Gordon Ramsay Cream of Broccoli Soup Recipe
There’s just something magical about a bowl of warm soup, isn’t there? Especially when it’s cold outside, or you just need a hug in a bowl. For me, creamy broccoli soup is right up there with the best comfort foods.
But let’s be honest, sometimes these creamy soups can feel a bit heavy. Or they just don’t have that “oomph” you’re looking for. That’s where the master, Gordon Ramsay, steps in. He’s got a way of making simple dishes shine, and his cream of broccoli soup is no exception.
This isn’t just any broccoli soup. It’s got layers of flavor, a silky texture, and it just feels right. You’re going to love how easy it is to make something this good at home. No fancy chef skills required, just a willingness to try something delicious.
What You’ll Need
Gathering your ingredients before you start is always a good idea. It makes the whole cooking process smoother and more enjoyable. Here’s what you’ll need to make this fantastic soup.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 4 cups broccoli florets, chopped (about 1 large head)
- 1 medium potato, peeled and diced
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Pinch of nutmeg (optional, but recommended)
- Optional garnishes: croutons, a swirl of cream, fresh parsley
Tools You’ll Need
You don’t need a gourmet kitchen for this recipe. Just a few basic tools will get the job done beautifully. These are likely things you already have in your kitchen.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Immersion blender or standard blender
- Wooden spoon or spatula
Pro Tips
Making soup is straightforward, but a few tricks can make it truly special. These tips come from my own kitchen experience and will help you get the best results, especially if this is your first time.
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Roast a Little Broccoli First: Before you add all the broccoli to the pot, roast about a cup of the florets with a drizzle of olive oil, salt, and pepper until they’re slightly browned and tender. This adds a deeper, nuttier flavor to the soup. You can stir them in at the very end for texture or blend them with the rest.
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Don’t Skimp on the Sauté: Let your onions and garlic really soften and get aromatic in the oil. This step builds the foundation of flavor for the entire soup. Rushing it means missing out on that depth.
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Blend in Batches or Use an Immersion Blender: If you’re using a standard blender, don’t fill it to the top with hot liquid. Hot soup expands and can create a messy, dangerous situation. Blend in small batches. An immersion blender right in the pot is a game-changer for creamy soups. It makes clean-up so much easier.
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Season as You Go, Adjust at the End: Add salt and pepper incrementally. You can always add more, but you can’t take it away. Taste the soup after it’s blended and before serving to make sure the seasoning is perfect. A little pinch of nutmeg can also elevate the creamy flavor, just don’t overdo it.
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Potato for Creaminess: The potato isn’t just filler; it’s a secret weapon for thickness and creaminess without needing a ton of heavy cream. It helps create that velvety texture when blended, making the soup feel richer and more satisfying.
Let’s Get Cooking! Step-by-Step Instructions
Follow these steps, and you’ll have a delightful pot of Gordon Ramsay’s cream of broccoli soup in no time. It’s simpler than it looks, I promise.
Step 1: Prep Your Veggies.
Chop your onion, mince the garlic, and cut your broccoli into florets. Peel and dice the potato into small pieces so it cooks faster.
Step 2: Sauté the Aromatics.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Good Stuff.
Add the broccoli florets and diced potato to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil.
Step 4: Simmer to Tenderness.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The vegetables should be very tender when pierced with a fork.
Step 5: Blend it Up.
Carefully use an immersion blender directly in the pot to blend the soup until it’s smooth and creamy. If using a regular blender, carefully transfer the hot soup in batches and blend until smooth. Be very careful with hot liquids.
Step 6: Finish with Cream and Season.
Stir in the heavy cream. Add salt, black pepper, and the pinch of nutmeg to taste. Heat through gently for a few more minutes, but do not boil the soup after adding the cream.
Step 7: Serve it Warm.
Ladle the hot soup into bowls. Garnish with a swirl of cream, some croutons, or a sprinkle of fresh parsley if you like. Enjoy!
Substitutions and Variations
Cooking is all about making a dish your own. Don’t be afraid to experiment with these ideas to fit your taste or what you have on hand.
| Ingredient | Substitution |
|---|---|
| Heavy Cream | Coconut cream, cashew cream, oat milk (for dairy-free) |
| Potato | Cauliflower (for lower carb), white beans (for added protein/fiber) |
| Vegetable Broth | Chicken broth, homemade bone broth |
| Broccoli | Broccolini, a mix of broccoli and cauliflower |
| Onion/Garlic | Leeks (for milder flavor) |
For a cheesy twist, stir in a handful of grated sharp cheddar or Parmesan cheese at the end. For extra protein, add some shredded cooked chicken or crispy bacon bits as a topping. A dash of lemon juice at the end can brighten all the flavors.
Making It Ahead and Storing Leftovers
This soup is a dream for meal prep. It tastes even better the next day, once the flavors have had a chance to mingle and deepen. It’s perfect for a quick lunch or a comforting dinner.
Make Ahead Tips:
- You can make the entire soup a day or two in advance.
- Just hold off on adding the heavy cream until you’re ready to reheat and serve.
- This helps maintain the best texture and prevents any curdling issues.
Leftovers and Storage:
- Let the soup cool completely before storing.
- Transfer to an airtight container.
- It will keep well in the refrigerator for up to 3-4 days.
- For longer storage, freeze the soup (without cream, if possible) in freezer-safe containers for up to 2-3 months.
- Thaw overnight in the fridge before reheating gently on the stovetop.
- Add fresh cream after reheating if you initially left it out.
Nutritional Information & Dietary Swaps
Understanding what’s in your food helps you make smart choices. This soup can be quite healthy, and it’s easy to adjust for different dietary needs. Here’s a general idea and some swap suggestions.
| Nutrient (Approx. per serving) | Value |
|---|---|
| Calories | 200-250 kcal |
| Fat | 15-20g |
| Carbohydrates | 15-20g |
| Protein | 5-7g |
| Fiber | 4-6g |
Please note, these are estimated values and can vary based on specific ingredient brands and portion sizes. The heavy cream makes up a good portion of the fat and calories.
Dietary Swaps for Various Needs:
| Dietary Need | Ingredient Swap |
|---|---|
| Dairy-Free/Vegan | Use vegetable broth, coconut cream or unsweetened plant-based milk (like oat milk) instead of heavy cream. |
| Lower Carb | Swap potato for extra cauliflower or skip it entirely. Reduce or omit heavy cream, or use half-and-half. |
| Gluten-Free | This recipe is naturally gluten-free if using gluten-free broth. Just double-check your broth ingredients. |
| Higher Protein | Add a scoop of collagen powder (dissolves easily), or serve with grilled chicken or chickpeas. |
Meal Pairing Suggestions
Soup makes a fantastic meal on its own, but it’s even better when paired with something delicious. Here are a few ideas to complete your meal.
- Crusty Bread: A no-brainer. A warm, crusty baguette or a slice of sourdough is perfect for soaking up every last drop.
- Simple Salad: A light green salad with a vinaigrette dressing provides a nice fresh contrast to the rich soup.
- Grilled Cheese Sandwich: The ultimate comfort food pairing. A classic grilled cheese takes this meal to a new level.
- Roasted Vegetables: For a lighter but still hearty meal, serve alongside some roasted carrots, asparagus, or Brussels sprouts.
Cooking Time Efficiency Tips
Even though this soup is quick, there are ways to make it even faster. Efficiency in the kitchen means more time enjoying your food and less time prepping.
- Pre-Chopped Veggies: Buy pre-chopped onions or broccoli florets if you’re in a real hurry.
- Batch Prep: If you make this soup often, chop extra onions and garlic and store them in the fridge.
- Hot Broth: Warm your broth slightly in the microwave or a separate pot before adding it. This reduces the time it takes to come to a boil.
- High-Powered Blender: A good blender makes quick work of smoothing the soup, saving time compared to a less powerful one.
FAQ Section
I get a lot of questions about making creamy soups. Here are some of the most common ones I hear, with my answers to help you out.
Q1. Can I use frozen broccoli?
Ans: Yes, absolutely! Frozen broccoli works perfectly fine here. You might not need to simmer it quite as long since it’s already blanched. Just make sure it’s tender before blending.
Q2. My soup isn’t creamy enough, what happened?
Ans: This usually means it wasn’t blended long enough. Keep blending until it’s completely smooth. You can also add a touch more cream or a bit of milk during blending for extra richness.
Q3. Can I make this soup thicker?
Ans: If you want it thicker, you can cook it down a bit longer after blending to reduce some of the liquid. Adding another small potato before blending, or stirring in a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) at the end, will also help thicken it.
Q4. What’s the best way to reheat leftovers?
Ans: Gently reheat on the stovetop over low to medium heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to reach your desired consistency. Avoid boiling rapidly, especially if it contains cream, as it can separate.
Q5. Can I add other vegetables?
Ans: Of course! Carrots, celery, or even a bit of spinach can be added with the broccoli and potato. Just ensure they are all cooked until very tender before blending for a smooth texture.
Wrapping Up
There you have it — a comforting, flavorful, and surprisingly simple cream of broccoli soup, inspired by the best. It’s the kind of dish that warms you from the inside out, perfect for any day you need a little comfort. It’s proof that sometimes, the simplest ingredients can create the most profound flavors.
Give this recipe a try, I really think you’ll be impressed with how delicious it turns out. Don’t be shy about making it your own with a few tweaks. When you do, come back and tell me how it went. I love hearing about your kitchen adventures. Did you add a secret ingredient? What was your favorite part? Let me know in the comments below, or if you have any other questions!
