There’s something deeply comforting about a pot of soup bubbling away on the stove. Especially this soup. Broccoli and Stilton reminds me of slow, grey afternoons where the only reasonable answer is a thick pair of socks, a good book, and a warm bowl in hand. It’s not flashy — it doesn’t need to be. The smell of butter-softened shallots and melting blue cheese fills the whole house. It feels like being wrapped up in a woolly jumper from the inside out.
I’ve made this one more times than I can count. It’s a fridge-clearer, a soul-soother, and somehow just fancy enough to serve to guests if you chuck on a garnish and pretend you meant to be this prepared. Even if you’re not usually a blue cheese fan, Stilton mellows into the broth in the most beautiful way — bold but not bossy.
Why You’ll Love It
- Pure creamy comfort — without needing double cream.
- Uses just a few ingredients but tastes rich and layered.
- Perfect way to sneak in extra veggies (yes, even the stalks).
- Great as a starter or a full-on dinner with crusty bread.
- Freezes like a dream — handy for lazy days.
- You can blend it chunky or smooth, depending on your mood (or your blender situation).
Ingredients
- 1½ lbs broccoli (trimmed, stalks included)
- 2 tbsp butter
- 2 shallots, peeled and finely chopped
- 1 tbsp dry sherry (optional, but so worth it)
- 30 oz (2 cans) chicken or veg stock
- 1 cup half and half (or a mix of whole milk and cream)
- 200g Stilton or other blue cheese
For garnish:
- Extra Stilton crumbles
- Reserved broccoli florets
- Black pepper or fresh nutmeg
How to Make It
Soften the base flavours:
Melt the butter in a large pot. Add the shallots and cook gently for 4–5 minutes until soft and translucent. Not browned — just lovingly softened.
Add the chopped stalks and sherry:
Toss in the finely chopped broccoli stalks (don’t waste them!) and give everything a stir. If you’re using the sherry, now’s the time — let it bubble and cook off for a minute.
Simmer the stock and stalks:
Pour in the stock, bring it to a gentle simmer, and cook the stalks for about 5–7 minutes until tender.
Finish off the broccoli:
Add in the florets and cover the pot. Let it simmer just until the broccoli is fork-tender — around 4–5 minutes. Don’t overdo it or the colour will go dull.
Blend to your liking:
Let the soup cool slightly (to avoid blender explosions). Then blend it in batches — all smooth, or leave a little texture if you fancy. Your call.
Stir in the creamy goodness:
Return the puréed soup to the pot. Add your Stilton and half and half, stirring gently over medium heat until everything melts together into a gorgeous, velvety bowlful.
Taste, tweak, and top:
Give it a taste — you might want a pinch of salt, a crack of black pepper, or a touch of nutmeg. Ladle into bowls and top with extra cheese, florets, or whatever makes it feel special to you.
Common Mistakes and How to Dodge Them
Why is my soup gritty?
Blue cheese can go gritty if it doesn’t melt properly. Make sure your soup isn’t too hot when you stir it in, and stir gently until fully melted.
My soup turned out pale and dull — what gives?
You’ve likely overcooked the broccoli. It only needs a few minutes once the florets go in. Watch it like a hawk.
It’s too thin!
Simmer it longer uncovered, or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water). Give it a few mins to thicken.
I blended it too soon and made a mess…
Yeah — hot soup expands in a blender. Let it cool for 5 mins, blend in small batches, and always hold the lid down with a towel.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in batches for up to 2 months. Defrost overnight in the fridge.
- Stovetop reheat: Gently warm over medium heat, stirring occasionally. Don’t let it boil.
- Microwave: Reheat in 1-minute bursts, stirring in between, until hot.
Frequently Asked Questions
Can I use frozen broccoli?
Yep! Just defrost it first and adjust cooking times slightly — it softens quicker.
Do I have to use Stilton?
Not at all. Any good blue cheese works — try Gorgonzola or Danish Blue. Want milder? Go half blue cheese, half cheddar.
Can I make it vegetarian?
Absolutely. Use veggie stock and double-check your cheese is vegetarian-friendly.
Is this soup okay for kids?
If they’re fussy about strong cheese, go lighter on the Stilton. Add a swirl of cream on top and call it “green cheese soup” — works a treat.
What goes well with it?
A thick slice of sourdough. Or garlic bread. Or… a grilled cheese. Just something to dunk.
Nutrition Facts (Per Serving)
- Calories: 140
- Fat: 7.5g
- Carbs: 7.5g
- Protein: 2.5g
- Fibre: 2.5g
- Sodium: varies depending on your stock
- Sugar: 2g
Try More Recipes:
James Martin Broccoli And Stilton Soup
Description
Creamy, bold, and soul-warming — this Broccoli and Stilton Soup is a perfect hug-in-a-bowl for chilly evenings.
Ingredients
Garnish:
Instructions
- Sauté shallots in butter until soft.
- Add chopped broccoli stalks and sherry, cook briefly.
- Add stock, simmer stalks until tender.
- Add florets, cover, and simmer until fork-tender.
- Blend the soup (let it cool first), return to pot.
- Stir in cheese and half-and-half until melted.
- Season, garnish, and serve warm.
Notes
- Let the soup cool before blending — safety first.
- Use good-quality cheese for a richer finish.
- Don’t bin those stalks — they add loads of flavour.
- Add extra stock to loosen the texture if it’s too thick after blending.