There are soups that warm you up, and then there are soups that make you close your eyes and sigh. This Jamie Oliver Broccoli and Stilton Soup is firmly in that second camp. It is smooth, deeply savory, and comes together in under 30 minutes using ingredients you can grab at any grocery store. Whether you are a seasoned home cook or just starting to build confidence in the kitchen, this recipe delivers restaurant-quality results without any stress.
The pairing of fresh broccoli and tangy Stilton blue cheese is a classic British combination. The earthy, slightly sweet flavor of broccoli meets the bold, salty richness of Stilton and something magical happens. This is the kind of soup that earns a permanent spot in your weekly rotation.
Why I Love Making This Jamie Oliver Broccoli and Stilton Soup
I have been making versions of broccoli soup for years, but this one stands out. A few reasons why:
- It uses just one pot, which means minimal cleanup.
- The flavors are bold without needing a long list of spices.
- It works as both a starter and a satisfying main meal.
- The whole family loves it, even picky eaters who claim they do not like blue cheese.
- Leftovers reheat beautifully, making it a great meal prep option.
There is also something genuinely comforting about blending a pot of vegetables into a velvety, creamy soup. It feels a little indulgent but remains surprisingly nutritious.
Equipment List
- Large soup pot or saucepan (at least 4 liters)
- Sharp chef’s knife and chopping board
- Wooden spoon or silicone spatula
- Immersion (hand) blender or countertop blender
- Ladle
- Measuring jug
Recipe Overview
| Detail | Info |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Cuisine | British |
| Course | Starter or Main |
| Difficulty | Easy |
Ingredients You Need for Jamie Oliver Broccoli and Stilton Soup
- 500g (about 1 lb) fresh broccoli, cut into florets (stalks included)
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced
- 150g (5 oz) Stilton cheese, crumbled
- 1 liter (4 cups) good-quality vegetable stock
- 2 tablespoons olive oil or butter
- 100ml (about 1/3 cup) whole milk or single cream (optional)
- Salt and freshly ground black pepper, to taste
Optional garnishes: extra crumbled Stilton, a drizzle of cream, fresh chives, crusty bread croutons
Step-by-Step Guide
1. Prepare the Vegetables
Wash the broccoli thoroughly. Separate it into florets and roughly chop the stalks — do not discard them, they add flavor and thickness. Peel and dice the potato into small, even cubes so it cooks quickly. Peel and roughly chop the onion. Mince the garlic cloves finely.
2. Heat the Oil
Place your large saucepan over medium heat. Add the olive oil or butter and let it warm until shimmering. This is the base for building all the flavor in the soup, so do not rush this step.
3. Cook the Onion
Add the chopped onion to the pan and cook, stirring occasionally, for 5 to 7 minutes until it turns soft and translucent. You are not looking for browning here — just a gentle, sweet sweat that creates a mild and balanced base.
4. Add Garlic
Stir in the minced garlic and cook for 1 to 2 minutes until fragrant. Keep the heat at medium so the garlic softens without burning, which can make the soup taste bitter.
5. Add Potato
Add the diced potato to the pan and stir well to coat everything in the oil. The potato helps give this soup its signature thick, creamy texture without needing a lot of added cream.
6. Add Broccoli
Tip in the broccoli florets and chopped stalks. Stir everything together so the vegetables are nicely combined with the onion and garlic base.
7. Pour the Stock
Pour in the vegetable stock until the vegetables are just covered. If needed, add a splash more. Bring the pot up to a gentle boil over medium-high heat.
8. Simmer the Soup
Reduce the heat to medium-low and let the soup simmer for 12 to 15 minutes. You want the broccoli and potato to be completely tender when pierced with a fork. Avoid cooking on too high a heat, which can dull the green color of the broccoli.
9. Blend the Soup
Remove the pan from the heat. Using an immersion blender, blitz the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool slightly before blending in batches with the lid held down firmly. For a chunkier texture, pulse instead of blending fully.
10. Add Stilton Cheese
Return the blended soup to low heat. Add the crumbled Stilton cheese and stir gently until it melts completely into the soup. The cheese is already quite salty, so taste before adding any additional salt.
11. Add Milk or Cream
If you prefer a thinner, creamier consistency, stir in the milk or single cream at this stage. Heat gently — do not boil after adding dairy or the soup may split. Taste and adjust the seasoning with black pepper and salt as needed.
12. Serve and Garnish
Ladle the soup into warm bowls. Top with extra crumbled Stilton, a swirl of cream, or a scattering of fresh chives. Serve immediately with crusty bread, warm rolls, or garlic bread on the side.
Expert Tips & Variations
Tips for the best result:
- Use fresh broccoli for a vibrant green color and fresh flavor. Frozen works in a pinch but may affect the color.
- Do not throw away the broccoli stalks — they are tender when cooked and full of nutrients.
- Add the Stilton off the heat or on very low heat to prevent it from becoming grainy.
- Taste Stilton before seasoning — some wheels are much saltier than others.
Variations worth trying:
- Swap Stilton for Gorgonzola or Roquefort for a slightly different blue cheese flavor.
- Use cheddar instead of Stilton for a milder, family-friendly version.
- Add a pinch of freshly grated nutmeg for a subtle warmth.
- Stir in a handful of baby spinach just before blending for extra greens.
- Add a small leek alongside the onion for a sweeter, more complex base.
History or Fun Fact About the Dish
Broccoli and Stilton soup is a beloved staple of British cuisine that has appeared on pub menus and family tables for decades. Stilton cheese itself holds a protected designation of origin in the UK and can only be produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire. Its crumbly texture and pungent flavor have made it the cheese of choice for this classic winter warmer.
Jamie Oliver, known for his approachable and ingredient-led cooking style, helped bring this recipe into the mainstream by championing simple British cooking with fresh produce. The soup is particularly popular as a Christmas starter in many households, thanks to Stilton traditionally being served over the festive season.
Pairings & Complementary Recipes
This soup pairs beautifully with:
- Crusty sourdough or wholegrain bread — great for dipping and scooping up every last drop.
- Warm garlic bread — the buttery richness complements the tangy soup perfectly.
- A light green salad with a lemon vinaigrette to balance the richness of the cheese.
- Cheese and chutney sandwiches for a full British-style lunch spread.
- Roasted pumpkin or butternut squash soup as part of a soup duo for dinner parties.
Occasion or Event Ideas
This soup fits naturally into so many occasions:
- Weeknight dinners — ready in 30 minutes with minimal effort.
- Christmas or Thanksgiving starters — elegant, warming, and festive.
- Meal prep Sundays — make a big batch and portion it out for the week.
- Cozy gatherings with friends — serve with a bread board and let people help themselves.
- Light lunches — pair with a simple salad for a complete midday meal.
Storage and Reheating Tips
Refrigerator: Allow the soup to cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days.
Freezer: This soup freezes well. Pour cooled portions into freezer-safe bags or containers and freeze for up to 3 months. Freeze before adding cream or milk for best results.
Reheating: Warm gently in a saucepan over low to medium heat, stirring regularly. Add a splash of stock or water if the soup has thickened too much. Do not let it boil vigorously once reheated, especially if cream was added.
Nutrition Information
Per serving (approximate, based on 4 servings without cream):
| Nutrient | Amount |
| Calories | 192 kcal |
| Protein | 9.6g |
| Carbohydrates | 14.4g |
| Fat | 11.5g |
| Fiber | 5g |
| Calcium | 214mg |
| Vitamin C | 138mg |
Values are estimates and will vary depending on exact ingredients used.
Health Benefits
This soup is more than just delicious — it genuinely nourishes you:
- Broccoli is one of the most nutrient-dense vegetables available. It is rich in vitamins C and K, folate, and dietary fiber, all of which support immune health, bone strength, and healthy digestion.
- Stilton cheese provides protein, calcium, and phosphorus, which contribute to muscle function and strong bones.
- Potato adds complex carbohydrates for sustained energy and acts as a natural thickener, reducing the need for heavy cream.
- Garlic contains allicin, a compound associated with anti-inflammatory and immune-boosting properties.
- Olive oil provides heart-healthy monounsaturated fats.
Together, this bowl of soup is a genuinely balanced meal — indulgent in taste, but smart in nutrition.
Jamie Oliver Broccoli and Stilton Soup Recipe
Ingredients
- 500g fresh broccoli, cut into florets (stalks included)
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced
- 150g Stilton cheese, crumbled
- 1 liter good-quality vegetable stock
- 2 tablespoons olive oil or butter
- 100ml whole milk or single cream (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Vegetables
Wash and cut the broccoli into florets, keeping the stalks. Peel and dice the potato. Peel and chop the onion. Mince the garlic.
Heat the Oil
Heat olive oil or butter in a large saucepan over medium heat until shimmering.
Cook the Onion
Add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Do not let it brown.
Add Garlic
Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
Add Potato
Add the diced potato and stir to coat in the oil and onion mixture.
Add Broccoli
Tip in the broccoli florets and chopped stalks, stirring everything together.
Pour the Stock
Pour in the vegetable stock until the vegetables are just covered. Bring to a gentle boil.
Simmer the Soup
Reduce heat to medium-low and simmer for 12 to 15 minutes until the broccoli and potato are completely tender.
Blend the Soup
Remove from heat and blend until smooth using an immersion blender. For a countertop blender, cool slightly before blending in batches.
Add Stilton Cheese
Return the soup to low heat and stir in the crumbled Stilton until melted. Taste before seasoning with salt.
Add Milk or Cream
Stir in milk or cream if desired for a thinner, creamier texture. Heat gently without boiling. Season with black pepper and salt.
Notes
- Do not discard broccoli stalks, they are full of flavor and nutrients.
- Add Stilton off the heat for a smoother finish.
- Freeze portions before adding cream for better texture after reheating.
- Substitute Stilton with cheddar or Gorgonzola based on preference.
- Store in the fridge for up to 3 days or freeze for up to 3 months.
FAQ’s
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just make sure it is fully thawed before adding it to the pot for even cooking.
What can I use instead of Stilton?
Gorgonzola, Roquefort, or even sharp cheddar are excellent substitutes if Stilton is unavailable or too strong for your taste.
Can I make this soup vegan?
Yes, swap the Stilton for a vegan blue-style cheese and use plant-based cream or oat milk. Use vegetable stock and olive oil instead of butter.
Why is my soup bitter?
Burnt garlic is usually the cause. Always cook garlic on medium heat and only for 1 to 2 minutes. Overcooked broccoli can also turn slightly bitter.
Can I make this in a slow cooker?
Absolutely. Add all the vegetables and stock to the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours. Blend and stir in the Stilton before serving.
How do I make the soup thicker?
Add an extra small potato during cooking. You can also simmer the blended soup uncovered for a few extra minutes to reduce and thicken.
Is this soup gluten-free?
Yes, as long as your stock is certified gluten-free, this recipe is naturally gluten-free.
Final Thoughts
If you have been looking for a soup that feels special without being complicated, this Jamie Oliver Broccoli and Stilton Soup is the answer. It hits every mark — creamy, flavorful, quick, and genuinely satisfying. The combination of vibrant green broccoli and crumbled, tangy Stilton creates a bowl of comfort that works any time of year, from chilly winter evenings to breezy autumn lunches.
Once you make it the first time, you will find yourself coming back to it again and again. Try it this week and see for yourself why it has become a staple of British home cooking.
