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Stilton and Broccoli Soup Recipe

A soup that's very quick to make, if you have the ingredients to hand.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For 4 helpings:

1 oz/30gr Butter

1 big Onion, peeled and finely-chopped

1.8 pints/1 litre Vegetable Stock (fresh, or made with 1 fresh cube)

1 lb/450gr Fresh Broccoli - or the equivalent of frozen Broccoli

6 oz/180gr Stilton

Salt and freshly-ground Black Pepper to taste - being careful with the salt as the cheese is already salty

Equipment needed: a food processor if possible


Trim any thick pieces off the broccoli heads and cut them into pieces.

Melt the butter gently in a saucepan, large enough to hold all the ingredients, then add the chopped onion and ''sweat' it until its translucent, but doesn't brown.

Add the stock, and heat it until it boils, then add the chopped broccoli broccoli stalks and simmer them for 5 minutes.

Add the broccoli florets and simmer for a further 10 minutes.

Crumble the Stilton, including the rind into the soup.

When it's melted, remove from the heat and allow to cool a little.

Put the slightly cooled mixture through a food processor or mash with a potato masher.

Season to taste.

Serve, perhaps with melba toast (q.v) or good bread

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