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Simple Broccoli Soup with Cheddar Croutons

Simple Broccoli Soup with Cheddar Croutons

Chef John

"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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25 m servings 338 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

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


  • 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.

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Read all reviews 8
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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'...

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 litt...

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.

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.

Just picked some broccoli from the garden. Both my husband and I loved the soup and the cheese crouton bread. will definitely make this again

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 fla...

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 ba...

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.

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