Our broccoli and Stilton soup is the perfect mid-week dinner or filling lunch that's bursting with flavour.
This broccoli and Stilton soup recipe makes a delicious, creamy soup that’s ideal for a wintry day. With its powerful flavour, Stilton isn’t for everyone but this recipe mellows out the strong taste. If you’re looking for a vegetarian soup recipe, this one really is a classic. It serves between four to five people and is ready in just over half an hour, making it a great dinner party starter. Serve with crusty, French bread.
- 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 tips for making Stilton and broccoli soup
If you love Stilton, feel free to crumble more in, but just be aware that you'll be changing the fat and calorie content if you do so.
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.