Broccoli Soup au Gratin

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, separate broccoli florets from heads; cut large florets in half. Cut stems in half, then 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 turn on the oven's broiler.

8. Place 6 oven-proof soup crocks on the same baking sheet. Ladle soup into crocks, filling almost to the top. Place 1 piece toasted bread on top soup in each crock; cover with Cheddar cheese.

9. Broil until cheese is browned and bubbly, 3 to 4 minutes.

Cook'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.