Broccoli and Stilton Soup is a classic British soup that is both hearty and comforting. This soup is perfect for cold winter nights and can be made in a matter of minutes. This recipe is a delicious way to enjoy the goodness of vegetables and the richness of cheese.

To make Broccoli and Stilton Soup, you will need just a few simple ingredients, including broccoli, Stilton cheese, onions, garlic, and vegetable stock. The broccoli is simmered until tender and then blended with the Stilton cheese to create a smooth and creamy soup. The onions and garlic add depth and flavor to the soup, while the vegetable stock provides the base for the soup.
When making Broccoli and Stilton Soup, it’s important to use good quality Stilton cheese. The cheese should be crumbly and have a tangy flavor that complements the broccoli. If you can’t find Stilton cheese, you can use another type of blue cheese instead.
One of the great things about Broccoli and Stilton Soup is that it can be served as a starter or as a main course. It’s also a great way to get children to eat their vegetables, as the creamy texture of the soup helps to disguise the broccoli.
Overall, Broccoli and Stilton Soup is a delicious and comforting soup that is perfect for cold winter nights. It’s easy to make and can be served as a starter or as a main course. So why not try making Broccoli and Stilton Soup tonight and enjoy the rich and comforting flavors of this classic British soup?
Broccoli and Stilton Soup

Broccoli and Stilton Soup

Recipe by William DickinsonCourse: MainDifficulty: Easy


Prep time


Cooking time


Calories per serving



Another versatile meal, all soup is as easy as boil some vegetables and blend them up with some fat! This is my personal favourite soup recipe


  • 50g butter, or any other cooking fat

  • 1 large onion, roughly chopped

  • 1 Medium leek, roughly chopped

  • ½ tsp dried chilli flakes, plus extra to garnish

  • 3 sprigs fresh thyme, leaves picked

  • 2 garlic cloves, roughly chopped

  • 450g broccoli, cut into florets

  • 1L strong vegetable stock or meat stock

  • 100g Stilton, crumbled

  • Herbs to garnish


  • Heat the oil in a large pan and gently fry the onion for 10 min until softened.
  • Add the chilli, thyme, and garlic and cook for 10 mins before adding the broccoli, leek, and stock.
  • Bring up to the boil, then simmer for at least 15 mins, until all the veg is softened.
  • You can also leave it in a crackpot overnight. Add half of the Stilton and any extra butter or fat you wish to add to increase the creaminess.
  • Carefully blend the soup until completely smooth, then check the seasoning.
  • Serve into bowls and crumble the remaining Stilton onto the top, drizzle some olive oil and herbs to garnish.

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