Creamy Broccoli and Stilton Soup (Ready in 35 Minutes)

This broccoli and stilton soup is my go-to when I want something deeply savoury with barely any prep. The cheese melts into the broth and gives it a salty, earthy richness that feels indulgent but completely everyday.

Everything comes together in one pot, and a quick blitz with a blender turns it into velvet. It’s the kind of meal you can throw together after work and still feel like you’ve treated yourself.

What Makes This Soup So Good

I like a soup that tastes like you fussed over it, even when you didn’t. The combination of sharp blue cheese and sweet, mellow broccoli does exactly that.

The potato makes it creamy without needing a drop of actual cream, and the whole thing happens in about half an hour. It’s reliable every single time.

Ingredients

• 2 tbsp butter: unsalted, so you can control the salt later.
• 1 large onion, chopped: yellow or white onion both work.
• 2 cloves garlic, minced: fresh garlic gives the best punch.
• 1 medium potato (about 200g), peeled and diced small: this creates the soup’s creamy body.
• 1 large head broccoli (about 400g), cut into florets and stems chopped: use the tender stems too, just peel any woody bits.
• 4 cups vegetable stock: a good quality stock makes a noticeable difference.
• 150g Stilton cheese, crumbled: reserve a handful for topping the bowls.
• Salt and freshly ground black pepper: season carefully, Stilton is already salty.
• Optional: double cream to swirl: adds a nice finish but is not essential.

Variations / Substitutions

• Swap the Stilton: Any creamy blue cheese like Roquefort or Gorgonzola works beautifully.
• Go dairy‑free: Use olive oil instead of butter, choose a plant‑based blue cheese alternative, and skip the cream swirl. A squeeze of lemon at the end brightens everything up.
• Lighter version: Omit the potato and use an extra 100g broccoli. The soup will be thinner but still full of flavour.
• Add extra greens: Stir in a handful of spinach a minute before blending for an even greener result.

For a chunkier, cheesier take, try Broccoli Cheddar Soup instead.

How To Make Broccoli and Stilton Soup

Step 1: Sauté the Onion and Garlic

Melt the 2 tbsp butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring now and then, until it turns soft and translucent. Stir in the 2 cloves minced garlic and cook for another 1 minute until fragrant.

The onions should be sweet and pale, not browned. This gentle start builds a mild, sweet foundation that balances the sharp cheese later.

Step 2: Simmer the Vegetables

Add the diced potato, the broccoli florets and chopped stems, and the 4 cups of vegetable stock. Bring everything to a boil over high heat, then reduce to a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the broccoli stems and potato are completely tender when pierced with a knife.

The liquid should just cover the vegetables; if it looks dry, add a splash of water. A longer simmer is fine, but don’t let it boil hard or the broccoli can lose its bright colour.

Step 3: Blend Until Smooth

Take the pot off the heat. Use an immersion blender to purée the soup until it’s completely smooth. If you’re using a stand blender, work in batches, filling the jug no more than half full, and remove the centre cap from the lid so steam can escape.

The soup will go from chunky to silky in about a minute. It will look thick and velvety; if you prefer it thinner, stir in a little extra stock or water until it looks right to you.

Step 4: Stir in the Stilton and Serve

With the pot still off the heat, stir in about 100g of the crumbled Stilton until it melts into the soup. Taste and season with salt and plenty of black pepper. Ladle the soup into warm bowls and top with the reserved Stilton crumbles and a swirl of cream if you’re using it.

That final scattering of blue cheese on top gives a salty little kick right before you eat it. A slice of warm, crusty bread alongside is pretty much mandatory.

A Few Tips for the Best Broccoli and Stilton Soup

• Use the broccoli stems: peel off any tough outer layer, dice the tender core, and cook them right along with the florets. It means zero waste and even more creaminess.
• The cheese must not boil: always stir in the Stilton off the heat. If the soup is too hot, the cheese can go grainy and split.
• For the smoothest possible texture, strain the blended soup through a fine-mesh sieve before adding the cheese. It’s a small extra step that makes a big difference.
• If your soup tastes flat, it probably needs more salt and a generous crack of black pepper. Stilton varies in saltiness, so season last and taste as you go.

Need more? Scale the recipe without changing the method.

Keeping Leftover Soup Fresh

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheating: Gently warm in a pot over medium-low heat, stirring often. Do not let it boil. If the soup has thickened, thin it with a splash of stock or milk.

What To Serve With Broccoli and Stilton Soup

A warm crusty baguette or sourdough is perfect for dunking, its tangy chew balancing the rich, savoury broth. For something fresh, a simple green salad with a sharp lemon vinaigrette cuts right through the creaminess. Toasted pita chips or rye crackers add a satisfying crunch.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, tip it straight into the pot. The simmer time might need an extra 2 to 3 minutes until everything is tender.

Can I freeze this soup?

Dairy can separate when thawed. For the best results, freeze the blended soup base before adding the cheese, then stir in the Stilton after reheating.

What if I don’t have an immersion blender?

Carefully blend the hot soup in a stand blender in small batches, never filling the jug more than half full. Remove the centre cap from the lid and cover with a folded towel to let the steam out safely.

How do I make this soup less salty?

Use a low-sodium vegetable stock and add the Stilton bit by bit, tasting as you go. You can always add more salt later but you can’t take it out.

Broccoli and Stilton Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 tbsp butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium potato (about 200g), peeled and diced small
• 1 large head broccoli (about 400g), cut into florets and stems chopped
• 4 cups vegetable stock
• 150g Stilton cheese, crumbled, plus extra for garnish
• Salt and black pepper
• Double cream, to swirl (optional)

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cook 1 minute more.
2. Add the potato, broccoli, and stock. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 to 20 minutes until the vegetables are very tender.
3. Remove the pot from the heat. Blend until completely smooth with an immersion blender, or carefully in batches using a stand blender.
4. Off the heat, stir in about 100g of the Stilton until melted. Taste and season with salt and pepper. Ladle into bowls and top with the reserved Stilton and a swirl of cream if you like. Serve hot.

Notes

If you don’t have Stilton, another creamy blue cheese works well. The soup thickens as it sits; thin with a splash of stock when reheating. For a lighter version, leave out the potato and add an extra 100g of broccoli.