Cheddar-Topped Broccoli Soup Gratin
Cheddar-Topped Broccoli Soup Gratin blends velvety broccoli puree with a touch of cream, nutmeg, and cayenne for gentle warmth. Each bowl is finished with crisp toast under a bubbling blanket of sharp Cheddar, adding crunch and rich, toasty depth. Serve on a cool evening or as a cozy lunch when you want something creamy yet substantial.
- Prep30 mins
- Cook35 mins
- Serves6
- DifficultyMedium
- 1
Melt 1 tablespoon butter in a large pot over medium heat; add the onion. Cook, stirring, until it turns translucent, 5 to 6 minutes. Add the garlic and stir for 1 minute. Pour in the broth and bring to a simmer over high heat.
- 2
Meanwhile, separate the broccoli florets from the heads; cut larger florets in half. Halve the stems, then cut into 1/2-inch pieces.
- 3
Add the florets and stems to the simmering broth; cover and cook until the broccoli slightly softens, 2 to 3 minutes. Reduce the heat to medium-low; simmer, stirring occasionally, until the broccoli is very tender, about 10 minutes. Remove from the heat.
- 4
Purée with an immersion blender until smooth. Stir in the cream, salt, nutmeg, cayenne pepper, and black pepper. Return the soup to medium-low heat; cook until the cream is heated through, about 5 minutes.
- 5
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- 6
Butter both sides of the bread with the remaining 1 tablespoon butter; place on the prepared baking sheet.
- 7
Bake in the preheated oven until toasted and crisp, 4 to 5 minutes, flipping halfway through. Transfer the bread to a plate. Set the oven rack about 6 inches from the heat source and turn on the oven's broiler.
- 8
Place 6 oven-proof soup crocks on the same baking sheet. Ladle the soup into the crocks, filling almost to the top. Place 1 piece of toasted bread on top of the soup in each crock; cover with Cheddar cheese.
- 9
Broil until the cheese is browned and bubbly, 3 to 4 minutes.
- Calories 391.82 kcal Moderate
- Protein 16.08 g Good Source
- Carbs 21.26 g Moderate
- Total Fat 26.92 g High
- Saturated Fat 16.7 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 71.64 mg High
- Sodium 1038.41 mg High
- Fiber 4.61 g Moderate
- Sugar 4.47 g Moderate
- Added Sugar 0.52 g Low Source
- Calcium 427.83 mg Good Source
- Iron 1.57 mg Low Source
- Potassium 581.42 mg Moderate
- Vitamin A 114.07 mcg_rae Moderate
- Vitamin C 136.9 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Cheddar Topped Broccoli Soup Gratin is an American soup recipe made with 12 ingredients. It takes about 1 hr 5 mins, serves 6, and is rated medium. Key ingredients include Black Pepper, Broccoli, Cayenne Pepper, and Garlic. Each serving provides about 391.82 kcal, and is a good source of protein.
Recipe Questions
- What is Cheddar-Topped Broccoli Soup Gratin?
- It is an American soup recipe made with 12 ingredients, usually served for soup.
- What is Cheddar-Topped Broccoli Soup Gratin made of?
- The main ingredients are Black Pepper, Broccoli, Cayenne Pepper, Garlic, Ground Nutmeg. The full list of 12 is above.
- What goes well with Cheddar-Topped Broccoli Soup Gratin?
- Explore these American side-dish recipes.
- How long does it take to make Cheddar-Topped Broccoli Soup Gratin?
- About 1 hr 5 mins in total: 30 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 391.82 kcal. The full nutrition breakdown is above.
- Is Cheddar-Topped Broccoli Soup Gratin easy to make?
- This recipe is rated medium, with 12 ingredients and 9 steps.
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