This rich and velvety soup features fresh broccoli , sautéed aromatics, and a punch of creamy Stilton blue cheese —one of England’s most famous exports. The result? A soup that’s elegant yet comforting, perfect for pairing with crusty bread or as a luxe prelude to a winter meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsSoup Base
2 tbsp butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek, sliced (white and light green parts only – optional, but adds sweetness)
1 large head of broccoli (~500 g), chopped (including stalks, peeled if thick)
1 medium potato, peeled and diced (for thickness)
4 cups vegetable broth (or light chicken broth)
½ tsp salt, more to taste
Black pepper, to taste
Pinch of nutmeg (optional, but enhances the cheese)
Finish
¾ cup heavy cream or whole milk (optional for richness)
5 oz Stilton cheese, crumbled (adjust to taste)
Croutons or toasted walnuts (for garnish)
Extra Stilton or crème fraîche (optional garnish)
Sauté Aromatics
1
In a large pot, melt butter over medium heat.
Add onion , leek , and garlic ; sauté until soft and translucent (about 5–7 minutes).
Add Broccoli & Potato
2
Stir in chopped broccoli and potato .
Season with salt , pepper , and optional nutmeg .
Simmer
3
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 15–20 minutes , until broccoli and potatoes are tender.
Blend Smooth
4
Remove soup from heat and blend until silky using an immersion blender or transfer in batches to a blender (carefully—vent lid to release steam).
Return soup to the pot.
Add Stilton & Cream
5
Stir in cream (if using) and Stilton cheese , stirring until melted and fully incorporated.
Taste and adjust seasoning as needed.
Serve
Tips for Success
7
Use good-quality Stilton or substitute with Gorgonzola or Roquefort if unavailable.
Don’t overboil after adding the cheese—it can separate or become grainy.
For extra depth, roast the broccoli beforehand and blend it in.
Variations
8
Make it vegan with olive oil, plant-based cream, and a sharp vegan blue cheese
Stir in a handful of spinach for a deeper green hue and extra nutrition
Add a spoon of mustard or horseradish for a subtle bite
Suggested Pairings
9
Serve with: Rustic bread, oatcakes, or baked potatoes
Drink: English ale, dry cider, or crisp white wine (like Sauvignon Blanc)
Occasion: Holiday starter, cozy lunch, or cheese-lover’s dinner
Ingredients Soup Base
2 tbsp butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek, sliced (white and light green parts only – optional, but adds sweetness)
1 large head of broccoli (~500 g), chopped (including stalks, peeled if thick)
1 medium potato, peeled and diced (for thickness)
4 cups vegetable broth (or light chicken broth)
½ tsp salt, more to taste
Black pepper, to taste
Pinch of nutmeg (optional, but enhances the cheese)
Finish
¾ cup heavy cream or whole milk (optional for richness)
5 oz Stilton cheese, crumbled (adjust to taste)
Croutons or toasted walnuts (for garnish)
Extra Stilton or crème fraîche (optional garnish)
Directions Sauté Aromatics
1
In a large pot, melt butter over medium heat.
Add onion , leek , and garlic ; sauté until soft and translucent (about 5–7 minutes).
Add Broccoli & Potato
2
Stir in chopped broccoli and potato .
Season with salt , pepper , and optional nutmeg .
Simmer
3
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 15–20 minutes , until broccoli and potatoes are tender.
Blend Smooth
4
Remove soup from heat and blend until silky using an immersion blender or transfer in batches to a blender (carefully—vent lid to release steam).
Return soup to the pot.
Add Stilton & Cream
5
Stir in cream (if using) and Stilton cheese , stirring until melted and fully incorporated.
Taste and adjust seasoning as needed.
Serve
Tips for Success
7
Use good-quality Stilton or substitute with Gorgonzola or Roquefort if unavailable.
Don’t overboil after adding the cheese—it can separate or become grainy.
For extra depth, roast the broccoli beforehand and blend it in.
Variations
8
Make it vegan with olive oil, plant-based cream, and a sharp vegan blue cheese
Stir in a handful of spinach for a deeper green hue and extra nutrition
Add a spoon of mustard or horseradish for a subtle bite
Suggested Pairings
9
Serve with: Rustic bread, oatcakes, or baked potatoes
Drink: English ale, dry cider, or crisp white wine (like Sauvignon Blanc)
Occasion: Holiday starter, cozy lunch, or cheese-lover’s dinner
Visited 1 times, 1 visit(s) today
