Lunch · British

Broccoli and Stilton Soup

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 27, 2026

This creamy British soup turns a head of broccoli and a wedge of tangy Stilton into a bowl of pure comfort. It comes together in one pot and tastes like it took all day. Serve it with crusty bread for an easy lunch or a cozy starter.

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Broccoli and Stilton Soup

Why you'll love this

  • One pot and ready in under an hour.
  • Uses a whole head of broccoli, stalk and all.
  • That salty, tangy Stilton makes it taste rich and special.
  • Naturally vegetarian and freezer friendly.

EveryDayMeal recipe

Broccoli and Stilton Soup

Prep
15m
Cook
30m
Total
45m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons canola oil
  • 1 onion, finely chopped
  • 1 celery stalk, chopped
  • 1 leek, sliced
  • 1 medium potato, peeled and diced
  • 1 tablespoon butter
  • 4 cups hot vegetable stock
  • 1 head broccoli, chopped
  • 5 ounces Stilton cheese, crumbled
  • to taste freshly ground black pepper

Equipment

  • Large saucepan with lid
  • Blender or immersion blender
  • Cutting board and knife
  • Ladle

Instructions

  1. Heat the canola oil in a large saucepan over medium heat, then add the chopped onion and cook until soft and translucent, about 5 minutes, adding a splash of water if it starts to stick so it softens without browning.
  2. Stir in the celery, leek, diced potato, and butter, letting the butter melt and coat everything. Cover with a lid and let the vegetables sweat for 5 minutes to build a sweet, mellow base.
  3. Remove the lid, pour in the hot vegetable stock, and add any chunky broccoli stalk pieces. Simmer for 10 to 15 minutes until all the vegetables are completely tender when poked with a knife.
  4. Add the remaining broccoli florets and cook 5 minutes more, just until bright green and soft (this keeps the color fresh instead of dull).
  5. Carefully transfer the soup to a blender and blitz until smooth, working in batches if needed and venting the lid so steam can escape.
  6. Stir in the crumbled Stilton while the soup is still hot, leaving a few lumps for little bursts of flavor. Season generously with black pepper and serve warm.

Tips from the kitchen

  • Save a few small Stilton crumbles to scatter on top of each bowl for a pretty finish and extra tang.
  • Don't fully overcook the florets at the end, pulling them while still bright green keeps the soup a lovely color.
  • Add the cheese off the heat if your pot is very hot, so it melts smoothly without turning grainy.

Estimated nutrition per serving: 280 cal · 12g protein · 18g carbs · 19g fat

Make it your own

  • Swap the Stilton for any blue cheese, or use sharp cheddar for a milder, kid-friendly version.
  • Stir in a splash of heavy cream at the end for an extra silky finish.
  • No leek? Use an extra onion or a couple of chopped scallions instead.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often so the cheese doesn't separate. Freeze for up to 3 months (add the cheese fresh after reheating for the best texture).

Good to know

Can I use an immersion blender?
Absolutely. It's easier and safer than a countertop blender since you blend right in the pot. Just tilt the pan and blitz until smooth.
My soup turned grainy, what happened?
The cheese likely got too hot. Stir it in once the soup is hot but not boiling, and keep the heat low when reheating.
Can I leave out the potato?
The potato adds body and creaminess. If you skip it, the soup will be thinner, so you may want a splash of cream to make up for it.
Is this soup vegetarian?
Yes, as long as you use vegetable stock and a vegetarian Stilton (some blue cheeses use animal rennet, so check the label).

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