Simple Broccoli Soup with Cheddar Croutons

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(23)
16 Reviews
10 Photos

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.

Submitted by John Mitzewich
Updated on February 1, 2024
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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 4 slices bread, toasted

  • 4 ounces shredded sharp Cheddar cheese

  • 1 tablespoon butter

  • 1 clove garlic, chopped

  • 1 quart chicken stock

  • 2 heads broccoli, florets separated and stems chopped

  • ⅓ cup heavy whipping cream

  • ¼ teaspoon cayenne pepper

  • salt to taste

Directions

  1. Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)

  2. 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.

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

  4. 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.

    top-down view of a bowl of creamy broccoli soup topped with a baguette slice covered with melted cheddar
    Chef John's Simple Broccoli Soup . Baking Nana

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.

48 home cooks made it!

Nutrition Facts (per serving)

338 Calories
22g Fat
25g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 338
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 64%
Cholesterol 65mg 22%
Sodium 1105mg 48%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 14g 29%
Vitamin C 134mg 149%
Calcium 335mg 26%
Iron 2mg 13%
Potassium 556mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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