Broccoli and Stilton Soup
There’s nothing quite like a bowl of homemade broccoli and stilton soup to bring comfort and flavour to your table. Creamy, rich, and full of wholesome goodness, this easy recipe comes together in just 30 minutes, perfect for a quick midweek meal or a cozy weekend lunch. The sharp tang of stilton balances beautifully with the earthy broccoli, while the hint of garlic and silky texture make every spoonful irresistible.
Serve it with a drizzle of olive oil, a sprinkle of fresh herbs, and maybe a swirl of cream for that final touch of indulgence
Serves 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Storage Tupperware in the fridge for 2 days or freezer for 2 months
Ingredients
- 1 medium onion or leek, finely diced
- 2 tbsp butter or olive oil, plus more olive oil to serve
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced
- 450g Pack’d broccoli
- Salt and pepper to taste
- 1 litre vegetable stock
- 40g stilton, crumbled
To Serve
- 1 tbsp parsley or chives, finely chopped
- Optional swirl of cream or yoghurt
Method
Heat the butter or olive oil in a soup pan or dutch oven.
Add the diced onion or leek and sauté for 3 - 5 minutes until soft on a medium heat. Add the minced garlic for 1 minute until fragrant.
Add the diced potato, broccoli and stock. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook for about 20 minutes until the broccoli and potato are tender.
Transfer soup to a high speed blender, or use a stick blender if you prefer. And blitz until smooth.
Transfer back to the soup pot then stir some of the crumbled stilton until it melts. Check seasoning and adjust to taste. The residual heat from the soup should be enough, but you can keep the heat on low if you prefer. Check seasoning and adjust to taste.
Pour soup in to bowls and top with the remaining stilton, chopped chives or parsley, plus a good slug of olive oil and optional swirl of cream or yoghurt.
