This soup is pure comfort. I first made it on a cold, damp evening when all I wanted was something rich enough to count as dinner but not fussy. And honestly? It delivered. But the first time, I rushed the milk step. Didn’t let it infuse—and ended up with soup that was fine but didn’t have that quiet background flavour that makes this special.
Second time, I let the bay and nutmeg sit in the warm milk while the onions gently cooked down. Total game changer. That little extra patience? Worth it. Let me show you how I got it just right.
WHY THIS ONE WORKS SO WELL
The secret is in the layered flavour—you’re not just throwing Stilton into hot liquid and calling it soup.
You get warmth and subtle spice from the infused milk, sweetness from slowly softened onions, and body from the flour and stock. Then, the Stilton comes in last—melted in gently, never boiled—so it stays creamy, not clumpy. Add a swirl of cream if you want to take it over the top.
INGREDIENTS + WHY THEY MATTER
Milk (600ml) – Infused with bay and nutmeg, it adds quiet depth behind the cheese.
Bay Leaves + Nutmeg – Tiny ingredients, big payoff. Makes it feel French bistro without the effort.
Butter (90g) – For softening onions and building richness.
Onions (2 large) – The base. Cook them low and slow—they give the soup its sweet, mellow flavour.
Flour (75g) – Helps thicken the soup so it’s creamy, not watery.
Stock (1.5L) – Use veg or chicken, but pick something good. Avoid overly salty cubes.
Stilton (150g) – The star. Crumbled or grated, added gently at the end.
Salt & Pepper – Season in stages—especially after the cheese goes in.
Cream (optional) – Not essential, but lovely for richness and swirl.
Crusty bread – Mandatory, really.
MAKING IT YOURS (WITHOUT RUINING IT)
No Stilton? Try any strong blue—Gorgonzola piccante works, but don’t go too mild.
Lighter version? Use half milk, half stock, and skip the cream. Still rich, just not heavy.
Want extra texture? Add a few croutons or some toasted walnuts on top.
Make it veggie? Stick with veg stock and check your cheese—some Stiltons use animal rennet.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soup went gritty | Boiled after adding cheese | Keep the heat low once the Stilton’s in |
| Not enough flavour | Skipped the milk infusion | Let it sit with bay + nutmeg for 20 mins |
| Soup was too thick | Used too much flour | Level tablespoons—don’t heap them |
| Onions browned too fast | Heat was too high | Cook low and slow—give them 10–15 minutes |
HOW TO MAKE MARY BERRY’S BLUE STILTON & ONION SOUP
1. Infuse the Milk
Pour milk into a small saucepan. Add bay leaves and nutmeg. Bring it just to the edge of boiling, then take it off the heat. Cover and let it sit for 20 minutes.
2. Soften the Onions
Chuck the butter into a big saucepan and let it melt. Add the onions and keep the heat low. Stir now and then, and just let them gently slump down for about 10–15 minutes. You want them soft and sweet—not browned, just mellow and pale.
3. Build the Base
Stir in the flour and cook for 2 minutes, stirring constantly so it doesn’t catch. Strain the infused milk and pour it in gradually, stirring as you go. Add the stock. Bring to a boil, then lower the heat and simmer gently for 10 minutes, lid half on.
4. Add the Stilton
Turn the heat down to very low. Stir in the Stilton slowly until melted. Don’t boil once the cheese is in—it’ll turn stringy. Taste and season.
5. Serve
Ladle into bowls. Add a drizzle of cream if you like and serve with warm crusty bread.
TIPS FROM MY KITCHEN
I strain the milk into a jug before I start the onions—makes it easier to pour later.
I let the onions go pale gold, never dark—they sweeten more that way.
I crumble the Stilton instead of grating—it melts slower and more evenly.
STORAGE + SERVING
Keeps: 3 days in the fridge in a sealed container.
Freezes: Yes, but stir well when reheating—it can separate a bit.
Reheats: Gently on low heat. Don’t boil it after cheese is in.
Serve with: Crusty bread, or seeded crackers if you’re feeling posh.
FREQUENTLY ASKED QUESTIONS
Q: Can I use a different blue cheese?
A: Yes—I’ve tried it with Danish Blue and Gorgonzola. Just make sure it’s a strong one or the flavour gets lost.
Q: My soup split after reheating. What happened?
A: It likely boiled after the cheese went in. Keep the heat low and stir gently while reheating.
Q: Can I skip the cream?
A: Definitely. It’s just a bonus. The cheese and milk make it creamy enough.
Q: Can I make this ahead?
A: Yes! It actually tastes better the next day—just reheat gently and don’t let it boil.
Try More Recipes:
- Mary Berry Somerset Mushroom Soup
- Mary Berry Roasted Tomato Soup
- Mary Berry Spiced Autumn Soup Recipe
Mary Berry Blue Stilton And Onion Soup
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes30
minutes316
kcalRich, savoury soup made from sweet onions, warm spiced milk, and a generous handful of crumbled Stilton stirred in at the end. It’s smooth, creamy, and deeply comforting—ideal for cold nights or when you need something proper and filling.
Ingredients
600ml milk
2 bay leaves
¼ tsp grated nutmeg
90g butter
2 large onions, finely sliced
75g plain flour
150g Stilton, crumbled
Salt and pepper
Single cream (optional)
Crusty bread, to serve
Directions
- Warm milk with bay and nutmeg. Bring almost to a boil. Cover and let steep 20 mins.
- Melt butter in large saucepan. Cook onions on low 10–15 mins until soft.
- Add flour. Stir 2 mins. Gradually add strained milk, then stock.
- Bring to boil, then simmer 10 mins, half-covered.
- Lower heat. Stir in Stilton until melted. Don’t boil.
- Taste and season. Add cream if using. Serve with bread.
Notes
- I use a whisk when adding milk to avoid lumps.
- I take the pan off the heat before adding the cheese—less risk of splitting.
- I let it sit a few minutes before serving—it thickens slightly and tastes better.