Creamy Broccoli and Stilton Soup Recipe for Comforting Meals

Our creamy Broccoli and Stilton soup is a classic British winter dish, rich and comforting. Serve it as a starter, a light lunch or a warming dinner with crusty bread.

This thick, velvety soup can be made ahead: keep it in the fridge for up to three days or freeze for two months.

It’s a great way to use leftover Stilton or other blue cheeses from a cheese board. Scroll to the recipe card for ingredient amounts and step-by-step instructions.

How to make Broccoli and Stilton Soup?

This soup is easy to prepare with simple ingredients you’ll find in most supermarkets.

Below you’ll find a clear, step-by-step recipe card followed by practical tips, substitutions and serving suggestions.

📖 Step by Step Recipe

Broccoli and Stilton Soup

Looking for a delicious soup to keep you warm this winter? This Broccoli and Stilton soup is thick, creamy and full of flavour. It works as a starter or a main, can be made ahead and freezes well.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dinner, Lunch, Starter

Cuisine British

Servings 6 People

Calories 211 kcal

Equipment

• Heavy-based large saucepan
• Hand blender or food processor (for a smooth finish)
• Ladle and chopping board

Ingredients

• 700g broccoli (about 2 heads), stems and florets separated
• 30g butter
• 1 onion, diced
• 1 leek, sliced
• 1 medium potato, peeled and diced
• 2 cloves garlic, finely chopped
• 1 litre vegetable stock
• 150g Stilton, crumbled (reserve some for serving)
• Salt and black pepper, to taste

Optional to serve

• Extra crumbled Stilton
• Chilli flakes
• Double cream
• Crusty bread

Instructions

1. Separate broccoli florets from the stems and cut into even pieces. Trim any tough, woody parts from the stems and slice thinly.
2. Dice the onion, slice the leek, peel and chop the potato and finely chop the garlic.
3. Melt the butter in a large saucepan over medium-low heat. Add the diced onion and soften for about 5 minutes without browning.
4. Add the chopped broccoli stems, leek, potato and garlic. Gently fry for 5 minutes to release flavours.
5. Pour in the vegetable stock and bring to the boil. Reduce heat, cover and simmer for 20 minutes.
6. Add the broccoli florets, bring back to the boil, then simmer for a further 15 minutes with the lid on, until all the vegetables are tender.
7. Turn off the heat. Using a hand blender, blitz the soup in the pan until smooth. If using a stand blender, allow the soup to cool slightly and blend in batches.
8. Return the soup to a gentle simmer, add the crumbled Stilton (reserve some for garnish) and stir until melted. Do not let the soup boil once the cheese has been added.
9. Taste and season with salt and black pepper as needed — both stock and blue cheese can be salty, so adjust carefully.
10. Ladle into bowls and finish with your choice of toppings: extra Stilton, a swirl of cream, chilli flakes, or crusty bread on the side.

Notes & Tips

• Use whole broccoli (stems and florets) to avoid waste — stems add great flavour and texture if trimmed and sliced thinly.
• If the soup is too thick, add a little extra stock while blending to reach your preferred consistency.
• For a vegetarian version, use vegetable stock; for extra depth, a light chicken stock will also work.
• When blending hot soup in a stand blender, vent the lid and cover with a towel to prevent splashes.

Nutrition (per serving)

Approximate values: 211 kcal, 19 g carbs, 10 g protein, 12 g fat. Adjustments will change nutrition.

Our Broccoli and Stilton soup recipe was originally published on 20/09/2022 and simplified on 16/06/2024 for easier use.

Ingredients 🧀🥦

The main ingredients are simple and easy to find: Stilton (or another blue cheese), broccoli, a potato for body, onion and leek for flavour, garlic, butter and vegetable stock. Cream is optional.

• Stilton – creamy and tangy; substitute Gorgonzola or Roquefort if needed.
• Broccoli – use stems and florets; cauliflower works as an alternative.
• Butter – for softening the onions; olive oil can be used instead.
• Onion & Leek – form the flavour base; shallots can substitute the onion.
• Garlic – optional, adds depth.
• Potato – makes the soup silky and helps thicken it.
• Vegetable Stock – use good quality stock for best results; chicken stock is an option if not vegetarian.
• Salt & Black Pepper – season carefully after tasting.

Equipment 🍲

A heavy-based large pan, a spoon for stirring and either a stick blender or food processor will make this recipe straightforward.

Instructions

Sauté the chopped onion in butter until soft, then add the broccoli stems, leek and potato and fry gently for 5 minutes. Add stock, bring to the boil and simmer covered for 20 minutes. Add florets and simmer another 15 minutes. Blend until smooth, return to the heat, stir in crumbled Stilton until melted, season and serve.

Soup Blending Tips

Stick blender: blend directly in the pan for minimal fuss. Stand blender: cool the soup slightly and blend in batches, holding the lid with a towel.

Soup Consistency

Add more stock while blending to thin the soup if needed. For an extra silky finish, stir in a splash of double cream just before serving.

Seasoning

Taste before adding salt. The stock and Stilton contribute significant saltiness, so adjust seasoning at the end with black pepper to balance the flavours.

Serving Suggestions 🥣

• Top with extra crumbled Stilton.
• Add a swirl of cream for richness.
• Sprinkle chilli flakes for heat.
• Serve with crusty bread or croutons.

For extra protein, fold in cooked chicken or crispy bacon just before serving.

Storage 🧊

Fridge: store in an airtight container for up to 3 days. Freezer: freeze for up to 2 months and defrost overnight in the fridge.

Reheat

Reheat gently on the hob until piping hot or warm through in the microwave.

History

While the exact origin is unclear, Broccoli and Stilton soup is a well-established British favourite that gained popularity in the 20th century and remains a cosy winter classic.

More Cheese Recipes

If you enjoy cheese-based dishes, try other recipes like cauliflower cheese or a cheese and mashed potato pie.

If you try this recipe, Luke and Kay would love your feedback in the comments below.