Let’s set the scene: it’s late autumn, leaves crisping underfoot and the air has that hint of cold that makes you crave something warming – something honest. That’s exactly when I first made Nigella Lawson’s Broccoli Stilton Soup. It was a Wednesday. I remember because I had Stilton leftover from a cheese board that never quite got eaten at a dinner party the weekend before (a fate all too familiar, right?). I went looking for a way to use it and stumbled across Nigella’s version of this British classic.
Nigella’s take on Broccoli Stilton Soup is unapologetically rich, deeply flavorful and brilliantly simple. the kind of food that hugs you from the inside. It’s not fancy in that restaurant-plated way; it’s luxurious in a way that only something homemade, thick and steaming in your favorite mug can be.
It’s earthy broccoli softened and blended with the sharp tang of Stilton. a blue cheese that adds depth without overpowering. The creaminess isn’t cloying; it’s just indulgent enough to feel like you’ve made a smart life decision. Nigella always has that magic, doesn’t she? Elevating the everyday without turning it into a circus.
Nigella Broccoli Stilton Soup Recipe
Ingredients Needed
Let’s talk ingredients. What struck me first was how basic this list was. These aren’t specialty items that send you into a panic at the cheese counter. You likely already have most of them.
The Cast
- 1 tablespoon butter or olive oil (I’ve used both. Butter gives more richness; oil keeps it lighter.)
- 1 onion, finely chopped
- 1 head of broccoli, chopped (about 300-400g)
- 750ml vegetable stock (chicken stock works too if you’re not going veggie)
- 125g Stilton cheese, crumbled
- Black pepper, freshly cracked
- Optional: a dash of cream or milk for a silkier finish
I’ll confess something: I once threw in a rogue leek because it was lonely in the crisper drawer. No regrets. This recipe forgives and embraces improvisation like a good friend.
Equipment Needed
Nigella doesn’t demand fancy tools. and that’s what I love about her. Here’s what you’ll need:
- Large saucepan or soup pot
- Chopping board + knife
- Blender or immersion (stick) blender. I swear by my stick blender. It’s less washing up.
- Ladle and bowls (or a massive mug if you’re me and like to curl up with soup on the couch)
Nothing high-maintenance here. You’re not juggling soufflé heights or checking the temperature of molten sugar.
Instructions To Make Nigella Lawson’s Broccoli Stilton Soup
Let’s cook this thing. and I’ll walk you through exactly how I do it. Maybe you’ll find a few tricks that work for you too.
Step-by-step
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Sweat the onion
Start with the butter (or oil) in a heavy-bottomed pot over gentle heat. Toss in the finely chopped onion and let it soften slowly. No browning here – you want it sweet, not charred. I usually take this time to breathe a bit. There’s something oddly therapeutic about the smell of onion hitting butter.
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Add the broccoli
When the onion’s soft and translucent (about 8-10 minutes), in goes the chopped broccoli. I include the stalks, sliced thin. They’re flavorful and waste not, want not, right?
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Pour in the stock
Pour in the vegetable stock and let everything simmer. Cover the pot loosely and leave it for about 15-20 minutes, until the broccoli is soft but still a lovely green. If your house starts to smell like comfort itself, you’re doing it right.
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Blend it up
Turn off the heat and blend the soup. If you’re using a stick blender, do it right in the pot (watch for splashes. learned that lesson the hard way). If you’re using a jug blender, do it in batches and be careful of the steam.
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Add the Stilton
Crumble in the Stilton and stir until it melts. The soup will turn luxuriously creamy with little blue-green flecks from the cheese. If you want a smoother texture, blend again briefly. I usually leave a bit of texture.
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Season
Add freshly cracked black pepper. Taste it. You probably won’t need salt because of the Stilton but trust your tongue.
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Optional cream swirl
Feeling decadent? A little swirl of cream on top makes it extra special. My husband always insists on it now.
What I Learnt
Here’s the part where I tell you what the soup taught me. and yes, I do think soup can teach us things. This one did.
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Use what you have.
That leftover Stilton? It became the heart of this soup. It reminded me to look at leftovers with curiosity, not guilt.
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Blenders are underrated heroes.
I used to think soup needed to be "chunky" to be hearty. But once I blended this and took that first velvety spoonful, I was converted. It’s soothing in a way chunky soup never is.
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Balance matters.
Broccoli can be bitter, Stilton can be sharp. but together, they mellow each other. It’s like a culinary life lesson: the sharp and the soft need each other.
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Soup is a whole meal.
Add crusty bread or even just a generous sprinkle of toasted seeds and you’ve got dinner. No need to apologize for keeping it simple.
FAQs
What Makes Nigella Lawson’s Broccoli Stilton Soup Stand Out?
Nigella’s recipe has this perfect balance of creamy, rich flavor from the Stilton and the earthiness of the broccoli. It’s smooth but with just enough texture to keep it interesting. I think what really makes it special is the way she lets the cheese melt into the soup, giving it this indulgent, velvety quality. It’s a hug in a bowl!
Can I Make Nigella’s Broccoli Stilton Soup Vegetarian-friendly?
Definitely! Nigella’s recipe already leans vegetarian, but if you’re really going for that 100% veggie vibe, just swap out the chicken stock for vegetable stock, and you’re all set! The Stilton cheese brings so much flavor that you don’t need to worry about missing anything. The soup still tastes just as comforting!
How Can I Adjust The Consistency Of Nigella’s Broccoli Stilton Soup?
If you want your soup a bit thicker, you can add less liquid or simmer it for a little longer to reduce the broth. If you’re more into a lighter, smoother texture, add a little extra broth or cream and blend it for an ultra-silky finish. I personally love it a bit chunky so you get some broccoli bits in each spoonful, but it’s totally up to how you like your soups!
