James Martin Broccoli and Stilton Soup is made with fresh green broccoli, crumbled Stilton cheese, sweet onions, and a splash of rich double cream. This recipe creates a velvety, vibrant green soup where the earthy taste of the brassicas is perfectly balanced by the tangy, salty punch of the blue cheese. It is the ultimate warming starter for a dinner party or a cozy lunch on a cold winter day.
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Why You Will Love This Broccoli And Stilton Soup Recipe:
- Classic Flavor Pairing: Br$occoli and blue cheese are a culinary match made in heaven. The cheese adds a salty depth that makes the broccoli taste savory rather than grassy.
- Velvety Texture: By using a potato to thicken the base and finishing with double cream, the texture becomes incredibly smooth and luxurious without being gluey.
- Vibrant Color: James Martin’s method involves cooking the broccoli quickly at the end. This preserves the bright emerald green color, rather than turning it the dull olive green of overcooked soups.
- Quick & Easy: Despite tasting gourmet, this soup comes together in under 30 minutes, making it perfect for a fast weeknight meal.
- Vegetarian Friendly: If you use vegetable stock, this is a hearty, satisfying meat-free meal that doesn’t feel light or “diet-like.”
🛒Broccoli and Stilton Soup Ingredients
- 1 large head of broccoli (approx 350g), cut into florets (keep the stalks!)
- 1 large onion, peeled and roughly chopped
- 1 medium potato, peeled and diced (for thickening)
- 50g butter
- 750ml vegetable or chicken stock
- 150g Stilton cheese, crumbled
- 100ml double cream
- Salt and freshly ground black pepper
- Olive oil (for frying)
- Croutons or walnuts (optional, to serve)
How To Make James Martin Broccoli and Stilton Soup
- Prepare the base: Melt the 50g of butter with a splash of olive oil in a large heavy-based saucepan over medium heat. Add the chopped onion and the diced potato.
- Sweat the veg: Cook gently for 5 to 8 minutes until the onions are soft and translucent but not brown. The potato should start to soften.
- Add the stalks: Slice the broccoli stalks thinly and add them to the pan (save the florets for later). Pour in the 750ml of stock. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potato is tender.
- Cook the florets: Add the broccoli florets to the pan. Cook for just 3 to 4 minutes. Tip: Do not overcook them; you want them just tender to keep the bright green color.
- Blitz the soup: Remove the pan from the heat. Carefully transfer the mixture to a blender (or use a stick blender) and blitz until completely smooth.
- Add dairy: Return the soup to the pan (if using a jug blender). Stir in the 150g of crumbled Stilton and the 100ml of double cream. Stir gently over low heat until the cheese melts and the soup is silky.
- Season and serve: Taste the soup before adding salt (Stilton is very salty). Add black pepper. Ladle into bowls and top with extra crumbled Stilton or croutons.
Recipe Tips
- Don’t Waste the Stalks: The stalks have the most flavor! Peel the tough outer layer if necessary, chop them up, and cook them with the onions. This reduces waste and intensifies the broccoli taste.
- Watch the Salt: Blue cheese is naturally very salty. Always taste your soup after melting the cheese in before you add any extra salt.
- The “Green” Secret: To keep the soup bright green, cook the florets for the minimum amount of time possible and serve immediately. If you leave it sitting on the stove for an hour, it will lose its vibrant color.
- Texture Control: If the soup is too thick, loosen it with a splash of milk or water. If it is too thin, simmer it for a few more minutes to reduce.
What To Serve With Broccoli and Stilton Soup?
This rich creamy Broccoli and Stilton Soup pairs best with texture and crunch. Serve it with chunks of crusty sourdough bread or warm walnut bread, which complements the blue cheese beautifully. For a restaurant-style finish, top the soup with crispy bacon lardons or homemade garlic croutons to add a salty bite that contrasts with the smooth soup.
How To Store Leftovers Broccoli and Stilton Soup?
- Refrigerate: Allow the soup to cool completely, then transfer to an airtight container. It keeps well in the fridge for 3 days.
- Freeze: You can freeze this soup for up to 1 month. However, because it contains cream and cheese, the texture might separate slightly upon thawing. Blend it again after reheating to smooth it out.
How To Reheat Leftovers Broccoli and Stilton Soup?
Important Rule: Never let this soup come to a rolling boil. Because it contains cheese and double cream, high heat will cause the dairy to split, turning your smooth soup grainy and oily.
- Stovetop (Best): Pour the soup into a saucepan. Heat gently over low heat for 5 to 10 minutes, stirring constantly. Do not let it boil vigorously, or the cream/cheese may split.
- Microwave: Heat in a microwave-safe bowl for 2 minutes, stirring halfway through.
FAQs
Yes, Roquefort, Gorgonzola, or Danish Blue all work well in Broccoli and Stilton Soup. Stilton is the traditional British choice for its specific tangy flavor.
You can substitute the double cream for single cream or milk, and use half the amount of cheese for Broccoli and Stilton Soup. It will still be tasty but less rich.
This can happen if the cheese or cream boils in Broccoli and Stilton Soup. Always add the dairy at the end on low heat, just to melt it, not to cook it.
James Martin's Saturday Morning
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Broccoli and Stilton Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 380 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 650mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 12g
James Martin Broccoli And Stilton Soup
Course: Starter, lunch, DinnerCuisine: British, AmericanDifficulty: Easy4-6
servings10
minutes20
minutes380
kcalJames Martin Broccoli and Stilton Soup is made with fresh green broccoli, crumbled Stilton cheese, sweet onions, and a splash of rich double cream. This recipe creates a velvety, vibrant green soup where the earthy taste of the brassicas is perfectly balanced by the tangy, salty punch of the blue cheese. It is the ultimate warming starter for a dinner party or a cozy lunch on a cold winter day.
Ingredients
1 large head of broccoli (approx 350g), cut into florets (keep the stalks!)
1 large onion, peeled and roughly chopped
1 medium potato, peeled and diced (for thickening)
50g butter
750ml vegetable or chicken stock
150g Stilton cheese, crumbled
100ml double cream
Salt and freshly ground black pepper
Olive oil (for frying)
Croutons or walnuts (optional, to serve)
Directions
- Prepare the base: Melt the 50g of butter with a splash of olive oil in a large heavy-based saucepan over medium heat. Add the chopped onion and the diced potato.
- Sweat the veg: Cook gently for 5 to 8 minutes until the onions are soft and translucent but not brown. The potato should start to soften.
- Add the stalks: Slice the broccoli stalks thinly and add them to the pan (save the florets for later). Pour in the 750ml of stock. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potato is tender.
- Cook the florets: Add the broccoli florets to the pan. Cook for just 3 to 4 minutes. Tip: Do not overcook them; you want them just tender to keep the bright green color.
- Blitz the soup: Remove the pan from the heat. Carefully transfer the mixture to a blender (or use a stick blender) and blitz until completely smooth.
- Add dairy: Return the soup to the pan (if using a jug blender). Stir in the 150g of crumbled Stilton and the 100ml of double cream. Stir gently over low heat until the cheese melts and the soup is silky.
- Season and serve: Taste the soup before adding salt (Stilton is very salty). Add black pepper. Ladle into bowls and top with extra crumbled Stilton or croutons.
Notes
- Don’t Waste the Stalks: The stalks have the most flavor! Peel the tough outer layer if necessary, chop them up, and cook them with the onions. This reduces waste and intensifies the broccoli taste.
Watch the Salt: Blue cheese is naturally very salty. Always taste your soup after melting the cheese in before you add any extra salt.
The “Green” Secret: To keep the soup bright green, cook the florets for the minimum amount of time possible and serve immediately. If you leave it sitting on the stove for an hour, it will lose its vibrant color.
Texture Control: If the soup is too thick, loosen it with a splash of milk or water. If it is too thin, simmer it for a few more minutes to reduce.
