This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (footnote: broiler)

    Advertisement
  • Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.

  • Puree broccoli mixture using an immersion blender until soup is smooth.

  • Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

Cook's Notes:

If you don't have a kitchen torch you can melt the cheese onto the toast in your oven's broiler.

If you don't have an immersion blender you can puree the soup in batches in a food processor or blender.

Nutrition Facts

337.7 calories; protein 14.3g 29% DV; carbohydrates 24.9g 8% DV; fat 21.6g 33% DV; cholesterol 65.3mg 22% DV; sodium 1105.3mg 44% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2015
If you are looking for a baseline recipe for any veg soup this is IT. Chef John's recipes are always easy to follow and this one is perfect as is. I like to modify recipes but always after I've explicitly followed the directions thru once. The second time I doubled the recipe and doubled the cayenne (just 'cause) and it was just fantastic. Read More
(6)
22 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2015
If you are looking for a baseline recipe for any veg soup this is IT. Chef John's recipes are always easy to follow and this one is perfect as is. I like to modify recipes but always after I've explicitly followed the directions thru once. The second time I doubled the recipe and doubled the cayenne (just 'cause) and it was just fantastic. Read More
(6)
Rating: 5 stars
09/15/2014
Excellent! Quick and simple. I did add one finely diced shallot with the garlic & butter. I used both the cayenne pepper and 1/4 tsp white pepper. Pure comfort food & pretty healthy too. Read More
(4)
Rating: 5 stars
03/06/2017
UPDATE: Now when I make this soup I don't use heavy cream, just a bit of 2% milk does the trick, with less fat. I use Vegetable Broth too. It is such a healthy soup, and SO GOOD! I made this exactly as written and it was great. Well wait... I used Swiss Cheese on my toasted Sourdough bread and let it melt under the broiler in my Toaster Oven, and chopped it up into little crouton-like squares before I added it to my soup to fit on the spoon easier. This is pretty guilt-free goodness, Thank you Chef John!! Read More
(4)
Advertisement
Rating: 5 stars
02/03/2015
Great recipe. Quick and simple! Instead of the cheesy bread I added about 1 1\2 cups of shredded cheddar to the soup and a squeeze of lemon. Delish. Read More
(3)
Rating: 4 stars
07/18/2016
Fantastic! I might have added too much broccoli as it was very thick. Almost like spit pea soup thick. For extra flavor I fried up 1/2 an onion along with 2 cloves of garlic. It was not over flavorful. The salt cayenne cream and broccoli are the star flavors in this soup. I sprinkled extra cayenne over the top when serving. Loved the cheese crouton touch! Delicious. Read More
(1)
Rating: 4 stars
01/09/2019
This was a good recipe that we enjoyed. Pureeing it elevates it to a more elegant level. I made it as directed. The only deviation was to use low sodium chicken stock. That being said at first taste it was quite bland. Adding the salt helped bring out the flavors. My broccoli took double the time to be soft enough for the immersion blender.....I guess they were mighty fresh. The finished product was very good and seemed to taste woodsy. I used the Chef John no knead ciabatta as the toasted bread for this recipe and it was perfect. Read More
(1)
Advertisement
Rating: 5 stars
03/11/2016
Delicious just as is. A perfect simple broccoli soup. A great way to add cheese without putting it in the soup. The toasted cheese breads really make this even better. Read More
Rating: 4 stars
04/23/2018
I made this soup in less than an hour. It was delish although I need a bit more depth. I added broccoli trunks and asparagus stems. Next time I will add kale or spinach for depth and maybe a few mushrooms. I also used almond milk instead of cream and it was great. I love to use Chef John's recipes as they're easy to follow explicit and taste great! Read More
Rating: 4 stars
12/10/2019
I totally agree with Chef John's philosophy - thicken the vegetable soup with more of the vegetable NOT flour! The only thing I change basically is that instead of cheddar which is fine of course I use Stilton cheese and I stir it into the soup a few minutes before serving up. With the cheese in the soup it's totally unnecessary to add salt. Stilton and broccoli go together in a totally magical way! I usually make this soup in early autumn when my broccoli patch has nothing left but a lot of small sprouts. In a soup they're equally as good as a couple of large heads. I use the stalk as far down as it is still un-woody as well as all the leaves attached - gives it a deeper flavour. Make sure to add plenty of freshly ground black pepper! Read More