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Broccoli, breadcrumb & stilton soup

Melissa Hemsley

A twist on a classic British soup in celebration of the School Food Matters soup sale 

Recipe Meta


10 mins


30 mins






For the soup

  • 2 big leeks, finely chopped
  • 1 large potato, cut into roughly 3cm chunks
  • 1.75 litres vegetable or chicken stock
  • 2 heads of broccoli, cut into florets, stems chopped
  • 150g stilton

For the breadcrumbs

  • 4 handfuls of large fresh breadcrumbs
  • 4 tbsp olive oil
  • 2 cloves of garlic, smashed
  • A handful of thyme or rosemary leaves


Heat 3 tbsp olive oil in a large pot. Once warm, add the leeks, season with salt and pepper and fry over a medium heat for 10 mins or so, until very soft. Add the potato and stock, bring to a boil, reduce to a simmer and cook with the lid on for 12-15 mins until the potatoes are tender.

Meanwhile, use a slice or two of stale bread to make large breadcrumbs. Put 4 tbsp olive oil in a large frying pan over a medium-high heat. Once hot, add the breadcrumbs and some salt and pepper. Fry for 2-3 mins until just starting to turn golden then add the smashed garlic and continue to cook for another 2 mins, until the breadcrumbs are very golden and crisp. Remove from the heat and stir in the herbs.

Add the broccoli to the soup and cook for 5 mins until tender and bright green. Remove from the heat, blitz until smooth, then crumble in roughly half of the stilton. Stir to combine and melt slightly. Taste for seasoning.

Ladle the soup into bowls and let everyone help themselves to breadcrumbs, the rest of the stilton, lots of black pepper and an extra drizzle of olive oil.

Image: Melissa Hemsley