Broccoli and Stilton Soup

creamy soup with blue cheese
Creamy soup with blue cheese
Share it on your social network:
Or you can just copy and share this url


1 head Broccoli
2 tbsp Olive oil
1 Onion chopped
1 stalk Celery sliced
4 cups Vegetable stock low-sodium
¼ cup Heavy cream
½ cup Blue cheese like Stilton, Maytag, Danish blue, or Roquefort, crumbled
Black pepper to taste
Nutmeg freshly grated, to taste

Nutritional information


Broccoli and Stilton Soup


Broccoli, celery and cheese come together to create this delightfully creamy Broccoli and Stilton Soup. This recipe is a simple way to make use of a whole head of broccoli: the florets, the stalks and the leaves. And the addition of flavorful blue cheese transforms an ordinary soup into something exceptional. The recipe calls for slightly tangy Stilton blue cheese with a crumbly yet buttery texture. It has a distinctive taste but can be swapped out for Maytag, Danish blue, or Roquefort.

This speedy, one-pot recipe yields 4 servings with very little fuss. To prep the broccoli, cut the florets off of the stem, then cut them into bite-sized pieces. Peel the stem and chop it into slices. Chop the onion and slice the celery. Sauté the veggies and broccoli stems. Add in the stock, broccoli florets and leaves. To keep this recipe vegetarian, I like to use my homemade vegetable stock, but you could easily use chicken stock instead if you prefer. Simmer until the broccoli is tender. Add in the heavy cream and purée the soup until creamy. Stir in the crumbled blue cheese and serve.

To make the Broccoli and Stilton Soup, you will need the following ingredients:

Ingridiens for Broccoli and Stilton Soup

Steps to make Broccoli and Stilton Soup


Prepare broccoli


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.


Cook onions, celery, and broccoli stems


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.


Add vegetable stock, broccoli florets and leaves


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.


Add heavy cream


Remove the pot from the heat and stir in ¼ cup heavy cream.




Use an immersion blender to purée the soup until creamy.


Add blue cheese


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.

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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

  • Recipe Reviews:
Oil Packed Tuna Arugula Salad
Butternut Squash Feta Pasta Recipe-Baked Feta Pasta with Butternut Squash-Pumpkin Feta Pasta-Butternut Squash Baked Feta Pasta
Butternut Squash Feta Pasta
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Simple, tasty and very filling soup!

Write your own review

You can optionally upload your own image along with a review