Delia Smith’s Broccoli and Stilton Soup is the kind of dish you make when you want something creamy, rich, but still feel a little bit healthy about it.
It’s loaded with broccoli goodness, spiked with tangy Stilton cheese, and perfect for cold nights or easy lunches.
First time I made it, I couldn’t believe something this simple could taste this good.
Why This Broccoli and Stilton Soup Works So Well
- Broccoli brings fresh, earthy flavor and a lovely green color
- Stilton melts into the soup and adds rich, tangy depth
- One pot, minimal effort — big results
- Great for meal prep or freezing ahead
- Feels fancy enough for guests but takes less than 30 minutes
Ingredients (And Why They Matter)
- Olive oil: softens the onions and starts the base
- Onion and celery: classic soup starters for sweet, savory depth
- Potato: gives the soup a creamy body without needing loads of cream
- Broccoli: star of the show, packed with flavor and nutrients
- Vegetable stock: builds the base flavor
- Stilton cheese: rich, sharp, melts beautifully into the soup
How to Make It
- Soften the base
Warm olive oil in a big pan. Add diced onion. Cook gently for about 3 minutes. - Add the veg
Chuck in the diced celery and potato. Keep the heat low, stir now and then. - Simmer away
Tip in the broccoli and pour over the vegetable stock.
Let it all bubble gently for about 15 minutes, just until the veg is tender. - Blend it up
Crumble in the Stilton. Then blend the soup until smooth and creamy. - Adjust
If it’s too thick for you, stir in a splash more stock.
Taste and tweak seasoning if needed. - Serve
Ladle into bowls, crumble over a bit of extra Stilton if you’re feeling fancy.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soup too thick | Overcooked veggies absorb too much stock | Add extra stock after blending |
| Soup too thin | Too much liquid added early | Simmer a bit longer to thicken |
| Stilton overpowering | Used too much | Stick to about 100g, add extra only if you love it |
| Bitter flavor | Overcooked broccoli | Only simmer until just tender |
What to Serve With It
- Warm crusty bread for dipping
- Homemade croutons tossed in olive oil
- Sharp green salad with mustard dressing
- Crackers with extra Stilton or butter
How to Store and Reheat
Fridge:
Cool fully, then pop in a sealed container. Good for 2–3 days.
Freezer:
Freeze cooled soup in containers for up to 3 months.
Defrost in the fridge overnight before reheating.
Reheating:
- Stovetop: Gentle heat, stir now and then.
- Microwave: Medium heat in 1-minute bursts, stir between heats.
- Oven: Uncommon for soup, but can heat in a dish covered at low temp if needed.
A Quick Bite of History
Broccoli and Stilton soup first popped up in British kitchens as a smart way to use up leftover Christmas cheeses and veg.
Delia’s version made it famous for being simple, creamy, and downright irresistible year-round.
More Delia Smith Recipe:
Delia Smith Broccoli And Stilton Soup
Description
Delia Smith’s Broccoli and Stilton Soup brings together earthy broccoli and creamy, tangy Stilton in one quick, satisfying, silky-smooth bowl of comfort.
Ingredients
Instructions
- Heat olive oil in a big pot. Add onion. Cook 3 minutes.
- Add celery and potato. Stir for another few minutes.
- Add broccoli and vegetable stock. Simmer gently 15 minutes.
- Crumble in Stilton. Blend everything until smooth.
- Add extra stock if needed to loosen. Season to taste.
- Serve hot with extra cheese if you fancy.
Notes
- Use a stick blender to avoid soup explosions — no need to cool first.
- You can swap out Stilton for blue cheese if you want a different vibe.
- If freezing, cool fully first before bagging up.