There’s something about a bowl of broccoli and Stilton soup that just hits right.
Warm, rich, cheesy… but still feels a little healthy because, hey, it’s broccoli.
Mary Berry’s take keeps it simple: not too heavy, not too fancy.
Just big flavor and creamy comfort.
Why This Broccoli and Stilton Soup Works So Well
- Broccoli makes it fresh and earthy, not flat
- Stilton melts in and gives a bold, tangy kick
- It’s ridiculously quick: one pan, one blend, done
- Easy to tweak thicker, thinner, cheesier — whatever you fancy
- Freezer-friendly, so double up if you can
Ingredients (And Why They Matter)
- Butter: melts everything together at the start
- Shallots or onion: sweet base flavor
- Broccoli: the hero here — use good fresh stuff
- Stock (veg or chicken): carries the flavor
- Milk: softens the soup, keeps it light
- Stilton cheese: gives the creamy, rich backbone
- Nutmeg: tiny grating makes everything warmer and rounder
How to Make It
- Start simple
Melt the butter in a big pan. Toss in chopped shallots.
Let them soften slowly — no rush, about 5 minutes. - Get the broccoli going
Chop up the broccoli stalks small and throw them in.
Quick sauté, just a minute or two. - Pour in the liquids
Add your stock and milk.
Bring it up to a simmer, nothing crazy, just gentle bubbles. - Florets and cheese
As the stalks soften a bit, chuck in the florets and most of the Stilton.
Save a handful for topping — trust me, you’ll want it later. - Cook it out
Simmer with the lid on for about 5 minutes, till broccoli’s soft but not mushy. - Blend and taste
Cool it a touch. Blitz it smooth.
Taste it. Need more salt? More pepper? Tiny splash more milk if too thick? Go for it. - Serve
Ladle into bowls. Crumble over the saved Stilton. Dust with a whisper of nutmeg.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soup too watery | Added too much stock early on | Simmer uncovered a bit to thicken |
| Soup too thick | Broccoli drank it all | Add a splash more milk or stock |
| Overpowering cheese | Used too much Stilton | Stick to around 200g, trust the balance |
| Broccoli tastes bitter | Overcooked it | Simmer just until tender, then blend |
What to Serve With It
- Big slice of buttered crusty bread
- Sharp green salad
- Toasted seeds for crunch
- Extra Stilton crumbled over the top (always a win)
How to Store and Reheat
Fridge:
Cool it completely. Seal it up.
Good for 3–4 days easy.
Freezer:
Let it cool fully.
Freeze in tubs or bags for up to 3 months.
Reheat:
- Stovetop: Gentle heat, stir often.
- Microwave: Low-medium power, short bursts.
- Slow cooker: Handy for big batches — set it to “warm”.
A Quick Bite of History
Broccoli and Stilton soup wasn’t a fancy restaurant invention — it came out of smart British home cooks using up leftover Christmas cheese.
Mary Berry’s version? It’s pure kitchen comfort: rich, cozy, and ready in half an hour.
Try More Mary Berry Recipes:
Mary Berry Broccoli And Stilton Soup
Description
Mary Berry’s Broccoli and Stilton Soup blends fresh broccoli and tangy Stilton into a silky, rich bowl of classic British comfort. Fast, simple, and incredibly good.
Ingredients
Instructions
- Melt butter in a big pan. Soften shallots gently.
- Chop broccoli stalks small. Add to the pan. Sauté 1 minute.
- Pour in stock and milk. Simmer until stalks soften.
- Add florets and most of the Stilton. Cover and cook gently 5 mins.
- Let cool slightly, then blitz smooth.
- Taste and tweak seasoning. Serve hot with extra Stilton and nutmeg.
Notes
- Fresh broccoli always beats frozen here.
- Don’t skip the nutmeg — just a tiny grating, but wow it makes a difference.
- If you like thicker soup, blend it shorter. More rustic that way.