Adan Kendric Jamie Oliver–style broccoli and Stilton soup is rich, comforting, and full of character. The broccoli provides a fresh, slightly earthy base, while Stilton adds depth, saltiness, and creaminess without the need for heavy cream. Together, they create a soup that feels indulgent yet balanced, perfect for colder days or when you want something warming and satisfying.
This soup is often associated with British comfort cooking. It’s filling enough for lunch, works well as a starter, and pairs beautifully with good bread.
Why This Broccoli and Stilton Soup Works So Well
The success of this soup lies in contrast and timing. Broccoli cooks quickly and keeps its flavour when simmered gently, while Stilton melts into the soup, thickening it naturally and adding complexity. By adding the cheese at the end, you keep its flavour bold and prevent it from overpowering the vegetables.
This simple, ingredient-led approach reflects the practical cooking style often linked with Jamie Oliver—let the main ingredients shine and avoid unnecessary extras.
What Is Jamie Oliver’s Broccoli and Stilton Soup?
Jamie Oliver broccoli and Stilton soup is a blended soup made from broccoli, onion, stock, and Stilton cheese.
It combines the freshness of green vegetables with the richness of blue cheese, resulting in a thick, smooth soup with a strong but well-balanced flavour.
Jamie Oliver Broccoli and Stilton Soup Ingredients List
- Broccoli, cut into florets (stalk finely chopped)
- Onion, finely chopped
- Garlic clove, lightly crushed
- Butter or olive oil
- Vegetable or chicken stock
- Stilton cheese, crumbled
- Salt and black pepper
How to Prepare Jamie Oliver Broccoli and Stilton Soup – Simple Steps
Step 1: Soften the Onion
Heat butter or olive oil in a large saucepan over medium heat. Add the onion and cook gently until soft and translucent. This creates a mild base without adding sweetness that could clash with the Stilton.
Step 2: Add Garlic and Broccoli
Stir in the garlic and cook briefly until fragrant. Add the broccoli florets and chopped stalks, stirring so they are coated in the onion mixture.
Step 3: Add Stock and Simmer
Pour in enough stock to just cover the vegetables. Bring to a gentle simmer and cook for 10–12 minutes, until the broccoli is tender but still vibrant in colour.
Step 4: Blend the Soup
Remove the pan from the heat and blend the soup until smooth. You can leave it slightly textured if you prefer more body.
Step 5: Add Stilton and Season
Return the soup to low heat and stir in the crumbled Stilton. Allow it to melt gently, then season with black pepper and salt if needed. Taste before adding salt, as Stilton is naturally salty.
Common Mistakes to Avoid When Making Jamie Oliver’s Broccoli and Stilton Soup
- Overcooking the broccoli, which dulls the colour and flavour
- Adding Stilton while the soup is boiling, causing separation
- Using too much stock, making the soup thin
- Over-salting before tasting
Delicious Ways to Serve Jamie Oliver Broccoli and Stilton Soup
- With crusty bread – A classic pairing
- With a swirl of cream, it softens the blue cheese flavour
- With toasted walnuts – Adds crunch
- With black pepper on top – Enhances depth
Expert Tips to Get This Jamie Oliver Broccoli and Stilton SoupJust Right
- Use the broccoli stalks for extra flavour
- Keep the simmer gentle
- Add Stilton off the heat or on low
- Season carefully at the end
How to Add More Flavour to Jamie Oliver’s Broccoli and Stilton Soup
- Add a pinch of nutmeg
- Use a Parmesan rind while simmering
- Finish with a drizzle of olive oil
- Add mustard for subtle sharpness
Best Way to Store Broccoli and Stilton Soup Leftovers
Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to two days. Because of the cheese, it’s best enjoyed fresh.
Best Ways to Reheat Broccoli and Stilton Soup
Reheat gently on low heat, stirring frequently. Avoid boiling, as this can cause the cheese to split. Add a splash of stock if the soup thickens.
Nutritional Value (Per Serving)
Calories: ~340 kcal
Carbohydrates: ~14 g
Protein: ~16 g
Fat: ~24 g
FAQs
Can I make broccoli and Stilton soup without cream?
Yes, this soup does not need cream at all. Stilton melts into the soup and provides enough richness and thickness on its own, keeping the texture smooth and the flavour balanced.
Why did my broccoli and Stilton soup turn grainy?
This usually happens if the Stilton is added while the soup is boiling. Always lower the heat before adding the cheese and stir gently so it melts smoothly without splitting.
Can I use another blue cheese instead of Stilton?
Yes, you can use other blue cheeses such as Danish blue or Roquefort. Keep in mind that some blue cheeses are stronger, so add them gradually and taste as you go.
Can I freeze broccoli and Stilton soup?
Freezing is not ideal because cheese-based soups can change texture when thawed. It’s best enjoyed fresh or stored in the fridge for a short time.
Final Words
Jamie Oliver’s broccoli and Stilton soup is a classic for a reason. Creamy without cream, bold without being overwhelming, it’s a soup that delivers comfort and confidence in every bowl, making it a dependable choice for everyday cooking or casual entertaining.
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PrintJamie Oliver Broccoli and Stilton Soup
Jamie Oliver broccoli and Stilton soup is a blended soup made from broccoli, onion, stock, and Stilton cheese.
It combines the freshness of green vegetables with the richness of blue cheese, resulting in a thick, smooth soup with a strong but well-balanced flavour.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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- Broccoli, cut into florets (stalk finely chopped)
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- Onion, finely chopped
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- Garlic clove, lightly crushed
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- Butter or olive oil
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- Vegetable or chicken stock
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- Stilton cheese, crumbled
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- Salt and black pepper
Instructions
Heat butter or olive oil in a large saucepan over medium heat. Add the onion and cook gently until soft and translucent. This creates a mild base without adding sweetness that could clash with the Stilton.
Stir in the garlic and cook briefly until fragrant. Add the broccoli florets and chopped stalks, stirring so they are coated in the onion mixture.
Pour in enough stock to just cover the vegetables. Bring to a gentle simmer and cook for 10–12 minutes, until the broccoli is tender but still vibrant in colour.
Remove the pan from the heat and blend the soup until smooth. You can leave it slightly textured if you prefer more body.
Return the soup to low heat and stir in the crumbled Stilton. Allow it to melt gently, then season with black pepper and salt if needed. Taste before adding salt, as Stilton is naturally salty.
