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!
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Ingredients
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.
- Sauté the onion and celery in olive oil and butter until soft. Add the garlic, tarragon, and salt during the last minute or two.
- Pour in the chicken broth and add the stems. Bring to a boil, then simmer for 10 minutes or until the stems are soft.
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.
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.
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
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.
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.
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.
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.
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Recipe
Broccoli and Stilton Soup
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
Our broccoli and Stilton soup recipe was originally published on September 21, 2018.
Kathryn Grant
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 😉
Emma
That's so nice of you to say, Kathryn! We're glad that you enjoyed the soup so much!
Beth
The pictures are great; you make the soup look so good! I do like broccoli soups.
Emma
Thank you, Beth! Broccoli and cheese are such a tasty flavor combination. 🥦🧀