This creamy broccoli Stilton soup is a comforting classic that blends the earthy freshness of broccoli with the rich, tangy depth of Stilton cheese. The result is a velvety, satisfying dish that’s both indulgent and nourishing. It’s perfect for cozy evenings or as a starter for a dinner gathering.

The Best Homemade Broccoli Stilton Soup

Why You’ll Love This Recipe

I love how the sharp Stilton balances the mild broccoli, creating a rich and layered flavor. The added cream brings a silky texture that feels luxurious with every spoonful. It’s also packed with nutrients, incredibly simple to prepare, and ideal for making in large batches. Whether I want something hearty or a quick weeknight dinner, this soup always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli (florets and chopped stalks)
Stilton cheese (crumbled)
Butter or olive oil
Onion or shallot
Leek (optional, for added sweetness)
Garlic
Potato (for added body)
Vegetable or chicken stock
Cream or milk
Salt and pepper

directions

Wash and chop the broccoli, onion, leek, garlic, and potato. I always give leeks a thorough rinse to remove any hidden dirt.
In a large saucepan, melt butter or heat oil over medium heat. Add onion, leek, and garlic. Cook until soft, about 5 minutes.
Add the potato and chopped broccoli stalks. Stir and cook for another 2–3 minutes.
Pour in the stock and bring everything to a simmer. Cook for 15–20 minutes until the vegetables are tender.
Use an immersion or upright blender to blend the soup until smooth.
Stir in the cream and crumbled Stilton cheese. Heat gently until the cheese melts completely.
Season with salt and pepper, then ladle into bowls and serve hot.

Servings and timing

Servings: 4–6
Prep time: 10–15 minutes
Cook time: 20–30 minutes
Total time: 30–45 minutes

Variations

I sometimes use frozen broccoli when fresh isn’t available—it works beautifully.
Swapping Stilton for other blue cheeses like Gorgonzola adds a different twist.
Celery or carrots can be added for extra depth.
For a smoother soup, I peel the potatoes before blending.
To make it dairy-free, I use olive oil instead of butter and omit the cream or replace it with plant-based alternatives.

storage/reheating

I store this soup in the fridge in an airtight container for up to 4 days. To reheat, I warm it gently on the stove or in the microwave until steaming hot. If I’m freezing it, I do so before adding the cream and cheese. It keeps well in the freezer for up to 3 months. After thawing, I reheat it and stir in the cream and cheese just before serving.

FAQs

How can I make this soup ahead of time?

I often make the soup a day early. The flavors deepen overnight, and it reheats easily on the stove.

Can I use the broccoli stalks?

Definitely. I peel and chop them—they add great texture and reduce waste.

Is there a substitute for Stilton?

Yes, I sometimes use other strong blue cheeses like Gorgonzola or Roquefort for a slightly different taste.

Can I freeze this soup?

Absolutely. I freeze it without cream or cheese and add those after reheating to keep the texture smooth.

How do I adjust the thickness?

If it’s too thick, I stir in a bit more stock or milk. If too thin, I simmer it longer or add more potato during blending.

Conclusion

This broccoli Stilton soup is a go-to for me when I want something rich, warming, and full of flavor. It’s easy to prepare, adaptable, and always satisfying. Whether I serve it as a main or a starter, it never fails to impress.