Broccoli & Stilton Soup in Soup Maker (with white beans)
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.
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.
Video
Notes
No sauté function? Do steps 1–2 in a pan, then transfer to the soup maker for steps 3–5.
Pot method (no soup maker): Cook everything in a saucepan until tender, add the stock, blend with a stick blender, then stir in the Stilton off the heat.
Salt check: Stock cube, miso paste and Stilton all add salt - taste before adding the full teaspoon of salt.
Freeze: Best to freeze without the added Stilton; reheat gently and stir cheese in at the end.
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