Broccoli Soup au Gratin recipe

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Ingredients

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Nutrition Info

475.2 calories
carbohydrate: 28.5 g
cholesterol: 96.7 mg
fat: 31.5 g
fiber: 6.3 g
protein: 22 g
saturatedFat: 19 g
servingSize: -
sodium: 1533.6 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon butter in a large pot over medium heat, add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic, stir for 1 minute. Pour in broth, bring to a simmer over high heat.

  2. Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low, simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.

  3. Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat, cook until cream is heated through, about 5 minutes.

  4. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.

  5. Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.

  6. Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.

  7. Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock, cover with Cheddar cheese.

  8. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  9. Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Recipe Yield

6 servings

Recipe Note

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

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