Pic of Broccoli and Stilton soup

Broccoli and Stilton soup

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Soups & stews

Broccoli and Stilton soup

Serves 4 40 min
An essential soup to serve at some point during the Christmas festivities. If you haven't got Stilton try using Gorgonzola. Bacon adds a nice salty crunch to the soup, but just leave out if you're cooking for vegetarians.


  • oil for frying e.g. sunflower, light olive or rapeseed
  • 2 rashers smoked bacon, cut into thin strips (optional)
  • 1 large onion or leek, chopped
  • 1 large potato, peeled and diced
  • 1 litre vegetable stock
  • 300g broccoli, chopped into pieces (use the florets and stalks)
  • 100g Cropwell Bishop Stilton, crumbled
  • 4 dates, pitted and chopped (optional)
  • salt and pepper
Image of Broccoli and Stilton soup


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat a little oil in a pan and cook the bacon until crispy.
  • Step 2

    Remove from the heat and keep to one side. Add a splash more oil if needed and add the onion. Cook on a low heat until softened and translucent, without colouring (about 8-10 minutes).
  • Step 3

    Add the potato and stock, season and simmer for about 10 minutes.
  • Step 4

    Add the broccoli and continue to cook for another 5 minutes or so, until tender. Add half of the stilton.
  • Step 5

    Blend in a food processor until smooth.
  • Step 6

    Check the seasoning, garnish with the rest of the cheese crumbled over the top, the bacon and dates if using.

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