How to Make Broccoli Soup au Gratin - A Step-by-Step Guide

Broccoli Soup au Gratin is a delightful and comforting dish that is perfect for a cozy night in or a special dinner party. This creamy and cheesy soup is a heavenly combination of tender broccoli, rich cream, and gooey melted cheese, creating a warm and satisfying bowl of goodness. With a hint of nutty flavor from the broccoli and a crusty, golden cheese topping, this soup is a crowd-pleaser.

Broccoli Soup au Gratin is a dish that has been loved for generations, and for good reason. I...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • Nutrition

    475 cal.

    • Total Fat: 32g
    • Saturated Fat: 19g
    • Cholesterol: 97mg
    • Sodium: 1534mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 22g
    • Vitamin C: 138mg
    • Calcium: 539mg
    • Iron: 3mg
    • Potassium: 596mg