Gratin-Style Broccoli Soup

Ingredients 0/12

Step 1

Melt a tablespoon of butter in a large pot over medium heat. Toss in the chopped onion and cook, stirring now and then, until it softens and turns translucent—this should take about 5 to 6 minutes. Add the garlic and give it a quick stir for about a minute until fragrant. Pour in the broth and bring it up to a simmer over high heat.

Step 2

While that’s heating, separate the broccoli into florets. If any are big, cut them in half. Slice the stems into roughly half-inch pieces. Add all the broccoli to the simmering broth, cover the pot, and let it cook for 2 to 3 minutes until it just starts to soften. Turn the heat down to medium-low and let it simmer gently, stirring every now and then, until the broccoli is really tender—about 10 minutes total. Then, take the pot off the heat.

Step 3

Using an immersion blender, puree the broccoli mixture until it’s completely smooth. Stir in the cream along with salt, pepper, a pinch of nutmeg, and a little cayenne for a subtle kick. Put the pot back on low heat and warm the soup through for about 5 minutes.

Step 4

Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with foil. Butter both sides of your bread slices with the remaining tablespoon of butter and place them on the sheet. Bake for 4 to 5 minutes, flipping halfway, until the bread is nicely toasted and crisp.

Step 5

Spoon the soup into six oven-safe bowls or crocks, filling them almost to the top. Place a toasted bread slice on each, then pile on a generous amount of shredded Cheddar. Move your oven rack so it’s about 6 inches from the broiler, then switch the oven to broil.

Step 6

Pop the baking sheet under the broiler and watch carefully as the cheese melts and bubbles, turning golden brown in about 3 to 4 minutes. Once bubbly and delicious, take it out and enjoy!