Creamy Broccoli Stilton Blend

I stumbled on this soup during a gray January afternoon when the fridge held little more than a neglected head of broccoli and a wedge of Stilton left over from Christmas. What started as desperation cooking turned into something I now crave whenever the weather turns cold. The first spoonful was a revelation, sharp and creamy all at once, and I've been making it ever since.

The first time I served this to friends, I worried the blue cheese might be too strong, but they scraped their bowls clean and asked for seconds. One of them even texted me the next day asking for the recipe. It became my go to whenever I wanted to impress without spending hours in the kitchen.

Ingredients

• Broccoli: Use a firm, dark green head and save the tender stems, they blend beautifully and add body to the soup.
• Stilton cheese: The star of the show, its sharpness mellows when melted, creating that unmistakable tangy richness.
• Potato: This quietly thickens the soup and gives it a silky texture without needing flour or cornstarch.
• Double cream: Adds velvety smoothness, but you can use less or skip it entirely if you prefer a lighter bowl.
• Vegetable stock: Choose a good quality one, it forms the backbone of the flavor and really shines through.
• Butter: Use unsalted so you can control the seasoning, especially since Stilton is already quite salty.
• Onion, celery, garlic: These form the aromatic base and give the soup its warm, savory foundation.
• Nutmeg: Just a whisper lifts the whole dish, but don't skip tasting first, it's easy to overdo.

Instructions

Start the base:

Melt the butter in a large saucepan over medium heat, then add the onion, celery, and potato. Let them soften gently for about 5 minutes, stirring now and then, until they smell sweet and buttery.

Add the garlic:

Stir in the minced garlic and cook for just a minute until it releases that unmistakable fragrance. Don't let it brown or it'll turn bitter.

Simmer the broccoli:

Toss in the broccoli florets and pour in the vegetable stock. Bring everything to a boil, then lower the heat and let it simmer for 15 to 18 minutes until the broccoli is very tender and easily pierced with a fork.

Blend until smooth:

Take the pan off the heat and use a hand blender to puree the soup until it's completely smooth and velvety. If using a countertop blender, work in batches and be careful with the hot liquid.

Finish with cream and cheese:

Stir in the double cream and crumbled Stilton, then return the pan to low heat. Gently stir until the cheese melts into the soup, but don't let it boil or the texture will break.

Season and serve:

Taste and adjust with salt, pepper, and a pinch of nutmeg if you like. Ladle into warm bowls and top with extra Stilton or a swirl of cream.

Save

There's something deeply comforting about a bowl of this soup on a rainy evening, paired with good bread and maybe a glass of wine. It's become my quiet ritual when I need to slow down and just breathe.

Ingredient Swaps and Variations

If Stilton feels too bold, try Gorgonzola or even a milder blue like Dolcelatte. I've also made this with a handful of spinach thrown in with the broccoli, which adds a lovely green color and a bit more nutrition without changing the flavor much. For a lighter version, swap the double cream for single cream or leave it out entirely, the potato will still give you a creamy texture.

Serving Suggestions

This soup is hearty enough to stand alone as a light lunch, but it really shines as a starter before roast chicken or a Sunday joint. I love serving it with thick slices of sourdough, toasted and rubbed with garlic. A crisp green salad on the side balances the richness beautifully.

Storage and Reheating

You can keep leftovers in the fridge for up to three days in an airtight container. Reheat gently on the stove over low heat, stirring often, and add a splash of stock or water if it's thickened up. I wouldn't freeze this one, the cream and cheese don't always behave well after thawing.

• Always reheat slowly to avoid splitting the dairy.
• Garnish fresh after reheating for the best presentation.
• If you're meal prepping, consider adding the cream and cheese only when you reheat each portion.

Save

This soup has earned its place in my regular rotation, and I hope it finds a spot in yours too. There's real magic in how something so simple can feel this special.

Your Questions Answered

→ How can I achieve a smooth texture for this dish?

Simmer the vegetables until very tender, then use a hand or countertop blender to puree the mixture until completely smooth.

→ Can I substitute Stilton cheese?

Yes, blue cheeses like Gorgonzola work well and provide a different but complementary flavor profile.

→ What is the best way to season this dish?

A pinch of nutmeg along with salt and freshly ground black pepper enhances the richness without overpowering the main ingredients.

→ How to make the dish lighter without losing creaminess?

Replace double cream with single cream or omit it entirely, adjusting butter quantity if needed, to lighten the texture while maintaining flavor.

→ What tools are recommended for preparation?

A large saucepan for cooking, a chopping board and knife for prep, a blender to puree, and a ladle for serving are essential.