James Martin Broccoli And Stilton Soup

James Martin Broccoli And Stilton Soup is a rich, comforting British classic that combines fresh broccoli with the bold, creamy flavour of Stilton cheese. The soup has a smooth, velvety texture with a gentle savoury depth that makes it perfect for a light lunch or starter. It is simple to prepare and uses everyday ingredients, yet the flavour feels wonderfully indulgent. The recipe is beginner friendly and takes around 30 minutes from start to finish.

Ingredients

For the Soup

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 1 medium potato, peeled and diced
• 1 large head broccoli (about 400g), cut into florets
• 750ml vegetable stock
• 150g Stilton cheese, crumbled
• 100ml double cream
• Salt and freshly ground black pepper

Optional Garnish

• Extra crumbled Stilton
• Freshly ground black pepper
• Crusty bread or croutons

How to Make James Martin Broccoli And Stilton Soup

• Prepare the vegetables: Chop the onion finely, crush the garlic, peel and dice the potato, and cut the broccoli into small florets so they cook evenly.
• Cook the base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Add the vegetables: Add the diced potato and broccoli florets to the pan. Stir well so the vegetables are coated in the buttery mixture.
• Simmer the soup: Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and simmer for about 12 to 15 minutes until the broccoli and potato are tender.
• Blend until smooth: Remove the pan from the heat and blend the soup using a hand blender until completely smooth and creamy.
• Add the Stilton: Return the soup to low heat and stir in the crumbled Stilton cheese. Allow it to melt gently into the soup.
• Finish with cream: Stir in the double cream and season with salt and freshly ground black pepper to taste.
• Serve: Ladle the hot soup into bowls and garnish with extra Stilton or freshly cracked black pepper if desired.

Tips

How do you keep broccoli soup bright green?

Do not overcook the broccoli. Simmer just until tender, then blend immediately. This helps maintain the vibrant green colour.

Can I make the soup thicker?

Adding a slightly larger potato will naturally thicken the soup without changing the flavour.

What if the Stilton flavour is too strong?

Reduce the Stilton slightly and add a little extra cream. This softens the bold flavour while keeping the soup creamy.

Can I make this soup smoother?

Blend thoroughly and pass the soup through a sieve for an extra silky texture.

Serving Suggestions

• Serve with warm crusty bread or sourdough
• Add garlic croutons for extra crunch
• Pair with a light green salad
• Drizzle with a little cream before serving

Storage

Room Temperature

The soup can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

The soup can be frozen for up to 2 months. For best results, freeze before adding cream and stir the cream in after reheating.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 16 g
• Protein: 11 g
• Fat: 20 g
• Saturated Fat: 11 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

James Martin Broccoli And Stilton Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy and comforting British soup made with fresh broccoli, potato, and rich Stilton cheese. Smooth, warming, and perfect for a quick lunch or light dinner.

Ingredients

• 1 tbsp butter

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 1 medium potato, peeled and diced

• 400g broccoli florets

• 750ml vegetable stock

• 150g Stilton cheese, crumbled

• 100ml double cream

• Salt and black pepper, to taste

Directions

• Melt butter with olive oil in a saucepan and gently cook the chopped onion for about 5 minutes until soft.
• Add the crushed garlic and cook for 1 minute until fragrant.
• Stir in the diced potato and broccoli florets.
• Pour in the vegetable stock and bring to a gentle boil.
• Simmer for 12–15 minutes until the vegetables are tender.
• Blend the soup until smooth using a hand blender.
• Return to low heat and stir in the crumbled Stilton until melted.
• Stir in the double cream and season with salt and black pepper.
• Serve hot with extra Stilton or crusty bread if desired.

Notes

• Do not overcook the broccoli to keep the colour bright.
• For a thicker soup add an extra half potato.
• Freeze the soup before adding cream for best results.