Jamie Oliver Broccoli And Stilton Soup

There’s something quietly magic about this Jamie Oliver Broccoli And Stilton Soup. Not flashy. No bells. Just warmth, depth, and the kind of comfort you can’t fake. The broccoli softens into a gentle earthiness, and the Stilton—sharp, creamy, a bit bossy—cuts through in the best way. I made it half by accident on a Wednesday that felt like a Monday. Needed something green, something warm. It surprised me. (inspired by Jamie Oliver)

Ingredients Needed

For the pot:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 heads broccoli, chopped
• 2 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 4 oz Stilton cheese, crumbled

How To Make Jamie Oliver Broccoli And Stilton Soup

1. First, oil. Get it hot in a big pot. Medium heat—don’t rush this part. Drop in the onion and let it melt a little. It should smell like something’s about to happen. Five, maybe seven minutes.
2. Then, Broccoli and potatoes go in. All of it. Stir it around. Nothing fancy. Let it all sit and soften for a bit—five minutes, maybe ten if you’re staring out the window. The potatoes need to start surrendering.
3. Now, broth. Pour it in. Let the whole thing come to a good bubble, then slap a lid on and turn the heat down. It should be simmering—not sleeping, but not shouting either. Leave it for about 20 minutes. Poke a potato; if it gives up, you’re golden.
4. Pull the pot off the heat. Let it breathe. Just enough so you don’t risk a blender blowout. That’s the kind of mess you remember.
5. Stir in the cheese—don’t just dump it. Feed it in slowly, watch it melt. Then blend. I used a stick blender because I hate extra dishes. But a regular blender works too. Just go slow. Lid cracked, towel over the top. You learn the hard way otherwise.

Why I Love This Recipe

I didn’t expect to like this as much as I do. Maybe because I grew up thinking broccoli was punishment. But this—this is something else. It’s got this sneaky elegance. Feels posh but tastes like home. We had it with crusty bread and some red wine and honestly, it felt like we’d pulled off something bigger than soup.

Recipe Tips

• Get broccoli that still feels alive. Limp veg makes limp soup.
• Cut your potatoes the same size-ish. They’ll cook fair that way.
• Want it silk-smooth, Add a splash of cream before blending. Just a little. You’ll see.
• Stir the cheese in bit by bit. Dumping it in makes it clump like old socks.
• A swirl of cream or extra Stilton on top, Absolutely.

How To Store This Jamie Oliver Broccoli And Stilton Soup

• Room temp: Let it cool off. Like, really. At least half an hour. Then seal it or get it in the fridge. Two hours out tops, or you’ll regret it.
• Fridge: Lasts 3 to 4 days easy. Flavors get even better. Just make sure it’s airtight. You don’t want it picking up fridge weirdness.
• Freezer: Yep. Just cool it all the way first. Pour into containers with a little space at the top—freezer’s gonna do its thing. Keeps for about 2 months.
• Reheating: Stovetop is my go-to. Medium heat. Stir it now and then. If it thickened too much, splash in some broth. Microwave works in a pinch—cover it, stir halfway. Oven? If you must. 350, foil on, 20 minutes.

Let’s Answer a Few Questions!

It came out too thick. Now what?
Easy. Just add more broth or even hot water. Stir it in, heat gently. Don’t panic.

Can I just throw it all in a soup maker?
Yep. Leave the cheese for after cooking though. Stir it in and blend again.

Is this keto? Or no?
Not really. Potatoes are the problem. Use cauliflower if you’re watching carbs. It still works.

Coconut milk? Yay or nah?
Go for it. It makes it richer and a little tropical. Just swap some of the broth for it.

Nutrition Facts (per serving)

• Calories: 200
• Carbs: 15g
• Protein: 8g
• Fat: 12g
• Sugar: 3g
• Fibre: 3g
• Sodium: 800mg

Try More Recipe

• Jamie Oliver Roasted Red Pepper And Tomato Soup
• Jamie Oliver French Onion Soup
• Jamie Oliver French Onion Soup