Gordon Ramsay Cream of Broccoli Soup Recipe

Okay, so you want creamy broccoli soup. Not the watery kind. Not the kind that tastes like boiled socks. We’re talking rich, smooth, tastes-like-a-hug broccoli soup.

Gordon Ramsay has a recipe that gets this just right. It’s simple, honest cooking that makes a big impact. I’ve been in kitchens for a long time, and I can tell you, sometimes the simplest things are the best.

This soup is one of those simple things. It warms you up, tastes fresh, and makes you feel good. Let’s get cooking.

What You’ll Need

Here are the things you’ll need to make this soup. Good ingredients make good food. Don’t skimp here.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets, chopped (about 1 large head)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and black pepper to taste
• Pinch of nutmeg (optional, but good)

Tools You’ll Need

Having the right tools makes the job easier. You don’t need fancy stuff, just the basics.

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Blender (immersion blender or regular blender)
• Spatula or wooden spoon

Pro Tips

Listen up. These are the little things that separate good soup from great soup. I’ve learned these over many years.

• Don’t Overcook the Broccoli: When you cook the broccoli, you want it tender, not mushy. Mushy broccoli loses its nice green color and fresh taste. Cook it until you can easily pierce it with a fork.
• Sear Your Aromatics: Make sure your onions get nice and soft, almost clear, before adding anything else. This brings out their sweet flavor. Don’t rush this step. It lays the groundwork for the whole soup.
• Season as You Go: Don’t wait until the end to add salt and pepper. Add a little bit when you cook the onions, then again when the broth is in, and a final check at the end. Taste often.
• Warm the Cream: Before you add the cream to the soup, warm it up a little first. You can do this in a small pot or microwave. Adding cold cream to hot soup can make it split or curdle.
• Blend Until Smooth: Take your time blending. You want a really silky soup. If you use a regular blender, do it in batches and be careful with the hot liquid. An immersion blender is much easier here.

Substitutions and Variations

You can change this soup up to fit your taste or what you have in the fridge. Don’t be afraid to experiment.

• For the Cream: If you want it lighter, use half-and-half or even milk. Just know it won’t be as rich. You could also try full-fat coconut milk for a dairy-free option; it adds a slight tropical flavor.
• For the Broth: Chicken broth gives a richer flavor, but vegetable broth works fine if you want a vegetarian soup. Bone broth adds extra nutrients and depth.
• Adding Cheese: A little sharp cheddar or Parmesan stirred in at the end tastes great. The heat of the soup will melt it right in.
• Extra Veggies: You can throw in a chopped potato or a carrot with the onion. They’ll add thickness and a bit more flavor. Just make sure they cook through.
• Spicy Kick: A pinch of red pepper flakes with the garlic can give it a nice little kick. Start small, you can always add more.

Make Ahead Tips

This soup is great to make ahead. It often tastes even better the next day when the flavors have had time to settle.

You can make the whole soup from start to finish. Let it cool completely before you put it in the fridge. This keeps it safe.

When you reheat it, do it slowly on the stove. If it’s too thick, add a splash of broth or water to thin it out.

How to Make Gordon Ramsay’s Cream of Broccoli Soup

Follow these steps carefully. You’ll have a delicious soup in no time.

Step 1: Get Your Pot Hot
Put your large pot or Dutch oven over medium heat. Add the olive oil. Let it get warm.

Step 2: Cook the Onion
Add the chopped onion to the hot oil. Cook it gently for about 5-7 minutes. Stir it often until it’s soft and looks clear.

Step 3: Add the Garlic
Toss in the minced garlic. Cook it for just 1 minute more. Don’t let it burn, or it will taste bitter.

Step 4: Cook the Broccoli
Add the chopped broccoli florets to the pot. Stir them around with the onion and garlic for a few minutes.

Step 5: Pour in Broth
Pour in the chicken or vegetable broth. Make sure the broccoli is mostly covered.

Step 6: Simmer It
Bring the soup to a gentle boil. Then turn the heat down to low. Let it simmer for about 15-20 minutes. The broccoli should be very tender when it’s ready.

Step 7: Blend Until Smooth
Carefully pour the soup into a blender. Or use an immersion blender right in the pot. Blend until it’s super smooth and creamy. Be careful with hot liquids in a regular blender; vent the lid.

Step 8: Add the Cream
Pour the blended soup back into the pot if you used a regular blender. Stir in the heavy cream. Warm it through gently for a few minutes. Do not boil it once the cream is added.

Step 9: Season It
Taste the soup. Add salt and black pepper until it tastes just right. A little pinch of nutmeg makes it extra special.

Step 10: Serve It Up
Ladle the hot soup into bowls. You can garnish it with a swirl of cream, some fresh herbs, or a few croutons. Enjoy!

Nutritional Breakdown

Here’s a general idea of what’s in a serving. This can change based on your exact ingredients.

Nutrients	Per Serving (approx.)
Calories	250
Fat	18g
Carbs	15g
Protein	8g
Fiber	4g

Ingredient Swaps for Different Diets

This table shows quick swaps you can make. It helps fit the soup to what you can or want to eat.

Diet Need	Ingredient Swap
Dairy-Free	Coconut milk, Plant cream
Vegan	Vegetable broth, Plant cream
Gluten-Free	Gluten-free broth
Low-Fat	Skim milk, Evaporated milk

For dairy-free, full-fat coconut milk is your best bet for creaminess. Just remember it will add a coconut flavor. Almond milk or oat milk can also work but will result in a thinner soup.

If you’re making it vegan, make sure your broth is truly vegetable-based. Some broths sneak in chicken. Always check the label.

Meal Pairing Suggestions

This soup is great on its own, but it also goes well with a few simple things. Think about adding some crunch or a bit of lightness.

• Crusty Bread: A warm slice of crusty bread is perfect for dipping. It soaks up all that creamy goodness.
• Simple Salad: A light green salad with a simple vinaigrette cuts through the richness of the soup. It’s a fresh contrast.
• Grilled Cheese: A classic pairing. The gooey cheese sandwich with the warm, creamy soup is pure comfort food.
• Roast Chicken: A small piece of roast chicken or some grilled fish makes it a fuller meal. The soup acts as a nice vegetable side.

Cooking Time Efficiency Tips

We all want good food fast, right? Here are ways to speed things up without messing up the flavor.

• Prep First: Chop your onion, garlic, and broccoli before you even turn on the stove. This is called “mise en place” and it makes cooking flow much smoother. You won’t be scrambling for ingredients.
• Hot Broth: If you want to save a few minutes, warm your broth in a separate pot or the microwave before adding it to the soup. This gets the soup to a simmer faster.
• Immersion Blender: If you have one, use an immersion blender. It means you don’t have to transfer hot soup to a regular blender, saving time and dishwashing.
• Broccoli Size: Chop your broccoli into smaller florets. They will cook faster than big chunks. Just don’t make them too tiny, or they can get mushy quickly.

Leftovers and Storage

Soup is one of the best foods for leftovers. This one tastes even better the next day.

Once the soup is completely cool, put it in an airtight container. It will stay good in the fridge for about 3-4 days.

You can also freeze this soup. Pour it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.

When reheating, do it slowly over low heat on the stovetop. If it’s too thick, add a little water or broth to get it back to the right texture. Stir often.

FAQ

Got questions? I’ve got answers. Here are some common ones about making this soup.

Q1. Can I use frozen broccoli?
Ans: Yes, you can use frozen broccoli. You don’t even need to thaw it first. Just add it to the pot like you would fresh broccoli. It might cook a little faster, so keep an eye on it. The taste will still be good, but sometimes fresh broccoli gives a brighter green color.

Q2. My soup is too thick/thin. How do I fix it?
Ans: If your soup is too thick, simply add more broth or a splash of water until it reaches the consistency you like. Do it a little at a time. If it’s too thin, you can simmer it longer to reduce some of the liquid. Or, for a quick fix, mix a tablespoon of cornstarch with a bit of cold water to make a slurry, then stir it into the simmering soup until it thickens.

Q3. Can I make this soup without a blender?
Ans: You could, but it won’t be “cream of broccoli” soup. It would be a chunky broccoli soup. If you don’t have a blender, you can mash the broccoli with a potato masher, but it won’t get that smooth, silky texture. The blender is key for that creamy finish.

Q4. What’s the best way to get a vibrant green color?
Ans: The secret to bright green soup is not overcooking the broccoli. Cook it just until tender. Also, a quick trick is to add a handful of fresh spinach during the last minute of cooking before blending. It blends right in and boosts the green color without changing the flavor much.

Q5. Can I use milk instead of heavy cream?
Ans: Yes, you can use milk. Skim milk, 2%, or whole milk will work. Just know that the soup won’t be as rich or thick. Heavy cream gives it that luxurious, restaurant-quality feel. If you use milk, add it off the heat or gently, as milk can sometimes curdle if boiled rapidly.

Wrapping Up

So, there you have it. Gordon Ramsay’s cream of broccoli soup, done right. It’s a straightforward recipe that delivers big on flavor and comfort. No fancy tricks, just good ingredients and a bit of care.

This soup is perfect for a cold day, a light lunch, or a healthy start to dinner. It’s proof that simple can be spectacular. You don’t need a huge list of crazy ingredients to make something amazing.

Now it’s your turn. Get in the kitchen, grab some broccoli, and whip up a batch. I promise you won’t regret it. Come back and tell me how it turned out. Did you try a substitution? Any questions pop up? I love hearing about your kitchen wins.