For a hearty soup that packs heaps of flavour, you need to try this Broccoli and Stilton Soup recipe. Make a batch in just 20 minutes – it’s so easy!
This Broccoli and Stilton Soup is perfect for when soup season comes calling.
It feels a little decadent, but actually it’s inexpensive, fuss-free and super quick. The best kind of soup recipe!
This recipe makes 4 servings, but it’s a great recipe to duplicate the ingredients and make a bigger batch to freeze into portions for time-stretched days.
WHY you’ll love THIS recipe
Hot, veggie packed lunch
Quick, and budget-friendly
Perfect for batch cooking
TOP Tips
Use frozen vegetables: I use frozen broccoli, onions and even garlic to make this even easier because… no chopping!
Make in the slow cooker: You make this in the slow cooker if you prefer for a real hands-off approach. See the instructions in the recipe below.
Broccoli and Stilton Soup Ingredients Notes
- Broccoli – You can use fresh or frozen
- Onion – Again, fresh or frozen is fine
- Garlic – However you use garlic (frozen, fresh or jar etc)
- Stock – You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
- Milk – Semi-skimmed or whole milk is fine
- Stilton cheese – This usually comes in a 200g block, so use about 160g for the soup, and 40g can be grated and shared on top of each portion
- Season – Don’t forget to add plenty of salt and freshly ground black pepper to taste
How to make Broccoli and Stilton Soup
1. Peel and chop your vegetables (if you’re using frozen, simply put everything in the pan.)
2. Put the veggies, garlic, stock and seasoning into a large pan and bring to the boil, then simmer as per the recipe instructions below.
3. Remove from the heat and add milk and cheese. Blend until smooth.
4. Heat through again before serving if needed.
Storing & reheating
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
This is a perfect make-ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving.
In the freezer You can also freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
More tasty vegetarian soup recipes…
Slow Cooker
Slow Cooker Cream of Vegetable Soup
Lunch Ideas
Parsnip Soup {Easiest Ever 20 Minute Recipe}
Lunch Ideas
Easy Tomato Soup {Storecupboard Ingredients}
FAQs
Enjoy this with some chunky bread, or with a sandwich or cheese on toast. (How about my no knead bread?)
Honestly? Yes. I think you do. You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for.
Any hand blender, food processor or similar will work.
Yes, you can use any you like. The rich, tangy flavour works with the earthy taste of broccoli SO well.
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Broccoli and Stilton Soup {Quick & Easy Recipe}
Ingredients
- 800 g Broccoli Fresh or frozen
- 1 Onion Peeled and chopped
- 2 Garlic cloves Peeled and crushed
- 750 ml Stock See notes
- 300 ml Milk
- 160 g Stilton cheese Grated or crumbled
To serve:
- 40 g Stilton cheese Shared between bowls, crumbled on top
- Croutons To serve, optional
Instructions
On the hob:
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Wash and chop the broccoli into large chunks. Finely slice your onion and crush the garlic. (If you’re using frozen, simply put everything in the pan.)
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Put the broccoli, onions, garlic, stock and plenty of salt and pepper into a large saucepan.
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Bring to the boil with the lid on and simmer for 15 minutes or until the vegetables are just cooked through.
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Remove from the heat. Add the milk and Stilton and blend until smooth.
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Heat through again before serving if needed and top with the remaining cheese and croutons if using.
For the slow cook:
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Add the broccoli, onion, garlic and stock into your slow cooker pan and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
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Add the milk, 160g Stilton cheese and blend until smooth.
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Serve immediately, or if you’d like it a little hotter, continue to cook for 15 – 30 minutes on high.
Notes
Stock: You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version.
Nutrition
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