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Broccoli and Stilton Soup

by . Featured in NIGELLA EXPRESS
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Introduction

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.

Photo by Lis Parsons.

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.

Photo by Lis Parsons.

Broccoli and Stilton Soup
Photo by Lis Parsons

Ingredients

Serves: 4 as a main, 8 as a starter

Metric Cups
  • 3 tablespoons garlic infused olive oil
  • 6 spring onions (finely chopped)
  • 2 teaspoons dried thyme
  • 1 kilogram frozen broccoli
  • 1250 millilitres hot vegetable stock (from concentrate or cube)
  • 200 grams crumbled or chopped stilton cheese
  • freshly ground black pepper
  • 1 long fresh red chilli pepper (deseeded & finely chopped (optional))
  • 3 tablespoons garlic flavored oil
  • 6 scallions (finely chopped)
  • 2 teaspoons dried thyme
  • 2¼ pounds frozen broccoli
  • 5 cups hot vegetable broth (from concentrate or cube)
  • 1½ cups crumbled or chopped stilton cheese
  • freshly ground black pepper
  • 1 long fresh red chile pepper (deseeded & finely chopped (optional))

Method

  1. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
  2. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
  4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.
  5. Scatter with a confetti of red chilli dice on serving, if you feel like it.
  1. Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.
  2. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable broth and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
  4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.
  5. Scatter with a confetti of red chilli dice on serving, if you feel like it.

Additional Information

For gluten free check that the stock cube or concentrate is one of the gluten free brands.

For gluten free check that the stock cube or concentrate is one of the gluten free brands.

Tell us what you think

What 13 Others have said

  • Love this soup, especially with a thick crusty piece of bread, and so quick and easy to make.

    Posted by Joe 94 on 29th April 2016
  • Delicious and simple soup. Made using fresh broccoli and garlic cloves and served with toasted french bread spread with creamy stilton.

    Posted by undercoverangel on 16th January 2016
  • Just made this soup. Very easy and tastes delicious.

    Posted by Sonwat on 7th January 2016
  • This is one of my absolute favourite "go-to" soup recipes. Despite the suggestion to use frozen broccoli, I prefer to use fresh, for a slightly thicker consistency. Delicious either way, though!

    Posted by Argonaut on 24th November 2015
  • Saw this was recipe of the day one day this week via Twitter and last night had some leftover broccoli so just made this for lunch! It is sooooooo good.

    Posted by irene.tomli on 23rd October 2015
  • This is the best recipe I've tried as the balance of broccoli to Stilton allowed the flavour of the veg to be the predominant one. Wasn't too salty either. Stuck to Nigella's recipe and served with some nice rye bread.

    Posted by Debonnaire on 1st September 2014
  • I love this soup so easy to make. Have passed this recipe on to many friends. Very good if your on a low carb diet..

    Posted by dang on 5th March 2014
  • Made this today to use up the Xmas stilton. A quick and easy recipe that it so tasty!!! Will definitely be making it again.

    Posted by Sarah35 on 5th January 2014
  • very nice and warming but I think for my taste buds 1 teaspoon of Thyme but will make again :)

    Posted by EnglishBear on 6th December 2013
  • Didn't have enough broccoli at the time so I made 50/50 with frozen spinach. I used a regular onion, real garlic cloves and Roquefort cheese - an outstanding soup!! Definitely dinner party material and with the spinach such a wonderful green colour! Doing it again tonight but this time using a creamy Gorgonzola....

    Posted by Mairicoia on 6th December 2013
  • Made this for the first time today after treating myself to a blender yesterday. OMG it looks and tastes great, do I think this will make dinner tonight? Probably not!!

    Posted by suemcgarry on 9th January 2013
  • I made this soup last Christmas and found it very quick and easy to do. Even my daughter liked it and she isn't too keen on broccoli!

    Posted by Babs1953 on 29th December 2012
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