Broccoli and stilton cheese soup

Ramona's Cuisine -


For vegans: replace the blue cheese with vegan cheese.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Pressure Cooker/Instant Pot


  • ·
    800 g broccoli
  • ·
    1.5 l water
  • ·
    1 medium-large onion
  • ·
    1 medium leek
  • ·
    2 sticks celery
  • ·
    1 large baking potato
  • ·
    1 medium carrot
  • ·
    2 cubes vegetable stock
  • ·
    1 pinch cayenne pepper
  • ·
    100-120 g blue cheese (stilton, roquefort or danish blue)

How to Make Broccoli and stilton cheese soup


  1. Place a cooking pot on high heat. Add the water and allow it to boil.
  2. When water starts boiling, add salt, stock cubes, cayenne pepper and the roughly chopped leek, onion, celery, potato and the broccoli stalks. Leave the florets aside for now.
  3. Cover and boil for 15-20 minutes on medium heat until veggies are nice and soft.
  4. Remove the lid, add the broccoli florets and cook for another 5 minutes.
  5. Add the cheese in and either transfer the soup to a blender or blend it with an electric hand blender.
  6. Season with some cayenne pepper and salt if needed and serve.

Printable Recipe Card

About Broccoli and stilton cheese soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian

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