Ingredients
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2 tablespoons unsalted butter, divided
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1 large onion, diced
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3 cloves garlic, minced
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5 cups vegetable broth, or more to taste
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2 pounds broccoli, trimmed
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½ cup heavy whipping cream
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2 teaspoons kosher salt, or more to taste
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freshly ground black pepper to taste
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1 pinch freshly grated nutmeg
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1 pinch ground cayenne pepper, or to taste
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3 slices country white bread, halved crosswise
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3 cups shredded sharp Cheddar cheese
Directions
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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.
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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.
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Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
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Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
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Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
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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.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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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 (per serving)
475 | Calories |
32g | Fat |
29g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 475 | |
% Daily Value * | |
Total Fat 32g | 40% |
Saturated Fat 19g | 95% |
Cholesterol 97mg | 32% |
Sodium 1534mg | 67% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 6g | 23% |
Total Sugars 8g | |
Protein 22g | 44% |
Vitamin C 138mg | 153% |
Calcium 539mg | 41% |
Iron 3mg | 14% |
Potassium 596mg | 13% |
* 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.