Creamy Broccoli Soup with a Cheesy, Baked Topping

Indulge in a bowl of creamy broccoli soup with a delicious cheesy crust. This comforting dish is perfect for chilly evenings or as a satisfying lunch. The soup is made from fresh broccoli, onions, and vegetable broth, blended to a smooth consistency. Topped with a mixture of breadcrumbs, grated cheese, and melted butter, this soup au gratin is baked until golden and crispy. Serve it piping hot and enjoy the combination of comforting flavors and textures.

Ingredients

• 1 medium head of broccoli, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup grated cheddar cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Directions

1. In a large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Add the chopped broccoli and vegetable broth to the saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the broccoli is tender.
3. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Return the soup to the saucepan.
4. In a small bowl, mix the flour with a little bit of milk to create a smooth paste. Add the remaining milk to the saucepan and stir in the flour mixture. Cook over medium heat, stirring constantly, until the soup thickens.
5. Add salt and pepper to taste. Remove the soup from the heat.
6. Preheat your oven to 400°F (200°C).
7. In a separate bowl, combine the grated cheese and breadcrumbs.
8. Transfer the soup to individual oven-proof bowls or a casserole dish. Sprinkle the cheese and breadcrumb mixture evenly over the top of the soup.
9. Bake the soup au gratin in the preheated oven for about 10 minutes, or until the topping is golden and crispy.
10. Remove from the oven and let it cool for a few minutes before serving. Enjoy this deliciously creamy broccoli soup au gratin!

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