I am Lilly Mathuse, and this english broccoli soup recipe is exactly the sort I cook when everything else in the day has gone sideways. It feels proper, not fancy, and it somehow turns basic veg into something that hugs you back. Made it once when the heating packed up and Ellie would not stop singing. The dog was under my feet. It was messy. But the soup saved dinner.
Broccoli brings a bright, green note and Stilton gives a tang that wakes the whole bowl up. The cream smooths things out so it does not feel too sharp. It is filling. It is cosy. And it takes hardly any time, which is a lifesaver on school nights.
I call it a trusty sidekick in the kitchen. It does the comforting work while I chase shoes, pack lunchboxes, and pretend I have everything under control. Actually, scratch that. It does the comforting work and I get to feel like I did something right.
Trim off the leaves from the broccoli, break off the florets, and roughly chop. Slice off the bottom of the stem and discard. Use a vegetable peeler to remove the tough top layer of skin, then chop the stem into slices.
In a large pot or Dutch oven over medium-low heat, heat 2 tablespoons olive oil and add 1 chopped onion, 1 sliced celery stalk, and chopped broccoli stems. Cook until the onion is soft, about 5 to 6 minutes.
Pour in 4 cups vegetable stock and bring to a simmer. Add in the broccoli florets, leaves, and a pinch of salt, and cook until the broccoli is tender, 10-15 minutes.
Remove the pot from the heat and stir in ¼ cup heavy cream.
Use an immersion blender to purée the soup until creamy.
Stir in ½ cup crumbled Stilton, reserving a few crumbles for garnish. Taste and add more salt, a grating of nutmeg and freshly ground black pepper to taste.
Ladle the soup in bowls, top with the reserved cheese crumbles and serve with crusty bread.
Use a large pot or Dutch oven that holds everything without crowding. I reach for my heavy bottomed pot because it stops the onions from catching and burning. A sharp knife and a solid cutting board make the chopping faster and less annoying. Grab a vegetable peeler for the broccoli stems too. Those stems matter, so do not toss them.
An immersion blender is my secret weapon. Seriously. It lets you puree the soup right in the pot so you avoid tipping hot liquid into a standing blender. If you do not have one, a regular blender works. Just cool the soup a little, then blitz in batches and watch the steam. A wooden spoon for stirring and a ladle for serving finish the kit.
Do not bin the stems. Peel the outer tough bits, chop them, and cook them with the onion and celery. The stems add sweetness and body, which balances the blue cheese rather than letting it dominate.
Cook the veg gently on medium low until the onion is soft and losing its sharp edge. Slow softening builds flavour without burning. Then add the stock and bring to a simmer, not a boil. Keep the bubbles small so the broccoli stays bright and does not go mushy.
After you blend, stir in the cream and the Stilton off the heat so the dairy melts without going lumpy. Taste and add black pepper and a small grate of nutmeg. Nutmeg is subtle but it threads everything together. If the soup seems thick, thin it with a splash more stock and rewarm gently.
Use low sodium stock when you can because Stilton is salty. That way you control the final seasoning and the soup will not be overly briny.
Swap the cream for Greek yogurt stirred in off the heat. It brightens the bowl and makes the soup feel lighter for lunches or warmer days. Ellie asked for seconds when I tried this, so you never know.
Add minced garlic while you soften the onion and a sprig of thyme or rosemary while it simmers. The herbs add lift and the garlic gives a gentle kick that teams nicely with the blue cheese. I like this for grown up dinners when we have friends over.
Want to keep it dairy free? Use coconut milk instead of cream and a vegan blue cheese alternative. Stir in nutritional yeast for that cheesy umami. The flavour shifts a bit sweeter, but it works surprisingly well and is great for guests with dietary needs.
Serve with crusty bread, tearable sourdough if you can. A simple green salad with a light vinaigrette cuts through the richness. Sprinkle reserved cheese crumbles on top and finish with freshly ground black pepper and a few chopped chives or parsley for colour.
I sometimes ladle it into mugs for casual sipping while watching cartoons with Ellie. For adults, a crisp white wine pairs nicely. For non alcoholic, a warm herbal tea is soothing and echoes the nutmeg notes.
No immersion blender? Use a standing blender. Cool the soup a little first, then blend in batches until smooth. Return it to the pot, stir in the cream and cheese off the heat, and warm gently. It takes a touch longer, but the result is still silky and comforting.
My pick is Stilton because it crumbles and melts into the soup without turning sharp. Stilton gives a gentle tang that works with broccoli rather than against it. If you like stronger flavours, try Roquefort. Danish blue is milder. Try different types and see which you prefer.
Yes, this counts as a healthy vegetable soup because it is packed with broccoli for fibre and vitamins. Use low sodium stock and cut the cream if you want to lower the fat. It is nourishing, filling, and an easy way to sneak veg onto the table when someone might otherwise refuse.
An immersion blender makes this recipe quick and tidy. You can blend right in the pot and get a smooth texture in seconds. If you do not have one, the standing blender method above works fine.
This is exactly the sort of winter comfort food I make on Sundays to freeze for busy nights. Cook fully, cool, and refrigerate for up to three days. Reheat gently with a splash of stock to revive the creaminess.
So what exactly is Stilton? It is an English cheese with blue veins that give it a tangy, salty note. It crumbles easily and melts into a creamy richness that suits this soup perfectly. Substitute Gorgonzola or another blue cheese if Stilton is not available.
This satisfying Broccoli and Stilton Soup recipe is one of my favorite ways to cook broccoli. It is easy to make and transforms a humble vegetable into a creamy and cheesy deliciousness. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
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