Broccoli and Stilton Soup

Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Or, warm up wintry days with a pan of this. Inspired by
Calories 181 kcal


  • 1 head broccoli, florets trimmed, stalk chopped
  • Knob of butter for frying
  • Olive oil for frying
  • 2 celery sticks, chopped
  • 1 large leek, chopped
  • 4 spring onions chopped (or 2 large salad onions)
  • 2 vegetable stock pots/cubes
  • 150g stilton, crumbled


  • Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.
  • To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.
  • Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).