Creamy Broccoli Stilton Blend (Printable)

Velvety blend of broccoli, Stilton cheese, and cream for a warm, soothing dish.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (about 12 oz)
02 - 1 medium onion, finely chopped
03 - 1 celery stalk, sliced
04 - 1 medium potato, peeled and diced (about 5 oz)
05 - 2 garlic cloves, minced

→ Dairy

06 - 3.5 oz Stilton cheese, crumbled
07 - 3 tbsp unsalted butter
08 - 2/3 cup heavy cream

→ Liquids

09 - 3 3/4 cups vegetable stock

→ Seasonings

10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Pinch of freshly grated nutmeg (optional)

# How To Make:

01 - Melt the butter in a large saucepan over medium heat. Add onion, celery, and diced potato; sauté for 5 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate broccoli florets and pour in vegetable stock. Bring to a boil, then lower heat and simmer for 15 to 18 minutes, until vegetables are very tender.
04 - Remove from heat and blend the soup until completely smooth using a hand or countertop blender.
05 - Stir in heavy cream and crumbled Stilton cheese. Return to low heat and gently warm until cheese melts, avoiding boiling.
06 - Adjust seasoning with salt, pepper, and optional nutmeg. Ladle into bowls and garnish with extra Stilton or a swirl of cream if desired.

# Expert Tips:

01 -
  • The Stilton brings a deep, tangy richness that turns humble broccoli into something luxurious and memorable.
  • It comes together in under 45 minutes, but tastes like you spent hours stirring over the stove.
  • The texture is impossibly smooth and velvety, especially when you blend it until every floret disappears.
02 -
  • Don't boil the soup after adding the cream and cheese, or the texture can turn grainy and the cream may curdle.
  • Blend the soup thoroughly before adding the Stilton, otherwise you'll end up with uneven pockets of cheese instead of a smooth, unified flavor.
  • Taste before seasoning, Stilton is quite salty on its own, so you may need less salt than you think.
03 -
  • Reserve a few small broccoli florets before blending and stir them back in at the end for a bit of texture and visual interest.
  • A tiny splash of white wine or dry sherry added with the stock deepens the flavor and cuts through the richness beautifully.
  • If you love garlic, roast a whole head and squeeze the soft cloves into the soup before blending for a sweeter, mellower garlic flavor.

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