A bowl of golden-coloured soup with crumbled cheese and celery fronds on top

Celery and stilton soup

  • serves 4
  • Easy

Make the most of your festive cheeseboard leftovers with this velvety soup. You'll need a wedge of stilton, a bunch of celery and a healthy glug of cream for this recipe


Warm up with this creamy celery and stilton soup, then check out our spiced cauliflower soup, fresh tomato soup, spiced parsnip soup and more easy soup recipes.



  • extra-virgin olive oil 2 tbsp, plus extra to serve
  • celery 1 bunch, leaves picked and sticks chopped
  • onion 1, chopped
  • floury potato 1 medium, peeled and chopped
  • vegetable stock 750ml
  • single cream 100ml
  • stilton 100g, crumbled
  • chives snipped to make 1 tbsp


  • Step 1

    Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.

  • Step 2

    Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup.

  • Step 3

    Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.

Have a look at more of our vegetarian soup recipes

Spiced squash and lentil soup

Nutritional Information

  • Kcals 279
  • Fat 19.7g
  • Saturates 9.7g
  • Carbs 14.8g
  • Sugars 5.1g
  • Fibre 3.6g
  • Protein 8.8g
  • Salt 1.1g