A velvety British broccoli and Stilton soup — sweet vegetables blended smooth and finished with crumbled blue cheese for a rich, comforting starter.
Broccoli and Stilton soup is a British classic for good reason — vivid green, velvety and comforting, with the rich, salty tang of blue cheese running through it. It's quick to make and feels far more luxurious than its humble ingredients suggest.
Prep 10 min
Cook 25 min
Total 35 min
Easy
- 2 tblsp Rapeseed Oil
- 1 finely chopped Onion
- 1 Celery
- 1 sliced Leek
- 1 medium Potatoes
- 1 knob Butter
- 1 litre hot Vegetable Stock
- 1 Head chopped Broccoli
- 140g Stilton Cheese
Tags:
Soup CheesyVideo
Preparation
- Heat the rapeseed oil in a large saucepan and cook the onions over medium heat until soft, adding a splash of water if they start to catch.
- Add the celery, leek, potato and a knob of butter, stir until the butter melts, then cover and sweat for 5 minutes before removing the lid.
- Pour in the stock, add any chunky broccoli stalk, and cook for 10–15 minutes until all the vegetables are soft.
- Add the rest of the broccoli and cook for a further 5 minutes, then carefully blitz in a blender until smooth.
- Stir in the Stilton, leaving a few lumps, season with black pepper, and serve.
Tips from the ZestyPlate Kitchen
- Don't overcook the broccoli — a brief simmer keeps the colour bright and the flavour fresh.
- Use the chunky stalks too; they add body and sweetness to the soup.
- Add the Stilton off the heat and leave a few lumps for little pockets of cheesy richness.
- Season with pepper rather than much salt — the blue cheese brings plenty of its own.
Frequently Asked Questions
Yes — any blue cheese works, or a mature cheddar for a milder, less tangy soup.
Cook the broccoli only until just tender and blend straight away rather than letting it sit and dull.
Yes, though cheese-based soups can separate slightly; reheat gently and stir or re-blend to bring it back together.
