Broccoli and Stilton Cheese Soup

Broccoli and blue cheese soup in a bowl next to toppings and a napkin.

This rich and creamy soup is so easy to make! With just a handful of ingredients and one pot, you'll have a veggie-loaded recipe on the table in no time. Stilton blue cheese adds a strong, salty flavor that beautifully complements broccoli.

Course Side Dish, Soup

Cuisine British

Prep Time 15

Cook Time 25

Total Time 40

Servings 2-cup servings

Calories 330kcal

Author Lizzie Streit, MS, RDN

Equipment

Handheld blender

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

US Customary - Metric

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.
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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.

Nutrition