Gordon Ramsay Broccoli Cheddar Soup is exactly what your chilly nights have been begging for—creamy, sharp, and loaded with flavor. This cozy classic gets a gourmet twist thanks to Gordon Ramsay’s foolproof method that makes vegetables taste downright indulgent. In the middle of a hectic week, whipping up this Gordon Ramsay Broccoli Cheddar Soup feels like winning dinner without breaking a sweat. It’s fast, satisfying, and picky-eater approved (yes, even with broccoli). Whether you’re cooking for the family or treating yourself, this recipe hits the sweet spot between comforting and elevated. Let’s dive into this bowl of creamy, cheesy goodness.
Table of Contents
What is Gordon Ramsay Broccoli Cheddar Soup?
Gordon Ramsay Broccoli Cheddar Soup takes the humble broccoli and transforms it into something utterly spoon-worthy. Think creamy texture, the bite of sharp cheddar, and that signature Ramsay depth of flavor (we’re talkin’ Dijon mustard, not just salt and pepper). This isn’t just your average old fashioned cream of broccoli soup—it’s elevated, without being fussy. Ramsay’s approach brings a little edge, a little bite, and a whole lot of comfort. Whether you’re familiar with his broccoli and stilton soup Gordon Ramsay fans rave about, or you’re a total broccoli soup newbie, this recipe’s got something for everyone.
Reasons to Try Gordon Ramsay Broccoli Cheddar Soup
Let’s be real—most of us are juggling a thousand things. Enter this creamy pot of goodness that:
- Cooks in 30 minutes flat
- Uses pantry staples (no unicorn cheese or mystery ingredients)
- Tastes like you spent all day on it
- Is kid-approved (yes, even with broccoli!)
- Comforts the soul without breaking your jeans
This Gordon Ramsay broccoli soup is ideal for busy weeknights, chilly weekends, or when you need a dinner win that doesn’t end in pizza again. And bonus: it’s flexible. Swap in almond milk or skip the croutons—it’s all delicious.
Ingredients Needed to Make Gordon Ramsay Broccoli Cheddar Soup
To create a pot of soul-warming Gordon Ramsay Broccoli Cheddar Soup, you’ll need a mix of everyday staples and a few game-changer ingredients that bring out that signature Ramsay flair. Nothing too fancy, nothing too fussy—just fresh, flavorful basics working together like magic. Let’s break it down.
Here’s what you’ll need:
| Ingredient | Quantity | Why It Matters |
|---|---|---|
| Unsalted butter | 4 tablespoons | For sautéing the aromatics and adding richness to the base. |
| Yellow onion (medium, chopped) | 1 | Brings gentle sweetness and savory depth to every bite. |
| Sea salt | ½ teaspoon | Enhances flavor without overpowering. You’ll adjust more to taste. |
| Fresh black pepper | To taste | Adds a touch of heat and balances the creaminess. |
| Garlic cloves (chopped) | 3 cloves | A must-have for bold, aromatic flavor. |
| All-purpose flour | ¼ cup | This thickens the soup, giving it that lush, creamy texture. |
| Whole milk (or almond milk) | 2 cups | Adds creaminess. Almond milk works well for a lighter, dairy-free version. |
| Vegetable broth | 2 cups | Keeps the soup flavorful but light—chicken broth works too. |
| Broccoli florets (chopped small) | 3 cups | The star of the show—cut into small bits so they cook quickly and evenly. |
| Carrot (large, julienned or grated) | 1 | Adds color, sweetness, and texture. |
| Dijon mustard | ½ teaspoon | This unexpected twist gives the soup a tangy, savory kick Ramsay would approve of. |
| Sharp cheddar cheese (freshly shredded) | 8 ounces | The cheese that brings it all home. Sharp cheddar melts beautifully and gives that satisfying, gooey finish. Always shred it yourself—pre-shredded just doesn’t melt the same. |
| Homemade croutons (optional) | As desired | Adds a satisfying crunch. Try topping it with Gordon Ramsay’s cauliflower cheese bits for a truly decadent twist. |
A few ingredient notes:
- For that signature Gordon Ramsay broccoli cheddar soup flavor, make sure your cheddar is sharp and fresh. The flavor intensity matters more than the brand.
- If you’re cooking for little ones or anyone broccoli-averse, chop the florets extra small—they’ll melt right into the soup and no one will complain.
- Love texture? Grate your carrots instead of julienning. It blends beautifully and adds a subtle sweetness to the cheesy base.
Instructions to Make Gordon Ramsay Broccoli Cheddar Soup
Making Gordon Ramsay Broccoli Cheddar Soup at home doesn’t mean slaving over a hot stove for hours. This step-by-step guide walks you through the process in just about 30 minutes. It’s a perfect mix of flavor, texture, and comfort—and yes, it’s totally doable even on a weeknight. Just follow each step, and you’ll end up with a soup that’s creamy, cheesy, and downright delicious.
Let’s get that pot simmering.
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Once it’s bubbly (but not browned), toss in your chopped yellow onion and season with ½ teaspoon of sea salt and a few cracks of fresh black pepper.
Sauté for about 5 minutes, or until the onion becomes translucent and starts smelling sweet. This is your flavor foundation—don’t rush it.
Tip: For even deeper flavor, try using a small pinch of thyme or nutmeg. It pairs beautifully with cheddar and broccoli.
Step 2: Add the Garlic and Make a Roux
Add in your 3 cloves of chopped garlic and stir for 1 minute, just until fragrant. Garlic cooks fast and can turn bitter—so keep it moving!
Next, add ¼ cup of all-purpose flour and stir it constantly for about 2 minutes. This step helps get rid of the floury taste while creating a roux—an essential thickener that gives your Gordon Ramsay Broccoli Cheddar Soup that rich, velvety texture.
Step 3: Add Milk and Broth Slowly
Slowly whisk in your 2 cups of whole milk (or almond milk). Take your time to prevent lumps. Once smooth, add in 2 cups of vegetable broth. Keep whisking and bring everything to a gentle simmer.
This is when things really start coming together.
Want more ways to level up your soup game? Check out this hearty Gordon Ramsay roasted tomato soup recipe for another cozy dinner idea.
Step 4: Add the Veggies and Mustard
Add your 3 cups of finely chopped broccoli florets, 1 julienned carrot, and ½ teaspoon Dijon mustard. Stir it all in and let the soup simmer uncovered for 15 to 20 minutes, or until the broccoli is fork-tender but not mushy.
The mustard adds a subtle tang that balances the richness of the cheddar—it’s a Gordon Ramsay twist you don’t want to skip.
Step 5: Melt in the Cheese
Once the veggies are tender, remove the pot from heat. Gradually stir in the 8 ounces of shredded sharp cheddar cheese, one handful at a time. Stir until it melts smoothly before adding more.
If your cheese isn’t melting well, double-check that your soup isn’t too hot—boiling soup can make cheese grainy. This is a common mistake people make in Gordon Ramsay broccoli cheddar soup and wonder why their cheese misbehaves.
Struggling with cheese not melting right? Check our FAQ below on why that happens and how to fix it.
Step 6: Final Seasoning and Serve
Taste and adjust salt and pepper as needed. Let the soup sit for about 2 minutes before serving—it thickens slightly and lets the flavors settle beautifully.
Ladle into bowls and top with homemade croutons, extra cheddar, or even a dollop of sour cream if you’re feeling fancy. Pair it with a crisp Gordon Ramsay pan-fried salmon for a full meal that’ll impress without stress.
What to Serve with Gordon Ramsay Broccoli Cheddar Soup
A big bowl of Gordon Ramsay Broccoli Cheddar Soup is satisfying on its own, but pairing it with the right side can take it from “yum” to “where has this been all my life?” Think crusty sourdough for dunking, a light green salad to balance the richness, or even something crispy like roasted Brussels sprouts. If you’re making dinner for a crowd, you could also serve it alongside Gordon Ramsay’s chicken drumsticks for that soup-and-protein combo.
And hey, if it’s a comfort-food kind of night, a side of Gordon Ramsay’s apple crumble for dessert? Chef’s kiss.
Key Tips for Making Gordon Ramsay Broccoli Cheddar Soup
Let’s talk about how to get your Gordon Ramsay Broccoli Cheddar Soup silky, cheesy, and totally rave-worthy. First, always chop your broccoli small—it cooks faster and blends better with the soup. Use freshly shredded cheddar (not the bagged kind) to avoid clumping and achieve that dreamy melt.
Want to level up the flavor? Sauté a pinch of smoked paprika or nutmeg with your onions for a subtle but incredible twist. And never boil the soup after adding cheese—this breaks it. Instead, let the heat from the soup gently melt it. It’s those little steps that make a big difference.
Storage and Reheating Tips for Gordon Ramsay Broccoli Cheddar Soup
Storing leftover Gordon Ramsay Broccoli Cheddar Soup is easy—and yes, it reheats like a dream with the right method. Store cooled soup in airtight containers for up to 4 days in the fridge. If you’re planning to freeze it, leave the cheese out before freezing. Cheese can get gritty when thawed and reheated.
When you’re ready to enjoy it again, reheat on the stove over low heat, stirring often. If it’s frozen, thaw it overnight in the fridge first, then reheat and add fresh shredded cheddar at the end. This way, your soup tastes just as rich and smooth as day one.
Final Thoughts
This Gordon Ramsay Broccoli Cheddar Soup is the kind of recipe that turns skeptics into soup-lovers and has your family asking for seconds (and thirds). It’s fast enough for a weeknight, cozy enough for a lazy weekend, and tasty enough for dinner guests. And with Gordon’s simple-but-smart twist of Dijon and a perfectly creamy base, it’s more than soup—it’s a little bowl of joy.
Looking for more comfort classics with a Ramsay flair? Try this fan-favorite Gordon Ramsay Shepherd’s Pie or this beautiful Butternut Squash Risotto next.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
What is Gordon Ramsay’s one ingredient soup?
Gordon Ramsay’s one-ingredient soup refers to a technique where he uses a single star veggie—like watercress or asparagus—then enhances it with expert seasoning and broth. It’s all about letting one ingredient shine.
Is broccoli cheddar soup good or bad for you?
That depends on the recipe. This version of Gordon Ramsay Broccoli Cheddar Soup has real veggies, a modest amount of dairy, and no weird fillers—so it can absolutely be part of a balanced meal.
How to make broccoli soup with Jamie Oliver?
Jamie Oliver’s style leans rustic and chunky. His broccoli soup often includes potatoes for creaminess, while Gordon Ramsay’s broccoli soup keeps things smooth and sharp with cheddar and mustard.
Why did my cheese not melt in broccoli cheddar soup?
Most likely: you added cheese while the soup was too hot or used pre-shredded cheese. For smooth results in Gordon Ramsay Broccoli Cheddar Soup, remove from heat before adding cheese and always shred it fresh.
Gordon Ramsay Broccoli Cheddar Soup Recipe
This rich and creamy Gordon Ramsay Broccoli Cheddar Soup is a warm hug in a bowl—perfect for chilly nights or busy weeknights. It’s packed with vibrant broccoli, sharp cheddar, and simple ingredients you probably already have. Comforting, quick, and totally satisfying, it’s a family-favorite soup that feels gourmet without the fuss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- ½ teaspoon sea salt
- Black pepper, to taste
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk (or almond milk for dairy-free)
- 2 cups vegetable broth
- 3 cups broccoli florets, chopped small
- 1 large carrot, shredded or julienned
- ½ teaspoon Dijon mustard
- 8 oz sharp cheddar cheese, freshly shredded
- Homemade croutons (optional, for topping)
Instructions
- Sauté Base: Melt butter in a large pot over medium heat. Add onion, salt, and pepper. Cook for about 5 minutes until softened and translucent.
- Add Garlic & Flour: Stir in the garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes to create a smooth roux.
- Add Liquids: Slowly whisk in the milk, followed by vegetable broth. Stir until well combined and starting to thicken.
- Add Veggies & Simmer: Toss in the chopped broccoli, carrots, and Dijon mustard. Reduce heat to low and let simmer uncovered for 15–20 minutes, or until broccoli is tender.
- Cheese Time: Remove the pot from heat. Stir in shredded cheddar a little at a time until fully melted and creamy.
- Final Touch: Taste and adjust seasoning. Let sit for 2 minutes, then ladle into bowls and top with croutons if using.
Notes
- Dice broccoli small for faster, even cooking.
- Use block cheese and shred it yourself—pre-shredded doesn’t melt as smoothly.
- Let the soup rest a couple of minutes before serving to help thicken naturally.
- If freezing, add the cheese when reheating, not before.
