I love how easy and versatile this soup is. It uses simple, everyday ingredients but tastes gourmet. I can make it with fresh or frozen broccoli, and it’s ready in just about 20 minutes. It’s also perfect for meal prep—I often make a big batch and freeze portions for later. The combination of creamy milk, hearty vegetables, and strong Stilton creates a deeply satisfying soup that always hits the spot on chilly days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g Broccoli 1 Onion, peeled and chopped 2 Garlic cloves, peeled and crushed 750 ml Stock 300 ml Milk 160 g Stilton cheese, grated or crumbled
To serve: 40 g Stilton cheese, crumbled on top Croutons, optional
Directions
When I make this on the hob, I start by washing and chopping the broccoli into large chunks. I finely slice the onion and crush the garlic. If I’m using frozen broccoli, I simply add it straight to the pan without thawing.
I place the broccoli, onion, garlic, and stock in a large saucepan with plenty of salt and pepper. I bring it all to a boil with the lid on, then let it simmer for about 15 minutes until the vegetables are tender.
Once cooked, I remove the pan from the heat, pour in the milk, and add the Stilton cheese. I blend the mixture until smooth using a hand blender. If the soup has cooled down a bit, I heat it through again before serving. To finish, I sprinkle extra crumbled Stilton and a handful of crunchy croutons on top.
When using the slow cooker, I add the broccoli, onion, garlic, and stock to the pot and cook on HIGH for 3–4 hours or LOW for 5–6 hours. Once the vegetables are soft, I stir in the milk and Stilton, then blend everything until silky smooth. If I want it hotter, I cook for another 15–30 minutes on high before serving.
Servings and Timing
This recipe serves 4 people. The prep time takes about 5 minutes, and the cooking time is around 15 minutes, giving a total of 20 minutes for a quick and easy meal. Each serving has roughly 300–350 calories, depending on the type of milk and cheese I use.
Variations
I love how flexible this soup is. Sometimes I use a mix of broccoli and cauliflower for a milder flavor. If I’m in the mood for something lighter, I use low-fat milk or even a dairy-free alternative like oat milk and a vegan blue cheese substitute. For a richer soup, I replace some of the milk with cream. I also like adding a pinch of nutmeg or cayenne pepper for a little extra warmth and depth.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the hob over low heat, stirring occasionally. If it thickens too much, I stir in a splash of stock or milk to loosen it. It also freezes beautifully—I let it cool completely, portion it into containers, and freeze it for up to 2 months. When I want to serve it again, I thaw it overnight in the fridge and reheat it on the stove.
FAQs
Can I use frozen broccoli for this recipe?
Yes, I often use frozen broccoli—it works perfectly and saves prep time.
What type of stock works best?
I like using chicken stock for a richer flavor, but vegetable stock keeps it vegetarian and still delicious.
Can I make this soup dairy-free?
Yes, I use plant-based milk and vegan cheese for a creamy, dairy-free version.
What can I use instead of Stilton?
Blue cheese, Gorgonzola, or even mature cheddar make great substitutes.
How can I make the soup thicker?
I reduce the amount of stock slightly or let it simmer longer after blending.
Can I make this in advance?
Yes, I often make it a day ahead—the flavors develop even more overnight.
How do I stop the cheese from curdling?
I make sure the soup isn’t boiling when I add the milk and Stilton; gentle heat keeps it smooth.
Can I add other vegetables?
Definitely. I sometimes add spinach, leeks, or potatoes for extra body and flavor.
What toppings go well with this soup?
I love topping it with crumbled Stilton, crispy bacon bits, or homemade croutons.
Is this soup suitable for freezing?
Yes, it freezes very well. I just reheat it slowly and stir as it warms to keep it creamy.
Conclusion
I love how this Broccoli and Stilton Soup combines simplicity with luxury. It’s quick to make, packed with nutrients, and tastes like something straight out of a restaurant. Whether I’m making it for a cozy lunch, a starter for dinner, or to stock the freezer for busy days, this creamy, flavorful soup never disappoints.
Broccoli and Stilton Soup is a creamy, comforting classic made with tender broccoli, rich Stilton cheese, and smooth milk. Quick to make in just 20 minutes, this soup is full of flavor and perfect for cozy lunches or easy dinners.
Ingredients
800 g Broccoli (fresh or frozen, chopped)
1 Onion (peeled and chopped)
2 Garlic cloves (peeled and crushed)
750 ml Stock (chicken or vegetable)
300 ml Milk
160 g Stilton cheese (grated or crumbled)
Salt and Black Pepper, to taste
40 g Stilton cheese (for topping)
Croutons, optional (for serving)
Instructions
Wash and chop the broccoli into large chunks. Peel and chop the onion, and crush the garlic.
Place broccoli, onion, garlic, and stock in a large saucepan. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
Remove from heat, pour in the milk, and add Stilton cheese.
Blend the mixture until smooth using a hand blender.
If needed, reheat gently over low heat before serving.
Serve hot, topped with crumbled Stilton and optional croutons.
For slow cooker method: Add broccoli, onion, garlic, and stock to the pot. Cook on HIGH for 3–4 hours or LOW for 5–6 hours. Stir in milk and Stilton, blend until smooth, and heat for an additional 15–30 minutes if desired.
Notes
Use frozen broccoli for convenience—no need to thaw before cooking.
For a lighter version, use low-fat or plant-based milk and vegan cheese.
To make it richer, replace some milk with cream.
Add a pinch of nutmeg or cayenne pepper for extra warmth and depth.
Reheat gently and add a splash of milk or stock if the soup thickens too much.
