Stilton and Broccoli Soup
5 from 1 vote

Stilton and Broccoli Soup

Course: Lunch, Soup and Light Dinners
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6 people
Author: Anna Bloomfield
A delicious soup that is quick and easy to make. Serve with extra stilton crumbled on top for a gooey, oozy treat.
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  • 1 large onion (diced)
  • 1 tablespoon olive oil
  • 2 medium heads of broccoli (about 700g)
  • 1.5 litres of hot vegetable or chicken stock
  • 250 g stilton (crumbled)


  • Sauté the onion in the oil.
  • While the onion is sautéing discard the bottom few centimetres of the broccoli stalk then cut the head into florets and slice any remaining stalk into 1cm thick slices.
  • Once the onion is translucent, add the broccoli and hot stock to the pan, bring to the boil and cook until the broccoli stalk is just soft, this will take around 10 minutes. The broccoli should still be a lovely, vibrant green.
  • Remove the pan from the heat and blend the contents until they are silky and smooth. I like to use a stick blender for this.
  • Return the soup to the heat, add 200g of the cheese and heat until the cheese is melted and the soup is just below simmering.
  • Ladle into bowls, sprinkle the remaining stilton onto the soup and serve with fresh crusty bread.


Serving: 523g | Calories: 298kcal (15%) | Carbohydrates: 14.8g (5%) | Protein: 16.2g (32%) | Fat: 21.4g (33%) | Saturated Fat: 12.9g (65%) | Cholesterol: 54mg (18%) | Sodium: 662mg (28%) | Potassium: 487mg (14%) | Fiber: 5.8g (23%) | Sugar: 5.8g (6%) | Vitamin A: 1400IU (28%) | Vitamin C: 174.9mg (212%) | Calcium: 220mg (22%) | Iron: 1.1mg (6%)

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