Jessica Ransom
Our broccoli and Stilton soup is quick and easy to make and only uses five ingredients
Soup is a brilliant family meal as you can make it ahead and then reheat in portions depending on everyone’s schedule. Don’t worry if you think Stilton is too punchy in flavour for younger palettes, it mellows a lot during cooking and is diluted thanks to the stock and broccoli. You can enjoy it as it or serve with toasted pine nuts and a dollop of creme fraiche or drizzle of double cream for even more richness.
Ingredients
- 1tbsp sunflower oil
- 1 onion, peeled and chopped
- 1 litre (1¾ pints) vegetable stock
- 500g (1lb) broccoli, roughly chopped
- 125g (4oz) mature Stilton
WEIGHT CONVERTER
Method
- 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.
- Divide the soup between the bowls and serve with the remaining cheese on top.
Watch how to make our broccoli and Stilton soup
Top tips for making our broccoli and Stilton soup
Make sure you use the stalks and florets in the recipe. You should dice everything quite small so it cooks quickly and retains a vibrant green colour.
How to store leftover broccoli and Stilton soup
This delicious soup can be kept for three days in the fridge in an airtight container. It can also be frozen for up to three months. To defrost, put in the fridge overnight and then reheat thoroughly before serving. You may find it easier to store in portion sizes in bags so it takes up less room in your freezer.
Is broccoli and Stilton soup healthy?
Broccoli soup is healthy as it's bursting with nutrients and vitamins from the broccoli. The Stilton adds a hit of protein, calcium and most of the fat. At 223 calories per serving, making it a good option for calorie-counting diets such as the 5:2 diet.
My kids don’t like Stilton, what can I use instead?
Use a mature cheddar if you need something milder. You could then serve yours with a scattering of Stilton on top if you don’t want to give up the blue cheese hit!
“If you’re hosting a dinner party or big family lunch, making soup is an easy way to show off and include a starter. It can be made ahead and then reheated just before serving. Reserve some small broccoli florets if you want to impress them with your presentation skills and serve with warm crusty rolls or cheese scones to go the extra mile.”
For a smooth texture you need to puree the soup and food writer Jessica Ransom’s equipment of choice is a stick blender.
For something less cheesy try our carrot and butternut squash soup next. You might also like this chicken tom yum soup or our classic cream of tomato soup is another favourite.
