Anna Louise Broccoli and Stilton soup is one of the boldest and most satisfying soups in British cooking. The slight bitterness and earthiness of broccoli against the rich, salty, complex depth of Stilton — two strong flavours that balance each other perfectly — in a silky, deeply coloured green soup that looks and tastes genuinely impressive.
Mary Berry’s broccoli and Stilton soup recipe is the version that earns the description impressive. The broccoli is briefly cooked rather than long-simmered — this preserves its vivid green colour and its fresh, slightly bitter flavour.
The Stilton goes in off the heat, stirred through the blended soup, melting into a rich, salty creaminess that transforms the broccoli base into something completely different and completely wonderful.
This is the soup for autumn and winter — substantial, bold, and completely satisfying as a meal on its own.
The Key to a Great Broccoli and Stilton Soup
Do not overcook the broccoli. The difference between vibrant, vivid green broccoli soup and the dull, army-green version that has been simmered for too long is dramatic. Broccoli should be cooked for only eight to ten minutes — just enough to become completely tender — and the soup blended immediately. Speed is the key to colour.
Add Stilton off the heat. Stilton added to a boiling soup can become grainy and slightly gritty as the proteins seize in high heat. Added off the heat to the blended, hot-but-not-boiling soup, it melts smoothly into a completely silky cream.
Season carefully at the end. Stilton is very salty. Taste the soup after the cheese has melted in before adding any salt — it may need very little or none at all.
Ingredients for Mary Berry Broccoli and Stilton Soup
For the Soup
- 50g unsalted butter
- 1 tbsp olive oil
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 3 garlic cloves, crushed
- 1 medium potato (about 200g), peeled and roughly chopped
- 1 litre good quality vegetable or chicken stock
- 800g broccoli — heads broken into florets, stalks peeled and roughly chopped (use everything)
- 150g Stilton, crumbled (or more to taste)
- 100ml double cream
- Juice of ½ lemon
- Salt and freshly ground black pepper
To Serve
- A swirl of double cream
- Extra crumbled Stilton
- Crusty bread or warm rolls
- Toasted walnut pieces (optional — their slight bitterness is perfect with Stilton)
How to Make Mary Berry Broccoli and Stilton Soup — Step by Step
Step 1 — Soften the Base Vegetables
Melt the butter with the olive oil in a large saucepan over a medium heat. Add the onion and celery and cook for eight to ten minutes until completely softened. Add the garlic and cook for one more minute. Add the potato and stir to combine.
Step 2 — Add the Stock
Pour in the stock. Bring to the boil. Reduce to a simmer and cook for ten minutes until the potato is almost tender.
Step 3 — Add the Broccoli
Add all the broccoli — florets and stalks. Bring back to a simmer and cook for eight to ten minutes until the broccoli is completely tender but still a vivid, bright green. Do not overcook — the colour fades quickly.
Step 4 — Blend Immediately
Remove from the heat immediately and blend until completely smooth. The moment the broccoli is tender, blending must happen — every extra minute of heat dulls the green colour irreversibly.
Step 5 — Add the Stilton and Cream
With the soup off the heat, add the crumbled Stilton and double cream. Stir gently until the Stilton has completely melted into the soup — this takes about two minutes of gentle stirring. The soup will turn from bright green to a slightly more muted, creamier green as the Stilton melts through.
Add the lemon juice. Taste very carefully before adding any salt — Stilton is extremely salty and the soup may need none at all, or very little.
Step 6 — Serve
Reheat very gently if needed — do not boil after the Stilton is added. Ladle into warm bowls. Swirl cream on top. Crumble a little extra Stilton over each bowl. Add toasted walnuts if using. Serve with crusty bread.
My Top Tips For Mary Berry Broccoli and Stilton Soup
Use the broccoli stalks as well as the florets. The stalks contain as much flavour as the florets and give the soup extra body. Peel the outer skin of the stalks with a vegetable peeler and chop roughly — they cook in the same time as the florets.
Add the potato for body. One medium potato added with the stock gives the blended soup a slightly more substantial consistency and helps prevent it from being watery. It does not affect the flavour.
Blend the moment the broccoli is tender. The vivid green of a great broccoli soup comes from chlorophyll — which breaks down the moment heat is applied. Once the broccoli is tender, the soup must be blended immediately. Every additional minute of cooking makes the soup a duller shade of green.
Add Stilton off the heat. Always. High heat causes the proteins in Stilton to seize and the fat to separate, making the soup grainy. Off the heat, stirring gently, gives a completely smooth, silky result.
Taste before seasoning. Stilton is one of the saltiest cheeses there is. The soup may be perfectly seasoned from the cheese alone. Always taste after adding the Stilton before adding any extra salt.
Serving Suggestions
As a substantial lunch — this is a meal in a bowl, with bread alongside. As a dinner party starter in smaller portions — its bold green colour looks beautiful in white bowls. As a warming autumn supper that needs nothing alongside.
How to Store Mary Berry Broccoli and Stilton Soup
In the fridge: Store in an airtight container for up to 3 days. Reheat very gently — do not boil. The colour will dull slightly on reheating but the flavour remains excellent.
In the freezer: Freeze before adding the Stilton and cream for up to 3 months. Defrost overnight in the fridge, reheat gently, and add the Stilton and cream fresh when reheating.
Mary Berry Broccoli and Stilton Soup Recipe
Ingredients
Method
- Melt butter with oil. Cook onion and celery 8–10 minutes. Add garlic — 1 minute. Add potato — stir.
- Add stock. Bring to boil. Simmer 10 minutes until potato almost tender.
- Add all broccoli. Simmer 8–10 minutes until just tender — still vivid green. Do not overcook.
- Remove from heat immediately. Blend completely smooth — do not delay.
- Off the heat, add crumbled Stilton and cream. Stir gently 2 minutes until melted. Add lemon juice. Taste carefully before adding salt.
- Reheat very gently if needed — do not boil. Ladle into bowls. Swirl cream. Crumble extra Stilton. Add walnuts if using. Serve with crusty bread.
Notes
Frequently Asked Questions
Can I use a different blue cheese?
Yes — Gorgonzola gives a creamier, slightly milder result. Danish blue is sharper and saltier. Roquefort is intensely flavoured and wonderful but very salty — use less. Stilton gives the most balanced, most British result for this soup.
Can I use frozen broccoli?
Yes — frozen broccoli works well. It cooks slightly faster than fresh — five to seven minutes. The colour will be slightly less vivid than fresh but the flavour is very good.
Can I make this without Stilton?
You can — broccoli soup without the Stilton is a pleasant, mild soup. It becomes a completely different, lighter dish. Add a handful of grated Cheddar off the heat for a less bold but still cheesy alternative.
Why is my soup gritty or grainy?
The Stilton was added while the soup was still too hot and the proteins seized. Always add it off the heat and stir gently. If already grainy, blending the soup again briefly can sometimes smooth it out.
Can I add cream cheese instead of Stilton?
The result would be a cream cheese broccoli soup — completely different in character. For the bold, salty, complex flavour that makes this soup what it is, Stilton is essential.
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