There's nothing quite like a bowl of hot soup to warm the soul, and this Broccoli and Blue Cheese Soup is a perfect way to do just that. With its creamy texture and rich flavours, it's a comforting dish that's simple to whip up and even easier to enjoy.
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Ingredients and Substitutes
Here's everything you'll need for this easy Broccoli and Blue Cheese Soup. You can find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post:
- neutral oil.
- small brown onion: or shallots.
- broccoli: cut into florets, broccoli stalks chopped into small pieces. You will need 1 large head of broccoli to serve 3 for a main course or 5-6 as a starter.
- vegetable stock: or chicken stock or homemade chicken broth.
- Stilton: or other crumbly blue cheese (lots of suggestions in the section below).
- creme fraiche is optional but does wonders in creating that decadent creamy texture. You may also use heavy cream (double cream).
Best Blue Cheese For This Broccoli Soup
When it comes to choosing the right cheese for your delicious Broccoli and Blue Cheese Soup, we personally prefer a crumbly blue cheese. Varieties like Blue or White Stilton (the latter if you're after a milder flavour) and Danish Blue work beautifully, as they retain their texture when sprinkled on top, providing those delightful bursts of strong flavour.
While different blue cheeses will each lend their unique character to the soup, feel free to experiment with creamier options like Italian Gorgonzola or French Roquefort.
If you're looking for a recommendation, I'm a big fan of Blue Stilton cheese for its rich, robust taste! We use it in everything from Cauliflower and Blue Cheese Soup to Creamy Blue Cheese Risotto with Sweet Potatoes!
Step-By-Step Method
1. Heat oil in a large saucepan. Add the onions and saute for a few minutes, until softened, over low-medium heat.
2. Add the broccoli and the stock and simmer for about 10-12 minutes until soft, but still vibrant green (cooking time will depend on the size of your broccoli florets).
3. Pour everything into a liquidiser, crumble in half of the stilton and blitz everything to a paste. You may also use an immersion blender (stick blender).
4. Finally, add the creme fraiche, and blitz again just enough to combine. Taste and season with salt and black pepper if needed.
5. Serve with the remaining cheese on top. You may also finish it with a drizzle of cream or a swirl of olive oil for a fancier look 🙂
Recipe FAQs
Absolutely! Broccoli stems are totally edible and can be added to the soup for extra flavour and nutrition. The only downside is that the colour of the soup may not be as bright green, but we always include them because they're delicious!
Yes, you can use frozen broccoli in this recipe! Just be sure to adjust the cooking time, as frozen broccoli may need a bit less time to soften.You may also need a little less stock.
Definitely! Feel free to add other vegetables like spinach, peas (make sure to try our Pea and Broccoli Soup), or even leeks for additional flavour. Just remember to adjust the cooking time based on the veggies you choose!
White Stilton is a milder, crumbly cheese that lacks the characteristic blue veins of its blue counterpart, making it a great choice for those who prefer a subtler flavour. Blue Stilton, on the other hand, is known for its rich, tangy taste and distinct blue marbling, resulting from the Penicillium roqueforti mould used in its production.
Storage & Reheating
This soup is best enjoyed freshly made, but if you find yourself with leftover soup, you can store it in an airtight container in the fridge for a couple of days. Just a heads-up: once you've added the crème fraîche and Stilton, reheating becomes a bit trickier as dairy products can split.
If you do need to reheat, it's best to do so in a microwave or over very low heat on the stove, stirring continuously to prevent the melted blue cheese from sticking to the bottom of the pan.
Serving Suggestions
This creamy Soup makes a great starter for a dinner party, impressing your guests with its rich flavours and vibrant colour.
It's also a perfect choice for a cold-season lunch, warming you up from the inside out. To elevate your dining experience, pair this delicious soup with crusty sourdough bread or cheese scones, both of which complement the soup beautifully. We particularly love it with Sourdough Potato Bread.
This is a great recipe to serve alongside a sandwich for a satisfying meal!
More Easy Soup Recipes
We hope you liked our easy Broccoli and Stilton Soup recipe. If so, we'd appreciate a star rating in the recipe card below. Here are some more of our favourite recipes to try next time:
Broccoli and Blue Cheese Soup (Perfect With Stilton)
Equipment
- Liquidiser or Stick Blender
Ingredients
- 1 tablespoon neutral oil
- 1 small brown onion finely chopped
- 450 g (1 lb) broccoli cut into florets, stalk chopped into smaller pieces
- 700 ml (3 cups) vegetable stock
- 200 g (7.05 oz) Stilton or other crumbly blue cheese
- 1 tablespoon creme fraiche
Instructions
- Heat oil in a large pot. Add the onions and saute for a few minutes, until softened, over low-medium heat.
- Add the broccoli and the stock and simmer for about 10-12 minutes until soft, but still vibrant green (cooking time will depend on the size of your broccoli florets).
- Pour everything into a liquidiser, crumble in half of the stilton and blitz everything to a paste. You may also use an immersion blender (hand blender).
- Finally, add the creme fraiche, and blitz again just enough to combine.
- Serve with the remaining stilton on top.
Nutrition
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