Gordon Ramsay Cream Of Broccoli Soup – Smooth, Simple, And Seriously Satisfying
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Gordon Ramsay inspired cream of broccoli soup hits that sweet spot where comfort meets chef energy without the drama. It is velvety, bright, and makes your kitchen smell like you actually know what you are doing.
If you want a cozy finish to your bowl, you might also enjoy this eggnog tapioca pudding for dessert after soup. Trust me, the combo screams indulgence without requiring a crown.
Why This Recipe is Awesome
First off, it is idiot proof. Even if you burn toast on a regular basis you will still nail this. The flavors are simple but punchy. Onion and garlic lay down the base, broccoli does the heavy lifting, and the half and half gives it that luxurious finish.
Want to brag a little? This soup looks fancy when served with a drizzle or a crisp crouton but it takes hardly any effort. IMO this is perfect for weeknights, casual dinner parties, or when you need something warm to hug you from the inside.
Also this recipe plays well with dinner mains. If you are into mashups, check out how comfort gets a makeover in this cheesy beef taco pasta. It is wild but tasty.
Ingredients You’ll Need
- 70g unsalted butter divided
- 172g sweet onion chopped
- 3 garlic cloves minced
- 720ml chicken broth
- 575g fresh broccoli florets
- 3⁄4 tsp kosher salt
- 1⁄2 tsp ground black pepper
- 3 tbsp all purpose flour
- 480ml half and half
Yes that is it. No complicated pantry scavenger hunt. Keep your butter cold for the roux part, and have your blender ready. Fresh broccoli will give better color and flavor than frozen, but frozen works in a pinch.
Step-by-Step Instructions
Sauté aromatics: Melt 2 tbsp butter in a pot over medium heat. Add onion and garlic. Cook 3 mins until the onion is soft and fragrant.
Simmer broccoli: Add broth, broccoli, salt, and pepper. Bring to a simmer, cover, and cook 5 to 6 mins until the broccoli is tender. Watch the pot so it does not boil over.
Blend: Carefully blend the broccoli mixture in batches until smooth. Return the blended soup to the pot. Use a towel on the blender lid and vent a little steam for safety.
Make roux: In a pan, melt the remaining butter. Whisk in flour and cook 1 min to remove the raw flour taste. Keep it moving so it does not brown.
Add cream: Slowly add half and half to the roux while whisking. Whisk until the mixture thickens and is silky smooth.
Combine: Stir the cream mixture into the soup. Heat gently until everything is warmed through. Taste and adjust salt and pepper before serving.
Serve: Ladle into bowls. Garnish if you like with cracked pepper, a swirl of half and half, or crunchy croutons. Eat immediately.
Common Mistakes to Avoid
- Thinking you can skip cooking the onion. Do not skip it. Raw onion ruins texture and flavor. Cook it until soft and sweet.
- Overcooking the broccoli until it turns baby food gray. Cook until tender but still bright. You want flavor and color.
- Blending a scalding hot pot without venting. Hot soup expands and can launch itself out of the blender. Use a towel and blend carefully.
- Trying to thicken the soup with raw flour. If you do not cook the flour first you get a pasty taste. Make the roux and cook it for a minute.
- Adding salt at the beginning and never tasting. Broth levels of salt vary wildly. Taste near the end and adjust.
- Using margarine thinking you are clever. Margarine behaves differently in roux and the taste is sad. Butter is the move.
Alternatives & Substitutions
- Dairy swap: Out of half and half? Use heavy cream plus a splash of milk, or for a lighter option use whole milk. If you need dairy free try coconut milk but expect a coconut note in the flavor.
- Veg options: No broccoli? Use cauliflower for a slightly nuttier soup. Mix broccoli and cauliflower for a gentle twist. Frozen broccoli works too but skip extra simmer time.
- Broth swap: Use vegetable broth to keep it vegetarian. If you want more depth add a splash of white wine to the simmer step.
- Thickener tweak: If you hate making a roux, whisk a little cornstarch with cold water and stir it into simmering soup. It works but gives a different texture.
- Make it fancy: Stir in a handful of grated cheddar for a broccoli cheddar vibe. Or add a pinch of nutmeg for warmth. For a chefy finish toss in some lemon zest for brightness.
If you want something equally indulgent but bold in a different way, try layering cheese and heat with this cheesy buffalo chicken lasagna. It is a totally different vibe but fun for a weekend splurge.
FAQ (Frequently Asked Questions)
Q Will this soup freeze well?
A Kind of. You can freeze it but the texture can separate a little when thawed because of the dairy. Reheat slowly and whisk or blend briefly to re emulsify.
Q Can I use an immersion blender instead of a regular blender?
A Yes please. Immersion blenders are easier and safer for hot soup. Just blend until smooth and avoid overworking it.
Q How can I make it lighter?
A Use milk instead of half and half and reduce the butter. The texture will be lighter but still comforting.
Q Can I add cheese?
A Absolutely. Stir in grated cheese off the heat so it melts smoothly and does not get grainy.
Q Is it possible to make this vegan?
A Yes swap butter for vegan spread, use flour and plant milk like oat or cashew for creaminess, and use vegetable broth. Flavor will change but still tasty.
Q How do I keep the color vibrant?
A Avoid overcooking and shock the broccoli with a quick ice bath before blending if you want ultra bright green. I do not always bother but it works if presentation matters.
Q Any quick garnish ideas?
A Crisp bacon, croutons, a swirl of cream, lemon zest, or toasted seeds all work. Keep it simple so the soup stays the star.
Final Thoughts
There you go. A simple chef inspired cream of broccoli soup that looks like effort and tastes like a hug. You can make it in under 30 mins, impress people, and still have time to chill. Taste as you go and trust your instincts.
Now go impress someone or yourself with this cozy bowl. You earned it.
Print
Cream of Broccoli Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple yet luxurious cream of broccoli soup that brings comfort and flavor without fuss. Perfect for weeknight dinners or impressing guests.
Ingredients
- 70g unsalted butter, divided
- 172g sweet onion, chopped
- 3 garlic cloves, minced
- 720ml chicken broth
- 575g fresh broccoli florets
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 tbsp all-purpose flour
- 480ml half and half
Instructions
- Melt 2 tbsp butter in a pot over medium heat. Add onion and garlic. Cook for 3 minutes until the onion is soft and fragrant.
- Add broth, broccoli, salt, and pepper. Bring to a simmer, cover, and cook for 5 to 6 minutes until the broccoli is tender.
- Carefully blend the broccoli mixture in batches until smooth. Return the blended soup to the pot.
- In a pan, melt the remaining butter. Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Slowly add half and half to the roux while whisking. Whisk until the mixture thickens and is silky smooth.
- Stir the cream mixture into the soup. Heat gently until everything is warmed through. Taste and adjust salt and pepper before serving.
- Ladle into bowls and garnish with cracked pepper, a swirl of half and half, or crunchy croutons. Serve immediately.
Notes
Avoid overcooking the broccoli for vibrant color. You can substitute half and half with heavy cream plus a splash of milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: broccoli soup, creamy soup, quick dinner, comfort food, vegetarian recipes
