
9th Mar, 2019
Lovely and easy recipe. Tweeked a bit, by using romanesco just picked from the allotment and two onions, as had left leek at allotment :( A lovely luncheon meal and feeling satisfied and full. Will definitely be making again.
17th Feb, 2019
Made an account just to say how good this recipe is! Definitely going to be a strong regular on my rota of soups :)
27th Jan, 2019
This is delicious! Didn't use oil, dry fried and didn't have a leek so used two onions and a couple of celery sticks. Used my nutribullet to blitz it easily and added a sprinkling of stilton to the bowl as I served. How healthy is that!!! Will definitely make it again, cheap and nutricious an delicious. Win win. :-)
27th Jan, 2019
Oh, and I used the whole stalk!!
Dot Cotton
21st Dec, 2018
Came across this recipe while searching for ideas for a heap of leftover cooked brocolli. Followed it loosely, just gently fried an onion, added stock, the cooked brocolli, leftover mash, simmered for a few mins & then whizzed up in the blender. Gorgeous soup! Did have to season quite generously though. I didn't bother with the blue cheese but hubby thought it was lovely with it. Great way to use up the leftover veg & mash!
11th Nov, 2018
One of my favourite soups to make. Decided I couldn’t wait until the festive season to make it (usually to use up the over bought Stilton!), so made a batch this afternoon as a comfort dish. Didn’t add the celery but followed everything else. Delicious!
25th Sep, 2018
By far the best soup recipe for broccoli and Stilton it was Devine

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
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.
4th Jan, 2016
can this soup be frozen?
3rd Aug, 2015
Just cooking..... Can this soup be frozen?
11th Nov, 2013
Do you recommend any particular brand of cheese ?
goodfoodteam's picture
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.
17th Oct, 2013
can this soup be frozen
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.
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.
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
Want to receive regular food and recipe web notifications from us?