James Martin Broccoli and Stilton Soup

This comforting broccoli and Stilton soup is rich, velvety, and full of deep savoury flavour. The broccoli brings freshness and colour, while the Stilton melts in to give a smooth, indulgent finish without overpowering the soup. It is an easy recipe that suits both beginners and confident cooks, perfect for lunch or a light supper. From start to finish, it takes around 40 minutes and delivers reliable, restaurant-style results at home.

Ingredients

For the Soup

• 40 g unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 celery stick, finely chopped
• 1 medium potato, peeled and diced
• 750 g broccoli, cut into small florets, stalk finely chopped
• 900 ml vegetable or chicken stock
• 150 g Stilton cheese, rind removed and crumbled
• 100 ml double cream
• Salt and freshly ground black pepper

To Serve (Optional)

• Extra crumbled Stilton
• A swirl of double cream
• Crusty bread or warm rolls

How to Make James Martin Broccoli and Stilton Soup

• Prepare the Base: Melt the butter with the olive oil in a large saucepan over a medium heat. Add the onion and celery and cook gently for 5 to 7 minutes until soft but not coloured. Stir regularly so the vegetables soften evenly.
• Cook the Vegetables: Add the diced potato and chopped broccoli stalks to the pan. Stir well, then pour in the stock. Bring to a gentle boil, lower the heat, and simmer for 10 minutes until the potato is just tender.
• Add the Broccoli: Stir in the broccoli florets and continue to simmer for another 5 minutes, until the broccoli is soft but still a vibrant green.
• Blend the Soup: Remove the pan from the heat and blend the soup until smooth using a stick blender or a jug blender. Take care if blending hot liquid in batches.
• Finish with Stilton and Cream: Return the soup to a low heat. Stir in the Stilton and double cream, allowing the cheese to melt gently. Season with salt and black pepper to taste. Warm through gently without boiling.
• Serve: Ladle into warm bowls and finish with extra Stilton or a drizzle of cream if you like.

Tips for the Best Broccoli and Stilton Soup

How do I keep the soup bright green?

Avoid overcooking the broccoli and do not let the soup boil after blending. Gentle heat keeps the colour fresh.

Can I make this soup less strong?

Use slightly less Stilton and add it gradually, tasting as you go. You can also add a little extra cream to soften the flavour.

What if my soup is too thick?

Simply add a splash of hot stock or water until you reach the consistency you prefer.

Can I make this without cream?

Yes, the soup will still be smooth from the potato and Stilton. Replace the cream with a little extra stock if needed.

Serving Suggestions

• Serve with crusty white bread or a warm baguette
• Pair with a simple green salad for lunch
• Add crispy bacon bits on top for extra richness

Storage

Room Temperature

Allow the soup to cool, then transfer to storage within 2 hours of cooking.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring well.

Freezing

Freeze without the cream for best results, for up to 3 months. Defrost fully, reheat gently, then stir in the cream and Stilton before serving.

Nutrition (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 18 g
• Protein: 11 g
• Fat: 24 g
• Saturated Fat: 14 g
• Sodium: 780 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Broccoli and Stilton Soup

Recipe by Clara WoodCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy broccoli and Stilton soup with a smooth texture and rich savoury flavour. An easy, comforting British soup ideal for lunch or supper.

Ingredients

• 40 g unsalted butter

• 1 tbsp olive oil

• 1 large onion, chopped

• 1 celery stick, chopped

• 1 medium potato, diced

• 750 g broccoli, chopped

• 900 ml vegetable or chicken stock

• 150 g Stilton cheese, crumbled

• 100 ml double cream

• Salt and black pepper

Directions

• Heat butter and oil in a large saucepan and soften the onion and celery.
• Add potato and broccoli stalks, then pour in the stock and simmer.
• Add broccoli florets and cook until tender.
• Blend the soup until smooth.
• Stir in Stilton and cream, season and warm through gently.

Notes

• Do not boil after adding the Stilton to prevent splitting.
• Add the cheese gradually and taste as you go.
• Freeze without cream for best texture.