If you want a warm, comforting bowl of soup with plenty of flavour, this Broccoli and Stilton Soup is a brilliant choice. It is creamy, satisfying, packed with vegetables, and ready in about 20 minutes.
This Broccoli and Stilton Soup is exactly the kind of easy homemade soup recipe you need when the weather turns cooler or you want a quick lunch that feels nourishing and special.
It tastes rich and a little indulgent, but it is made with simple ingredients and does not need complicated preparation. The combination of broccoli and Stilton creates a smooth, savoury soup with a bold, tangy flavour that works beautifully for lunch, dinner, or meal prep.
The recipe makes 4 servings, but it is also very easy to double. Make a larger batch, divide it into portions, and freeze for busy days when you need something quick, homemade, and comforting.
Why You’ll Love This Recipe
⭐️ A hot, satisfying, vegetable-packed lunch
⭐️ Quick to make and budget-friendly
⭐️ Ideal for batch cooking and freezing
Top Tips
✅ Use frozen vegetables: Frozen broccoli, onion and garlic all work well in this recipe. They save time, reduce chopping, and make the soup even easier to prepare.
✅ Try the slow cooker: If you prefer a hands-off method, this broccoli and Stilton soup can also be made in the slow cooker. The instructions are included in the recipe card below.
Broccoli and Stilton Soup Ingredient Notes
- Broccoli – Fresh or frozen broccoli can be used. Frozen broccoli is especially useful when you want to keep preparation quick.
- Onion – Use a fresh onion, peeled and chopped, or frozen chopped onion if you have it.
- Garlic – Fresh garlic, frozen garlic, or ready-prepared garlic will all work in this soup.
- Stock – Vegetable stock or chicken stock can be used, depending on your preference. Add a little more stock for a thinner soup, or slightly less if you prefer a thicker, heartier texture.
- Milk – Semi-skimmed or whole milk is suitable. It helps give the soup a smooth, creamy finish without making it too heavy.
- Stilton cheese – A 200g block is ideal. Use about 160g in the soup and save the remaining 40g to crumble over the bowls before serving.
- Seasoning – Add salt and freshly ground black pepper to taste. Stilton is already salty, so season carefully and adjust after blending if needed.
How to Make Broccoli and Stilton Soup
1. Prepare the vegetables. If using fresh broccoli, wash it and cut it into large pieces. Peel and chop the onion and crush the garlic. If using frozen vegetables, add them straight to the pan.
2. Put the broccoli, onion, garlic, stock, salt and pepper into a large saucepan. Bring to the boil, then reduce the heat and simmer until the vegetables are tender.
3. Remove the pan from the heat. Add the milk and Stilton, then blend until the soup is smooth and creamy.
4. Warm the soup through again if necessary, then serve with extra crumbled Stilton and croutons if you like.
Storing & Reheating
In the fridge: Once cooked, allow the soup to cool, then store it in an airtight container in the fridge for up to 3 days.
This is a useful make-ahead recipe because it reheats well. Warm it gently on the hob until piping hot, stirring regularly so the creamy soup heats evenly.
In the freezer: Freeze the soup in a well-sealed container for up to 3 months. For best results, defrost overnight in the fridge and reheat thoroughly. You can also reheat from frozen in a saucepan or microwave. Freezing in single portions makes it easy to grab a quick homemade meal whenever you need one.
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FAQs
Serve it with chunky bread, toast, a sandwich, or cheese on toast. Croutons also add a lovely crunch on top of the creamy soup.
Yes, a blender is recommended if you want a smooth, creamy texture. You could mash the vegetables once they are very soft, but the soup will not be as silky. A hand blender, food processor, or similar blender will work.
Yes. Use whichever Stilton you enjoy. Its rich, tangy flavour pairs very well with the earthy taste of broccoli.
If you make this soup, share how it turned out and leave a rating. Feedback helps improve recipes and makes it easier for other cooks to decide what to try next.
Broccoli and Stilton Soup {Quick & Easy Recipe}
Ingredients
- 800 g (1.7 lb) broccoli, fresh or frozen
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 750 ml (3.25 cups) stock, vegetable or chicken
- 300 ml (1.25 cups) milk
- 160 g (6 oz) Stilton cheese, grated or crumbled
To Serve:
- 40 g (1.5 oz) Stilton cheese, crumbled over the bowls
- Croutons, optional
Instructions
On the Hob:
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Wash and chop the broccoli into large pieces. Slice the onion and crush the garlic. If using frozen vegetables, add them directly to the pan.
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Add the broccoli, onion, garlic, stock, salt and pepper to a large saucepan.
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Bring to the boil with the lid on, then simmer for 15 minutes, or until the vegetables are just cooked through.
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Remove from the heat. Add the milk and 160g of Stilton, then blend until smooth.
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Warm through again if needed. Serve topped with the remaining Stilton and croutons, if using.
For the Slow Cooker:
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Add the broccoli, onion, garlic and stock to the slow cooker. Cook on HIGH for 3-4 hours or LOW for 5-6 hours.
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Add the milk and 160g of Stilton, then blend until smooth.
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Serve straight away, or cook for another 15-30 minutes on HIGH if you would like the soup hotter.
Did you make this recipe? Share your feedback and rating so others know how it turned out.
Notes
Stock: Use vegetable stock or chicken stock, depending on your preference. Add slightly more for a thinner soup or slightly less for a thicker texture.
Nutrition
Carbohydrates: 24g
Protein: 18g
Fat: 14g
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.