Broccoli and Stilton is a classic soup combo one often thought of in the winter months, but we think it's great all year round, the fresh green veg flavour of the broccoli balancing the rich tang of the blue cheese.
It's incredibly easy to make and can be on your table in under 30 minutes, making it a great midweek or lazy weekend option. Don't forget some crusty bread on the side.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
199
Ingredients
1Tbsp.
extra virgin olive oil, plus extra to drizzle
1
large onion, roughly chopped
1g
large potato, about 275g, roughly chopped
1/2tsp.
dried chilli flakes, plus extra to garnish
3
sprigs fresh thyme, leaves picked
2
garlic cloves, roughly chopped
450g
broccoli, cut into florets
1
litre strong vegetable stock
50g
Stilton, crumbled
Directions
Step 1Heat the oil in a large pan and gently fry the onion and potato for 10min until softened. Add the chilli, thyme and garlic and cook for 1min before adding the broccoli and stock.
Step 2Bring up to the boil, then simmer for 5min until all the veg are softened. Carefully blend the soup until completely smooth, then check the seasoning.
Step 3Divide among warmed soup bowls and top with crumbled Stilton, a drizzle of oil and a sprinkle of chilli flakes. Serve with crusty bread.
Is Stilton vegetarian?
Most Stilton is vegetarian, but do check the label - it should be clearly indicated. You could also use your other favourite blue cheese instead, any firm, crumbly variety will be delicious here. Or swap the Stilton for Cheddar if you're not a fan of blue cheese.
Want to make this even greener?
Add a few handfuls of fresh or frozen, defrosted and drained spinach to the pan at step 2 and cook through before whizzing.
Could I make this ahead?
Make the soup to end of step 2 a day ahead, cool and transfer to a plastic or glass container to chill overnight. Reheat and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
