Delicious Broccoli Stilton Soup Recipe

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Using leftover holiday Stilton, British Broccoli Stilton Soup is rich but simple. This midweek meal with local blue cheese may be the best broccoli cheese soup!

– 1 1/2 lbs broccoli, weighed after trimming away most (but not all) of the large stalk – 2 Tbsp butter – 2 shallots peeled and finely chopped – 1 Tbsp dry Sherry (totally optional) – 30 ounces (2 cans) chicken stock or vegetable stock – 1 cup half and half (you can mix whole milk with cream) – 200 grams Stilton or other blue cheese (I used Roth Buttermilk Blue) GARNISH – broccoli floret crumble – blue cheese crumble – ground nutmeg or black pepper



Cut broccoli upper stalks into 1-inch chunks. Chop florets too. Save individually. In a soup pot, melt butter over medium heat and sauté onions until tender.

Step 1

Step 2

Put chopped broccoli stems in the saucepan. Add sherry now if using. Add chicken stock and boil. To tenderise the stalks, cook gently for a few minutes.

Step 3

Add broccoli florets and boil again, then reduce heat to simmer. Cover and boil broccoli until tender. Check often with a knife or taste.

Step 4

It will only take a short time. Note: Don't cook the broccoli for too long; I like it to stay bright and fresh, so take it off the heat as soon as it's soft.

Step 5

After the soup has cooled down for a while, use a big food processor or blender to puree it in batches. Blend the soup until it's the way you like it. 

Step 6

Leave some texture or make it smooth. Use caution when pureeing hot liquids. Ensure your lid is secure. Pour pureed soup back into the soup pot after cleaning. 

Step 7

Mix in half-and-half and shredded cheese. Over medium-low heat, reheat soup and melt cheese. Taste and add salt as desired.

Step 8

Serve heated with cheese crumbles and broccoli florets. I sprinkle fresh grated nutmeg and black pepper.

Also See

Easy Miso Soup Recipe