Simple Broccoli Soup with Cheddar Croutons


  • 4 slices bread, toasted
  • 4 ounces shredded sharp Cheddar cheese
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 quart chicken stock
  • 2 heads broccoli, florets separated and stems chopped
  • ⅓ cup heavy whipping cream
  • ¼ teaspoon cayenne pepper
  • salt to taste
  • Directions

  • Step 1

    Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)


  • Step 2

    Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.

  • Step 3

    Puree broccoli mixture using an immersion blender until soup is smooth.

  • Step 4

    Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

  • Cook's Notes:

    If you don’t have a kitchen torch you can melt the cheese onto the toast in your oven’s broiler.

    If you don’t have an immersion blender you can puree the soup in batches in a food processor or blender.

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