Broccoli and Stilton Soup

Broccoli and Stilton Soup

This soup will convert even the stubbornest smooth soup haters (e.g. me). A lovely rich texture and an illusion of health make this soup irresistible.


  • Fry the onion in butter over a medium heat until just starting to turn golden.
  • Add the potato, water and stock cubes. Gently boil until the potatoes are tender.
  • Add the broccoli and stalks to the pan. Gently boil for another 5-7 mins.
  • Add all other ingredients to the pan, then transfer to a blender and blend to make a thick soup. Alternatively use a stick blender within the pan itself.
  • Check consistancy and add water if too thick.
  • Cool quickly if storing, or reheat and serve with crumbled stilton and a drop of cream to eat straight away.


  • To prepare the stalks of the broccoli, cut off the outer husk (skin), and trim the dry end off. Medium dice and cook along with the chopped head.
  • It's always best to start with too little boiling water than too much. Its easier to thin down a soup at the end than it is to thicken it up.

Main Ingredients

1 large head (and stalk), roughly chopped
Stilton Cheese
220 g, crumbled
1 medium, peeled
White onion
1 medium, medium dice
Knorr Vegetable stock cubes
Boiling Water
800 ml
Double Cream
2 tbsp
Unsalted Butter
15 g
Light Soy Sauce
2 tsp
Ground Black Pepper
2 tbsp
to taste

Recipe Information

  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Yield: 4 bowls as a starter
Recipe published on .