Broccoli and Stilton Soup

1 review, 5 star(s). 100% would make again

Ready in 1h

A smooth blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter


2 tablespoons Rapeseed Oil
1 whole Onion; Finely Chopped
1 stick Celery; Sliced
1 whole Leek; Sliced
1 medium Potato; Diced
1 knob Butter
1 litre Low Salt/Homemade Chicken/Vegetable Stock
1 head Broccoli; Roughly Chopped
140 grams Stilton; Crumbled

Original recipe makes 4 Servings



1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 - 15 minutes until all the vegetables are soft.

4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.


Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.


Creamier the Stilton the better.

Verified by gailwhitman
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Calories Per Serving: 536 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really tasty! So easy to make!
GMacK1950 2y ago

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