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Easy Broccoli and Stilton Soup Recipe

Elowen

Elowen

August 15, 2026

A rich and creamy broccoli and Stilton soup with classic British flavour, easy to make for a warming lunch or light dinner.

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A bowl of smooth green broccoli and Stilton soup topped with crumbled Stilton and black pepper, served with a slice of crusty bread.

How the Broccoli and Stilton Stay Balanced

The broccoli is added in stages so you get both depth and freshness: the chopped stalk cooks with the onion, leek and potato to build the body of the soup, while the florets go in later so their flavour and colour stay brighter. Potato thickens the soup without needing a large amount of cream, and the Stilton is stirred through at the end so its salty, tangy flavour remains distinct rather than dominating every spoonful.

What Builds the Flavour and Texture

Broccoli provides the main flavour, floury potato gives the soup body, and onion, leek and garlic form the savoury base. Stilton goes in near the end, where it can melt into the soup without losing its distinctive character.

Broccoli, Stilton, potato, onion, leek, garlic, milk, vegetable stock and butter laid out on a kitchen worktop.

  • Unsalted butter

  • Rapeseed oil – Helps stop the butter from catching while the onion and leek soften.

  • Medium onion, roughly chopped

  • Medium leek, washed and sliced – Rinse well between the layers, where grit tends to collect.

  • Garlic clove, finely chopped

  • Floury potato, peeled and cut into 1–2cm cubes – Gives the blended soup natural body, so no flour or cream is needed.

  • Broccoli – Use both stalk and florets. Trim any very tough outer skin from the stalk before dicing it.

  • Low-salt vegetable stock

  • Whole milk – Rounds out the texture without making the soup heavy.

  • Stilton, crumbled – Use about 100g stirred into the soup and keep 20g back to crumble over the bowls.

  • Freshly ground black pepper

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How to Make Broccoli and Stilton Soup

Step 1

Start with the broccoli itself, since it cooks in two stages. Cut the florets away from the stalk and set them aside. Trim the woody base from the stalk, and if the outer skin looks particularly tough or fibrous, peel it back before dicing the stalk into small, even pieces. This separation matters more than it might seem: the stalk is denser and needs a head start in the pan, while the florets only need a few minutes to turn tender and bright green. Keeping them apart now means neither ends up overcooked or undercooked later.

Step 2

Melt the butter with the rapeseed oil in a large saucepan over medium-low heat. Add the onion and leek and cook gently for six to seven minutes, stirring occasionally, until they've softened and turned translucent rather than browned. Keeping the heat moderate here protects the flavour of the finished soup — a deeply caramelised base would compete with the broccoli rather than support it. Add the garlic for the final thirty seconds, just long enough to release its aroma without letting it catch and turn bitter.

Step 3

Add the diced potato and broccoli stalk to the softened onion and leek, then pour in the vegetable stock. Bring everything up to a gentle simmer, cover the pan loosely, and cook for ten to twelve minutes. You're looking for the potato and stalk pieces to be almost tender — a knife should slide in with only slight resistance. This stage does the real work of building body in the finished soup, so it's worth giving it the full time rather than rushing ahead to the florets.

Diced potato and broccoli stalk simmering gently in vegetable stock in a covered saucepan.

Step 4

Tip in the broccoli florets and let the soup simmer, uncovered, for a further five to six minutes. They're ready when they're a vivid, bright green and a knife passes through them easily. Try not to let them sit in the heat much beyond this point — broccoli left simmering too long loses both its colour and some of its fresher flavour, turning the soup a duller shade of green than it should be.

Step 5

Take the pan off the heat and stir in the milk. Using a stick blender, blend directly in the pan until the soup is completely smooth, with no fibrous strands of broccoli stalk remaining. It should be thick enough to hold its shape briefly on a spoon but still loose enough to pour easily from a ladle. If it feels too thick at this stage, loosen it with a splash more stock or milk, added gradually until the texture feels right.

Step 6

Return the pan to low heat and stir in around 100g of the crumbled Stilton, letting it melt gently into the soup. Keep the heat low here — a hard boil after the cheese goes in can make the texture turn slightly oily or grainy rather than smooth. Season with the black pepper, then taste before adding any salt; between the stock and the Stilton, it may not need any. Ladle into bowls and finish with the reserved Stilton crumbled over the top.

Crumbled Stilton being stirred into smooth green broccoli soup over low heat in the saucepan.

Why the Broccoli Goes In Twice

The stalk and florets benefit from different cooking times. The chopped stalk can simmer with the potato because it needs longer to soften and also adds extra broccoli flavour to the base of the soup. The florets cook much more quickly, so adding them later helps preserve a fresher colour and taste. Once everything is tender, blend the soup until smooth before adding the Stilton. Let the cheese melt gently into the hot soup rather than boiling it hard, which keeps the finished texture smoother.

Storing and Reheating Broccoli and Stilton Soup

Let the soup cool, then refrigerate within two hours of cooking. It will keep for up to 48 hours in the fridge, or can be frozen in individual portions for longer storage. Thaw frozen soup fully before reheating. Warm it gently on the hob over low-medium heat, stirring regularly, until it's steaming hot all the way through. Only reheat the soup once. If it looks slightly separated after freezing, a good stir or a brief blast with the stick blender will bring it back together.

Adjusting the Stilton and Soup Texture

For a milder cheese flavour, use a little less Stilton and taste the soup before deciding whether it needs more. Another blue cheese can work in its place, although the strength and saltiness will vary, so add it gradually. If the soup becomes thicker than you like after blending, loosen it with a small amount of warm stock or milk rather than adding a large quantity at once. For serving, a slice of crusty bread or simple toast is enough alongside the soup without competing with the broccoli and blue cheese.

Serving Broccoli and Stilton Soup

Ladle the soup into warm bowls and finish with the reserved Stilton and a little black pepper. Crusty bread or toasted sourdough alongside makes it a satisfying lunch, while a small salad turns it into a light evening meal.

A bowl of creamy broccoli and Stilton soup beside a slice of crusty bread, garnished with Stilton and black pepper.
Easy Broccoli and Stilton Soup Recipe

Easy Broccoli and Stilton Soup Recipe

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By Elowen Vance•Easy

A rich and creamy broccoli and Stilton soup with classic British flavour, easy to make for a warming lunch or light dinner!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Yield / Servings
4 Servings

Equipment Needed

  • Large saucepan with lid
  • Chopping board
  • Sharp knife
  • Vegetable peeler
  • Measuring jug
  • Kitchen scales
  • Wooden spoon
  • Stick blender

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Separate the broccoli florets from the stalk. Trim the woody end, peel any tough outer skin, then dice the stalk into small, even pieces. Set florets aside. This keeps the two parts ready for their different cooking times.
  2. Melt butter with rapeseed oil over medium-low heat. Add onion and leek; cook 6–7 minutes until soft but not browned. Stir in garlic for 30 seconds until fragrant.
  3. Add diced potato and broccoli stalk. Pour in the stock and bring to a gentle simmer. Cover loosely and cook 10–12 minutes until potato and stalk are almost tender.
  4. Add broccoli florets. Simmer uncovered for 5–6 minutes until bright green and tender. Avoid overcooking to keep the colour vivid.
  5. Remove from heat and stir in the milk. Blend with a stick blender until completely smooth. Adjust with a little extra stock or milk if the soup is too thick.
  6. Return to low heat and stir in 100g Stilton until melted, without boiling. Add black pepper and taste before salting. Serve with the reserved 20g Stilton crumbled on top.

Nutrition Information

Per ServingServing: ¼ of recipe
Calories
315kcal
Total Fat
17g
Protein
14g
Carbohydrates
31g
Dietary Fiber6g
Total Sugars8g

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Frequently Asked Questions

Yes, frozen broccoli works well in this soup, though the cooking time and final colour may vary slightly from fresh. Add it once the potato is tender and cook until it's fully soft rather than following the fresh-floret timing exactly.
Yes — this recipe uses no double cream at all. The potato, whole milk and blended broccoli give it a creamy body, while the Stilton supplies the richness, so cream isn't needed for a satisfying texture.
Yes, though soups containing cheese can lose a little smoothness after freezing and thawing. Cool it promptly, freeze in portions, and thaw fully before reheating. A quick stir or brief blend afterwards will help bring the texture back together.
Another strong blue cheese can be substituted, though the flavour will shift depending on which one you choose. The result will be a little different from the original, rather than identical.

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Easy Broccoli and Stilton Soup Recipe