This simple broccoli and Stilton soup is creamy, comforting and ready in under 30 minutes. There is no cream or milk in this recipe - the potato and blended broccoli give it a wonderfully smooth texture, while the Stilton adds plenty of rich, savoury flavour.
Broccoli and Stilton is such a classic combination and this is one of my favourite soups to make during the colder months. We often have it as a starter on Christmas Day because there always seems to be Stilton in the fridge, and it is also perfect in the days afterwards for using up leftover cheese.
Despite the strong flavour of the Stilton, this is one of those green soups that always goes down surprisingly well with my kids too. It is quick enough for an easy lunch, but feels special enough to serve as a starter when we have people over.
If you are looking for an easy broccoli and Stilton soup recipe without cream, this is ready in just 27 minutes and uses simple ingredients you can find in any supermarket.
Recipe update: This recipe was originally published on 12 October 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more broccoli soup recipes, try our easy broccoli soup or creamy cauliflower and broccoli soup.
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Jump to:
- Why You Will Love It
- Ingredients and Substitutions
- Broccoli and Stilton Soup Without Cream
- How to Make Broccoli and Stilton Soup
- How To Make The Best Broccoli and Stilton Soup
- What To Serve With Broccoli and Stilton Soup
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Soup Recipes
- Recipe
- Feedback
Why You Will Love It
- Ready in under 30 minutes - Just 5 minutes of prep and around 22 minutes of cooking.
- Creamy without cream - Potato gives the soup a thick, velvety texture without needing cream or milk.
- Packed with broccoli - An easy way to add another portion of vegetables to lunch or dinner.
- Uses leftover Stilton - Perfect after Christmas or whenever you have cheese left from a cheeseboard.
- Great for batch cooking - It keeps well in the fridge and can also be frozen.
- Simple ingredients - Everything cooks in one pan before being blended.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Broccoli - Use fresh broccoli with firm stalks and tightly packed green florets. Don't throw away the stalk - peel off any particularly tough outer layer, chop the tender part and add it to the soup too.
- Stilton - You only need 100g because Stilton has such a strong flavour. Blue Stilton gives this soup its classic taste, although another blue cheese such as Gorgonzola, Danish Blue, Dolcelatte or Roquefort can be used.
- Potato - This is what helps make the broccoli and Stilton soup thick and creamy without adding cream. Cut it into small, even cubes so it cooks quickly.
- Onion - Adds sweetness and depth to the soup. Shallots can be used for a slightly sweeter flavour.
- Celery - Adds extra vegetable flavour to the base of the soup.
- Olive oil - Used to soften the vegetables at the start. Butter can also be used if you want a richer flavour.
- Vegetable stock - Use a good-quality stock as it makes up a large part of the soup. Remember that Stilton is naturally salty, so I recommend using a lower-salt stock and adjusting the seasoning at the end.
Broccoli and Stilton Soup Without Cream
You don't need cream to make a creamy broccoli and Stilton soup.
The potato breaks down as it cooks and thickens the stock, while blending the broccoli makes the soup smooth and velvety. The Stilton then melts into the hot soup and adds richness.
This recipe doesn't contain milk either, so you get plenty of creamy texture without diluting the flavour of the broccoli and cheese.
If you want an extra-rich finish for a special occasion, you can still add a small swirl of cream or crème fraîche when serving, but it isn't needed for the soup itself.
How to Make Broccoli and Stilton Soup
- Heat the olive oil in a large saucepan over a low-medium heat. Add the diced onion and cook for 3 minutes until it is starting to soften.
- Add the celery and diced potato and cook for another 4 minutes, stirring occasionally.
- Add the broccoli and vegetable stock.
- Bring to a gentle simmer and cook for around 15 minutes, or until the potato and broccoli are tender.
⚠️ Avoid boiling the broccoli for longer than necessary, as overcooking it can dull the colour and flavour.
- Remove the pan from the heat and crumble in the Stilton.
- Stir for a few seconds to allow the cheese to start melting.
- Use a stick blender to blend the soup until smooth.
- Taste before adding any extra salt, as both the stock and Stilton can already be quite salty. Add plenty of freshly ground black pepper and adjust the thickness with a little extra hot stock if needed.
How To Make The Best Broccoli and Stilton Soup
Don't overcook the broccoli. Once it and the potato are tender, the soup is ready to blend. Cooking the broccoli for too long can dull both the colour and flavour.
Take the pan off the heat before adding the Stilton. The residual heat is enough to melt the cheese and helps keep the finished soup smooth rather than grainy.
Finally, wait until the soup has been blended before adjusting the seasoning and consistency. Stilton and stock can both be salty, and it is much easier to thin a thick soup with a little extra hot stock than rescue one that is too watery.
What To Serve With Broccoli and Stilton Soup
I usually keep the toppings simple because the soup already has plenty of flavour. A little extra crumbled Stilton, freshly ground black pepper and some crunchy croutons are perfect.
For homemade croutons, try my air fryer croutons or sourdough croutons. They add a really good crunchy contrast to the smooth soup.
Bread is always welcome with soup too. My easy cheesy garlic bread is perfect for dipping, or try garlic and rosemary focaccia, easy white bread or soft bread rolls.
For a more filling lunch, serve a smaller bowl of broccoli and Stilton soup alongside my air fryer cheese toastie.
At Christmas, I usually serve smaller portions as a starter rather than a full bowl, as the Stilton gives the soup plenty of flavour and richness.
Storage
Fridge: Allow the soup to cool and transfer it to an airtight container. Store in the fridge for up to 3 days.
Freeze: Broccoli and Stilton soup can be frozen. Allow it to cool completely, portion it into freezer-safe containers or bags and freeze for up to 3 months.
If using freezer bags, freeze them flat so they take up less space.
Defrost: Defrost overnight in the fridge.
Reheat: Reheat gently on the hob until piping hot, stirring regularly. Individual portions can also be reheated in the microwave.
Try not to boil the soup vigorously once the Stilton has been added, as very high heat can affect the texture of the cheese.
If the soup looks slightly separated after freezing, stir it well as it reheats or give it a quick blend with a stick blender.
Dannii's Top Tips
- Use the broccoli stalk as well as the florets to reduce waste.
- Cut the potato into small, even cubes so it cooks at the same rate.
- Don't boil the broccoli for longer than necessary if you want to keep a brighter green colour.
- Remove the pan from the heat before adding the Stilton.
- Wait until the cheese has been added before adjusting the salt.
- Reserve a little Stilton to crumble over the finished bowls if you want a stronger cheese flavour.
- Add extra hot stock a little at a time after blending if you prefer a thinner soup.
- If using a jug blender rather than a stick blender, allow the soup to cool first and follow the manufacturer's instructions for blending hot liquids.
- Use a lower-salt vegetable stock if making this for children.
- For extra crunch, top with croutons, toasted pumpkin seeds or sunflower seeds.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Soup is too thick | The potato absorbed more liquid or more stock evaporated during cooking | Blend in a little hot stock at a time until you reach the consistency you want |
| Soup is too thin | Too much stock was added or the vegetables released more water | Simmer gently uncovered to reduce before adding the Stilton; next time hold back some of the stock until after blending |
| Soup looks dull rather than bright green | The broccoli has been cooked for too long | Cook only until the broccoli and potato are tender |
| Soup tastes too salty | Stilton and stock both contain salt | Use lower-salt stock and don't add extra salt until after blending |
| Soup looks grainy or separated | The cheese has been heated too aggressively | Add the Stilton off the heat and reheat the finished soup gently rather than boiling |
| Stilton flavour is too strong | Blue cheeses vary considerably in strength | Start with slightly less cheese and add more to taste |
| Soup isn't smooth enough | The potato or broccoli wasn't completely tender before blending | Cook for a few more minutes until completely tender, then blend again |
Frequently Asked Questions
Most blue cheeses will work. Try Gorgonzola, Danish Blue, Dolcelatte or Roquefort.
Each has a slightly different strength and saltiness, so add it gradually and taste the soup before adding more.
Yes. This is a good make-ahead soup and can be prepared up to 3 days in advance.
Store it covered in the fridge and reheat gently on the hob when you are ready to serve it.
Yes. Allow it to cool completely and freeze it in airtight freezer-safe containers or bags for up to 3 months.
Defrost it in the fridge overnight and reheat gently. The texture can sometimes change slightly after freezing because of the cheese, but stirring or briefly blending the soup again will help bring it back together.
No. This broccoli and Stilton soup is made without cream or added milk.
The potato naturally thickens the soup, while the blended vegetables and melted Stilton give it a smooth and creamy texture.
Potato is the main thickener in this recipe.
If the soup is thinner than you would like, simmer it uncovered for a little longer before adding the Stilton. When making it again, you can also hold back a little of the stock and add it after blending only if needed.
Cheese can separate if it is exposed to very high heat.
Take the soup off the heat before stirring in the Stilton and reheat leftovers gently. Avoid letting the finished soup boil vigorously.
This version contains around 263 calories, 9g of protein and 4g of fibre per serving and is made without added cream. It also contains plenty of broccoli. Stilton is naturally higher in salt and saturated fat, so portion size and what you serve alongside it are worth considering.
More Soup Recipes
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Recipe
Easy Broccoli and Stilton Soup
Recipe Video
Ingredients
- 2 tablespoons of Olive oil
- 1 Onion - diced
- 1 rib of Celery - diced
- 270 g (9 ½ oz) of Potato - diced
- 300 g of Broccoli - cut into florets and stalk chopped
- 1 litre (4 cups) of Vegetable stock (low salt)
- 100 g (3 ½ oz) of Stilton - crumbled
Instructions
- Heat 2 tablespoons of Olive oil in a large saucepan over a low-medium heat. Add the 1 Onion (diced) and cook for 3 minutes until it is starting to soften.
- Add 1 rib of Celery and 270 g of Potato (both diced) cook for another 4 minutes, stirring occasionally.
- Add 300 g of Broccoli and 1 litre of Vegetable stock (low salt).
- Bring to a gentle simmer and cook for around 15 minutes, or until the potato and broccoli are tender.
- Remove the pan from the heat and crumble in 100 g of Stilton.
- Stir for a few seconds to allow the cheese to start melting.
- Use a stick blender to blend the soup until smooth.
- Taste before adding any extra salt, as both the stock and Stilton can already be quite salty. Add plenty of freshly ground black pepper and adjust the thickness with a little extra hot stock if needed.
Recipe Notes
- Use the broccoli stalk as well as the florets rather than throwing it away.
- Keep the broccoli cooking time as short as possible once tender to help retain its colour.
- Remove the soup from the heat before adding the Stilton.
- Taste before adding salt, as Stilton and stock can both be salty.
- Add extra stock after blending if you want a thinner consistency.
- Use a stick blender for the easiest and safest blending.
- Use lower-salt stock if serving to children.
- Reheat the finished soup gently rather than bringing it to a vigorous boil.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jessica Stroup says
The perfect soup for these cooler nights! Super easy to make and packed with yummy flavor!
Danielle Wolter says
Stilton is one of my favorite cheeses ever, but I never even thought to use it in soup. What an awesome idea!
Joaquin says
I tried this recipe yesterday and it was delicious! Thanks for sharing!
The Sudden Cook says
Looks completely healthy and hearty! Such goodness on a rainy day especially. Bookmarking this!
sonia says
This broccoli soup is the best way to get kids to eat their vegetables.
Michelle says
This is a truly savory, unique combination!
Matt Ivan says
I’ve never heard of Stilton, but you sold me! Hopefully I can find it at a store near me.
Kathryn says
This was so comforting and delicious. Love all the health benefits too :) Will be making this again soon for my family!
sue says
I adore broccoli Stilton soup, and your tip to add bacon is fabulous!
Jenny says
Fun to learn that this is a traditional holiday meal, can't wait to try it! I always seem to have a nub of blue cheese in my fridge and I'm glad to finally have a recipe that will use it up!
Gina says
You're right- this is the perfect way to use up cheese after a party! I never know what to do with leftover charcuterie/cheese boards scraps but now I have a use! A delicious one too!
Savita says
Let's have a perfect start to fall with this delicious soup.
Kay says
The perfect winter warmer, we added crispy bacon on top as you suggested and it was superb, the flavours were amazing :)
Thanks for sharing!!
Tavo says
I love the simplicity of this recipe. The flavors were spot on! Perfect for the cooler temperatures we are getting these days.
Mahy says
Fantastic broccoli soup. I love using broccoli as often as I can, and this option is great!