Quick and easy, this simple recipe for broccoli and Stilton cheese soup is the best remedy for cold winter days! It’s rich and flavorful, thanks to creamy blue cheese, and uses both broccoli florets and stalks (plus a Russet potato for good measure). With only a handful of ingredients, you’ll turn to this veggie-loaded soup again and again for lunch, dinner, or the first course of the next meal you host.
If you love broccoli cheddar soup, an American soup season staple, you have to give this twist a try! Across the pond in England, they’re putting BLUE cheese in cream of broccoli soup, and I’m absolutely here for it.
In particular, this recipe is for broccoli and Stilton cheese soup. Stilton blue cheese is made in specific counties in England, but you can find it in most grocery stores in the US. It has a strong flavor and a really creamy, melt-in-your-mouth texture. If you like blue cheese, Stilton is a great choice (but I will warn you that it’s not for everyone)! I started eating Stilton during pregnancy, since it’s a pasteurized blue cheese option, and was so impressed by the flavor.
As you’ll experience when you make this recipe, salty, stinky blue cheese proves to be a phenomenal complement to bittersweet broccoli. I added some potato to balance the flavors and provide even more creaminess, similar to my Broccoli Soup with Potatoes and Peas. The whole thing tastes elegant and interesting, despite the simple steps and short ingredient list.
Jump to:
Ingredients and Substitutions
- Broccoli: Since this soup is blended, you can use both the florets and stalks. Use fresh broccoli for best results, but frozen works in a pinch.
- Shallots: Sub other kinds of onions or leeks if that’s what you have.
- Garlic: I like fresh garlic in broccoli and Stilton cheese soup, but you can sub garlic powder or dried minced garlic.
- Potato: I use Russet, but Yukon gold or even red potatoes work as a sub.
- Vegetable broth: Substitute chicken broth if that’s what you have.
- Stilton blue cheese: As discussed, this is a specific type of blue cheese made in England but widely available in the US. You can of course use other types of blue cheese if desired, but I’m partial to Stilton. If you need the soup to be strictly vegetarian, look for a Stilton or other blue cheese made with vegetarian rennet.
Instructions
The full recipe card for broccoli and Stilton cheese soup is at the bottom of the post. Here’s a preview of steps with photos to guide you.
Warm olive oil in a large pot or Dutch oven. Cook shallots and broccoli stalks until softened. Stir in garlic.
Add broccoli florets, potato, and broth to the pot. Bring to a boil.
Cover, reduce heat, and cook until broccoli and potatoes are tender.
Remove from heat, and blend with a handheld/immersion blender. Stir in blue cheese until melted.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove over medium heat, stirring frequently, until warmed through.
To freeze broccoli and Stilton cheese soup, let it cool completely. Transfer to an airtight container, leaving some headspace to allow for expansion during freezing. Seal tightly, label, and freeze for up to 3 months. Thaw in the fridge overnight before reheating. You can also reheat it straight from frozen, but you will need to keep a close eye to prevent scorching.
Serving
Since it has a strong flavor and creamy texture, this recipe is very filling and makes a good side or main dish. It’s also wonderful served as a starter course. To make a complete meal, serve with a lean protein source like baked chicken or pork tenderloin. Crunchy bread is a wonderful addition, too.
Similar Recipes
Love this broccoli and Stilton cheese soup? Check out these other soups while you’re here:
📖 Recipe
Broccoli and Stilton Cheese Soup
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 shallots - diced, about 1 cup
- 2 cloves garlic - minced
- 1 medium Russet potato - peeled and cut into 1-inch cubes, about 1.5 cups
- 1 large head broccoli - florets and stalks cut into 1-inch pieces, about 6 cups
- 4 cups vegetable broth
- 4 ounces Stilton blue cheese - plus more for garnish if desired
Instructions
- Warm olive oil in a large pot or Dutch oven over medium heat. Add shallots and broccoli stalks. Cook for 5 to 7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the broccoli florets, potatoes, and vegetable broth. Increase heat to bring to a boil, then reduce heat to a simmer, cover, and cook for 15 to 18 minutes until the potatoes are fork-tender.
- Remove soup from heat. Use a handheld blender to puree the soup in the pot. If you need to use an upright blender, carefully transfer the soup in batches. Leave the lid cracked while blending, or remove the plastic circle in the middle of the lid and cover it with a dish towel to allow steam to escape. Once you blend one batch, pour it into a large bowl, and continue until all the soup has been blended.
- Cut off the rind from the Stilton if there is one. Crumble the cheese into the soup. Stir well until it's all dissolved into the soup. If you need help, use the handheld blender to ensure the soup is blended well and the cheese is evenly distributed. Taste and adjust seasonings as needed. I usually don't add any salt, since the Stilton contributes a lot of salty flavor.
- Serve, garnished with more blue cheese if desired.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot or saucepan over medium heat until warmed through. You can also reheat in the microwave, stirring between intervals.
- Freezing: Let cool completely then transfer to freezer-safe containers. Leave an inch of headspace to allow for expansion. Seal tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating for best results. You can also reheat from frozen, but keep the heat low and stir often to prevent scorching.
- If you need the soup to be strictly vegetarian, look for a Stilton or other blue cheese made with vegetarian rennet.
Terry
To Die for…
I love this recipe, but I’ve never put the potato in mine. Good add. The Stilton I buy comes in 150 g packets and I had a lot ‘cause I like it 🥰
Lizzie Streit, MS, RDN
Hi Terry, I’m glad to hear you’re a fan of this recipe too! I love a lot of Stilton in there as well :-)!