Description
Gordon Ramsay’s Cream of Broccoli Soup is a velvety, comforting classic that marries fresh broccoli with a rich, creamy base. Sautéed onions and garlic layer in robust flavor, while a simple butter-flour roux ensures a smooth, luxurious texture. Perfect for a light lunch or a cozy starter, this soup is exceptionally easy to make and deeply satisfying.
Ingredients
For the Soup Base
- 2 tablespoons (about 28g) unsalted butter
- 172g sweet onion, chopped
- 3 garlic cloves, minced
- 720ml chicken broth
- 575g fresh broccoli florets (including chopped stems if desired)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Creamy Roux
- 2 tablespoons (about 28g) unsalted butter (remaining from total 70g)
- 3 tablespoons all-purpose flour
- 480ml half-and-half
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic and cook, stirring frequently, for about 3 minutes until softened and fragrant.
- Simmer Broccoli: Pour in the chicken broth and add the broccoli florets (and chopped stems, if using), salt, and pepper. Stir to combine, then cover and let simmer for 5 to 6 minutes, until the broccoli is just tender but still vibrant green.
- Blend the Soup: Working in batches, carefully ladle the soup into a high-powered blender. Blend until silky smooth. Return the pureed soup to the pot over low heat.
- Prepare the Roux: In a separate saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour, whisking constantly, and cook for 1 minute to form a roux. Slowly pour in the half-and-half while whisking continuously, and cook until the mixture thickens and is smooth with no lumps.
- Combine and Finish: Stir the creamy roux mixture into the pureed soup. Taste and season with additional salt and pepper if needed. Serve hot, with an optional pinch of nutmeg for extra warmth and depth.
Notes
- Use broccoli stems along with florets to add body and reduce waste.
- A high-powered blender ensures a silky, not gritty, soup texture.
- For a subtle warmth and complexity, add a pinch of nutmeg when combining the cream mixture with the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl (about 425ml)
- Calories: 150
- Sugar: 5g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
