I made this Broccoli and Stilton Soup on one of those grey, “I need dinner fast” days: bag of frozen broccoli, onion, leeks, a tin of cannellini, and my trusty soup maker. The result? Silky, blue-cheesy comfort with proper fibre – no cream needed.
But you can make this soup on Boxing day or even after Thanksgiving or holidays, when you have too much Stilton cheese left. You get this soup that is soothing and light, that’s all you need after all the feasting.
What you’ll love about this recipe
- Velvet texture, no cream: beans (and their brine) emulsify for a smooth feel.
- Weekday-easy: soup maker does the work; you just press Smooth.
- Frozen hero: broccoli straight from the freezer means budget-friendly, no chopping and fresh-tasting.
- Balanced richness: lemon brightens the Stilton so it’s cosy, not heavy.
- Gut-health flex: brassicas & beans give you fibre and plant points.
Ingredients you’ll need
- Olive oil – for a gentle sauté and sweet edges on the veg.
- Onion, chopped -, use a large one, or 3 shallots.
- Leeks, sliced (use the whole leak, but wash well) – soft, mellow sweetness and the dark leaves are so good for you.
- Frozen broccoli florets – no need to thaw; stalk bits and all.
- Cannellini beans, including canning liquid- extra body and silk.
- Vegetable stock cube – low-salt if possible.
- Lemon, juiced – lifts and balances the blue cheese.
- Stilton – to blend in for depth and extra to crumble on top.
- Toasted mixed seeds (pumpkin, sesame, sunflower) – like a Dukka mix with lemon zest to add extra flavor and crunch.
- Swaps: Cannellini → butter beans; Stilton → another blue (Danish Blue, Cropwell Bishop); stock → light chicken stock if not veggie.
How to make broccoli & stilton soup in soup maker (step-by-step)
Time needed: 30 minutes
Creamy broccoli & Stilton soup in a soup maker made silky with cannellini beans instead of cream. Frozen broccoli, onion and leeks are blended smooth with a little veggie stock. Brighten with lemon, melt in the Stilton, and top with toasted seeds.
- Sauté the base
Add olive oil, onion and leeks to a sauce pan. Sauté for 5 minutes until soft, translucent and sweet, but not too caramelized. If you use the sauté function on the soup maker, sauté for a few minutes only.
- Add broccoli & beans
Tip in frozen broccoli, pop the lid on and sauté/steam until it softens at the edges. Add the cannellini with their liquid, and warm through for a few minutes (this is the same whether you continue to sauté in the pan or soup maker).
- Blend in soup maker
Transfer the sauteed veg to the soup maker if you started in the saucepan. Add the stock cube and water (or liquid stock), and blend until smooth, cooking in for just under 5 minutes. Season, add lemon juice and half the Stilton cheese and blend again until smooth and creamy. Or cook everything in a pot, blend with a stick blender, then stir in the Stilton off the heat.
- Serve and enjoy!
Ladle into bowls, crumble over the remaining Stilton and scatter a mix of toasted seeds, croutons and herbs (I think thyme really works here).
Pro Tips
- Aquafaba advantage: the bean liquid (brine) contains starches that help emulsify – that’s your creaminess.
- Mind the MAX line: soup makers vary. You might not need all the liquid – add just enough to reach MAX or how thick or runny you like the soup to be.
- Cheese last makes it smooth: cooler soup prevents graininess when adding Stilton.
- Lemon means fresh: a good squeeze makes the blue cheese mellow rather than overpowering.
- What if you have no sauté function? Do steps 1–3 in a pan on the hob, then transfer everything to the soup maker, add the stock and proceed from step 5. (Or cook everything in a pot, blend with a stick blender, then stir in the Stilton off the heat.)
Nutritional benefits
Of course the abundance of veg makes this bowl a wholesome, nourishing option. But for me, the hero here is the fibre duo: brassica-rich broccoli & the creamy cannellini (brine and all), proper prebiotic fuel to keep those friendly gut bacteria happy! if you’re FODMAP-sensitive, simply rinse the beans and skip the brine. Finish with mixed seeds for extra fibre, polyphenols and healthy fats – and you’ve just ticked off a generous handful of plant foods in one go.
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with BROCCOLI & STILTON SOUP
- A big handful of toasted seeds – try pumpkin, sesame or flax and sunflower seeds with a touch of lemon zest.
- Chunk of sourdough (bonus plant points if it’s wholegrain, feel free to try my brown sourdough recipe).
- And thin any leftovers with stock and use as a sauce for baked or smashed potatoes (like in my potatoes and swiss chard recipe) or even a weeknight pasta dish (like this 20 minutes ricotta pasta) .
- Or dunk a toasted tortilla sandwich stuffed with your favorite fillings.
variations and substitutions
- Eat your Greens: blitz in a small handful of watercress for 5 seconds at the end or add fresh thyme.
- Heat lovers: a pinch of chili flakes or white pepper.
- Umami layers: try to add 1 tsp of white miso and skip the salt.
- Extra protein: add 2 tbsp hulled hemp seeds before cooking – they blend silky.
Cozy, creamy and bright – this broccoli & Stilton soup tastes like a hug but feels light thanks to the beans and lemon. A little crunch from the seeds and your easy weeknight dinner (we appreciate you soup maker 🙏) is complete.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
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recipe FAQ
Yes – use 500–600g trimmed florets and stems. Chop stems small so they soften quick.
No, but it adds creaminess. If you drain it, add 100–150ml extra stock.
Yes, freeze without adding Stilton for best texture. Reheat gently and stir cheese in at the end.
Broccoli & Stilton Soup in Soup Maker (with white beans)
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 2 leeks white & light green only, sliced
- 500 g frozen broccoli florets no need to thaw
- 1 can cannellini beans 400 g (optional keep the liquid)
- 1 tsp salt or to taste
- 1 tsp white miso paste optional
- 1 vegetable stock cube preferably low-salt
- 750 ml water or vegetable stock add to your soup maker’s MAX line as needed
- Juice of 1 lemon
- 100 g Stilton half to blend in and half to crumble on top
- Optional toppings: toasted mixed seeds croutons, fresh thyme leaves
Instructions
Sauté the base:
- Add olive oil, onion and leeks to a saucepan and sauté over medium heat for 5 minutes until soft, translucent and sweet (not too caramelised).
- If your soup maker has a sauté function, do this step in the jug for just 2–3 minutes instead of 5.
Add broccoli & beans:
- Tip in the frozen broccoli, pop the lid on and sauté/steam on low to medium heat until it softens at the edges (around 10 minutes). Add the cannellini with their liquid, and warm through for a few minutes.
Blend in the soup maker:
- If you started in a saucepan, transfer everything to the soup maker. Add the stock cube and pour in water/stock (only as needed to reach the MAX line). Run Smooth to cook/blend until velvety (about 5 minutes of active blend-cook time on most models).
Finish & season:
- Open the lid, add the lemon juice and check seasoning, adding salt if needed or optional 1 teaspoon of miso paste. Add 50 g Stilton and blend 5–10 seconds more until just melted and creamy.
Serve:
- Ladle into bowls, crumble over the remaining 50 g Stilton, and finish with toasted seeds, croutons and a few thyme leaves.
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