Broccoli and Stilton soup is a British classic that is so quick and easy to make in your soup maker. It tastes amazing, is freezable so it is ideal to make ahead or make for a packed lunch!
Broccoli and Stilton soup in the soup maker
Broccoli and Stilton soup is a British classic, makes a perfect winter warmer, and is also the ideal way to use up the last if a piece of Stilton that is getting to be past its best.
It is an adaptable recipe – so you can always make the perfect soup with the ingredients that you have.
See also
- Making my warming butternut squash soup in the soup maker makes an easy, hands-off lunch.
- Soup maker lentil soup – inspired by a bowl of dal this soup is so comforting.
- Soup maker vegetable soup is an easy and tasty way to get you well on your way to five a day
- A delicious, clean flavour that’s easily made from freezer vegetables, soup maker pea soup is a winter favourite.
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- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
This soup makes a great alternative to a turkey soup in those days after Christmas, and of course you can use any blue cheese in this. Read on and I’ll give you the alternatives!
I cook for two but will batch my soup – cook once and eat twice or more – this broccoli and Stilton soup keeps for a few days in the fridge, and can be frozen.
I’ve given quantities, but as vegetables (or indeed leftover Stilton) do not come in standard sizes, just use them as a guide and use the ingredients that you have. I’ll tell you my tricks and tips to ensure you make a perfectly textured soup every time.
No soup maker? Here is my stovetop recipe for broccoli and Stilton soup.
Why make broccoli & Stilton soup in the soup maker?
- It is so delicious, velvet smooth & a hands off recipe!
- No waste recipe – the perfect way to use up the last of a piece of Stilton, including the rind!
- Adaptable recipe – easily change the flavours and quantities!
- Homemade is nearly always better and will be UPF free!
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions – so you can make ahead and fill the freezer.
Soup maker broccoli and Stilton soup – ingredients
- Broccoli – One regular head of broccoli. You can also pre-frozen broccoli from the supermarket. Use a ratio of about 3:1 broccoli to stilton by weight, so 400-500g of broccoli to 150g of stilton.
- Celery – one stick or so as a savoury base – this will not make the soup taste of celery it just adds another layer of flavour. Celery is my number one extra ingredient to add to soup to elevate it to the next level.
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Potato – one regular potato that fits in the palm of your hand.
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance and as this is a blended soup you can simply throw the stock cube or pot into the soup maker.
- Stilton – a good chunk of Stilton – leftovers or the rinds are all great. You can freeze Stilton, but it very crumbly when it defrosts so this soup is the perfect use of it. Adjust the ratio of Stilton to your taste. You can also use another blue cheese.
- Olive oil & butter (not shown) – I like an unrefined extra virgin olive oil for sautéing the onion
How to make broccoli Stilton soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker butter soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel the onion and cut into quarters, put into the the soup maker and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.
Helen’s Fuss Free Tip
I’ve recently started sautéing in the soup maker without the central bung to let the steam escape. I think it gives a better result. However make sure you replace it when it comes to making the soup.
Step Two – Prepare the vegetables.
Broccoli – Trim the end of the stalk and discard. Cut up the rest into bite sized pieces including the remainder of the stalks.
Potato – chop – there is no need to peel.
Celery – destring, trim and chop.
Step Three – Add the celery, potato and broccoli to the soup maker.
If you are using frozen broccoli add this last so it will defrost before it gets blended.
Add the stock cube then top up with water to about 2 inches / 5 cm BELOW the level of the vegetables. DO NOT add any extra salt or the Stilton at this stage.
If I am making to freeze I use even less water so the soup takes up less space. You can always add a little more in part way through cooking if it is not blending properly.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on, making sure you replace the central bung, and start the smooth soup program.
Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Step Five – When the machine has finished, add the Stilton, reserving a little to garnish. Replace the lid and pulse it in for a few seconds.
You can add some more liquid, or some milk or cream if needed at this stage to thin the soup.
Serving suggestion
Garnish with the remainder of the Stilton and a generous amount of fresh black pepper to serve.
Variations
- You can use any blue cheese, but always add at the end of cooking
- Swap the broccoli for cauliflower for a cauliflower and stilton soup.
- Replace the potato with some cauliflower to make a lower carb soup that is still creamy.
- Fresh lemon juice will lift the soup and make it not taste quite so rich.
- Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup)
- Stir through some leftover turkey or roast chicken before serving.
- Pulse in about 80ml / a third of a cup of cream at the end of cooking for a cream of broccoli and Stilton soup.
Storage
Fridge – Allow your soup maker broccoli and Stilton soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find that with soup maker soups they can separate as they defrost and will need a good stir as they are reheated.
If making an entire batch of this soup for the freezer then add less water at step three. Freeze and then dilute a little once defrosted.
- All my freezer hints and tips !
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug – it is easier to lift in and out than a bowl, and I prefer not to reheat in plastic.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil out. You will miss it if you do.
- DO NOT be tempted to add salt – with the stock cube and Stilton this soup does not need it.
- When adding water, never completely cover the ingredients. It’s easy to thin a soup that’s too thick, but not vice versa. Here are all my tips to thicken soup.
- Swirl a small amount of boiling water in the empty soup maker jug to get all the soup out, and add it to the rest of the soup. Then clean the jug as below.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS these need ding
Yes, absolutely. Use about 400-500g of frozen broccoli. Allow to defrost before starting cooking.
I think that the final soup will taste better if you do. However, if your machine doesn’t have a saute function, then you can use it raw. Simply chop and add with the other ingredients.
You do need to chop the vegetables up into chunks before adding, as the soup maker cannot handle whole vegetables. You can be very rough and ready, though, so you really don’t need to spend much time on this.
Having originally been sceptical about soup makers, I’m now an absolute convert, and sing the praises to all my friends. I love my Ninja Food Blender and Soup Maker (Ninja Foodi Cold & Hot Blender in the USA), using it several times a week in the colder months.
I now think it is worth it because you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper than stovetop probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
More broccoli & Stilton recipes
Soup Maker Broccoli & Stilton Soup
Equipment
Ingredients
- 1 medium onion (1)
- 1 tbsp olive oil
- 1 head broccoli (2)
- 1 medium potato (3)
- 1 stick celery (4)
- 1 stock cube (chicken or vegetable)
- 150 g Stilton
Instructions
- Saute the onion – Peel the onion and cut into quarters, put into the in the soup maker, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.1 medium onion, 1 tbsp olive oil
- Prepare the vegetables – While the onion is cooking prepare the vegetables. Wash and chop the broccoli into chunks, stalk and all. Clean and chop the potato, and likewise cut int 1 inch /2.4cm chunks. Destring and chop the celery into 1 inch /2.5cm pieces.1 medium potato, 1 stick celery, 1 head broccoli
- Load the soup maker – Once the onion has finished sautéing add the prepared broccoli, potato, celery and stock to the soup maker. Add the stock cube.Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.1 stock cube
- Cook the soup – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
- Add the Stilton – When the machine has finished, add the Stilton, reserving a little to garnish. Replace the lid and pulse it in for a few seconds.150 g Stilton
- Season to taste – Taste and pulse in any seasoning as needed. I usually add a little pepper and a generous pat of butter.I find I don't need to add any salt, as the Stilton already has enough. You can add some more liquid, milk or cream if needed at this stage to thin the soup.
Notes
- Onion – about 100g / 1 medium
- Broccoli – 1 head, about 400-500g
- Potato – about 200g / 1 medium
- Celery – about 60g / 2 sticks. Optional, but even if you don’t like raw celery, it’s worth using. It add a wonderful layer of extra flavour, without making the soup taste of celery.
- You can use any blue cheese, but always add at the end of cooking
- Swap the broccoli for cauliflower for a cauliflower and stilton soup.
- Replace the potato with some cauliflower to make a lower carb soup that is still creamy.
- Fresh lemon juice will lift the soup and make it not taste quite so rich.
- Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup)
- Stir through some leftover turkey or roast chicken before serving.
- Pulse in about 80ml / a third of a cup of cream at the end of cooking for a cream of broccoli and Stilton soup.
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