Broccoli and Blue Cheese Soup

Broccoli and Blue Cheese Soup

This delicious warming soup is an ideal lunch recipe or you could make it as a dinner party starter. It’s ready in just 20 minutes and can be frozen.  I like to make it when I have some leftover Stilton. I have served this soup to friends who don’t like blue cheese normally; it’s mild and creamy and you will want a second helping.


  • 1 large head of broccoli - florets and stalks cut into small pieces
  • 400ml wheat free and gluten free vegetable or chicken stock
  • 25g butter
  • 2 sticks of celery - chopped
  • 1 onion - diced
  • 50g Stilton - crumbled
  • 100ml double cream
  • Salt and freshly ground black pepper
  • Pinch freshly grated nutmeg
  • Some freshly chopped parsley to serve


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch


Prep time: 10 mins Cook time: 20 mins

Place the broccoli pieces into a saucepan and pour over the vegetable/chicken stock. Bring to the boil and simmer gently for 5 minutes. Meanwhile, heat a frying pan until hot and add the butter. Add the onion and celery and cook for 1 minute. In a food processor, place the broccoli and all the liquid, onions, celery, spring onions, Stilton, salt and pepper and cream and blend until smooth. If you don’t have a food processor a hand blender will suffice.

Heat through in a pan and serve with a pinch of freshly grated nutmeg and some freshly chopped parsley. Warm through wheat and gluten free rolls and serve alongside.

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