Broccoli and Stilton Soup

Broccoli and Stilton Soup

Broccoli and Stilton Soup

Recipe by GeeDeeCourse: SoupsCuisine: BritishDifficulty: Easy


Prep time


Cooking time




Total time



A flavoursome heart-warming soup for those cold winters nights


  • 100 g butter

  • 1 medium white onion finely sliced

  • 800 ml vegetable stock/chicken stock

  • 150 ml cream

  • 800 g broccoli

  • 200 g stilton

  • Nutmeg to garnish

  • 1 small French Baguette


  • Mise-en-Place
  • Melt the butter in a large saucepan over a medium-low heat and add the onion.
  • Sweat of the onion gently until soft and translucent.
  • Meanwhile, remove the florets of broccoli from the stalks, peel and cut the stalks into smallish chunks, add to the softened onions, cook for a minute, then pour in the stock.
  • For the Soup
  • Bring to a simmer, and cook until the stalk is beginning to soften.
  • Once the stalk is almost tender, add the florets to the pan along with the cream, crumble most of the Stilton into the soup, keeping some back for croutons,
  • Stir well, bring to a simmer, cover and cook for about 5 minutes, until the cheese has melted and the florets are soft.
  • Allow to cool slightly, then puree in a food processor or with a stick blender until smooth.
  • Croutons and Service
  • Cut 4 diagonal slices of the baguette about ½” thick and toast on both sides.
  • Sprinkle the top of each with the remaining Stilton and replace under the grill to melt the cheese.
  • Taste and season the soup if necessary, then divide between 4 bowls and sprinkle with grated nutmeg, top with a cheesy crouton and serve.

Recipe Video