This broccoli and stilton soup is a proper comfort food classic, made even easier in the Thermomix. Creamy, rich and packed with tender broccoli and tangy blue cheese, it's the perfect quick lunch or light dinner for colder days.
It's seriously delicious, comforting, filling and is seasoned to perfection. Enjoy with some bread and butter on the side. It'll keep for up to 3 days in the fridge and be reheated gently on the hob or in the microwave.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Optional variations:
- Extra chunky version - don't blend it for so long so that you leave chunks of broccoli.
- Cheddar alternative - use grated mature or extra mature cheddar instead of stilton.
- Crispy bacon topping - garnish with chopped crispy bacon instead of crumbled stilton.
- This recipe for broccoli and stilton soup turns out quite thick, so if you prefer a thinner soup, just add some more vegetable stock to get your desired consistency.
Frequently Asked Questions
Yes - the stilton gives plenty of creaminess on its own.
Yes - it freezes very well in portions.
Any creamy blue cheese works well.
Yes - frozen broccoli is fine.
Add potato or reduce the stock slightly.
Yes - cook on the hob and blend with a stick blender.
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How to make this Broccoli and Stilton Soup with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 500g broccoli
- 1 clove garlic
- 40g olive oil
- 150g onions, cut in quarters
- 100g celery stalks, cut in pieces (3cm)
- 120g potatoes, peeled, cut in pieces (3cm)
- 500g vegetable stock (see Tips)
- 80g stilton cheese, crumbled in pieces
- 1 tsp salt, or to taste
- 0.5 tsp ground black pepper, or to taste
Instructions
- Place a bowl on the mixing bowl lid and weigh the broccoli into it. Cut the broccoli stalks in pieces (3cm) and place them in the mixing bowl. Cut the remainder of the broccoli head into florets and set aside.
- Add the garlic, oil, onions, celery and potatoes to the mixing bowl, chop for 5 seconds/speed 6, then sauté for 5 minutes/100C/speed 1.
- Then add the vegetable stock and reserved broccoli florets then cook for 10 minutes/100C/speed 1.
- Add the stilton, salt and pepper then blend for 2 minutes/speed 10. Adjust the seasoning, to taste, before serving.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a large sauce pan or soup pot, a stick blender or liquidiser, and the hob. My suggestions are as follows:
- Finely chop the broccoli stalks and keep separate from the broccoli florets. Cut the remainder of the broccoli head into florets and set aside. Finely chop the garlic, onions, celery and potatoes.
- Heat the oil in a large saucepan or soup pot over a medium heat and then add the chopped broccoli stalks, garlic, onions, celery and potatoes and sauté, covered, for 5 minutes, stirring frequently.
- Add the vegetable stock and reserved broccoli florets and simmer, covered, for 10 to 15 minutes until the vegetables are tender.
- Add the stilton, salt and pepper then blend until smooth. Adjust the seasoning, to taste, before serving.
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Broccoli and Stilton Soup (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 500 g (1.1 lb) broccoli
- 1 clove garlic
- 40 g (1.4 oz) olive oil
- 150 g (5.3 oz) onions cut in quarters
- 100 g (3.5 oz) celery stalks cut in pieces (3cm)
- 120 g (4.2 oz) potatoes peeled, cut in pieces (3cm)
- 500 g (17.6 oz) vegetable stock (see Notes)
- 80 g (2.8 oz) stilton cheese crumbled in pieces
- 1 tsp salt or to taste
- 0.5 tsp ground black pepper or to taste
Instructions
- Place a bowl on the mixing bowl lid and weigh the broccoli into it. Cut the broccoli stalks in pieces (3cm) and place them in the mixing bowl. Cut the remainder of the broccoli head into florets and set aside.
- Add the garlic, oil, onions, celery and potatoes to the mixing bowl, chop for 5 seconds/speed 6, then sauté for 5 minutes/100C/speed 1.
- Then add the vegetable stock and reserved broccoli florets then cook for 10 minutes/100C/speed 1.
- Add the stilton, salt and pepper then blend for 2 minutes/speed 10. Adjust the seasoning, to taste, before serving.
Notes
- Optional variations:
- Extra chunky version - don't blend it for so long so that you leave chunks of broccoli.
- Cheddar alternative - use grated mature or extra mature cheddar instead of stilton.
- Crispy bacon topping - garnish with chopped crispy bacon instead of crumbled stilton.
- This recipe for broccoli and stilton soup turns out quite thick, so if you prefer a thinner soup, just add some more vegetable stock to get your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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