Warming Celery and Stilton Soup Recipe from Coxy’s Kitchen

Another fantastic and easy recipe for Celery and Stilton Soup from Sarah at @coxys_kitchen

Who doesn’t love a warming bowl of soup on a cold wintery day? And if you still have some Stilton cheese leftover from Christmas, you’re in for a treat! This warming Celery and Stilton Soup recipe by @coxys_kitchen is full of flavour and a welcome change from the usual broccoli and Stilton soup combo. It’s cold, it’s January and it’s time for change – so try this Celery and Stilton Soup recipe; we think you’ll love it!

Celery and Stilton soup

Recipe serves: 4 people

Prep time: 20 minutes

Cooking time: 45 minutes


  • 2 Tbsp butter
  • 1 medium onion, medium diced
  • 4 large celery sticks, medium diced
  • 1 medium carrot, medium diced
  • 1 litre vegetable or chicken stock
  • 1 bay leaf
  • Salt and pepper
  • 150g Stilton cheese, crumbled
  • Freshly grated nutmeg
  • Optional: Celery leaves and/or double cream to garnish


  1. Melt the butter in a large saucepan over a low-medium heat. Add the onion and cook for 3-4 minutes stirring frequently until just softened, but not browned. Add the celery and carrot and continue cooking for 3 minutes. Season lightly with salt and pepper
  2. Add the stock and bay leaf and bring to the boil, then reduce the heat and simmer gently for 20 minutes until the vegetables are tender
  3. Remove the bay leaf, then strain the liquid into a clean saucepan and place the remaining vegetable solids into a food processor or liquidiser. Purée the vegetables with some of the liquid until smooth, then add the purée back into the soup liquid and simmer on a low hear for 5 minutes
  4. Slowly add the Stilton and stir constantly until melted and smooth – don’t let the soup boil when doing this, or the cheese will curdle. Taste the soup and if necessary adjust the seasoning with salt and pepper. Using a fine grater, grate in some nutmeg; don’t skip this step, it makes all the difference!
  5. Ladle the soup into warmed bowls and garnish with a drizzle of cream, celery leaves and a final twist of ground black pepper

For more delicious recipes from Sarah


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