19 Ratings
  • 5 star values: 15
  • 4 star values: 4

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.

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Ingredients

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

Directions

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

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  • 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

338 calories; 21.6 g total fat; 65 mg cholesterol; 1105 mg sodium. 24.9 g carbohydrates; 14.3 g protein; Full Nutrition


Reviews (12)

Read All 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.
(6)

Most helpful critical review

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.
(1)
19 Ratings
  • 5 star values: 15
  • 4 star values: 4
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.
(6)
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!!
(3)
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.
(2)
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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.
(2)
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.
(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.
(1)
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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!
Rating: 5 stars
05/09/2016
Easy to make quick and delicious. I didn't have whipping cream so I substituted a 1/3 cup of half n half mixed with a half tablespoon of melted butter. I also added some chopped Canadian bacon for texture but it probably wasn't needed. Chef John's recipes are the best.
Rating: 5 stars
09/21/2018
I just made this soup as I had one large head of broccoli in the fridge that I bought at the market. The head had all the leaves and a very healthy looking stock on it so I chopped up everything and put the heavier stock and leaves into the broth before I put in the florets. Other than that all ingredients exactly as Chef John wrote........excellent soup!! Thank you and I will use this recipe for other vegetable soups in the future.I'd like to add a note re the garlic....be sure you are using fresh local garlic.....not that China stuff which has no flavour whatsoever. I love quick uncomplicated recipes that taste wonderful!!