Best 10 Broccoli Soup Au Gratin Recipes

BROCCOLI GRATIN

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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BROCCOLI SOUP AU GRATIN

Steps:

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

BROCCOLI AU GRATIN

Steps:

• Cut broccoli into floretts; cook in boiling water until just tender, about 5 minutes; drain.
• Place broccoli in a baking dish.
• Stir together soup and milk; pour over broccoli.
• Top with crumbs.
• Bake, uncovered, at 350º for 20 minutes.

BROCCOLI AU GRATIN

Steps:

• Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

BROCCOLI AU GRATIN (SIMPLE AND EASY!)

Steps:

• Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
• Bake uncovered at 350 F for 15-20 minutes.

BROCCOLI SOUP AU GRATIN

Steps:

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

BROCCOLI SOUP AU GRATIN

Steps:

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

BROCCOLI SOUP AU GRATIN

Steps:

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

BROCCOLI AND HAZELNUT SOUP AU GRATIN

Steps:

• Melt butter in a 4- to 6-quart kettle; sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of the stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 25 minutes. Purée mixture in several batches in food processor. Return purée to kettle and stir in cream, roasted hazelnuts, sherry, Parmesan cheese, salt, and pepper to taste. Gently heat. To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyére cheese and 1/2 ounce coarsely chopped hazelnuts. Place under broiler until cheese is melted and hazelnuts are browned, about 1 minute. Instead of broiling, you might use a small propane torch to brown the hazelnuts. Fun Fact: Today the two main groups of Eskimos are the Inuit of northern Alaska, Canada, and Greenland, and the Yupik, from western Alaska, South Central Alaska along the Gulf of Alaska coast, and the Russian Far East. A third group, the Aleut, is related. Aleuts are the indigenous people of the Aleutian Islands of Alaska, United States and Kamchatka Krai, Russia.

BROCCOLI AU GRATIN

Steps:

• Preheat oven to 400 degrees.
• Carefully cut broccoli tops into large, bite-size flowerets. Make a small incision in the bottom of each piece to facilitate cooking. Peel stems and cut into bite-size pieces. There should be about 6 cups.
• Bring enough water to a boil to cover the pieces when added. Add salt, if desired. Add broccoli and cook, uncovered, 6 minutes. Drain.
• With the butter, grease the inside of a 6-cup souffle dish. Put broccoli pieces in dish in one neat layer.
• In a mixing bowl beat eggs well. Blend in milk, cream, pepper, nutmeg, cayenne and salt, if desired. Pour this over broccoli.
• Set dish in a larger baking pan that can also be used on top of stove and pour boiling water around it. Bring to a boil and let simmer 5 minutes on top of stove. Place dish in its water bath in oven and bake 30 minutes or until custard is set.