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Love blue cheese? Then you are going to adore this Easy Broccoli & Stilton Cheese Soup which I make in just 40 minutes using only 6 ingredients. A quick and easy lunch or light dinner option any day of the week.
Broccoli and stilton soup is a traditional British soup, popular in the UK. I've used blue stilton to flavor the soup, but you can swap this for any other blue cheese if you prefer.
Jamie Oliver's broccoli and cheese soup is flavored with mild ricotta cheese, but I prefer the stronger pungent flavor of blue cheese.
This broccoli and stilton soup recipe is based on James Martin's broccoli and stilton soup recipe, although I leave out the dash of sherry.
This recipe is a wonderful way to use up leftover holiday cheese! Its also perfect for leftover broccoli, even if it's past peak freshness it's still good for soup making!
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Why You'll Love This Broccoli & Stilton Cheese Soup
- Containing just 6 ingredients, this simple recipe is so simple to make.
- This delicious soup freezes really well, making it great for meal prep. Double the recipe, enjoy some now and store the rest for an easy meal another day.
- Use a gluten free vegetable broth and this soup is naturally gluten free (thickened with potato)
- Heat up the leftover soup and pour in a thermos for a quick and easy lunch on the go.
- If you love soup recipes, try some of my favorites:
- Easy Bacon Lentil Soup
- Simple Yellow Split Pea Soup
- Creamy Chicken Vegetable Soup
Broccoli & Stilton Soup Ingredients
Find the full list and quantities in the recipe card below.
Broccoli- I used regular heads of broccoli and cut them into florets to make the soup.
Stilton- I like to use blue Stilton in this soup, rather than a white Stilton which has a milder flavor and is not veined.
Broth- I've used vegetable broth, but chicken broth can work in this soup too. Use gluten free vegetable broth if celiac or following a gluten free diet.
How to Make Broccoli & Stilton Cheese Soup - Step-By-Step
Find the full printable recipe below.
Sauté chopped onion in butter with with salt and pepper until softened. Add minced garlic and cook, stirring, for another minute.
Add the potato and chopped broccoli florets to the pot.
Add the broth and bring the mixture to a boil, then reduce the heat to simmer.
Cook until the potatoes and broccoli are tender then taste and season the soup again with salt and pepper if needed.
Blend the soup until smooth. If you have one, use an immersion blender directly in the pot or alternatively use a stand blender to blend the soup until smooth then transfer it back to the pot.
Stir in the crumbled Stilton cheese until it melts into the soup. The residual heat from the soup should be enough, but you can keep the heat on low if needed.
Taste and adjust the seasoning again, adding more salt and pepper if necessary and serve with fresh chopped chives or parsley if you like, plus some extra stilton crumbles.
Frequently Asked Questions
Can you make broccoli stilton soup ahead of time?
Yes, this is a great make ahead soup. Make it up the day before then warm the soup up when you are ready to enjoy.
Can you use Broccoli stems in soup?
You can use broccoli stalks too if you like them - and it's a great way to avoid waste. Just peel off the outer skin and dice up the stalks into small pieces. Add them to the florets and cook until tender.
What is stilton cheese?
Stilton is a variety of cheese produced in England, it is often called the king of cheese! There are two varieties of stilton, white stilton which has an altogether milder flavor, and blue stilton which has penicillium roqueforti added to it to give it that characteristic blue veining and strong flavor.
Is stilton just mouldy cheese?
No, penicillium roqueforti is a mold that is safe to eat, and it is added to cheese to give it the blue veining and strong, pungent flavor.
Is the rind on stilton safe to eat?
Yes, the rind on stilton cheese is safe to eat as it forms naturally during the cheese making process.
What can you make with leftover stilton?
Stilton is a really versatile cheese and can be added to a variety of different dishes. As well as vegetable soups, you can add it to salads and pasta dishes. Make a delicious grilled cheese mixing cheddar cheese with blue cheese, or crumble stilton into a quiche with some ham or garlic mushrooms.
Variations & Substitutions for Broccoli and Blue Cheese Soup
I've used broccoli in this soup, but the flavor of blue cheese works equally well with cauliflower or Romanesco broccoli (also know as Roman cauliflower).
You can also use a combination of broccoli and cauliflower in this recipe.
Feel free to use different blue cheeses. Try using French Roquefort or Italian gorgonzola which will work equally well in this soup recipe.
For a really creamy soup, stir some heavy cream or crème fraiche through the soup just before serving, it will add a wonderful richness to the soup.
Tips & Tricks For Making this Creamy Broccoli Soup
- You can adjust the thickness of the soup to suit by adding a little more or less vegetable broth.
- Feel free to adjust cheesiness according to your taste preferences.
- Try to use butter rather than oil here, as butter makes all the difference to the flavor of the finished soup.
- Stilton cheese is salty, so don't add too much salt without tasting it first. Proper seasoning makes a huge difference to the finished soup.
How To Serve Blue Cheese Soup
This is a hearty and rich bowl of soup so I keep any additional sides simple. Add some crusty bread, toasted sourdough or warm focaccia on the side.
How To Reheat Stilton Broccoli Cheese Soup?
Store leftover soup in an airtight container in the refrigerator and use within 3-4 days. To re-heat, place the soup in a saucepan and place over medium heat to warm up to piping hot.
How to Freeze Broccoli & Stilton Cheese Soup?
This soup freezes really well, once cooked and cooled, place in an airtight container in the freezer for up to 3 months.
If you plan to add cream to the soup, I would recommend freezing the soup before you add the cream as it can split during the freezing and defrosting process.
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What Do You Think?!
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More Easy Soup Recipe Ideas
- Easy Bacon Lentil Soup
- Beef Stroganoff Soup
Printable Recipe
Easy Broccoli & Stilton Cheese Soup
Love blue cheese? Then you are going to adore this Easy Broccoli & Stilton Cheese Soup which can be made in just 40 minutes using only 6 ingredients. A delicious and easy lunch or light dinner option any day of the week.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course, Soup
Cuisine British
Servings 4
Calories 371 kcal
Ingredients
- 2 tbsp Unsalted Butter
- 1 Onion - chopped
- 2 cloves Garlic - minced
- 1 medium Potatoes - peeled and diced
- 6 cups Broccoli Florets
- 4 cups Vegetable Broth - or chicken broth
- 1 cup Stilton Cheese - plus extra for garnish if desired - crumbled (or another blue cheese of your choice)
- Sea Salt and Black Pepper - to taste
Optional Garnish
- Stilton Cheese - crumbled
- Chives - finely cut
- Chopped Parsley
Instructions
Melt the butter over medium-low heat in a Dutch oven or large saucepan.
Add the chopped onions, season with salt and pepper and sauté until softened, about 8 minutes.
Add the minced garlic and cook, stirring, for another minute.
Add the diced potato, broccoli florets and broth to the pot.
Bring the mixture to a boil, then reduce the heat to simmer.
Cook until the potatoes and broccoli are tender, about 15-20 minutes.
Taste and season the soup again with salt and pepper if needed.
If you have one, use an immersion blender (stick blender) to blend the soup in the pot until smooth. Alternatively use a stand blender then transfer it back to the pot.
Stir in the crumbled Stilton cheese until it melts into the soup. The residual heat from the soup should be enough, but you can keep the heat on low if needed.
Taste and adjust the seasoning again, adding more salt and pepper if necessary.
Serve with fresh chopped chives or parsley if you like, plus the remaining stilton crumbles.
Nutrition
Calories: 371kcalCarbohydrates: 26gProtein: 18gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 59mgSodium: 1671mgPotassium: 855mgFiber: 5gSugar: 6gVitamin A: 1979IUVitamin C: 135mgCalcium: 394mgIron: 2mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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