Simple Broccoli Soup with Cheddar Croutons

Ingredients

• 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
• 1/3 cup heavy whipping cream
• 1/4 teaspoon cayenne pepper
• Salt to taste

Directions

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

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.

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

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.