Mary Berry Recipes

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There's something truly magical about a bowl of homemade soup, isn't there? And this Hearty Stilton and Broccoli Soup, my dears, is an absolute triumph of flavour and comfort. It's a recipe that perfectly marries the earthy goodness of fresh broccoli with the wonderful, tangy kick of Stilton cheese, creating a symphony for the taste buds that's both elegant and incredibly warming. It’s a classic combination that never fails to delight.

This isn't just any soup; it's a hug in a bowl, a recipe I've cherished for years, bringing smiles to many a dinner table. It’s wonderfully simple to put together, making it an ideal choice for a bustling weeknight supper or a sophisticated starter for a more formal gathering. The beauty lies in the quality of the ingredients and the straightforward approach, allowing the natural flavours to shine through with sheer perfection.

So, gather your ingredients and let's create something truly special. You'll find that with just a little care and attention, you can produce a bowl of soup that is rich, creamy, and utterly delicious – a real family favourite, I promise you. It truly is a delightful dish that I simply adore, and I know you will too.

Why You'll Love This Recipe

Delivers a wonderfully rich and satisfying flavour, combining the earthiness of broccoli with the sharp tang of Stilton.
It's wonderfully simple and quick to prepare, making it an ideal choice for a comforting weeknight meal or an elegant starter.
A versatile dish that can be enjoyed hot or warm, and is perfect for making ahead, truly a testament to good, honest cooking.

Ingredients

2 tbsp unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
500g broccoli florets (fresh or frozen)
1 litre good quality vegetable stock
200ml full-fat milk
150g Stilton cheese, crumbled
50ml double cream (optional, for extra richness)
Salt and freshly ground black pepper to taste
A pinch of freshly grated nutmeg

Equipment Needed

Large, heavy-bottomed saucepan • Chopping board • Sharp knife • Stick blender (or food processor/blender) • Measuring jug • Wooden spoon or spatula

Step-by-Step Instructions

To begin, melt the butter in a large, heavy-bottomed saucepan over a medium heat. Add the finely chopped onion and cook gently for about 5-7 minutes until it's beautifully softened and translucent, but without taking on any colour. Then, stir in the minced garlic and cook for another minute until fragrant.
Next, add your lovely broccoli florets to the pan, along with the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the broccoli is tender when pierced with a fork. It’s important not to overcook it, as we want to retain that lovely vibrant green colour and fresh flavour.
Remove the pan from the heat. Using a stick blender, carefully blend the soup until it is wonderfully smooth and creamy. If you don't have a stick blender, you can transfer the soup in batches to a food processor or a regular blender, being very careful with hot liquids. Return the blended soup to the saucepan.
Now for the star of the show! Stir in the full-fat milk and the crumbled Stilton cheese. Heat gently, stirring continuously, until the cheese has completely melted into the soup, creating a luscious, velvety texture. Be careful not to boil the soup once the cheese is added.
If you'd like an extra touch of indulgence, stir in the double cream at this stage. Season the soup generously with salt and freshly ground black pepper. Add a tiny pinch of freshly grated nutmeg – it truly enhances the cheesy flavour beautifully.
Serve your glorious Stilton and Broccoli Soup immediately, perhaps with a swirl of extra cream or a few more Stilton crumbles, and a sprinkle of fresh chives or parsley. It's sheer perfection alongside some crusty bread for dipping. Enjoy, my dears!

Perfect Substitutions

Stilton cheese: If Stilton is too strong for your palate, you could use a milder blue cheese or even a mature cheddar for a different, but equally delicious, flavour profile.
Vegetable stock: Chicken stock can be used if you don't need the soup to be vegetarian.
Milk: For a dairy-free version, use a creamy plant-based milk like oat or cashew milk, though the flavour will, of course, be different without the Stilton.
Double cream: Crème fraîche or a dairy-free alternative can be used, or simply omit it for a lighter soup.

Serving Suggestions

This rich and creamy soup is simply divine served with a good, crusty artisan bread or some warm, cheesy scones for dipping. For a lighter accompaniment, a fresh, crisp green salad with a simple vinaigrette would be lovely. It also makes a fantastic starter for a Sunday roast. If you enjoyed this, you might also love our Hearty Garden Vegetable Soup and Hearty Chilli Con Carne.

How to Store \u0026 Reheat

This wonderful soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 3 months; just ensure it's completely cooled before freezing. To reheat, gently warm on the hob over a low heat, stirring occasionally, until piping hot. If it's a little thick, you can add a splash of milk or stock to achieve your desired consistency. Avoid boiling vigorously after adding the cheese and cream, as it can sometimes separate.

Mary's Secrets to Success

My dears, for a truly excellent soup, remember these little secrets: Firstly, don't overcook your broccoli; it loses its lovely vibrant colour and fresh flavour. Secondly, use a good quality Stilton – it truly makes all the difference to the depth of flavour. And finally, always blend your soup until it's wonderfully smooth and velvety; it creates a luxurious mouthfeel that is sheer perfection. A tiny pinch of nutmeg is my special touch, enhancing the cheese beautifully without overpowering it. Always taste and adjust your seasoning at the end!

Frequently Asked Questions

Can I use frozen broccoli for this recipe?

Absolutely, my dear! Frozen broccoli florets work wonderfully well in this soup. There's no need to thaw them beforehand; simply add them to the pan with the stock and cook as directed. It's a perfectly convenient option.

What if I don't like Stilton cheese?

Oh, that's perfectly alright! While Stilton provides a unique tang, you could certainly substitute it. A good quality mature cheddar would give a lovely, robust cheesy flavour, or if you prefer a milder blue, a Gorgonzola or Danish Blue could also be used. Adjust to your own taste buds!

How can I make the soup thicker or thinner?

If your soup is a little too thin for your liking, you can simmer it gently for a few extra minutes to reduce it slightly. If it's too thick, simply add a splash more milk or vegetable stock until you reach your desired consistency. Always taste and adjust seasoning after adding more liquid.

Is this Stilton and Broccoli Soup vegetarian?

Yes, indeed! As long as you use a vegetarian-friendly Stilton cheese (most are, but do check the label) and vegetable stock, this soup is perfectly suitable for vegetarians. It's a delightful meat-free main course or starter.

Can I prepare this soup in advance?

You certainly can, and it often tastes even better the next day as the flavours have a chance to meld beautifully. Simply prepare the soup up to the point of adding the cream and Stilton. Reheat gently, then stir in the cheese and cream just before serving for the best texture and flavour.