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Mary Berry Stilton Broccoli Soup Recipe
Saim Thour

Mary Berry Broccoli and Stilton Soup Recipe

A creamy and comforting British soup made with broccoli, potatoes, onion, and rich Stilton cheese. Perfect for cosy lunches and light dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g broccoli florets
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 2 medium potatoes peeled and diced
  • 25 g butter
  • 1 tbsp olive oil
  • 1 litre vegetable stock
  • 150 g Stilton cheese crumbled
  • 150 ml double cream
  • ¼ tsp ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish (optional)
  • Crusty bread for serving (optional)

Equipment

  • Large Saucepan
  • Hand Blender
  • Chopping Board
  • Sharp Knife
  • Wooden Spoon
  • Measuring Jug
  • Ladle

Method
 

  1. Heat the butter and olive oil in a large saucepan over medium heat.
  2. Add the chopped onion and cook for 4–5 minutes until softened.
  3. Stir in the crushed garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes and broccoli florets, stirring well.
  5. Pour in the vegetable stock and bring to a boil.
  6. Reduce the heat and simmer for 15–18 minutes until the vegetables are tender.
  7. Blend the soup until smooth using a hand blender.
  8. Remove from the heat and stir in the crumbled Stilton cheese until melted.
  9. Add the double cream and nutmeg.
  10. Season with salt and black pepper to taste.
  11. Reheat gently without boiling.
  12. Serve hot, garnished with fresh parsley.

Notes

Do not boil the soup after adding the cream, as it may cause the soup to separate and become grainy.
Frozen broccoli can be used directly without thawing.
The soup will thicken slightly as it cools, so adjust the consistency while cooking if needed.
For the smoothest texture, blend thoroughly using a hand blender or countertop blender.