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I absolutely love Broccoli and Stilton Soup during the winter months and this recipe is SO quick and easy to make. A delicious smooth and creamy broccoli stilton soup, made in under 30 minutes and perfect for batch cooking and freezing. And it’s naturally gluten free!

A bowl of broccoli and stilton soup with croutons.
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If you want a soup which feels indulgently creamy but is actually packed with veggie goodness, this simple broccoli and stilton soup recipe is perfect.

This easy stilton broccoli soup is so simple and cheap to make, plus it’s great for prepping in advance and freezing for those busy days.

Serve it loaded with gluten free croutons, with a crusty gluten free baguette on the side or even a tray of gluten free doughballs for dipping!

You can even use frozen vegetables or make a slow cooker broccoli and stilton soup if you want to make life even easier.

This can be thrown together and on the table in under 30 minutes and the whole family will love it. Plus it’s naturally gluten free and coeliac-safe soup recipe.

Two bowls of broccoli and stilton soup with croutons.

Ingredients

You only need a few simple ingredients for this stilton and broccoli soup recipe:

  • Broccoli: I use two heads of fresh broccoli, approximately 750g. You can use the same equivalent of frozen broccoli florets – they just might need a few extra minutes to cook.
  • Olive Oil
  • Potato: Any regular, white potato – this will help to thicken the soup.
  • Onion: Use a fresh onion or frozen chopped onion.
  • Chopped Garlic: Substitute for three minced garlic cloves or the equivalent of garlic paste.
  • Vegetable Stock: I always use Knorr stock pots to make my vegetable stock as they are gluten free. You can also use gluten free chicken stock if you prefer.
  • Milk: This helps to make the soup extra creamy. For a lighter version just swap this for extra vegetable stock.
  • Stilton: I always find this a great way to use up leftover Stilton from the Christmas cheeseboard! Any blue cheese will work, and if you don’t like Stilton, this soup recipe is also delicious with Cheddar cheese.
The ingredients for broccoli and stilton soup on a pink backdrop.

How to Make Broccoli and Stilton Soup

Making this broccoli and stilton soup is so easy – here are some step-by-step photos to talk you through the stovetop method.

Cut the broccoli into florets and place to one side. Cut any remaining stalk into small cubes (a similar size to the potato chunks).

Sweating the veg down for the broccoli and stilton soup and (right) adding the broccoli and vegetable stock to the pan.

Heat the olive oil a large pan, over a medium heat, then add the peeled and chopped onion, garlic, peeled and cubed potato, and pieces of broccoli stalk.

Mix well, place the lid on the pan and sweat over a low heat, stirring occasionally so the veg doesn’t catch on the bottom too much.

Remove the lid, add the broccoli florets and vegetable stock, mix well, then replace the lid.

Adding milk and stilton to the pan then (right) the finished broccoli and stilton soup after blending.

Bring the soup to the boil then turn down to a simmer and cook for 10-15 minutes, until the veg is just cooked through.

Remove from the heat, add the milk and crumble in the stilton, then season with salt and freshly ground black pepper to taste.

Mix well then blend with a stick blender (or in a blender jug – but be careful it doesn’t spit everywhere if it’s still hot!) before serving in bowls topped with gluten free croutons.

Storing and Freezing

Any leftover stilton and broccoli soup can be portioned into tubs and kept in the fridge for up to 3 days. Simply reheat in the microwave or in a pan before serving.

You can also freeze this soup. I like to portion it into single servings and label it up, so I can just heat it straight from frozen when I need an easy lunch in a hurry!

A bowl of broccoli and stilton soup with croutons.

Frequently Asked Questions

Here are some FAQs about this easy stilton and broccoli soup recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

Can you freeze broccoli and stilton soup?

Yes, you can! Portion it up into tubs, label them and freeze for up to 6 months. You can defrost before heating or microwave from frozen to serve.

Can I make broccoli and stilton soup in the slow cooker?

Yes! To make this soup in the slow cooker, add everything (except the stilton and milk) to the slow cooker pan and cook on high for 2-3 hours or low for 4-5 hours. Add the milk and stilton, stir and blend before serving.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

A bowl of broccoli and stilton soup with croutons.
5 from 4 votes

Broccoli and Stilton Soup

This simple broccoli and stilton soup recipe is SO easy. Ready in under 30 minutes, perfect for batch cooking and naturally gluten free.
Prep: 5 minutes
Cook: 20 minutes
Servings: 4 portions

Ingredients 

  • 2 heads broccoli, approx 750g
  • 1 tbsp olive oil
  • 300 g potato, peeled and cut into small chunks
  • 1 onion, peeled and chopped
  • 3 tsp chopped garlic
  • 1 litre gluten free vegetable stock
  • 250 ml milk
  • 140 g Stilton cheese

Instructions 

  • Cut the broccoli into florets and place to one side. Cut any remaining stalk into small cubes (similar size to the potato chunks).
  • Heat the olive oil a large pan, over a medium heat, then add the onion, garlic, potato and cubes of broccoli stalk. Mix well, place the lid on the pan and sweat over a low heat, stirring occasionally so the veg doesn’t catch on the bottom too much.
  • Remove the lid, add the broccoli florets and vegetable stock, mix well, then replace the lid. Bring to the boil then turn down to a simmer and cook for 10-15 minutes, until the veg is just cooked through.
  • Remove from the heat, add the milk and crumble in the Stilton. Season with salt and pepper to taste, mix well then blend with a stick blender (or in a blender jug) before serving hot.

To make in the slow cooker:

  • To make this soup in the slow cooker, add everything (except the Stilton and milk) to the slow cooker pan and cook on high for 2-3 hours or low for 4-5 hours. Add the milk and stilton, stir and blend before serving.

Notes

  • Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this soup recipe.
  • Storing and Freezing: Any leftovers of this soup can be kept in the fridge for up to 3 days, or frozen. I find it best to do this in portions so you can microwave what you need at-a-time.
  • Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Stilton and Broccoli Soup!

Nutrition

Serving: 1bowl | Calories: 366kcal | Carbohydrates: 40g | Protein: 20g | Fat: 17g
Like this recipe? Rate and comment below!
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

5 from 4 votes (1 rating without comment)

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3 Comments

  1. 5 stars
    Absolutely delicious! I use half and half to make broccoli and cauliflower and it’s amazing as well!