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Home » Main Course » Soups & Stews

Broccoli and Stilton Soup

Published: Sep 21, 2018 · Modified: Aug 23, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

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holding a bowl of broccoli and Stilton soup

Looking for a warm comforting soups to make for dinner?  Our broccoli and Stilton soup is just the answer and a great way to use up broccoli in the fridge.

If you love hearty soups then we think you'll love our ham and bean and cheese and potato soups just as much!

person holding a bowl of broccoli Stilton soup

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Recipe
  • Comments

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Ingredients

glass bowls of ingredients for broccoli Stilton soup

The ingredients for our Broccoli and Stilton soup are all pantry staples except the Stilton blue cheese which can be found in the larger grocery stores. Let's talk about some of the key ingredients.

  • Fat: We used olive oil and butter.
  • Aromatics: We used yellow onion and garlic.
  • Vegetables: We used celery and fresh broccoli.
  • Spices: We used tarragon, salt, and black pepper.
  • Cheese: We used Stilton blue cheese imported from England.

How to Make

Prep the ingredients for our broccoli and stilton soup by cutting up the broccoli, onion, celery, and garlic.

person sauteeing veggies and adding liquid
  1. Sauté the onion and celery in olive oil and butter until soft.  Add the garlic, tarragon, and salt during the last minute or two.
  2. Pour in the chicken broth and add the stems.  Bring to a boil, then simmer for 10 minutes or until the stems are soft.
person pureeing soup and adding broccoli

3. Purée in 2 cup batches, then return to the pot.  This will help thicken it and make it creamy.

4. Add the florets and cook for 5 minutes.

mixing the buree manie and adding to the soup

5. While the florets are cooking, make the beurre manié by combining flour and softened butter with a fork.  This mixture will thicken it and give it a silky texture. Mush the flour and butter together until it looks like a paste.

6. Remove from the heat and gradually whisk it in, one heaping tablespoon at a time, until it is all gone.  The mixture should still be hot enough to cook the flour.

adding the crumbled Stilton to the soup and serving

7. Add half the Stilton cheese to the pot and stir until it melts.

8. Garnish with a grind of fresh black pepper and more crumbles of Stilton blue cheese.  Enjoy this with a crusty bread, like our overnight pumpernickel.

Recipe FAQs

How long can you keep broccoli and Stilton soup?

This should keep well in an airtight container for 3 days in the fridge. Remember to cool it on the counter before putting it in the fridge. Reheat it slowly on the stovetop on low to medium heat, whisking occasionally to keep the cheese from burning.

Can I freeze homemade broccoli and Stilton soup?

Yes.  Stilton cheese freezes very well even though other dairy products typically don't freeze well, and can cause it to separate or taste grainy when thawed and reheated.
If you're making this recipe without Stilton, set aside the portion you want to freeze without adding the cheese. This will keep in the freezer for 2 months.  Mark the date on the container in case it gets buried and you forget what it is.

How do you thicken broccoli cheese soup?

It is often thickened with potatoes, cornstarch, or using a roux. Our version has no potatoes in it.  Instead, we've chosen to use a combination of pureed soup and a beurre manie, which is simply a paste made from flour and butter, to thicken it.

How long does blue Stilton last?

If you have leftover cheese, it will generally last three to four weeks if well-sealed in your fridge. Be sure to check any dates on the package when you buy it and take that into consideration as well. This cheese also freezes well for up to three months.

Serve

This versatile recipe makes a festive appetizer at Christmas.  Just puree the whole batch to make it look more elegant.  Omit the black pepper and garnish with fresh nutmeg and a drizzle of olive oil.

Expert Tips

  • Add the tarragon with the onions to allow the flavors to bloom.
  • Use a cloth on top of the blender's lid to help catch any splatters.
  • Use fresh broccoli for better flavor and a less watery consistency.
  • Add the stems and florets separately.
  • Don't overcook the broccoli florets, or they will taste mushy.

More Soups You'll Love

  • Mulligan Stew
  • Scotch Broth Recipe
  • Cock-a-Leekie Soup
  • Hamburger Barley Soup

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Recipe

bowl of broccoli Stilton soup with a wooden spoon

Broccoli and Stilton Soup

Broccoli and Stilton soup is an easy and healthy recipe to make for dinner.  This quick soup is pureed in a blender before the florets are added.  It’s a creamy, homemade comfort food that tastes best served hot with a garnish of Britain’s finest blue cheese.
5 from 3 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: British
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 7 cups
Calories: 288kcal
Author: Brooke & Emma

Ingredients
 

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • ¾ cup celery, chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 2 teaspoon garlic, minced
  • 6 cups low-sodium chicken stock
  • 2 cups fresh broccoli stems, peeled and chopped (about 3 stalks)
  • 6 cups fresh broccoli florets
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 5 ounces Stilton cheese, crumbled
  • 1 teaspoon freshly ground black pepper, for garnish

Instructions

  • Saute the onion, and celery in olive oil and butter over medium high heat until soft.  Add the tarragon, salt, and garlic, and cook for one minute or until fragrant.
  • Pour in the chicken stock and the broccoli stems.  Bring the mixture to a boil, then reduce to a simmer.  Cook for 10 minutes or until the stems are soft.
  • Puree the mixture in a blender in 2-cup batches, then return to the pot.  Take care not to burn your hands with the steam or a splatter of hot soup.  As an extra caution, use a tea towel on top of the blender's lid to absorb any spills.
  • Add the broccoli florets and cook for 5 minutes.
  • While the broccoli florets are cooking, make the beurre manié by adding the softened butter to the flour in a small bowl.  Mash with a fork until well combined to make a paste.
  • Remove the soup from the heat.  Whisk in one rounded tablespoon of beurre manié at a time until all the paste is gone and has dissolved in the soup.
  • Stir in half of the crumbled Silton, then transfer the soup to a serving bowl.  Garnish with freshly cracked black pepper and crumbled Silton.  Serve immediately.

Notes

  • Allow the flavors to bloom by adding the tarragon with the onions.
  • Want a less watery soup?  Use fresh veggies, not frozen.
  • Stems take longer to cook, add them first then add the florets.
  • If you don't want mush, make sure not to overcook the broccoli florets.
  • Use a cloth on top of the blender's lid to help catch any splatters.

Nutrition

Calories: 288kcal (14%)Carbohydrates: 15g (5%)Protein: 12g (24%)Fat: 21g (32%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 726mg (32%)Potassium: 639mg (18%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1170IU (23%)Vitamin C: 95mg (115%)Calcium: 183mg (18%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Our broccoli and Stilton soup recipe was originally published on September 21, 2018.

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Reader Interactions

Comments

  1. Alex

    February 17, 2023 at 7:00 am

    5 stars
    This soup is thick with a tang from the cheese. It's very creamy, and has a very nice broccoli flavor.

    Reply
    • Emma

      February 17, 2023 at 7:11 am

      Thank you, Alex!

      Reply
  2. Kathryn Grant

    June 10, 2021 at 12:55 am

    5 stars
    This was amazing! Many times you find a recipe that looks great but doesn't really cook as good as you hoped it would, but this broccoli soup hit the target. Definitely will make it again. Thanks ladies 😉

    Reply
    • Emma

      June 10, 2021 at 6:51 am

      That's so nice of you to say, Kathryn! We're glad that you enjoyed the soup so much!

      Reply
  3. Beth

    October 24, 2019 at 4:45 pm

    5 stars
    This soup is very creamy and cheesy, with an excellent Stilton flavor. I enjoy eating this soup quite a lot!

    Reply
    • Emma

      October 25, 2019 at 7:06 am

      Thank you, Beth! Broccoli and cheese are such a tasty flavor combination. 🥦🧀

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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