Mary Berry Stilton Broccoli Soup – Creamy, Tangy, and Surprisingly Comforting

The first time I made this Stilton broccoli soup, I was trying to use up a wedge of Stilton left over from Christmas—the sort that always ends up lurking in the back of the fridge, daring you to do something with it. I didn’t expect much, to be honest. Broccoli and blue cheese? It sounded more “lunch at Grandma’s” than anything exciting.

But I was wrong. So wrong.

What came out of my saucepan was rich, velvety, and honestly… a bit posh. The kind of soup you’d serve in a nice bowl with a swirl of cream if the vicar popped round unexpectedly. The only problem? My first attempt curdled because I was impatient and added the cheese too soon. Lesson learned.

Let me show you how I made this properly creamy, not claggy—and how you can tweak it to taste exactly the way you like it.

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Why This One Works So Well

Here’s the trick: it’s all about balance. The earthy, slightly grassy flavour of the broccoli needs a bold cheese like Stilton to give it character—but only if the cheese goes in off the heat. I learned the hard way that adding it too early makes the soup gritty and strange.

Also, sautéing the onions slowly in butter adds a sweetness that rounds out the funk of the cheese. And if you think this is just a Christmas soup—think again. It’s perfect year-round and comes together in under 30 minutes.

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INGREDIENTS + WHY THEY MATTER

• Broccoli (400g) – The main event. Use fresh if you can. Frozen works, but the flavour’s milder.
• Onion (1 large) – Sautéed slowly, it gives a gentle sweetness that offsets the sharp cheese.
• Garlic (1 clove) – Optional, but it adds a lovely base note. Don’t go overboard.
• Butter (2 tbsp) – For richness and flavour. I once swapped for olive oil, and it lacked that comforting backbone.
• Vegetable stock (750ml) – Use a good-quality stock. Watery cubes = watery soup.
• Stilton cheese (150g) – The tangy hero. I’ve tried blue Danish and Gorgonzola—both lovely, just a bit milder.
• Milk or cream (100ml, optional) – Makes it luscious. I often skip it when the cheese is strong enough.
• Nutmeg (a pinch) – Subtle warmth. Not essential, but it does lift the whole thing.
• Salt and pepper – Go easy on the salt—cheese brings plenty.
• Fresh parsley – Just for garnish, but it does make it feel fancier.

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Want to Change It Up? Here’s How

• Vegan? Swap butter for olive oil, Stilton for a vegan blue cheese, and cream for oat milk. Works surprisingly well.
• Add extra veg – I’ve added a handful of spinach near the end and blended it in—beautiful deep green colour.
• Mix up the cheese – Gorgonzola Dolce gives a softer, sweeter finish. Mature cheddar + a splash of lemon works too.
• Chunkier texture? Blend only half, leave some broccoli florets whole. It’s got bite and body.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup went grainy	Added Stilton while boiling	Stir in cheese off the heat
Flavour was flat	Underseasoned or weak stock	Use a flavourful veg stock + taste before serving
Too thick after blending	Broccoli overcooked + no cream	Add splash of milk or hot water to loosen
Weird colour (khaki green)	Broccoli overboiled	Simmer gently and blend sooner

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HOW TO MAKE MARY BERRY’S STILTON BROCCOLI SOUP

1. Sauté aromatics: Melt the butter in a large pan. Add onion and garlic. Cook gently for 5–7 minutes until soft but not coloured.
2. Add broccoli: Toss in chopped broccoli florets. Stir for 2–3 mins to coat everything in buttery goodness.
3. Simmer: Pour in vegetable stock. Bring to a gentle boil, then simmer for 10–12 minutes, or until broccoli is tender but still bright green.
4. Blend: Remove from heat. Blend until smooth using a stick blender (or a countertop blender in batches).
5. Finish with cheese + milk: Stir in crumbled Stilton and milk or cream. Let it melt off the residual heat—don’t boil!
6. Season + serve: Add a pinch of nutmeg, season to taste, and ladle into bowls. Garnish with chopped parsley.

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TIPS FROM MY KITCHEN

• I always save a few broccoli florets and Stilton crumbs to scatter on top for texture.
• If you’re blending hot soup in a countertop blender—do it in batches and keep the lid slightly ajar. Steam burns.
• I sometimes throw in a handful of frozen peas at the end—they add a sweetness and keep the colour bright.
• A swirl of Greek yoghurt on top looks fab and adds a little tang.

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STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Cools and freezes beautifully. I freeze in individual portions. Just thaw overnight and reheat gently.
• Reheat: Gently on the hob, stirring occasionally. Add a splash of stock or milk if it’s too thick.
• Serve with: Warm crusty bread, garlic toast, or cheddar scones.

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FAQs

Q: Can I freeze stilton broccoli soup?
Yes—just let it cool first. Freeze in portions, and don’t refreeze once thawed.

Q: Can I make this without cream?
Absolutely. The cheese gives enough richness. Just add extra stock if it feels too thick.

Q: I don’t like Stilton. What else works?
Try Gorgonzola, Danish Blue, or even a mix of cheddar and cream cheese. Different vibe, still lovely.

Q: Can I use frozen broccoli?
Yes, but reduce the cooking time slightly—it softens faster and the flavour is milder.

Q: My soup turned brownish—why?
Overcooked broccoli! Simmer gently and blend as soon as the stems are tender.