Broccoli and Stilton Soup

Broccoli and Stilton Soup

Ann Maksymiw 14

"Delicious with the salty tang of Stilton. Serve with fresh baguette."

Ingredients 1 h {{adjustedServings}} servings 183 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
  2. Puree soup in a blender or food processor or with an immersion blender.
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Reviews 34

  1. 42 Ratings


Fantastic and simple. You really have to be a fan of blue cheese to like this. I added a minced clove of garlic about 30 seconds before adding the vegetables. Don't forget to season with salt and pepper. When adding the cheese, I added a dash of red pepper flakes to give it a little bite. It was perfect. Must have some chewy, crusty bread to dip with. Fantastic! Thanks.


What attracted me first to the recipe was the lack of cream. It is quick, simple, elegant, and very tasty. My husband loved the recipe, and I plan to pass this one onto my mother-in-law. I served each heaping bowl with a few exgra crumbles of the cheese on top as garnish.


YUM! YUM! YUM! I have been pining for 9 years for the soup I fell in love with while studying abroad in Cambridge, England, so I was so shocked and happy to find a broccoli & stilton soup recipe here. When I started making it, I was worried that I had built it up too much in my head, and I didn't want to be disappointed. I WASN'T! This is a great recipe. I made it exactly as stated, but I think maybe the potatoes I used were a little big, because it came out a bit thick. I just added another cup of broth, and it was awesome. I served it with french bread and butter. Simple and perfect! This recipe didn't even need extra salt & pepper.