Serves: 5

broccoli and stilton blue cheese soup


  • 1 head of broccoli
  • 2 sticks of celery
  • 1 large leek
  • 2 large white onions
  • 2 vegetable stock cubes
  • 250g 1912 Blue Stilton®
  • A knob of butter
  • A splash of oil


A perfect winter warmer, and a great way to use up any broccoli which may be on the turn. Full of vitamins, this thick, homely soup is perfect for those colder months.

Add some crispy bacon or pancetta if you really want to elevate this dish.

Healthy, filling and easy to make, it even freezes well!

Let us know how you on by tagging us on Instagram @1912artisan.


  1. Prep the vegetables by trimming the broccoli, breaking off the florets and chopping the stalks. Roughly chop the onions, celery and leek.
  2. Boil a large pan of salted water.
  3. Prep a bowl of iced water.
  4. When the water is at a rolling boil, blanch the broccoli florets for 4 minutes. When ready, remove and place in the iced water to stop the cooking process.
  5. Using the cooking water, measure out 1.5l. Top up with cool, fresh water if you need to.
  6. Heat a frying pan over a low-medium heat and add the oil and butter.
  7. Add all your remaining veg including the chopped broccoli stalks with a dash of salt.
  8. Cook for 10 minutes or until soft. Do not saute.
  9. In a large pan add your 1.5l water and bring to a boil.
  10. When boiling, add the vegetable stock and some pepper if you wish.
  11. Simmer for 10 minutes before adding all your vegetables. Continue to simmer for a further 10 minutes.
  12. Take off of heat and add in 3/4 of your 1912 Blue Stilton®.
  13. Mix through and blend. Do this in batches if you need to.
  14. When blended, add the remaining 1912 Blue Stilton® and gently stir.
  15. Garnish with a few crumbs of 1912 Blue Stilton® or a bit of broccoli.
  16. Enjoy!
broccoli and stilton blue cheese soup

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