Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
35 mins
total:
1 hr 5 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

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

  • 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.

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

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

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

475 calories; protein 22g; carbohydrates 28.5g; fat 31.5g; cholesterol 96.7mg; sodium 1533.6mg. Full Nutrition
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