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Broccoli Soup au Gratin

Rated as 4 out of 5 Stars
59k

"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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Ingredients

1 h 5 m servings 475
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • If soup seems too thick, be sure to adjust with more broth if need be. If you pass the soup through a fine mesh strainer, the soup will achieve a finer texture.
  • If you do not have an immersion blender, you can blend the soup in batches in a traditional blender; use caution with hot broth.
  • Substitute Gruyere cheese for the Cheddar if desired, or use a combination of the two.

Nutrition Facts


Per Serving: 475 calories; 31.5 28.5 22 97 1534 Full nutrition

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Reviews

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For this to be a chef John recipe I'm surprised. This had a great flavor, but it turned out slightly watery. Aside from cutting my bread into cubes (just changing the shape to fit my soup crock)...

broccoli's answer to french onion soup. Will make again

*Always watch Chef John’s videos before preparing any of his recipes!* I used chicken broth in place of vegetable as he did in the video and instead of using a full slice of bread, made some hom...