Mary Berry Broccoli And Stilton Soup​ Recipe

This creamy Mary Berry Broccoli And Stilton Soup is made with fresh heads of broccoli, chopped onions, butter, vegetable or chicken stock, and tangy blue Stilton cheese. The result is a smooth, velvety soup with a bold savory flavor that balances the earthiness of the broccoli with the richness of the cheese. It is perfect for a warming winter lunch or a sophisticated starter for a holiday meal, serving about six people.

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Mary Berry Broccoli And Stilton Soup Ingredients

• 2 tablespoons butter
• 1 large onion, peeled and roughly chopped
• 2 large heads of broccoli (about 1.7 lbs or 800g total)
• 3.5 cups (850ml) vegetable or chicken stock
• Salt and freshly ground black pepper
• 5 oz (150g) Stilton cheese, crumbled (plus extra for garnish)
• Optional: A splash of milk or cream (if you prefer a thinner consistency)

How To Make Mary Berry Broccoli And Stilton Soup

1. Prepare the base: Melt the butter in a large saucepan or soup pot over medium heat. Add the chopped onion and cook gently for about 5 to 10 minutes until the onion is soft and translucent, but not browned.
2. Prepare the broccoli: While the onion cooks, cut the broccoli florets from the stalks. Slice the thick stalks into small pieces (do not throw them away, they have lots of flavor).
3. Simmer the vegetables: Add the broccoli florets, sliced stalks, and the stock to the pot with the onions. Bring the liquid to a boil, then cover the pot with a lid. Reduce the heat and simmer for 10 to 12 minutes, or until the broccoli is completely tender.
4. Blend the soup: Remove the pot from the heat. Use an immersion blender (stick blender) to puree the soup until it is smooth. If you do not have a stick blender, carefully transfer the hot mixture to a standard blender in batches.
5. Add the cheese: Return the blended soup to low heat. Add the crumbled Stilton cheese and stir constantly until it has melted completely into the soup. Do not let the soup boil rapidly once the cheese is added.
6. Season and serve: Taste the soup. Add salt and black pepper as needed. (Be careful with the salt, as Stilton is naturally salty). Ladle into bowls and serve immediately.

Recipe Tips

• Use the Stalks: Many people throw away broccoli stalks, but they are packed with flavor. Just make sure to slice them thinly or chop them small so they cook at the same rate as the delicate florets.
• Crumble the Cheese: Break the Stilton into very small crumbles before adding it to the pot. Large chunks take longer to melt and can cause the soup to become oily if you overheat it while waiting for them to dissolve.
• Don’t Boil the Cheese: Once you add the dairy (cheese), keep the heat low. If you boil blue cheese soup vigorously, the texture can become grainy or the fats can separate.
• Vegetarian Note: If you are cooking for vegetarians, ensure you use vegetable stock and check that your Stilton cheese is suitable for vegetarians (some cheeses use animal rennet).

What To Serve Broccoli And Stilton Soup

This soup has a strong, bold flavor that pairs well with simple sides.

• Bread: Serve with chunks of crusty baguette or a slice of warm sourdough bread to soak up the creamy liquid.
• Walnut Bread: The flavor of walnuts goes perfectly with blue cheese. A slice of toasted walnut bread is an excellent partner.
• Toppings: Add texture by topping the soup with homemade croutons, a few reserved cooked broccoli florets, or crispy bacon bits.

How To Store Broccoli And Stilton Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; do not boil. 
• Freeze: You can freeze this soup, but dairy-based soups can sometimes separate when thawed. For best results, freeze the soup base (onion, broccoli, stock) before you add the cheese. If you must freeze the finished soup, thaw it in the fridge overnight and whisk it vigorously while reheating gently to bring the texture back together.

Mary Berry Broccoli And Stilton Soup Nutrition Facts

• Calories: 245 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 580mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 10g

Frequently Asked Questions

• I don’t like blue cheese. Can I substitute it? Yes. If the flavor of Stilton is too strong for you, you can substitute it with a sharp mature Cheddar cheese. This will turn the dish into a classic Broccoli and Cheddar soup.
• Can I use frozen broccoli? Yes, frozen broccoli works very well in soups. You may not need to simmer it as long as fresh broccoli because it is usually blanched before freezing.
• Why does my soup taste bitter? Broccoli can sometimes turn bitter if it is overcooked or if it is old. To prevent this, cook the broccoli just until it is tender (pierced easily with a knife), then blend immediately.
• Is this soup gluten-free? Yes, as long as you use a gluten-free stock. The soup relies on the pureed vegetables and cheese for thickness, so no flour or roux is needed.

Try More Recipes:

• Mary Berry​ Watercress Soup Recipe
• Mary Berry Minestrone Soup​ Recipe
• Mary Berry​ French Onion Soup Recipe