Broccoli Soup au Gratin

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
• 0.5 cup heavy whipping cream
• 2 teaspoons kosher salt, or more to taste
• 1 pinch freshly grated nutmeg
• 1 pinch ground cayenne pepper, or to taste
• freshly ground black pepper to taste
• 3 slices country white bread, halved crosswise
• 3 cups shredded sharp Cheddar cheese

Steps

1. Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
2. Meanwhile, cut the florets from the broccoli stalks; halve any large florets. Trim the tough ends from the stalks, peel if needed, and cut into 1/2-inch pieces.
3. Add florets and stems to simmering broth; cover and cook until broccoli slightly softens, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
4. Purée with an immersion blender until smooth. Stir in cream, salt, nutmeg, cayenne pepper, and black pepper. Return soup to medium-low heat; cook until 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 bread with 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 bread to a plate. Set oven rack about 6 inches from the heat source and preheat the broiler.
8. Place 6 broiler-safe soup crocks on the baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece toasted bread on top of the soup in each crock; divide Cheddar evenly over the toast.
9. Broil under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.