Broccoli and Blue Cheese Soup

  • Servings: 4

This British soup is creamy, rich, delectable and easy to make.

In UK it’s usually made with Stilton, a British creamy blue cheese but if not available you can make it with any other blue cheese! I also tried it with camembert and Brie cheeses and it was as good.


  • 1 large head of broccoli, washed and roughly chopped together with the stalks
  • 1 onion, diced
  • 3 garlic cloves
  • 1 celery stalk, chopped
  • 1 leek, chopped
  • Spices: white pepper, nutmeg, turmeric
  • 1 Vegetable stock cube diluted in about 1 litre of water
  • 150g of blue cheese, roughly crumbled
  • 2 tbsp of olive oil
  • Salt, to taste


Step 1

Put a pot over a high medium heat, add the oil and sauté the onion, garlic, leek and celery for 5 minutes then add the broccoli and all the other ingredients and cook until the broccoli has softened and the cheese has melted. Taste and adjust the seasonings if needed.

Step 2

Remove the bay leaves. With a hand-held blender (or use a standing blender) purée the soup until it becomes smooth and creamy. If too thick, add a little bit more of broth or water. Serve piping hot with some crunchy bread!

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