I still remember the first time I tried Jamie Oliver’s Broccoli and Stilton Soup. It was one of those cozy winter nights when I was craving something rich and comforting, but I didn’t want the usual potato or carrot-based soups that are everywhere. I came across this recipe and thought, "What’s not to love? Broccoli, Stilton cheese, and a warm bowl of goodness." Little did I know, it would become one of my go-to comfort meals. It’s rich, creamy, and perfectly balanced with the bite of Stilton. It’s one of those recipes that makes you feel like a professional chef, even if you’re just making it for yourself on a quiet Sunday afternoon.
If you’ve never tried it, or if you’re looking to add a new favorite to your soup repertoire, this recipe will surprise you with its simplicity and bold flavor. Let’s dive in.
Jamie Oliver’s Broccoli And Stilton Soup Recipe
Jamie Oliver is a master at taking humble ingredients and turning them into something extraordinary, and this soup is a prime example. It combines the earthy, almost bitter taste of broccoli with the tangy, rich creaminess of Stilton cheese. The soup doesn’t just rely on the ingredients themselves but also on how they are cooked to bring out their best flavors.
It’s a recipe that’s quick enough for a weeknight meal but hearty enough to impress guests. Plus, there’s something magical about that smooth texture when you blend it all together, creating a velvety, silky soup that feels like a warm hug on a cold day.
Ingredients Needed
- Broccoli (fresh is best, though frozen can work in a pinch)
- Stilton cheese (a strong blue cheese that adds depth)
- Olive oil (for sautéing and adding richness)
- Onion (a basic ingredient, but it adds sweetness and balance)
- Garlic (because garlic makes everything better)
- Vegetable or chicken stock (the base of the soup, adding umami)
- Milk or cream (to achieve the creamy texture)
- Salt and pepper (for seasoning, of course)
I’ve always found the simplicity of the ingredients to be what makes this recipe so special. You don’t need to track down obscure items; everything here is easy to find at your local grocery store.
How To Make Jamie Oliver’s Broccoli And Stilton Soup
Making this soup is a no-fuss affair, and I appreciate the simplicity. Here’s how to do it:
- Prep the Veggies: Start by chopping up the broccoli and onion. You’ll want small florets for the broccoli, and thin slices of onion for even cooking. Mince the garlic as well.
- Sauté: Heat some olive oil in a large pot over medium heat. Add the onions and garlic and sauté them for about 5 minutes, until the onions soften and turn translucent. I like this step because it really brings out the sweetness in the onion.
- Add Broccoli: Toss in the broccoli and stir for a minute to let it take on the flavors of the onion and garlic.
- Add Stock and Simmer: Pour in your stock and bring everything to a simmer. Let it cook for about 10 minutes until the broccoli is tender. You’ll be able to tell it’s done when you can easily pierce the broccoli with a fork.
- Blend: Now the fun part. Take the soup off the heat and use a hand blender (or regular blender) to puree everything until smooth. It’s like magic-just a few pulses and you’ve got this creamy, luscious base.
- Finish with Cheese and Cream: Stir in your Stilton cheese and cream (or milk, if you prefer). The cheese will melt into the soup, adding a nice creamy texture and tangy flavor. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with extra Stilton or a drizzle of cream if you like. Pair with some crusty bread, and you’ve got yourself a winning dish.
Ingredient Science Spotlight
When you’re cooking with ingredients like broccoli and Stilton, there’s some fascinating science behind why they work so well together.
- Broccoli: Packed with vitamins like C and K, broccoli has a slightly bitter taste that balances beautifully with rich flavors. The cooking process breaks down the bitter compounds, making it more palatable and sweet.
- Stilton Cheese: This blue cheese is made using specific molds that give it its characteristic strong flavor. Its creamy texture comes from the high fat content, which contributes to the smoothness of the soup. Stilton also has natural saltiness, which helps season the soup as it melts.
- Stock and Cream: The combination of stock and cream helps build the depth of flavor. Stock adds a savory umami base, while cream or milk smooths out the texture and adds richness. It’s a perfect balance of savory, creamy, and tangy in every bite.
Expert Tips
- Blending Tip: For the creamiest texture, use a hand blender. If you don’t have one, a regular blender works fine, but be sure to let the soup cool slightly before blending to avoid splashes.
- For Extra Flavor: Toast a few slices of bread and rub them with garlic before serving. It’s a simple way to elevate the soup without too much effort.
- Broccoli Tips: If you want a smoother texture, peel the stems of the broccoli. They can be a bit fibrous, but if you remove that outer layer, they blend in nicely with the rest of the soup.
- Storing Leftovers: This soup keeps well in the fridge for a few days. The flavors continue to meld together, and it reheats beautifully.
Recipe Variations
Jamie’s original recipe is fantastic as is, but if you’re in the mood to experiment, here are a few ideas:
- Add Herbs: Fresh thyme or rosemary adds an aromatic touch. Just throw a few sprigs into the pot while simmering the broccoli and remove them before blending.
- Add Nuts: Top the soup with some toasted walnuts or hazelnuts for crunch. It creates a nice texture contrast with the creamy soup.
- Spice It Up: If you like a bit of heat, add a dash of chili flakes or cayenne pepper to the soup while cooking. The spice pairs surprisingly well with the Stilton.
- Vegan Version: Replace the Stilton with a plant-based blue cheese and use coconut milk or oat milk to keep it creamy and dairy-free.
Final Words
I’ve made this soup so many times over the years, and it never fails to impress. It’s one of those recipes that feels like a treat, but you don’t have to be a professional chef to pull it off. It’s simple, comforting, and packed with flavor. Whether you’re cooking for yourself or entertaining guests, this soup will definitely earn a place in your regular rotation.
FAQs
Can I Use A Different Cheese Instead Of Stilton?
Yes, you can use other blue cheeses like Roquefort or Gorgonzola for a similar flavor.
Is This Soup Vegetarian?
Yes, as long as you use vegetable stock instead of chicken stock, it’s vegetarian.
How Long Will This Soup Keep In The Fridge?
It will last about 3-4 days in the fridge when stored in an airtight container.