Broccoli and Stilton Soup

Broccoli and Stilton Soup

Ann Maksymiw 14

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


1 h servings 183 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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...

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 se...

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 recip...