Broccoli And Stilton Soup Recipe

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Published by: Chef Matty Riedel • Updated: October 26, 2023

Broccoli and Stilton Soup is a simple soup and quick to cook, and insanely delicious! The recipe calls for broccoli, stilton cheese, onions, thyme, olive oil, vegetable or chicken stock, and ground pepper cooked and blended in its most basic form, but you can also add other veggies.

Despite the stiff seasonal competition, there’s nothing I find more satisfying than a bowl of broccoli and stilton soup. It’s the perfect British classic for an evening of healthy indulgence (yes, that’s actually possible!) thanks to the unlikely but incredible combination of earthy broccoli and all that creamy stilton leftover from the festivities.

Best eaten with buttered slabs of bread, broccoli and stilton soup is a winter favourite that’s comforting and nourishing any time of the day (all times of the day, if you ask me). Here’s how you can whip up this cracker of a dish at home.

Broccoli And Stilton Soup Recipe

How To Make Broccoli and Stilton Soup
Broccoli And Stilton Soup Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 10 minutes
COOK TIME 37 minutes
COURSE Soup, Starters, Vegan & Vegetarian
CALORIES 382 kcal



  • 3 tablespoons Olive oil or rapeseed oil
  • 1 Finely chopped onion or six finely chopped spring onions
  • 1 kilogram Broccoli, roughly chopped
  • 2 teaspoons Dried thyme
  • 1.25 litres Vegetable/chicken stock
  • 200 grams Stilton cheese, chopped or crumbled
  • 1 Red chilli pepper, fresh, deseeded, and finely chopped (this is optional)
  • Black pepper freshly ground
  • Water


  • Set a large pan on the stove, with the flame on medium. Pour in your oil, let it heat up slightly, and add the onions. Let this cook for a couple of minutes. Use the tiniest bit of water to deglaze if your onions start to catch.
  • After a couple of minutes, when the onions are starting to soften and show the first signs of translucency, add the broccoli and thyme. If you’re using any other vegetables, now’s the time to add those in, as well. Gently stir this for a minute or two.
  • Add your cheese and stock. Bring this to a low, bubbling boil. Depending on whether your stock was preheated, this can take anywhere between five and ten minutes.
  • Cover the soup and let it cook for five minutes.
  • Once cooked (ensure that all the vegetables have softened, and if they haven’t, cook a while longer), pour the mixture into a blender or a food processor. I find that working with batches is much easier. If the earlier batches cool too much, you can always pour them back into the pan and heat them.
  • Once all your batches are blended, pour them back into the pan if you haven’t already and season with pepper (and salt, if necessary). You can use your chopped red chilli to garnish the soup or even any leftover cheese—if, like me, you don’t have the patience for the frills, simply dig in!
Chefs Tips
Olive Oil: While you can use plain olive oil, I love the extra hit of flavour that a good garlic infusion can give you. The best part about garlic-infused oils is that once you cook them up, you can store them for a month and use them in just about any dish—I personally can never say “no” to potato bread generously dipped in garlic-infused olive oil.
Whipping up garlic-infused olive oil is simple enough, though slightly time consuming. Pour half a cup of olive oil into a saucepan, throw in four garlic cloves, and let this simmer on low heat for about 35 minutes. Make sure the garlic doesn’t burn.
After 35 minutes, take the oil off the heat, smash the garlic, and let the whole thing cool. Once cooled, strain through a fine sieve, and et voila! You have your garlic oil ready.
Broccoli: I find that using frozen broccoli gives the soup a better texture. It’s also easier to handle.
Stilton Cheese: I won’t lie—the very essence of this soup is the stilton cheese. However, if you don’t have some lying around or just don’t like the cheese, you can use any blue cheese variety.
Other Veggies: While I like to keep it simple, you can add in other veggies such as leeks, potatoes, and celery. For this recipe, use a diced medium potato, a sliced stick of celery, and one sliced leek.
Stock: You can go homemade, cube, or concentrate for stock. Whichever one you’re using, make sure you’re aware of the salt content, so you know how much to add to the soup later.
I also find that heating up the stock before adding it speeds up the cooking process.
Water: Keep water handy for any deglazing you might need to do.
Nutritional Information
Calories: 382kcalCarbohydrates: 25gProtein: 18gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 38mgSodium: 1901mgPotassium: 962mgFiber: 7gSugar: 8gVitamin A: 2620IUVitamin C: 225mgCalcium: 397mgIron: 3mg
DID YOU MAKE THIS RECIPE?Love hearing how you went with my recipes! Tag me on Instagram at @my_home_selection!

Summing Up

Stored properly in an airtight container, your soup can last in the refrigerator for up to three days, though I recommend consuming it as soon as possible because of all the cheese in it.


Can You Freeze Soup With Stilton In It?

If you’re freezing it, you can extend the shelf life by about three months. When you want to consume the frozen soup, make sure you defrost overnight in the refrigerator and then slowly heat it over a medium flame, stirring regularly.

Wrapping Up

Broccoli and stilton soup is ridiculously straightforward to whip up—there’s very little that can go wrong, even for amateur cooks. It’s the perfect mix of warmth and richness, for those days that call for it.

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Chef and Restaurant Owner Matty Riedel
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