James Martin Broccoli and Stilton Soup

This James Martin Broccoli and Stilton Soup is a classic British comfort dish with a smooth, velvety texture and a rich, savoury flavour. The sweetness of broccoli balances beautifully with the bold, creamy tang of Stilton cheese. It is an easy, fuss free soup that feels indulgent while staying simple to make. From start to finish, it comes together in about 40 minutes, making it ideal for a relaxed lunch or light supper.

Ingredients

For the Soup Base

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 500g broccoli, chopped into small florets
• 1 medium potato, peeled and diced

For the Liquid and Seasoning

• 750ml vegetable stock
• Sea salt, to taste
• Freshly ground black pepper, to taste

For the Finish

• 150g Stilton cheese, crumbled
• 100ml double cream

How to Make James Martin Broccoli and Stilton Soup

• Prepare the Base:Heat the butter and olive oil together in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
• Cook the Vegetables:Add the broccoli florets and diced potato to the pan. Stir well so everything is lightly coated in the butter and oil. Pour in the vegetable stock and bring to a gentle boil.
• Simmer the Soup:Reduce the heat and let the soup simmer for 15 to 20 minutes, until the broccoli and potato are completely tender. Season lightly with salt and pepper at this stage.
• Blend Until Smooth:Remove the pan from the heat. Use a stick blender to blend the soup until smooth and creamy. If using a jug blender, work in batches and return the soup to the pan.
• Add the Stilton and Cream:Stir in the crumbled Stilton cheese and double cream. Place the pan back over low heat and stir gently until the cheese has melted and the soup is smooth. Taste and adjust seasoning if needed.

Tips for the Best Broccoli and Stilton Soup

How do I stop the soup tasting bitter?

Avoid overcooking the broccoli. Simmer just until tender, then blend straight away to keep the flavour fresh and sweet.

Can I make the soup thicker?

Yes. Add an extra half potato or reduce the stock slightly for a thicker, more hearty texture.

What if my soup is too thick?

Simply stir in a little extra hot stock or warm water until you reach your preferred consistency.

Can I reduce the strong Stilton flavour?

Use slightly less Stilton and add it gradually, tasting as you go. You can also balance it with a little extra cream.

Serving Suggestions

• Serve with crusty bread or warm baguette slices
• Add a swirl of cream and cracked black pepper on top
• Garnish with small broccoli florets or extra Stilton crumbles

Storage

Room Temperature

This soup should not be left at room temperature for more than 2 hours.

Refrigerator

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

Freezing

Freeze without the cream for best results. Keep for up to 3 months. Defrost fully, reheat, then stir in the cream before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 18g
• Protein: 11g
• Fat: 24g
• Saturated Fat: 13g
• Sodium: 680mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.