Creamy Broccoli Stilton Blend

I made this soup on a gray January afternoon when I needed something warm and bold to shake off the cold. The smell of Stilton melting into hot cream filled the kitchen, sharp and comforting all at once. It tasted like a proper British pub lunch, the kind you linger over with a thick slice of bread. I've made it a dozen times since, and it never gets old.

The first time I served this to friends, someone asked if I'd added wine or stock cubes for the depth of flavor. It was just the cheese doing its work, melting quietly into the background and lifting everything else. One bowl turned into two, and we finished the pot without meaning to. I realized then that this soup doesn't need much fuss to make an impression.

Ingredients

• Broccoli: Use a large head with firm florets and fresh stems, as older broccoli can taste bitter once blended.
• Stilton cheese: The star of the soup, its sharp tang balances the cream and gives the dish its character.
• Potato: Adds body and helps thicken the soup naturally without flour or cornstarch.
• Double cream: Creates that silky, restaurant quality texture, though single cream works if you want something lighter.
• Vegetable stock: Use a good quality stock, homemade or store bought, as it forms the backbone of the flavor.
• Butter: Unsalted is best so you can control the seasoning, especially since Stilton is already salty.
• Garlic: Just two cloves add warmth without overpowering the delicate broccoli.
• Nutmeg: A small pinch brightens everything and adds a subtle warmth you can't quite name.

Instructions

Soften the base:

Melt the butter in a large saucepan and add the onion, celery, and potato. Stir them around for about 5 minutes until they soften and smell sweet, but don't let them brown.

Build the aromatics:

Toss in the garlic and cook for just a minute until the kitchen smells warm and fragrant.

Simmer the vegetables:

Add the broccoli florets and pour in the vegetable stock. Bring it all to a boil, then lower the heat and let it bubble gently for 15 to 18 minutes until everything is tender enough to mash with a spoon.

Blend until smooth:

Take the pan off the heat and blend the soup until it's completely smooth and velvety. A hand blender works beautifully, but a countertop blender gives an even silkier finish.

Finish with cream and cheese:

Stir in the double cream and crumbled Stilton, then return the pan to low heat. Stir gently until the cheese melts into the soup, being careful not to let it boil or the cream may split.

Season and serve:

Taste and add salt, pepper, and a pinch of nutmeg if you like. Ladle into warm bowls and top with extra Stilton or a swirl of cream.

Save

I remember serving this soup to my mum on a Sunday visit, and she went quiet after the first spoonful. She said it reminded her of a little inn in the Cotswolds where she once had broccoli and Stilton soup by a fireplace. I hadn't known that memory existed, but somehow this bowl brought it back. That's when I understood that food doesn't just fill you up, it opens doors you didn't know were there.

Choosing Your Cheese

Stilton is traditional and gives the soup its bold, tangy backbone, but you can swap it for Gorgonzola if you want something milder and creamier. I once used a sharp aged cheddar when I ran out of blue cheese, and while it was good, it lacked that distinctive bite that makes this soup special. If you're nervous about blue cheese, start with less and taste as you go, you can always stir in more at the end.

Serving Suggestions

This soup feels complete on its own, but a warm baguette or walnut bread alongside turns it into a proper meal. I like to serve it in wide, shallow bowls so you can see the pale green color and the little crumbles of Stilton on top. A crack of black pepper and a drizzle of good olive oil make it look bakery elegant without any extra effort.

Storage and Reheating

The soup keeps well in the fridge for up to three days in an airtight container, though the Stilton flavor may intensify slightly over time. Reheat it gently on the stove over low heat, stirring often to keep the cream from splitting. If it thickens too much, add a splash of stock or milk to loosen it back up.

• Freeze individual portions in freezer safe containers for up to two months, but the texture may be slightly less silky once thawed.
• Let frozen soup thaw overnight in the fridge before reheating slowly on the stove.
• Don't microwave it on high, low and slow prevents the cream from breaking and keeps the soup smooth.

Save

This soup has become my go to on cold evenings when I want comfort without complication. It's rich enough to feel like a treat, but simple enough to make on a weeknight. I hope it becomes one of those recipes you reach for again and again.

Questions & Answers

→ What is the best cheese alternative to Stilton?

Gorgonzola serves as a great alternative, providing a similar creamy texture with a distinct blue cheese flavor.

→ Can this dish be made lighter?

Yes, replacing double cream with single cream or omitting it reduces richness while maintaining creaminess.

→ How should the broccoli be prepared?

Use large broccoli florets, tender but not overcooked, to preserve texture and flavor before blending smooth.

→ What seasoning enhances the flavor best?

Freshly grated nutmeg adds warmth and depth, balanced with salt and black pepper to taste.

→ What accompaniments pair well with this dish?

Crusty bread complements the creamy blend perfectly, adding texture and heartiness.