Broccoli and Stilton Soup {Quick & Easy Recipe}
By Laura
Quick and Easy Broccoli and Stilton Soup
This quick broccoli and stilton soup delivers deep, rich flavor in just 20 minutes. It’s a surprisingly affordable yet luxurious soup that feels indulgent without the fuss.
Perfect for a fast weeknight dinner, this blended soup uses simple ingredients to create a creamy, satisfying meal. I love how the sharp tang of the cheese balances the earthy broccoli.
Double the batch and freeze portions for effortless meals later. The soup’s texture holds up beautifully after thawing, making it ideal for meal prep.
Why You’ll Love This Broccoli and Stilton Soup Recipe
This creamy broccoli and stilton soup comes together in under 30 minutes using budget-friendly frozen vegetables. It’s the ultimate hot lunch that’s packed with veggies and perfect for batch cooking.
The rich, tangy cheese and smooth, blended texture make it a comforting classic you’ll want to make again and again.
Top Time-Saving Tips
- Use frozen vegetables: Skip chopping entirely by using frozen broccoli, onions, and garlic. Frozen broccoli holds its shape better when simmered in vegetable stock, making your prep time almost zero.
- Make in the slow cooker: For a truly hands-off creamy cheese soup, use your slow cooker. Just combine all ingredients and let it simmer gently for 4-5 hours until the broccoli is tender enough to blend smoothly.
Ingredient Notes for the Best Soup
This flexible recipe is designed for convenience, making it perfect for a quick weeknight meal. Using frozen vegetables is a brilliant time-saver and works perfectly here.
- Broccoli – Fresh or frozen florets both work. If using frozen, there’s no need to thaw them first, which cuts down prep time significantly.
- Onion – A standard yellow onion provides the best flavor base, but a frozen diced onion is a fantastic shortcut.
- Garlic – Use fresh cloves for the most potent flavor, though jarred minced garlic is a perfectly acceptable swap to speed things up.
- Stock – A good quality vegetable stock keeps it vegetarian. I prefer a low-sodium bouillon powder to control the salt level, especially since the Stilton is quite salty. Add more for a thinner blended soup.
- Milk – Whole milk will give the creamiest, richest result, but semi-skimmed works well for a slightly lighter version.
- Stilton cheese – A 200g block is standard. Use 160g for the soup itself. The remaining 40g should be crumbled and reserved for garnish; its sharp, salty punch is essential when served on top.
- Season – Do not add salt until after the Stilton has been incorporated and you’ve tasted the soup. Finish with a generous grind of black pepper.
Broccoli and Stilton Soup {Quick & Easy Recipe}
200kcal
Method
- Peel and chop your vegetables (if you’re using frozen, simply put everything in the pan.)
- Put the veggies, garlic, stock and seasoning into a large pan and bring to the boil, then simmer as per the recipe instructions below.
- Remove from the heat and add milk and cheese. Blend until smooth.
- Heat through again before serving if needed.
Nutrition
Calories 200kcal | Carbohydrates 12g | Protein 10g | Fat 12g | Saturated Fat 5g | Cholesterol 30mg | Sodium 400mg | Potassium 400mg | Fiber 3g | Sugar 4g | Vitamin C 30mg | Calcium 15mg | Iron 5mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
✅ Use frozen vegetables: I use frozen broccoli, onions and even garlic to make this even easier because… no chopping!
✅ Make in the slow cooker: You make this in the slow cooker if you prefer for a real hands‑off approach. See the instructions in the recipe below.
- Broccoli – You can use fresh or frozen
- Onion – Again, fresh or frozen is fine
- Garlic – However you use garlic (frozen, fresh or jar etc)
- Stock – You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
- Milk– Semi-skimmed or whole milk is fine
- Stilton cheese – This usually comes in a 200g/7oz block, so use about 160g/6oz for the soup, and 40g/1.5oz can be grated and shared on top of each portion
- Season– Don’t forget to add plenty of salt and freshly ground black pepper to taste
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
This is a perfect make‑ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving.
In the freezer You can also freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab‑and‑go meal!
Private Notes
Tried this recipe?
Let us know how it was!How to Make Broccoli and Stilton Soup
- Prepare your vegetables. If using fresh, peel and chop the onion and potatoes. Frozen broccoli works perfectly here,just add it straight from the bag.
- Combine the vegetables, garlic, and vegetable stock in a large pot. Bring to a boil, then reduce to a simmer for 15-20 minutes until the vegetables are fork-tender.
- Remove from heat and stir in the milk and crumbled Stilton. Blend with an immersion blender until completely smooth and creamy.
- Gently reheat the blended soup if needed before serving. Do not boil after adding the dairy to prevent curdling.
Storing and Reheating Your Soup
Store your broccoli and stilton soup in an airtight container in the refrigerator for up to 3 days. For best results, press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
This blended soup is ideal for batch cooking. Reheat it gently on the hob, stirring occasionally, until steaming hot all the way through.
Avoid boiling to keep the cheese from separating.
For longer storage, freeze the soup for up to 3 months. Use freezer-safe containers or portion it into individual servings for quick meals.
Thaw overnight in the fridge before reheating, or warm from frozen slowly in a saucepan, breaking it up as it melts.
Frequently Asked Questions
Do I have to use
a blender for this soup? Yes, a blender is essential for the signature velvety texture. While you could mash well-cooked vegetables, only blending achieves the smooth, luxurious consistency that defines this classic soup. A stick blender right in the pot is the easiest method.
Does the brand of Stilton matter?
Any quality Stilton will work. The characteristic blue veins and tangy, complex flavor are what make this soup special and complement the broccoli’s earthiness so perfectly.
