This easy Slow Cooker Broccoli & Stilton Soup with Bacon Toast is a creamy, comforting meal perfect for chilly days. Packed with nutritious vegetables and rich Stilton cheese, it’s simple to make with everyday ingredients. Serve with crispy bacon toasts for added crunch, making it an irresistible dish for lunch or a light dinner.

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Recipe Ingredients

• 1 head of broccoli, cut into florets and stalk sliced
• 1 large white onion, chopped
• 1 carrot, grated
• 1 large leek, sliced
• 1 litre (4 1/4 cups) vegetable stock
• A large knob of butter (about 25g / 2 tbsp)
• 200g (7 oz) Stilton cheese, crumbled
• 270ml (1 1/8 cups heavy cream) single cream
• Sea salt and freshly ground black pepper

For the bacon toasts:

• 8 slices of streaky bacon
• 4 slices of white bread
• A large knob of butter (about 25g / 2 tbsp)

How To Make Slow Cooker Broccoli & Stilton Soup With Bacon Toast

1. Prepare the soup base: Put all the vegetables (broccoli, onion, carrot, and leek) into your slow cooker, then pour in the vegetable stock. Cook on low for 2 hours 30 minutes.
2. Blend and season the soup: Add the butter to the slow cooker, then season with sea salt and freshly ground black pepper. Blend the soup to your preferred consistency using a food processor or immersion blender. Return the soup to the slow cooker, stir in the cream, and crumble in the Stilton cheese. Cook on low for an additional 30 minutes.
3. Prepare the bacon toasts: Cook the bacon in an air fryer at 180°C (350°F) for 5 minutes, turning halfway, or bake in the oven at 180°C/350°F/gas 4 for about 15 minutes. Remove the bacon and place it on kitchen paper to absorb excess fat. Toast the bread, spread with butter, and cut each slice into two triangles. Halve the bacon slices and arrange them on the toasted bread.
4. Serve and enjoy: Ladle the soup into bowls and serve alongside the bacon toasts for dunking.
5. Storage tips: Store leftover soup in an airtight container in the fridge for 3–4 days. To freeze, chill the soup in the fridge overnight, then transfer to the freezer for up to 3 months. Reheat gently on the stove or in a slow cooker.

Recipe Tips

• Cut the vegetables evenly: Make sure to chop the broccoli, onion, and leek evenly so they cook at the same time in the slow cooker.
• Use good-quality Stilton cheese: The flavor of the soup depends on the cheese, so pick a Stilton that’s creamy and fresh for the best taste.
• Blend for your preferred texture: For a smooth soup, blend thoroughly. If you like a chunkier texture, blend only part of the soup and leave some vegetables whole.
• Toast the bread just before serving: This keeps the bacon toasts crispy and perfect for dipping into the hot soup.
• Adjust the seasoning after blending: Taste the soup before serving and add more salt or pepper if needed, as blending can mellow the flavors.

Recipe FAQs and Variations

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