Broccoli and Stilton Soup

Broccoli and Stilton soup is a well-loved British lunch dish, valued for its smooth texture and bold savoury depth. Tender broccoli and softened leek give the soup a mellow vegetable base, while Stilton melts through to add its distinctive salty, tangy richness without needing much else. Blending keeps the finish velvety, and a small amount of double cream rounds out the cheese rather than making the soup heavy. It is especially good served hot with crusty bread, and suits an easy lunch or simple starter when you want something comforting but still full of character.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style British comfort cooking
Cooking style One-pot cooking • Make-ahead friendly • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Deep savoury flavour: Softened leek, broccoli, vegetable stock and Stilton build a rounded, savoury base without a long simmer.
  • Smooth, creamy finish: Blending the tender broccoli with melted cheese gives the soup body, while double cream rounds out the texture.
  • Straightforward method: The recipe uses simple saucepan cooking and blending, with no complicated steps or specialist techniques.

Get the most out of this recipe

Ingredient notes

  • Choosing the Stilton: Use a Stilton you enjoy eating, as its flavour comes through clearly once melted into the soup.
  • Use the broccoli stalk: Slice the stalk thinly so it softens at the same rate as the florets and blends smoothly.
  • Season after adding cheese: Stilton is naturally salty, so adjust the final seasoning only after it has melted into the soup.

Texture tips

  • For a smoother soup: Blend while the broccoli is still hot and fully tender, keeping the blender head submerged to avoid splashing.
  • Keep the heat gentle: Once the Stilton and cream are added, warm the soup gently and avoid boiling to help keep it smooth.

Make-ahead tips

  • Make ahead: The soup can be cooked, cooled quickly and refrigerated in a sealed container for up to three days.
  • Reheat gently: Warm in a saucepan over a low heat, stirring often, and stop once the soup is piping hot.

Serving ideas

  • Serve with bread: Crusty bread is the natural pairing, especially for scooping up the thick, creamy soup.
  • Finish simply: A little freshly ground black pepper adds contrast to the richness of the Stilton.

Equipment you'll need

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Ingredients
Instructions
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  1. Trim the leek, then slice it finely and rinse well to remove any grit. Cut the broccoli into small florets and slice the stalk thinly so it cooks evenly.
  2. Melt the butter in a saucepan over a medium heat. Add the leek and a pinch of the salt, then cook for 6 to 8 minutes, stirring, until softened but not browned.
  3. Add the broccoli and vegetable stock and bring to a gentle simmer. Cook for 12 to 15 minutes, until the broccoli is very tender.
  4. Take the pan off the heat and add the Stilton cheese, stirring until melted. Blend until smooth, then stir in the double cream.
  5. Return to a low heat and warm through for 2 to 3 minutes without boiling. Season with the remaining salt and the black pepper, then serve hot.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Crusty bread

Tips

  • For the smoothest texture, blend while the soup is still hot, but keep the blender head fully submerged to avoid splashes.
  • Do not let the soup boil after adding the Stilton cheese and double cream, as it can split; keep it at a gentle heat just until steaming.

Substitutions

  • Replace double cream with cooking cream for a lighter finish.
  • Replace unsalted butter with olive oil for a slightly lighter base.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often, and avoid boiling to keep the soup smooth.

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Recipe overview

  • Servings: 2 servings
  • Total time: 40min (15min active)
  • Difficulty: Easy
  • Cuisine: British
  • Allergens:
    Milk
Beginner friendly With serving suggestions One pot Kid friendly
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Equipment you'll need

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Black pepper

1 cup ≈ 110.4 g
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Double cream

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Unsalted butter

10 oz ≈ 283 g
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Vegetable stock

1 cup ≈ 240 ml
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