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If you are a cheese lover and enjoy the rich flavor of Stilton cheese, this creamy broccoli soup is must try.
Course Soup
Cuisine British
Keyword gluten-free, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Calories 196kcal
Author Lea


  • 350 g broccoli
  • 1 l boiling water
  • 1 organic vegetable stock cube we like Kallo
  • 220 g stilton keep a little bit on the side to decorate
  • 2 tbs olive oil
  • 1 onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 slice of fresh ginger finely chopped
  • ¼ tsp nutmeg


  • Cut the broccoli head into small florets and chop the stalks into small cubes.
  • Dissolve the stock cube in 1 l of boiling water.
  • Crumble the cheese.
  • Heat up the oil in the pot and fry the onion until soft.
  • When the onion starts browning add the finely chopped ginger, garlic and broccoli stalks and fry for another minute.
  • Pour in the stock and boil on medium heat for 5 minutes.
  • Add the remaining broccoli florets into the boiling soup and cook for 3 more minutes. (I always make sure not to overcook the broccoli as it loses its nice fresh green colour and become too mushy.
  • Turn the heat down a bit and stir in stilton and nutmeg. Stir for a minute to help the cheese dissolve.
  • Blend the soup in the stand mixer or use a hand blender.
  • Once the soup is smooth I put it back to a gentle heat and season with salt if needed. (Don’t season with salt until the soup is blended. It’s easy to over season the soup as stilton releases lots of salt.)
  • Decorate with fried softened onion, a pinch of ground pepper and crumble some cheese over the top.


Calories: 196kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 699mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 65mg | Calcium: 280mg | Iron: 1mg