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Gordon Ramsay Cream Of Broccoli Soup

Gordon Ramsay Cream Of Broccoli Soup
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A silky, velvety soup that highlights the natural sweetness of broccoli with a hint of sharp cheddar and a touch of cream. This version uses a classic French technique of sweating aromatics and finishing with a light cream swirl, yielding a restaurant-quality bowl in under 40 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • 1 1/2 pounds fresh broccoli florets and peeled stems, chopped into 1-inch pieces (about 6 cups)
  • 3 cups vegetable broth, preferably low-sodium
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 ounces sharp cheddar cheese, grated (about 1/2 cup)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup croutons or toasted pumpkin seeds for garnish (optional)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the butter foams and the foam subsides, add the diced onion and cook, stirring frequently, until the onion is translucent and tender, about 4 minutes. Do not let it brown — you want a sweet, mellow base without caramelized color.
  2. Reduce the heat to medium and add the sliced garlic. Cook, stirring constantly, for 30 seconds until fragrant but not colored. Garlic burns quickly and becomes bitter, so watch closely.
  3. Add the chopped broccoli pieces to the pot along with the vegetable broth. The liquid should just barely cover the broccoli; if needed, add a splash more broth or water. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover, and cook for 10 to 12 minutes, until a knife pierces the thickest broccoli stem with no resistance.
  4. While the broccoli cooks, warm the milk and heavy cream together in a small saucepan over low heat, just until steaming — do not boil. Alternatively, microwave them together in a glass measuring cup for 45 seconds at 50% power. Pre-warming prevents curdling when added to the blender.
  5. Once the broccoli is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety, about 2 minutes. Alternatively, transfer the soup in batches to a countertop blender, filling no more than halfway, and blend on low, then high, holding the lid firmly with a towel for safety.
  6. With the immersion blender running (or after returning the pureed soup to the pot), slowly stream in the warmed milk-and-cream mixture, then add the grated cheddar cheese, kosher salt, black pepper, and cayenne if using. Continue blending or whisking until the cheese is fully melted and the soup is silky, about 1 minute more.
  7. Add the fresh lemon juice and stir to combine. Taste and adjust salt and pepper as needed — you want the broccoli flavor to be bright and savory, not flat. If the soup is too thick for your liking, thin with an additional 1/4 cup of broth or water.
  8. Ladle the soup into bowls. Garnish with a swirl of extra cream, a few croutons or toasted pumpkin seeds, and a sprinkle of freshly cracked black pepper if desired. Serve immediately while hot.
  9. If making ahead, let the soup cool completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave at 50% power in 1-minute intervals.

Notes

Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Warm over medium-low heat on the stovetop, stirring often, or microwave at 50% power in 1-minute intervals until steaming. To preserve color and flavor, do not boil after adding the dairy. For a vegan version, substitute butter with 2 tablespoons olive oil, use full-fat oat milk and a vegan cream alternative, and omit the cheese.

Nutrition

Keywords: Gordon Ramsay broccoli soup, cream of broccoli soup, British soup, broccoli cheddar soup, vegetable soup, healthy soup, easy weeknight soup, comfort food, green soup, creamy broccoli soup

Find it online: https://britishrecipes.uk/gordon-ramsay-cream-of-broccoli-soup/