Gordon Ramsay Broccoli And Stilton Soup Recipe

The first time I screwed this up…

I boiled everything together — broccoli, cheese, onion — then blended it all at once like a green milkshake. The color? Grey. The texture? Grainy. The flavor? All bitter brassica and salt. I thought it was supposed to be easy. Turns out, easy doesn’t mean lazy.

Ramsay’s method is simple, but tactical. He layers flavor through gentle sautéing, uses broccoli timing to keep the green alive, and adds the Stilton last so it emulsifies instead of curdling.

It’s soup with a system. Let’s run it right.

Why This Works (And Where Most Go Wrong)

Most soup mistakes:

• Boil broccoli to death = army green sludge.
• Add cheese too early = grainy, greasy texture.
• Skip the aromatics = flat base.

Ramsay’s upgrades:

• Sweats aromatics (onion, celery, leek, potato) for a sweet, savory backbone.
• Blends broccoli only when tender — no overcooking.
• Adds Stilton last on gentle heat = silky melt, deep flavor.
• Keeps texture smooth, not fibrous or broken.

Ingredients That Actually Matter

• 1 tbsp olive oil – For sautéing without overpowering.
• 1 knob butter – Adds body and finish.
• 1 onion, chopped – Aromatic base.
• 1 stick celery, chopped – Adds a clean vegetal note.
• 1 leek, chopped and rinsed – Sweetens the base and gives depth.
• 1 medium potato, diced – Natural thickener. Don’t skip.
• 1 liter chicken or vegetable stock – Homemade if possible, low-salt if store-bought.
• 1 large head broccoli, roughly chopped – Use stem + florets.
• 140g Stilton cheese, crumbled – Or any good blue cheese, crumbled.
• Salt and pepper, to taste

Mistake I made: Boiled broccoli with everything from the start. The soup turned dull and bitter. Ramsay waits to add it — game-changing.

How To Make Gordon Ramsay Broccoli and Stilton Soup

1. Sauté the base.
In a large pot, heat olive oil and butter over medium. Add chopped onion, celery, leek, and potato. Sauté for 5 minutes until soft but not browned.

2. Add stock and simmer.
Pour in the stock. Bring to a boil, then lower heat and simmer for 10–15 minutes until the potato is fork-tender.

3. Cook the broccoli briefly.
Add chopped broccoli. Simmer for 5 minutes until just tender and bright green. Don’t overcook or the soup will dull in flavor and color.

4. Blend smooth.
Remove from heat. Use an immersion blender to blend until velvety. If using a regular blender, work in batches. Return soup to the pot.

5. Stir in the cheese.
With the pot over low heat, stir in the crumbled Stilton until melted and smooth. Don’t boil once the cheese is in. Season with salt and pepper to taste.

6. Serve immediately.
Ladle into warm bowls. Optionally garnish with a swirl of cream, croutons, or extra Stilton crumbles.

What Gordon Ramsay Says About This Dish

“You want that punch from the Stilton, but balance it with the sweet leek and creamy potato.”
→ I used to rely on cheese for flavor. Ramsay builds the base, then finishes with cheese. Huge difference.

“Don’t kill the broccoli.”
→ I used to cook it until soft. Now I time it to bright green and just tender. The color sells it.

“Velvety soup needs control — not just boiling and blitzing.”
→ Once I started treating this like a sauce, not sludge, the texture finally clicked.

What I Got Wrong (And How I Fixed It)

• Boiled everything together – Texture was gritty, taste was muddled. Now I layer and time each ingredient.
• Added cheese too early – Split and floated. I now melt it last on low heat only.
• Skipped potato once – Soup was watery. The potato adds body without cream.
• Didn’t season in layers – Now I taste at every step.

Variations That Actually Hold Up

• Use cream cheese or goat cheese instead of Stilton for a milder version.
• Add spinach or kale at the end for more green flavor.
• Top with toasted walnuts or croutons for crunch.

Avoid sharp cheddar or shredded supermarket blue cheese — it breaks the soup and overwhelms everything.

Pro Tips That Change the Game

• Slice leeks lengthwise and rinse well – Dirt hides deep in the layers.
• Cut potato small so it softens faster and blends smoother.
• Blend in batches if needed – but always remove the lid carefully (hot liquid expands!).
• Hold back some Stilton for garnish – adds pop and contrast on the bowl.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Cool completely before freezing in portions. Use within 3 months.
• Reheat: Gently on the stove, stirring often. Don’t boil once cheese is melted.
• Leftover move: Pour over roasted potatoes or grilled toast as a rich sauce.

FAQs

Q: Can I make this vegetarian?
Yes — just use vegetable stock instead of chicken.

Q: Can I use frozen broccoli?
Yes, but add it directly to simmering stock. Don’t thaw first.

Q: What’s the best substitute for Stilton?
Any good blue cheese (like Gorgonzola Dolce or Danish Blue). For milder flavor, use goat cheese.

Q: Can I add cream?
You can, but it’s optional. The potato already gives it creaminess.

Q: Why is my soup grey/green?
Likely overcooked broccoli. 5 minutes max, and blend right away.

Try More Recipes:

• Gordon Ramsay Meatball Soup Recipe 
• Gordon Ramsay Mexican Soup Recipe 
• Gordon Ramsay Wedding Soup Recipe