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broccoli and stilton soup with cheese behind

Broccoli and Stilton Soup

Karon Grieve
A super easy recipe for using up those festive leftovers of veggies and Stilton cheese
4.5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British
Servings 4
Calories 446 kcal


  • hand blender


  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 600 g broccoli chopped into florets
  • 1 litre vegetable or chicken stock
  • 300 g Stilton cheese
  • 150 ml creme fraiche
  • salt and pepper to taste


  • Heat the oil in a pan and saute the onion for 5 minutes
  • Add the broccoli florets and cook for a further 5 minutes
  • Pour in the stock and simmer for 15 minutes
  • Crumble in the Stilton cheese and cook for further 5 minutes
  • Use a hand blender to cream the soup
  • Stir through the creme fraiche and season well with salt and pepper
  • Serve with little bits of broccoli and crumbled stilton on top


Use cream instead of creme fraiche if you like.
Remember to use the stalks of the broccoli too as they contain lots of flavour and nutrients too


Calories: 446kcalCarbohydrates: 15gProtein: 21gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 56mgSodium: 1134mgPotassium: 692mgFiber: 4gSugar: 5gVitamin A: 1520IUVitamin C: 135mgCalcium: 471mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword broccoli, stilton
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