Broccoli and Stilton Soup is the perfect cosy meal when you want something quick, comforting, and packed with flavour. I remember the first time I made this soup on a chilly autumn evening—its creamy texture and the sharp tang of Stilton cheese were an instant winner, warming me up from the inside out. This soup balances the earthiness of broccoli with the rich, crumbly cheese, creating a smooth blend that’s simply irresistible. It’s easy to whip up, so it’s a lifesaver for busy weeknights or when you want to impress finicky eaters without fuss. Trust me, once you get this recipe right, it’s a game-changer in your kitchen.
Key Takeaways:
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings/Yield: 4 servings
- Difficulty Level: Easy
- Dietary Tags: Vegetarian, Gluten-Free
- Category Tags: Soup, Comfort Food
🍲 What is the Recipe Key Info?
This Broccoli and Stilton Soup is a comforting treat that’s both simple and satisfying. It takes about 10 minutes to prep — chopping your broccoli, onion, potato, and crushing garlic — followed by 20 to 25 minutes of cooking. Altogether, you’re looking at roughly 30 to 35 minutes from start to finish, perfect for a cozy lunch or light dinner. The recipe serves 4 generous portions, making it just right for sharing or saving leftovers.
It’s rated as easy, so whether you’re new to the kitchen or a seasoned cook, you’ll find it straightforward and rewarding. The tags say it’s vegetarian and gluten-free, which means it suits a range of diets without any fuss.
A quick tip: prepare your veggies while the stock’s heating, so you keep things moving smoothly. Having everything ready before you start simmering saves time and keeps the kitchen rhythm flowing.
🥦 What Ingredients Do You Need?
Here’s what you’ll need to make this comforting Broccoli and Stilton Soup:
Vegetables
- 300g (about 10½ oz) broccoli, chopped into bite-sized pieces
- 1 medium onion, peeled and chopped
- 1 potato, peeled and diced into small cubes
- 1 garlic clove, crushed
Cheese & Cream
- 150g (around 5½ oz) Stilton cheese, crumbled
- 50ml (just over 3 tablespoons) double cream
Seasonings
- 1 litre (about 35 fl oz) vegetable stock
- Salt and pepper, to taste
The broccoli should be fresh and firm to give that lovely vibrant green colour and a pleasant bite after cooking. When chopping, try to keep the florets fairly even so they cook at the same rate.
For the onion and garlic, regular yellow onions work perfectly here—they’ll add a gentle sweetness when sweated down. Crushing the garlic releases its flavour, but if you want something milder, you can finely grate it instead.
The potato acts as a natural thickener, so peeling and dicing it into small cubes helps it cook quickly and soften nicely in the soup without losing shape.
Double cream adds richness and smoothness. Make sure you’re using full-fat cream for the best texture. If you prefer a lighter option, half-fat cream or even crème fraîche could work, though the soup won’t be quite as velvety.
Stilton is the star here—its sharp, tangy character balances the earthiness of the broccoli. If Stilton feels a bit strong or is tricky to find, try a crumbly white cheddar or even a mild blue cheese as a substitute. Both melt well and give a similar creamy punch.
Vegetable stock forms the soup’s base. Using a good-quality stock or homemade broth makes a noticeable difference to flavour. For a quick fix, a stock cube dissolved in hot water is fine, just check the salt levels afterward.
Season the soup with salt and freshly ground black pepper toward the end – it helps you control the seasoning without overpowering the delicate flavours.
With these ingredients ready, you’re all set to create a delicious and hearty soup that feels just like a warm hug in a bowl.
👩🍳 How to Make Broccoli and Stilton Soup: Step-by-Step Instructions with Pro Tips
Making your Broccoli and Stilton Soup just right is easier than you might think. Follow these steps, and you’ll get a bowl full of creamy, comforting goodness every time.
1. Sweat the onion and garlic in a large pan until soft.
Start by gently cooking your chopped onion and crushed garlic over a low to medium heat. Sweating means softening without browning. This releases their sweetness and builds flavour without overpowering the soup. Keep an eye so they don’t brown—too much colour can make the soup taste bitter.
2. Add the potato and broccoli and cook for 5 minutes.
Toss in your diced potato and chopped broccoli now. Cooking them briefly before adding liquid helps bring out their natural flavours and softens them just enough to start the cooking process. This also reduces the final simmering time.
3. Pour in the vegetable stock and bring to the boil.
Add your litre of vegetable stock. Use a good-quality stock to avoid a watery taste. Turn the heat up and bring it all to a rolling boil. This jump-starts the cooking, ensuring everything cooks evenly.
4. Simmer for 15-20 minutes until vegetables are tender.
Turn the heat down and let the soup bubble gently for around 15-20 minutes. You’ll know the veggies are ready when the potato is easily pierced with a fork, and the broccoli is tender. Be careful not to overcook — you want softness but still some structure to the broccoli’s flavour.
5. Blend the soup until smooth.
Pour or ladle your mixture into a blender or use a hand blender right in the pan. Blend until silky smooth. If the soup feels too thick, add a splash more stock or water. A smooth texture makes it more luxurious and coats the palate nicely.
6. Return to the heat and stir in the Stilton cheese and cream.
Put the blended soup back on low heat. Stir in your crumbled Stilton and double cream slowly. The cheese gives that distinctive tangy punch, and cream adds richness.
7. Heat gently until the cheese has melted.
Keep the heat low and stir regularly. Gentle warming prevents the cream from curdling and keeps the soup velvety. Avoid boiling now, as it can split the mixture.
8. Season with salt and pepper.
Taste your soup before seasoning. The cheese already adds saltiness, so go easy with salt. Freshly cracked black pepper complements Stilton’s punch perfectly and lifts the whole dish.
9. Serve hot.
Ladle your soup into warm bowls. A crusty roll or crunchy croutons make a perfect side. Enjoy every comforting spoonful of your homemade classic.
Pro Tip: When blending, avoid overfilling the blender to prevent hot splashes. Blend in batches if needed. Also, if your soup thickens too much after adding cream, a splash of stock can loosen it without dulling flavour.
Chef’s Note: Letting the soup cool slightly before blending can reduce steam pressure and keep things safer. And always keep stirring gently once you add cheese and cream to stop any sticking or burning at the bottom.
🍽️ What Are Some Recipe Variations & Serving Suggestions?
You can easily give the classic Broccoli and Stilton Soup a fresh twist to suit your taste or the occasion. For an extra burst of flavour, try stirring in some sun-dried tomatoes before blending. Their sweet tang balances beautifully with the sharp Stilton. If you’re after some heat, a pinch of red pepper flakes or a dash of smoked paprika adds a subtle spicy kick that warms things up without overpowering the creamy base.
When it comes to serving, this soup shines alongside creamy polenta — its smoothness complements the cheese-rich broth perfectly. If you prefer something lighter, a crisp green salad dressed with lemon vinaigrette offers a refreshing contrast. Garnishing your soup with a sprinkle of fresh herbs like parsley or chives also adds a lovely pop of colour and freshness.
For any leftovers, pop them in an airtight container and keep them in the fridge. The soup stays good for about 2 to 3 days. When reheating, warm it gently on the stove rather than in the microwave. Slow heat helps maintain the soup’s silky texture and stops the Stilton from separating. If it looks a little thick after cooling, just add a splash of vegetable stock or water to loosen it up. This way, you’ll enjoy every last spoonful just as much as the first.
🔍 Why Does This Recipe Work So Well?
Sweating the onion and garlic gently in the pan softens them without browning, which unlocks their natural sweetness and builds a rich flavour base for this Broccoli and Stilton Soup. When you blend the cooked veggies, you create that silky, smooth texture that feels comforting and lush. Adding the stilton cheese off the heat first and then warming it gently stops the cheese from splitting or becoming grainy, keeping the soup creamy and indulgent. These thoughtful steps work together to give you a reliable, delicious bowl every time—making all the difference between good soup and truly great.
❓ Frequently Asked Questions (FAQ)
Can I make Broccoli and Stilton Soup ahead of time?
Absolutely! It keeps well in the fridge for up to 2 days. Just cool it quickly, pop it in a sealed container, and reheat gently.
Can I freeze the soup?
Yes, but the cream might separate a bit once defrosted—stir it well or add fresh cream when reheating to bring it back to silky perfection.
What if Stilton is too strong or unavailable?
Try other blue cheeses like Roquefort or Danish blue. They melt just as nicely.
Why does my sauce break sometimes?
Usually the heat was too high or the cream was added too fast. Warm it gently and stir slowly to keep it smooth and creamy.
