Name: These Broccoli Cheddar Soup Toasts Are So Cozy, No Spoons Required
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 1 large loaf French table bread, cut into 10 slices, 1/2 to 1-inch thick; 10 tablespoons olive oil; 3/4 plus 1/3 cup water, divided; 2 large broccoli crowns (1 3/4 pounds), cut into small florets and 1/4 to 1/2-inch chunks of stems (about 8 cups); 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 1/2 teaspoon salt, plus more to taste; 4 tablespoons unsalted butter; 1 (1-ounce) packet Lipton Onion Recipe Soup & Dip Mix; 10 deli slices cheddar cheese

Ingredients

10 serv.

1 large loaf French table bread, cut into 10 slices, 1/2 to 1-inch thick
10 tablespoons olive oil
3/4 plus 1/3 cup water, divided
2 large broccoli crowns (1 3/4 pounds), cut into small florets and 1/4 to 1/2-inch chunks of stems (about 8 cups)
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
4 tablespoons unsalted butter
1 (1-ounce) packet Lipton Onion Recipe Soup & Dip Mix
10 deli slices cheddar cheese

Instructions

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1 Line a large baking sheet with aluminum foil.
2 Brush 1 tablespoon of the olive oil evenly and generously onto each slice of bread, covering both sides. Lay the slices in a single layer on the prepared baking sheet. Bake the bread until golden brown on one side, 10 to 12 minutes. Flip the slices and continue to bake until golden brown on the second side, 4 to 6 minutes. The bread should be crispy and toasted but not overly browned. Remove from the oven and leave the toasts on the pan to cool. (Don't turn off the oven.)
3 While the bread toasts, heat 3/4 cup water in a large (6-quart) saucepan or Dutch Oven over high heat. Add the broccoli, pepper, and salt and cook, stirring frequently, until the broccoli is tender and reduced in volume and the water is mostly evaporated, about 8 minutes. There should be about a teaspoon of water left in the bottom of the pot. Add the butter and stir until melted, about 1 minute. Add the soup packet and the remaining 1/3 cup water, stirring continuously until the dry ingredients are incorporated and the mixture sticks together, about 1 minute. Remove the pot from the heat. Taste and season with additional salt and pepper as needed.
4 Portion the broccoli mixture evenly over each piece of toast, about 1/3 cup per slice. Top each toast with a slice of cheddar, breaking it into pieces as needed to cover as much of the topping as possible.
5 Set the oven to broil. Return the toasts on the baking sheet to the oven and broil until the cheese is melty, browned and bubbling, 3 to 5 minutes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in an oven set to 350°F for 10 to 15 minutes. Toasts can be frozen for up to 1 month. Love the recipe? Leave us stars and a comment below!