Topped with mini Stilton bruschettas, this classic vegetarian soup is a delicious winter warmer – and freezable too. Follow along in our easy step-by-step video.
Serves: 4-5
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Bit of effort
Costs: Cheap as chips




    • 1tbsp sunflower oil


    • 1 onion, peeled and chopped


    • 1 litre (1¾ pints) vegetable stock


    • 500g (1lb) broccoli, roughly chopped


    • 125g (4oz) mature Stilton


    • Salt and freshly ground black pepper


    • 4 mini bruschetta






    1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for about 5-7 mins, or until the onion starts to soften but not colour.


    1. Pour the stock into the pan and bring to the boil. Cover the pan, reduce the heat and simmer the mixture for about 5 mins.


    1. Add the broccoli to the pan, bring to the boil and cook for a further 4-5 mins, until the broccoli is just tender.


    1. Remove the pan from the heat and crumble in half the Stilton. Purée the soup in a liquidiser, food processor or with a stick blender until smooth. Season the soup to taste.


    1. Spread 4 mini bruschetta with Stilton and crumble rest of cheese. Pour soup into 4 serving bowls, place a Stilton-topped bruschetta on top of each. Scatter remaining cheese on top, so that it melts into soup as you’re eating it.


To freeze: The cold soup can be packed into a suitable container and frozen for up to 1 month. Allow the soup to defrost before reheating it thoroughly. The croûton garnish is not suitable for freezing.

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Nutritional information per portion



fat 18.0g saturates 9.0g calories 366(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.