Broccoli & Stilton soup
Broccoli & Stilton soup is a beloved British classic, offering a velvety blend of sharp, tangy cheese and earthy broccoli in every spoonful. The soup strikes a perfect balance between creamy richness and a bold, savory bite, with the Stilton’s pungent depth mellowed by the vegetable’s natural sweetness. Using the entire broccoli—stalks and all—adds a satisfying texture, while the cheese can be adjusted to taste, from a subtle dusting to a generous, unapologetic melt. Simple to make yet deeply satisfying, this soup is a cozy staple that transforms humble ingredients into something truly comforting.
Ingredients
- Rapeseed Oil2 tblsp
- Onion1 finely chopped
- Celery1
- Leek1 sliced
- Potatoes1 medium
- Butter1 knob
- Vegetable Stock1 litre hot
- Broccoli1 Head chopped
- Stilton Cheese140g
Nutrition
Directions
- 1
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
- 2
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
- 3
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
- 4
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
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