This Gordon Ramsay Cream of Broccoli Soup is a smooth and simple recipe, which is made with fresh broccoli florets and a rich, creamy base. It’s a seriously satisfying and comforting soup, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Cream Of Broccoli Soup Ingredients
- 70g (5 tbsp) unsalted butter, divided
- 172g (about 1 large) sweet onion, chopped
- 3 garlic cloves, minced
- 720ml (about 3 cups) chicken broth
- 575g (about 1 large head) fresh broccoli florets and chopped stems
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 3 tbsp all-purpose flour
- 480ml (2 cups) half-and-half
How To Make Gordon Ramsay Cream Of Broccoli Soup
- Sauté the Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and minced garlic. Cook for about 3 minutes, stirring, until softened and fragrant.
- Simmer the Broccoli: Pour in the chicken broth and add the broccoli florets and chopped stems, salt, and pepper. Bring the mixture to a simmer, then cover the pot and cook for 5–6 minutes, or until the broccoli is tender.
- Blend the Soup: Carefully transfer the soup to a blender in batches and blend until completely smooth. (Alternatively, use an immersion blender directly in the pot). Return the blended soup to the pot.
- Make the Cream Sauce (Roux): In a separate small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. This is your roux.
- Combine and Finish: Slowly pour the half-and-half into the roux, whisking constantly until the mixture is smooth and has thickened into a cream sauce. Stir this cream mixture into the blended broccoli soup. Heat gently, season with more salt and pepper to taste, and serve hot.
Recipe Tips
- How to get a silky smooth soup? For the smoothest, most velvety texture, use a high-powered blender. Blending in batches and not overcrowding the blender will also help ensure there are no gritty bits left.
- Can I use the broccoli stems? Yes, absolutely. Don’t waste the stems! They are full of flavor. Just peel off any tough outer skin, chop them up, and add them to the pot along with the florets. They will add more body to the soup.
- How can I add extra flavor? For a classic chef’s touch, add a tiny pinch of freshly grated nutmeg to the cream sauce. It adds a subtle warmth that enhances the creamy flavors without tasting like nutmeg.
- How do I avoid a lumpy sauce? When making the cream sauce, it’s important to add the half-and-half to the flour and butter mixture (the roux) slowly and while whisking constantly. This will prevent lumps from forming and ensure a smooth sauce.
What To Serve With Cream Of Broccoli Soup
This creamy, comforting soup is a wonderful meal on its own or with simple pairings.
- A warm, crusty bread roll for dipping
- A classic grilled cheese sandwich
- A sprinkle of sharp cheddar cheese on top
- Homemade croutons for a crunchy texture
How To Store Cream Of Broccoli Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the soup gently in a saucepan over low heat, stirring occasionally. Do not let it boil, as this can cause the cream sauce to separate.
- Freeze: Freezing is possible, but be aware that dairy-based soups can sometimes separate and become grainy upon thawing.
Cream Of Broccoli Soup Nutrition Facts
- Calories: 150kcal
- Protein: 6g
- Fat: 10g
- Carbohydrates: 10g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup vegetarian?
Yes, easily. Simply substitute the chicken broth with a good-quality vegetable broth.
Can I use frozen broccoli?
You can, but fresh broccoli will provide the best, brightest flavor. If using frozen, there’s no need to thaw it first, and you may be able to reduce the simmering time by a minute or two.
What is half-and-half and what can I substitute?
Half-and-half is a common American dairy product that is equal parts whole milk and light cream. If you can’t find it, you can use an equal amount of light cream, or for a lighter version, whole milk (though the soup will be less rich).
Try More Recipes:
- Gordon Ramsay Mushroom Soup Recipe
- Gordon Ramsay Chicken Noodle Soup Recipe
- Gordon Ramsay French Onion Soup Recipe
Gordon Ramsay Cream Of Broccoli Soup Recipe
Course: SoupsCuisine: British-AmericanDifficulty: Easy4
servings10
minutes30
minutes150
kcalA simple, smooth, and seriously satisfying cream of broccoli soup with a rich, velvety texture and a fresh, vibrant flavor.
Ingredients
70g (5 tbsp) unsalted butter, divided
1 large sweet onion, chopped
3 garlic cloves, minced
720ml (3 cups) chicken broth
575g (1 large head) fresh broccoli
¾ tsp kosher salt & ½ tsp black pepper
3 tbsp all-purpose flour
480ml (2 cups) half-and-half
Directions
- In a large pot, sauté onion and garlic in 2 tbsp of butter until soft.
- Add broth, broccoli, salt, and pepper. Cover and simmer for 5-6 minutes until the broccoli is tender.
- Carefully blend the soup in batches until silky smooth, then return it to the pot.
- In a separate pan, make a roux by melting the remaining butter and whisking in the flour. Cook for 1 minute.
- Slowly whisk the half-and-half into the roux until you have a smooth, thick cream sauce.
- Stir the cream sauce into the blended broccoli soup.
- Heat gently, season to taste, and serve hot.
Notes
- Use a high-powered blender for the smoothest, silkiest soup.
- Don’t throw away the broccoli stems; chop them up and add them to the soup for more flavor and body.
- For an extra touch of warmth, add a tiny pinch of nutmeg to the cream sauce.
- Whisk the half-and-half into the roux slowly to prevent lumps.
