Gordon Ramsay Broccoli And Stilton Soup is a modern British classic that balances the earthy, iron-rich flavor of broccoli with the sharp, salty punch of blue Stilton cheese. Unlike many vegetable soups that can be bland, this recipe is bold and sophisticated. It focuses on using the entire head of broccoli—stalks and all—and cooking it rapidly to retain a vibrant green color, finishing with crumbled cheese that melts into the hot liquid for a creamy, tangy finish.
Try More Recipes:
- Gordon Ramsay’s White Onion Soup Recipe
- Gordon Ramsay’s Leek and Potato Soup Recipe
- Gordon Ramsay Madeira Sauce Recipe
Why You Will Love This Broccoli And Stilton Soup Recipe:
- Flavor Contrast: The mild, grassy taste of fresh broccoli is the perfect foil for the intense, savory bite of the Stilton cheese.
- Vibrant Color: By cooking the broccoli quickly rather than stewing it for hours, the soup retains a stunning bright emerald green hue.
- Zero Waste: This recipe utilizes the broccoli stalks, which are packed with flavor and act as a natural thickener when blended, reducing food waste.
- Quick Comfort: It is a sophisticated meal that feels like hours of effort but comes together in under 25 minutes.
- Texture: The soup is silky smooth, but the addition of crumbled cheese and walnuts on top adds a delightful textural contrast.
Gordon Ramsay Broccoli And Stilton Soup Ingredients
- 2 large heads of broccoli (approx 800g)
- 1 large onion, peeled and roughly chopped
- 1 leek, white part only, washed and sliced (optional, but adds depth)
- 50g butter
- 1 tbsp olive oil
- 1 liter vegetable or chicken stock
- 150g Stilton cheese, crumbled
- 100ml double cream (heavy cream)
- Salt and freshly ground black pepper
- Toasted walnuts, roughly chopped (for garnish)
How To Make Gordon Ramsay Broccoli And Stilton Soup
- Prep the Broccoli: Cut the florets off the broccoli heads and set them aside. Take the thick stalks, trim off the dry woody ends, and roughly chop the remaining stalks into small chunks. (The stalks take longer to cook, so separating them is key).
- Sweat the Base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion, leek (if using), and the chopped broccoli stalks. Season with a pinch of salt and pepper. Cover and sweat gently for 6 to 8 minutes until the onions are soft but not browned.
- Simmer: Pour in the 1 liter of stock. Bring to a boil, then reduce heat and simmer for 10 minutes until the stalks are tender.
- Add Florets: Add the reserved broccoli florets to the pan. Simmer for just 3 to 4 minutes. You want them to be tender but still bright green. Do not overcook, or the soup will turn an unappetizing olive-grey color.
- Blend: Remove from the heat. Add half of the crumbled Stilton (75g) directly into the hot soup. Use a stick blender (immersion blender) to blitz the soup until smooth and velvety. The cheese will melt and emulsify into the liquid.
- Finish: Stir in the 100ml of double cream. Taste the soup. Add salt sparingly (as the cheese is salty) and plenty of black pepper.
- Serve: Ladle into warm bowls. Garnish with the remaining crumbled Stilton and a scattering of toasted walnuts for crunch.
Recipe Tips
- The Green Secret: The key to the bright green color is speed. Once the florets go in, watch the clock. If you boil broccoli too long, the chlorophyll breaks down and the soup turns grey.
- Stalks vs. Florets: Don’t throw away the stalks! They actually have a sweeter, more intense broccoli flavor than the florets and give the soup its body.
- Cheese Control: Stilton is strong. If you are cooking for people who are unsure about blue cheese, blend only a small amount into the base and serve the rest on the side so guests can add it to their taste.
- Texture: If you prefer a completely silky soup, you can pass it through a sieve after blending, though the rustic texture of the broccoli is quite pleasant in this dish.
What To Serve With Broccoli And Stilton Soup?
This Broccoli And Stilton Soup needs a neutral, crunchy partner. A chunk of warm Walnut Bread or a crusty Sourdough Baguette is perfect for dipping. For a bistro-style lunch, serve it alongside a Pear and Walnut Salad to echo the flavors in the garnish. If you want to double down on the cheese, a Cheddar Toastie is the ultimate indulgence.
How To Store Leftovers Broccoli And Stilton Soup?
- Refrigerate: Cool the soup quickly and store in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze this soup, but the texture may change slightly due to the dairy. Freeze for up to 2 months. Thaw in the fridge overnight and whisk vigorously while reheating to bring the emulsion back together.
How To Reheat Leftovers Broccoli And Stilton Soup?
Important Tip: Do not boil the soup rapidly when reheating. High heat can cause the cheese and cream to split, resulting in an oily surface.
- Stovetop: Pour into a saucepan and warm over low-medium heat, stirring constantly until steaming hot.
- Microwave: Heat in short intervals, stirring frequently to ensure the cheese doesn’t overheat and separate.
FAQs
Yes. Frozen broccoli works fine, but you won’t have the stalks to build the base flavor. You may need to add an extra potato or less stock to ensure the soup is thick enough.
It can be. You must use vegetable stock, but you also need to check the Stilton cheese. Traditional Stilton is made with animal rennet, so look for a “vegetarian blue cheese” if serving strict vegetarians.
Yes. If Stilton is too pungent, Gorgonzola or Roquefort are good alternatives. for a milder flavor, mature Cheddar works well, though it lacks the classic “bite.”
More Recipes:
- Gordon Ramsay Beef Stroganoff Recipe
- Gordon Ramsay Steak Marinade Recipe
- Gordon Ramsay Spaghetti Bolognese Recipe
Broccoli And Stilton Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 360 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 75mg
- Sodium: 750mg
- Total Carbohydrate: 14g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 12g
Gordon Ramsay Broccoli And Stilton Soup Recipe
Course: Soups, Dinner, Lunch, SidesCuisine: American, BritishDifficulty: Easy4
servings10
minutes20
minutes360
kcalGordon Ramsay Broccoli And Stilton Soup is a modern British classic that balances the earthy, iron-rich flavor of broccoli with the sharp, salty punch of blue Stilton cheese. Unlike many vegetable soups that can be bland, this recipe is bold and sophisticated. It focuses on using the entire head of broccoli—stalks and all—and cooking it rapidly to retain a vibrant green color, finishing with crumbled cheese that melts into the hot liquid for a creamy, tangy finish.
Ingredients
2 large heads of broccoli (approx 800g)
1 large onion, peeled and roughly chopped
1 leek, white part only, washed and sliced (optional, but adds depth)
50g butter
1 tbsp olive oil
1 liter vegetable or chicken stock
150g Stilton cheese, crumbled
100ml double cream (heavy cream)
Salt and freshly ground black pepper
Toasted walnuts, roughly chopped (for garnish)
Directions
- Prep the Broccoli: Cut the florets off the broccoli heads and set them aside. Take the thick stalks, trim off the dry woody ends, and roughly chop the remaining stalks into small chunks. (The stalks take longer to cook, so separating them is key).
- Sweat the Base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion, leek (if using), and the chopped broccoli stalks. Season with a pinch of salt and pepper. Cover and sweat gently for 6 to 8 minutes until the onions are soft but not browned.
- Simmer: Pour in the 1 liter of stock. Bring to a boil, then reduce heat and simmer for 10 minutes until the stalks are tender.
- Add Florets: Add the reserved broccoli florets to the pan. Simmer for just 3 to 4 minutes. You want them to be tender but still bright green. Do not overcook, or the soup will turn an unappetizing olive-grey color.
- Blend: Remove from the heat. Add half of the crumbled Stilton (75g) directly into the hot soup. Use a stick blender (immersion blender) to blitz the soup until smooth and velvety. The cheese will melt and emulsify into the liquid.
- Finish: Stir in the 100ml of double cream. Taste the soup. Add salt sparingly (as the cheese is salty) and plenty of black pepper.
- Serve: Ladle into warm bowls. Garnish with the remaining crumbled Stilton and a scattering of toasted walnuts for crunch.
Notes
- The Green Secret: The key to the bright green color is speed. Once the florets go in, watch the clock. If you boil broccoli too long, the chlorophyll breaks down and the soup turns grey.
Stalks vs. Florets: Don’t throw away the stalks! They actually have a sweeter, more intense broccoli flavor than the florets and give the soup its body.
Cheese Control: Stilton is strong. If you are cooking for people who are unsure about blue cheese, blend only a small amount into the base and serve the rest on the side so guests can add it to their taste.
Texture: If you prefer a completely silky soup, you can pass it through a sieve after blending, though the rustic texture of the broccoli is quite pleasant in this dish.
