Broccoli and stilton soup

Our broccoli and stilton soup is an excellent mid-week dinner and a great way to use up scraps of leftover cheese…

This broccoli and stilton soup recipe makes a classic creamy soup that’s just the perfect dish for a cold day. This classic vegetarian soup is a delicious winter warmer – and freezable too – making it ideal for storing away to use as a delicious lunch or dinner days when you’re too tired to cook. This tasty Broccoli and stilton soup recipe works out at only 366 calories per serving, which for a rich and indulgently flavoured soup is pretty good we think! This broccoli and stilton soup recipe serves 4-5 people and will take only 35 mins in total to make, so it’s a quick soup recipe too.

If you’re feeling really hungry, you can serve this broccoli and stilton soup recipe up with fresh crusty bread to help you fill up. And don’t worry about anyone who finds Stilton a bit overpowering – paired with the creamy broccoli, this soup is mild and mellow, so even those who think they don’t like blue cheese will absolutely love it. The two ingredients work really well together, so this a creamy soup that you’ll want to make time and time again. If you love Stilton, feel free to crumble more in, but just be aware that you might up the calories if you do that. This delicious broccoli and Stilton soup can be made in well under an hour with this fab recipe that works just as well as a dinner party starter as it does as a stand alone meal!

We’ve got loads more delicious soup recipe ideas right here!


  • 1tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 1 litre (1¾ pints) vegetable stock
  • 500g (1lb) broccoli, roughly chopped
  • 125g (4oz) mature Stilton
  • Salt and freshly ground black pepper
  • Pine nuts and crème fraiche to garnish


  • Heat the oil in a large saucepan and add the onion. Cook over a medium heat for about 5-7 mins, or until the onion starts to soften but not colour.

  • Pour the stock into the pan and bring to the boil. Cover the pan, reduce the heat and simmer the mixture for about 5 mins.

  • Add the broccoli to the pan, bring to the boil and cook for a further 4-5 mins, until the broccoli is just tender.

  • Remove the pan from the heat and crumble in half the Stilton. Purée the soup in a liquidiser, food processor or with a stick blender until smooth. Season the soup to taste.

  • Spread 4 mini bruschetta with Stilton and crumble rest of cheese. Pour soup into 4 serving bowls, garnish with pine nuts and crème fraiche. Scatter remaining cheese on top, so that it melts into soup as you’re eating it.

Top tip for making Broccoli and Stilton soup

Woman’s Weekly’s Sue McMahon says: Slice the broccoli stalks thinly so that they cook quickly – if they need to be cooked for longer to soften them, the soup will be duller in colour.

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  • Blue cheese
  • Broccoli
  • Cheese
  • Dinner party
  • Lunch
  • Soup
  1. Preheat the oven to 400° F (200° C).
  2. Where necessary, cut the potatoes into halves or quarters so they are approximately 1-inch cubed. Trim the broccoli so that you have florets about twice the size of the potatoes. Slice the onion into half-moons. Combine them all in a single layer on a sheet pan with high edges and sprinkle with salt and pepper, and drizzle with the olive oil. Roast for 30 minutes, flipping once with a spatula about 20 minutes in.
  3. In a small saucepan, bring half of the chicken broth to a boil. Drop the broccoli rapini into the boiling stock for 15 seconds. Remove with tongs and set aside. Turn the heat down to low.
  4. Remove the sheet pan from the oven and place over two burners turned to medium-high. Add the other half of the chicken broth to the sheet pan and, using a spatula, scrape up any bits that have stuck to the pan.
  5. Working in batches, transfer the roasted vegetables and the liquid in the sheet pan to a food processor or powerful blender and blend for 60 seconds, or until fully puréed. (If your mixture is too thick to process, add in some of the warm chicken broth that has been waiting patiently on the stove. Continue to use that stock through the process to thin out your soup as desired.) Pour into a clean pot and place over low heat on the stove.
  6. Add the crumbled blue cheese to the pot and stir through the soup until it mostly dissolves. Then thoroughly whisk in the tablespoon of crème fraîche.
  7. Serve in generous bowls topped with crumbled Stilton and chopped broccoli rapini for garnish, accompanied with warm crusty bread.