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 – Easy 30-Minute Meal Idea

Gordon Ramsay Broccoli Cheddar Soup Recipe

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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.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soups
Method: Stovetop
Cuisine: American

Ingredients

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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)

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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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-broccoli-cheddar-soup-recipe/