This Mary Berry Broccoli and Stilton Soup is a rich, creamy, and flavorful dish that brings together the earthiness of broccoli and the sharp, tangy taste of Stilton cheese. Perfect as a starter or a warming lunch, this classic British soup is both comforting and nutritious. It’s simple to make and results in a velvety, smooth soup that’s sure to impress.
What is Mary Berry Broccoli and Stilton Soup?
Mary Berry’s Broccoli and Stilton Soup is a creamy, flavorful blend of fresh broccoli, onions, vegetable stock, and Stilton cheese. The soup is thickened by the natural creaminess of the Stilton and pureed until smooth. It’s a well-balanced soup that combines the nutritious qualities of broccoli with the distinct tanginess of blue cheese.
Other Popular Recipes
- Mary Berry Cauliflower Soup
- James Martin Broccoli And Stilton Soup
- James Martin Tomato and Basil Soup
Why You Should Try This Recipe
- Rich and creamy: The addition of Stilton cheese makes this soup rich and velvety.
- Nutritious: Packed with vitamins from broccoli and calcium from the cheese.
- Quick and easy: Ready in under 30 minutes with minimal prep.
- Perfect for any season: A warm, comforting soup in winter or a light meal in spring and autumn.
- Impressive yet simple: A gourmet dish that’s easy enough for beginners.
Ingredients Needed to Make Mary Berry Broccoli and Stilton Soup
- Broccoli (400g, chopped into florets): Provides a nutritious base for the soup.
- Onion (1 large, chopped): Adds depth and sweetness.
- Garlic (1 clove, minced): Enhances the overall flavor with a subtle kick.
- Butter (2 tbsp): For sautéing the vegetables and adding richness to the soup.
- Vegetable stock (750ml): The liquid base that ties everything together.
- Stilton cheese (150g, crumbled): Adds a creamy, tangy flavor to the soup.
- Milk or cream (100ml): For extra creaminess (optional).
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds warmth and a hint of spice.
- Fresh parsley (for garnish, optional): Adds a fresh finish to the dish.
Equipment
- Large pot or saucepan
- Hand blender or countertop blender
- Knife and cutting board
- Ladle
- Wooden spoon
Instructions to Make Mary Berry Broccoli and Stilton Soup
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the broccoli: Stir in the chopped broccoli florets and cook for another 2-3 minutes to combine the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the broccoli is tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the Stilton and milk: Return the soup to the heat and stir in the crumbled Stilton cheese and milk (if using). Stir until the cheese is melted and the soup is creamy.
- Season and add nutmeg: Taste the soup and season with salt, pepper, and a pinch of nutmeg, if desired.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for dipping or as a light meal on its own.
What Goes Well with Mary Berry Broccoli and Stilton Soup?
- Crusty bread: Perfect for soaking up the creamy, cheesy soup.
- Garlic bread: Adds an extra layer of flavor and texture.
- Green salad: A light salad with vinaigrette balances the richness of the soup.
- Roasted vegetables: Serve alongside roasted carrots or parsnips for a heartier meal.
- Cheese scones: A great savory side that pairs beautifully with the soup.
Expert Tips for Making the Best Mary Berry Broccoli and Stilton Soup
- Use fresh broccoli: Fresh broccoli will give the best flavor and texture. If using frozen, adjust the cooking time as needed.
- Blend thoroughly: For a smooth, velvety texture, blend the soup well. If you prefer a chunkier texture, blend only part of the soup and leave some pieces whole.
- Stir in the cheese off the heat: To prevent the Stilton from curdling, stir it into the soup after it has been removed from the heat.
- Adjust the creaminess: If you prefer a richer soup, use cream instead of milk or add a little extra Stilton.
- Season well: Blue cheese can be salty, so taste the soup before adding additional salt.
Easy Variations of Mary Berry Broccoli and Stilton Soup
- Broccoli and cauliflower soup: Swap half of the broccoli for cauliflower to add a different texture and flavor.
- Vegan version: Use dairy-free butter and cheese substitutes, and replace the milk or cream with coconut or almond milk.
- Add spinach: Add a handful of spinach in the last few minutes of cooking for extra nutrients and a pop of color.
- Extra cheesy: Use a combination of Stilton and cheddar for a cheesier flavor.
- Smoky twist: Add a pinch of smoked paprika for a subtle, smoky flavor.
Best Practices to Store Mary Berry Broccoli and Stilton Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Broccoli and Stilton Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or milk while reheating to adjust the consistency.
How Can I Make Mary Berry Broccoli and Stilton Soup Healthier?
- Use less butter: Reduce the amount of butter used for sautéing or replace it with olive oil for a lighter option.
- Skip the cream: Use low-fat milk or omit the milk/cream entirely for a lighter version.
- Increase the veggies: Add extra vegetables like spinach, zucchini, or leeks to boost the nutritional content.
- Lower the cheese: Reduce the amount of Stilton or use a lower-fat cheese alternative.
Nutrition Value (per serving):
- Calories: 220
- Fat: 14g
- Carbohydrates: 12g
- Protein: 10g
- Fiber: 4g
FAQs
Can I freeze broccoli and Stilton soup?
Yes, broccoli and Stilton soup can be frozen. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave before serving.
Can I use a different type of cheese instead of Stilton?
Yes, if you’re not a fan of blue cheese, you can substitute Stilton with other cheeses like mature cheddar, Gorgonzola, or Roquefort for a similar creamy texture and rich flavor.
How do I prevent the Stilton from curdling in the soup?
To prevent Stilton from curdling, stir it into the soup after removing it from the heat. Adding it at a lower temperature allows the cheese to melt smoothly without curdling.
Can I make broccoli and Stilton soup without cream?
Yes, you can skip the cream or milk for a lighter version of broccoli and Stilton soup. The soup will still be creamy from the Stilton and blended vegetables, but you can add extra stock if you need to adjust the consistency.
Final Words
Mary Berry’s Broccoli and Stilton Soup is a perfect blend of creamy richness and nutritious vegetables.
Whether you’re making it as a light lunch or a dinner starter, this soup is sure to impress with its smooth texture and deep, tangy flavors. Pair it with crusty bread or serve it on its own for a satisfying, comforting meal.
More By British Baking Recipes
- Jamie Oliver Cauliflower Soup
- Jamie Oliver Carrot And Coriander Soup
- Mary Berry Cauliflower Cheese Soup
Mary Berry Broccoli And Stilton Soup Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Description
Mary Berry’s Broccoli and Stilton Soup is a creamy, flavorful blend of fresh broccoli, onions, vegetable stock, and Stilton cheese. The soup is thickened by the natural creaminess of the Stilton and pureed until smooth. It’s a well-balanced soup that combines the nutritious qualities of broccoli with the distinct tanginess of blue cheese.
Ingredients
- Broccoli (400g, chopped into florets): Provides a nutritious base for the soup.
- Onion (1 large, chopped): Adds depth and sweetness.
- Garlic (1 clove, minced): Enhances the overall flavor with a subtle kick.
- Butter (2 tbsp): For sautéing the vegetables and adding richness to the soup.
- Vegetable stock (750ml): The liquid base that ties everything together.
- Stilton cheese (150g, crumbled): Adds a creamy, tangy flavor to the soup.
- Milk or cream (100ml): For extra creaminess (optional).
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds warmth and a hint of spice.
- Fresh parsley (for garnish, optional): Adds a fresh finish to the dish.
Instructions
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the broccoli: Stir in the chopped broccoli florets and cook for another 2-3 minutes to combine the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the broccoli is tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the Stilton and milk: Return the soup to the heat and stir in the crumbled Stilton cheese and milk (if using). Stir until the cheese is melted and the soup is creamy.
- Season and add nutmeg: Taste the soup and season with salt, pepper, and a pinch of nutmeg, if desired.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for dipping or as a light meal on its own.
