This cosy Broccoli and Stilton Soup is the perfect remedy for the winter blues. You'll be amazed at how easy it is to make, and you only need five ingredients.
Broccoli and Stilton Soup is a classic English soup with a robust flavour and earthy undertones. It's rich and creamy and can be enjoyed on its own or paired with thick, crusty bread and butter.
Stilton is a classic English cheese produced in Derbyshire, Leicestershire and Nottinghamshire. If you don't have Stilton, you can use any variety of blue cheese.
If you love cosy soups, be sure to check out our classic Tomato & Basil Soup, Carrot & Coriander Soup and Slow Cooker Pumpkin Soup.
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Why You'll Love This Recipe
- Super simple to make with only five ingredients.
- It makes a big batch, so any leftovers can be frozen.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Broccoli - I've listed the weight of the broccoli, which equates to roughly four heads. If using frozen broccoli, reduce the stock to 800mls so the soup is not too watery.
- Leek - use a large leek.
- Courgette - also known as zucchini.
- Vegetable stock - use a low sodium vegetable stock.
- Stilton - can be substituted for any blue cheese variety, such as Danish Blue.
How to Make Broccoli and Stilton Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Saute the sliced leek in a large, heavy-based pan over medium heat. Stir regularly so that it doesn't burn.
- Add the broccoli, courgettes and vegetable stock.
- Bring to a boil and cook for 10 minutes or until the vegetables are soft.
- Crumble over the Stilton and leave to cool down before blending.
- Blend in batches until smooth.
- Return the soup to the pan and heat up just before serving. I've stirred a little cream into the soup above, but it's optional.
Substitutions
Stilton cheese can be substituted for any variety of blue cheese.
Serving Suggestions
Serve the soup with a swirl of cream, some parsley, and plenty of fresh bread for dipping.
Storage
Broccoli and Stilton Soup is best stored in the fridge (covered) and consumed within three days. The cold soup may separate but will come together once warm. When reheating, don't let the soup boil as the Stilton might cause the bottom of the saucepan to burn.
To freeze the soup, transfer it to an airtight container or a zip lock bag and store it in the freezer for up to two months. Thaw the soup overnight in the fridge, then heat it on the stove.
Common Questions
Yes, as long as the stock you use is gluten-free.
Yes, you can. Just ensure the broccoli florets and courgettes are cut into bite-sized pieces so they're easier to eat.
This recipe creates a lovely creamy soup with the right consistency of stock to vegetables. If, for any reason, it does appear a little watery, simmer it on the stove for ten minutes so that it thickens. The soup will also thicken when stored in the fridge.
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📖 Recipe
Broccoli and Stilton Soup
Equipment
- 1 Blender
Ingredients
- 1 tablespoon olive oil
- 180 g leek (approximately 1 leek), ends trimmed and finely sliced
- 200 g courgette (approximately one large courgette), sliced
- 600 g broccoli, cut into florets, note 1
- 1 litre low sodium vegetable stock
- 120 g stilton, crumbled
Garnish (optional)
- cream
- parsley
Instructions
- Add the olive oil to a large pan and heat it over medium heat. Add the leek and saute for 5 minutes until softened, stirring frequently. Add a little more olive oil to the pan if needed.
- Add the broccoli and courgette to the pan. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer uncovered for 10-12 minutes until the vegetables are tender.
- Add the Stilton to the vegetables, then set aside to cool down before blending. Once cooled, transfer to a blender in batches and blend until smooth.
- Return the soup to the pan and gently heat up before serving. Garnish with a swirl of cream and a little parsley if you wish.
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