Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes Broccoli Soup au Gratin 4.8 (6) 5 Reviews 9 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on March 9, 2020 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 30 mins Cook Time: 35 mins Total Time: 1 hr 5 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 475 Calories 32g Fat 29g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts 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.