Cheesy Baked Broccoli Soup

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Step 1

Start by melting a tablespoon of butter in a big pot over medium heat. Toss in the chopped onion and cook it, stirring now and then, until it’s soft and translucent—about 5 to 6 minutes. Add the garlic and cook for another minute until fragrant. Pour in the broth and bring everything up to a simmer over high heat.

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Step 2

While that’s heating, cut your broccoli into bite-sized florets, and slice the stems into half-inch pieces. Add the broccoli to the simmering broth, cover the pot, and let it cook just until the broccoli starts to soften, about 2 to 3 minutes. Then lower the heat to medium-low and let it simmer gently, stirring occasionally, until the broccoli is really tender—around 10 minutes.

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Step 3

Once the broccoli is cooked, use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream, along with salt, pepper, a pinch of nutmeg, and a dash of cayenne for a little kick. Put the pot back on low heat and let it warm through for about 5 minutes.

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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 last tablespoon of butter and place them on the sheet. Pop them in the oven and toast until they’re golden and crisp, flipping once halfway through—this should take about 4 to 5 minutes.

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Step 5

Now, grab some oven-safe soup bowls and place them on the baking sheet. Ladle the soup into each bowl, almost filling them up. Lay a piece of the toasted bread on top of the soup and cover it generously with shredded Cheddar cheese.

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Step 6

Set your oven rack about 6 inches from the broiler and preheat the broiler. Slide the baking sheet under the broiler and watch carefully as the cheese melts and bubbles, turning golden brown in about 3 to 4 minutes. Serve hot and enjoy!