Hamdi Saidani This creamy broccoli and stilton soup is warm, tasty, and simple to make. It takes just 20 minutes and uses easy ingredients like onion, garlic, cheese, and milk. Perfect for lunch, dinner, or batch cooking for the week.
Jump to RecipeIngredients Needed:
- 800 g Broccoli
- 1 Onion
- 2 Garlic cloves
- 750 ml Stock
- 300 ml Milk
- 160 g Stilton cheese
To serve:
- 40 g Stilton cheese
- Croutons
How To Make Broccoli And Stilton Soup Recipe?
- Chop the veg: cut the broccoli into big chunks, slice the onion, and crush the garlic. If using frozen broccoli, no need to cut it—just use it as is.
- Cook everything: add broccoli, onion, garlic, and stock into a large pot. Season with salt and pepper, bring to a boil, then cover and simmer for 15 minutes until soft.
- Blend the soup: take off the heat, pour in the milk, add 160g stilton, and blend until smooth using a hand blender or normal blender.
- Serve: warm it up again if needed, then pour it into bowls. Top with the rest of the stilton and add croutons if you like.
Recipe Tips:
- Use strong stilton for better flavor: a mature stilton cheese will give the soup a richer, deeper taste. Mild ones can make the soup feel bland.
- Don’t skip the blending step: blending makes the soup creamy and smooth. If you leave it chunky, the texture won’t feel right.
- Add milk after cooking: always add the milk after taking the pot off the heat. Boiling milk can split and ruin the creamy texture.
- Taste before serving: after blending, taste the soup. If it needs more salt or cheese, you can adjust it before serving.
- Serve it hot and fresh: this soup tastes best when it’s hot and freshly made. Don’t let it sit too long before eating.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover broccoli and stilton soup cool down to room temperature. Then, pour it into a sealed container and keep it in the fridge for up to 3 days.
- Freeze: Once the soup is fully cooled, transfer it into freezer-safe containers. Freeze for up to 3 months.
- Reheat: pour the soup into a pot and warm over medium heat. Stir often and heat until it’s hot all the way through, but don’t let it boil.
Nutrition Facts:
- Calories: 276 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 36mg
- Sodium: 1362mg
- Potassium: 923mg
- Total Carbohydrate: 24g
- Dietary Fiber: 6g
- Sugars: 10g
- Protein: 18g
Try More James Martin Recipes:
James Martin Broccoli And Stilton Soup Recipe
Course: SoupsCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
276
kcalThis creamy broccoli and stilton soup is warm, tasty, and simple to make. It takes just 20 minutes and uses easy ingredients like onion, garlic, cheese, and milk. Perfect for lunch, dinner, or batch cooking for the week.
Ingredients
800 g Broccoli
1 Onion
2 Garlic cloves
750 ml Stock
300 ml Milk
160 g Stilton cheese
- To serve:
40 g Stilton cheese
Croutons
Directions
- Chop the veg: cut the broccoli into big chunks, slice the onion, and crush the garlic. If using frozen broccoli, no need to cut it—just use it as is.
- Cook everything: add broccoli, onion, garlic, and stock into a large pot. Season with salt and pepper, bring to a boil, then cover and simmer for 15 minutes until soft.
- Blend the soup: take off the heat, pour in the milk, add 160g stilton, and blend until smooth using a hand blender or normal blender.
- Serve: warm it up again if needed, then pour it into bowls. Top with the rest of the stilton and add croutons if you like.
Notes
- Use strong stilton for better flavor: a mature stilton cheese will give the soup a richer, deeper taste. Mild ones can make the soup feel bland.
- Don’t skip the blending step: blending makes the soup creamy and smooth. If you leave it chunky, the texture won’t feel right.
- Add milk after cooking: always add the milk after taking the pot off the heat. Boiling milk can split and ruin the creamy texture.
- Taste before serving: after blending, taste the soup. If it needs more salt or cheese, you can adjust it before serving.