Gordon Ramsay’s Broccoli and Stilton Soup is a quick, creamy soup made by boiling broccoli florets in salted water for four minutes, blending them with the cooking liquid, then stirring in crumbled Stilton cheese and double cream. It takes just 15 minutes and serves 4.
This recipe draws from the technique in Ramsay’s Make It Easy cookbook, where he builds broccoli soup using only salted water instead of stock. The cooking liquid captures all the broccoli flavour, so nothing is wasted. His preferred Stilton is Colston Bassett, which he names in Ultimate Home Cooking. Both books are widely available online and in bookshops if you want the full original method.
The key to getting it right is timing. Four minutes of boiling keeps the broccoli bright green and sweet. Any longer and it turns grey and bitter. The Stilton goes in off the heat so it melts gently without splitting or going grainy.
Gordon Ramsay Broccoli And Stilton Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
5
minutes10
320
kcalBased on Ramsay’s Make It Easy technique using reserved cooking liquid as the base instead of stock.
Ingredients
1kg (2.2 lb) broccoli, cut into florets (discard the woody stalks)
800ml (3 1/2 cups) water
Sea salt and black pepper
150g (5 oz) Stilton cheese (such as Colston Bassett), crumbled
75ml (1/3 cup) double cream
50g (2 oz) walnuts, lightly toasted
Extra virgin olive oil, to drizzle
Directions
- Bring 800ml of salted water to a rolling boil. Add the florets, cover with a lid and cook for exactly 4 minutes until tender but still bright green. Drain into a colander set over a bowl so you keep the cooking liquid.
- Pour the soup back into the pan over a gentle heat. Stir in the double cream and warm through without boiling.
- Transfer the broccoli to a blender and add enough of the reserved liquid to half-fill the jug. Blitz until completely smooth and velvety. Add more liquid if you want it thinner.
- Take the pan off the heat. Crumble in about two thirds of the Stilton and stir until it melts into the soup. Season with pepper and go easy on salt because the cheese is already salty.
- Ladle into warm bowls. Scatter the remaining Stilton and toasted walnuts on top, then finish with a drizzle of olive oil.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh is always best for colour and flavour. Frozen broccoli holds too much water, which dilutes the soup and makes it harder to get that vibrant green finish.
What cheese can I swap for Stilton?
Roquefort or Gorgonzola both work well. For something milder, try mature Cheddar, though the tangy sharpness won’t be quite the same.
Can I make this soup ahead of time?
Yes. Prepare the soup up to the blending stage and refrigerate. When ready to serve, reheat gently and stir in the Stilton and cream off the heat.
Can I freeze broccoli and Stilton soup?
Yes, but freeze it before adding the Stilton. Thaw overnight in the fridge, reheat slowly, then stir in the crumbled cheese at the end.
Can I make it without cream?
Yes. The blended broccoli and melted Stilton already give the soup a rich, creamy body. Leaving out the double cream makes it lighter while keeping all the flavour.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.