10 Minute Broccoli and Stilton Soup

Creamy, comforting and classically English, this 10 minute broccoli and stilton soup is perfect for a quick lunch or light supper.

Soothing Soup

I don’t think anything can beat a comforting bowl of home-made soup on a chilly winter’s day. (Or any day of the year really).

When it comes to soups, traditional flavours are often the best. You can’t get more traditional than broccoli and stilton so I wanted to celebrate these two fantastic ingredients in this recipe. Do check out some of my other quick soup recipes for further light meal inspiration; like this 5 Minute Tomato Soup, this 15 Minute Spiced Carrot Soup, and this 10 Minute Creamy Vegan Mushroom Soup. All full of goodness and so speedy to make!

Often, broccoli and stilton soup recipes can be rather time-consuming to make. I’m all about the quick, so I found a way to bypass all that lengthy prep and cooking work to create something that is delicious and ready in just 10 short minutes!

Broccoli is one of the few vegetables that can be harvested here in the UK right through the winter until early spring. With more and more of us wanting to eat seasonally and avoid too many food miles, I figured that February was the perfect time to use this healthy, vibrant veg.

Broccoli packs a very healthy punch, including tons of vitamin C and vitamin K, plus an array of other vitamins and minerals, along with plenty of fibre. I love it for this reason, but also because it cooks so quickly! It’s lovely and tender within just a few minutes of cooking, making it perfect for so many quick recipes.

Scrumptious Stilton

Creamy, tangy and salty, stilton is a blue-veined cheese that’s been around for a long time. In fact, it was thought to have originated as long as 300 years ago, in Leicestershire, England.

A lovely slab of stilton is the perfect addition to so many recipes, and this 10 minute broccoli and stilton soup is no exception. For this recipe, the stilton is crumbled in at the last minute, just before blending so it melts in beautifully. You don’t need much of this famous cheese – it’s so rich and tangy that a small quantity is plenty.  

Although well known, stilton cheese may be difficult to find if you don’t live in the UK. This is because it is a food that has a protected designation of origin mark, meaning it cannot be produced outside of certain regions in the UK. 

So don’t worry if you cannot find stilton where you are in the world, just substitute in any blue veined cheese and you can’t really go wrong!

Spring for the Best

One of the ways I ensure that this 10 minute broccoli and stilton soup can be made so quickly is by using spring onions. Most other broccoli and stilton soup recipes use regular onions that must be peeled, chopped up then fried or boiled down for quite a long time in order to soften before they can be blended into a soup. But who has the time for that?! 

Spring onions are quicker to prep then regular onions and most importantly, they soften up and cook much more quickly. This means they can be tossed into the stock along with the chopped up broccoli and cooked for just a few short minutes before they’re all ready to be blended. Perfect for a quick meal!

Serving Suggestions

Now, what to serve your super speedy 10 minute broccoli and stilton soup with? I think you can’t go wrong with some yummy salt and pepper croutons. You can make these yourself by frying up some small cubes of bread in olive oil, salt and pepper, turning frequently until golden. Of course if you don’t have time for that, croutons can just be bought in most supermarkets.

A hunk of sourdough bread with fresh butter spread atop is another perfect companion to dunk into your freshly made broccoli and stilton soup.

STEP-BY-STEP GUIDE TO MAKING THE PERFECT 10 MINUTE BROCCOLI AND STILTON SOUP

Now lets take a peek at a helpful step-by-step guide to making the perfect bowl of broccoli and stilton soup, along with some useful photos to guide you;

Makes 2-3 Portions

Step 1;

Pop a half filled kettle on to boil. As that heats up, grab yourself 5 spring onions. Remove the tops and bottoms, then chop them roughly into approx. 1cm pieces.

They really don’t need to be any smaller than that – large pieces are just fine and will cook through perfectly well in the time available. So no need to spend precious time making fine slices.

Throw the spring onion slices into a medium saucepan.

Step 2;

Grab a head of broccoli and chop off the florets until you have 200g / 7oz of florets. The florets need to be fairly small, otherwise they may not cook in time. So avoid making these too chunky. Add these to the saucepan along with the spring onions.

Peel 1 clove of garlic and chop this into 3 pieces. Again- no fine chopping or crushing required! Pop these garlic chunks into the saucepan along with the broccoli and spring onions.

Step 3;

Dissolve one vegetable stock cube in 600mls (2.5 cups) of boiling water from the kettle. Pour the stock into the saucepan along with the other fresh ingredients. Cover the pan and bring it to a boil. Once this has happened, reduce the heat until simmering and cook for 6 minutes. Keep the lid on during this, but give it a quick stir every so often to ensure it’s all cooking evenly.

Step 4;

After 6 minutes, remove the lid of the saucepan and crumble in 50g (1.7oz) of stilton cheese along with 20g (0.7oz) of butter. Finally, add a generous pinch of salt and some cracked black pepper. Give everything a good stir and continue to heat for a further minute until the cheese and butter have melted and you’re left with cooked vegetables in a creamy broth.

Step 5;

Pour the cooked soup into a blender or food processor. Give it a good blitz for around 10-20 seconds until you’re left with a silky, smooth soup. Add some more salt to taste at this point if you wish.

Pour the soup into 2-3 separate serving bowls. Serve warm with some lovely, crusty bread.