James Martin Broccoli And Stilton Soup

This broccoli and Stilton soup is a comforting British classic with a smooth texture and a rich, gently tangy flavour. Tender broccoli is blended with potato and stock, then finished with crumbled Stilton for a creamy, savoury bowl. This easy, James Martin-inspired recipe takes about 35 minutes from start to finish and serves four.

Ingredients

For the Soup

• 1 tablespoon olive oil
• 15g unsalted butter
• 1 medium onion, finely chopped
• 1 medium potato, about 150g, peeled and diced
• 500g broccoli, including the stalk, chopped
• 750ml vegetable stock, preferably low-salt
• 150g Stilton, crumbled
• Freshly ground black pepper, to taste

For Serving

• Extra crumbled Stilton, optional
• Crusty bread, optional

How to Make Broccoli and Stilton Soup

This soup is made on the hob, so there is no need to prepare the oven or bake it. Have a large saucepan and a stick blender ready before you begin.

• Soften the onion: Heat the olive oil and butter in a large saucepan over a medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened but not browned.
• Add the vegetables and stock: Stir in the diced potato and chopped broccoli, including the tender parts of the stalk. Pour in the stock and bring to a gentle boil.
• Simmer until tender: Reduce the heat, cover the pan and simmer for 15 to 18 minutes, until the potato and broccoli are soft enough to pierce easily with a knife.
• Blend the soup: Remove the pan from the heat and allow the soup to cool slightly. Blend with a stick blender until smooth. If using a countertop blender, work in batches and follow the manufacturer’s instructions for hot liquids.
• Add the Stilton: Return the soup to a low heat and stir in the crumbled Stilton until melted. Avoid boiling it after adding the cheese. Add a little hot water if the soup is thicker than you like.
• Season and serve: Taste and add black pepper, along with a little salt only if needed. Ladle into bowls and finish with extra Stilton, if you like. Serve with crusty bread.

Tips for the Best Broccoli and Stilton Soup

How can I keep the soup a vibrant green?

Simmer the broccoli only until tender. Cooking it for too long can dull its colour and soften its fresh flavour.

Why is my soup too thick?

Potatoes vary in size and absorbency. Stir in a splash of hot water or stock after blending until the soup reaches your preferred consistency.

How do I stop the cheese from separating?

Add the Stilton after blending and keep the heat low. Stir gently until the cheese melts, rather than letting the soup boil vigorously.

What if the soup tastes too salty?

Stilton and stock can both be salty, so use low-salt stock and wait until the end to season. If necessary, add a little water to soften the flavour.

Serving Suggestions

• Serve with warm crusty bread or a thick slice of buttered sourdough.
• Add homemade croutons for a crisp contrast to the smooth soup.
• Pair with a simple green salad for a light lunch.
• Finish each bowl with a little extra Stilton and black pepper.

Storage and Reheating

Room Temperature

Do not leave the soup at room temperature for more than 2 hours. Divide leftovers into shallow containers so they cool quickly, then refrigerate or freeze.

Refrigerator

Keep cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan until piping hot throughout, stirring regularly. Add a splash of water if it has thickened.

Freezing

Freeze cooled soup in airtight, freezer-safe containers for up to 3 months, leaving room for expansion. Defrost overnight in the refrigerator and reheat until piping hot. The texture may change slightly after freezing; stir well as it warms.

Nutrition

Approximate values per serving, based on four servings and excluding optional bread and extra cheese:

• Calories: 290 kcal
• Carbohydrates: 20g
• Protein: 13g
• Fat: 19g
• Saturated fat: 10g
• Sodium: 650mg

Nutrition values are estimates and will vary with the ingredients and stock used.

FAQs