Recipe By Chef John
Published Mar 10th
Prep 30m Cook 35m Additional - Ready In 1h 5m
Servings 6 servings Calories 475.2

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  5. 5 Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
  6. 6 Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
  7. 7 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.
  8. 8 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  9. 9 Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Nutrition Facts

  • Calories 475.2
  • Carbohydrate 28.5 g
  • Cholesterol 96.7 mg
  • Fat 31.5 g
  • Fiber 6.3 g
  • Protein 22 g
  • Saturated Fat 19 g
  • Sodium 1533.6 mg
  • Sugar 8 g

Chef'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.


  1. I added small pieces of celery and broccoli so the soup would have does tenders nibbles of veggies. And since I trying to lower my carbs consumption i didn t complemented with the bread. But the soup by itself was amazing!
  2. Such a yummy recipe to use up broccoli! The accompanying video mentioned using 3 lbs of broccoli and adding more liquid at the end to thin out the thick soup. So I also used 3 lbs of broccoli as that is what I had used 7 cups of chicken broth and increased the whipping cream - Read more ...
  3. Always watch Chef John s videos before preparing any of his recipes! I used chicken broth in place of vegetable as he did in the video and instead of using a full slice of bread made some homemade croutons to top the soup before broiling. Don t be shy with the amount of cheese you - Read more ...
  4. broccoli's answer to french onion soup. Will make again
  5. For this to be a chef John recipe I'm surprised. This had a great flavor but it turned out slightly watery. Aside from cutting my bread into cubes (just changing the shape to fit my soup crock) I made no changes. I think the broth amount could be reduced without impacting the taste.