Broccoli and Stilton soup
Creamy, savoury broccoli soup studded with tangy Stilton — quick midweek comfort with a silky finish.
This is the soup you make when you want comfort with a pointy punch: mellow broccoli enriched with tangy Stilton. It’s quick enough for a weeknight but bold enough to serve when friends pop in.
The potato gives body without floury heaviness, and cornflour keeps the texture silky while making the soup gluten-free. Serve with crusty bread or a peppery salad if you like contrast.
Ingredients
- 15 ml olive oil
- 15 g butter
- 1 brown onion — finely chopped
- 2 garlic clove — peeled and crushed
- 250 g potato — peeled and cut into 2cm chunks
- 500 g broccoli — trimmed, florets separated; reserve a few small florets for garnish
- 900 ml vegetable stock
- 120 g Stilton — crumbled
- 75 ml double cream — optional for extra silkiness
- 10 g cornflour — mixed with 20 ml cold water to form a slurry
- salt — to taste
- black pepper — freshly ground, to taste
Equipment
- hand blender (or a jug blender)
- large saucepan
Instructions
Heat the olive oil and butter in a large saucepan over a medium hob. Add the finely chopped brown onion and cook gently, stirring occasionally, until soft and translucent — about 5 minutes.
Add the crushed garlic and cook for 30 seconds until fragrant, then add the potato chunks and broccoli florets (reserve a few small florets for garnish). Stir to coat in the fat.
Pour in the vegetable stock, bring to the boil, then reduce to a simmer. Partially cover and simmer until the potato and broccoli are tender — about 15 minutes.
Remove from the heat. Use a hand blender to purée the soup until smooth, or transfer in batches to a blender. Return to a low heat.
Stir in most of the crumbled Stilton, reserving about 20 g for garnish. Add the cornflour slurry and heat gently, stirring, until the cheese has melted and the soup thickens slightly — about 3 minutes. Taste and season with salt and freshly ground black pepper.
Stir in the double cream if using, warm through for 1 minute, then ladle into bowls. Scatter the reserved broccoli florets and remaining Stilton over each bowl and serve immediately.
Tips
- For a silkier texture, push the blended soup through a fine sieve before reheating — it removes any fibrous bits from the broccoli stalks.
- If you prefer a milder blue cheese flavour, reduce the Stilton to 80 g and add a knob more butter to round it out.
- Make ahead: cool quickly, chill and reheat gently. The soup will thicken in the fridge — loosen with a little stock or water when reheating.
- Avoid boiling the soup after adding cream or cheese — high heat can split the dairy and make the texture grainy.
- If you want a vegan or dairy-free version, use a firm dairy-free blue-style cheese and replace the double cream with unsweetened soya cream (flavour and texture will be noticeably different).
Substitutions
Stilton → crumbled strong cheddar, same quantity (120 g)
Noticeably differentdouble cream → unsweetened soya cream, 75 ml
Stays closecornflour → omit and use 20 g plain flour made into a roux with the butter earlier (adds a touch of wheat)
Stays close
Nutrition
Per serving · estimated
- 320
- Calories
- 12 g
- Protein
- 22 g
- Carbs
- 21 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 720 mg
- Sodium
FAQ
Can I use frozen broccoli?
Yes — add frozen florets straight to the pan and increase the simmer by 2–3 minutes until everything is tender.
Why did my soup split after adding cream?
High heat causes dairy to split. Reheat gently over low heat and stir constantly after adding cream or cheese.
How do I make this ahead for guests?
Cook and cool the soup, chill for up to 48 hours. Reheat gently and stir in a splash of stock or cream to loosen before serving.
Can I make this vegetarian?
Stilton is traditionally made with animal rennet and may not be vegetarian. Use a vegetarian-labelled blue cheese to make the recipe vegetarian.
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