Description
This Broccoli & Gruyère Soup with Homemade Croutons is a creamy and comforting soup perfect for any season. Made with fresh broccoli, aromatic vegetables, and topped with melted Gruyère cheese, this soup offers a rich, velvety texture complemented by crunchy homemade buttery croutons. It’s an easy-to-make recipe that uses an immersion blender for a smooth finish, highlighting the natural flavors of the ingredients.
Ingredients
For the Soup
- 3 tablespoons unsalted butter
- 2 small yellow onions, roughly chopped (about 1¾ cups)
- 4 cloves garlic, smashed
- 2 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- ½ cup white wine
- 1 pound broccoli, florets and stems, roughly chopped
- 4 cups (32 oz) low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 cup heavy cream (or half & half for a lighter version)
- 3 oz grated Gruyère (about 1 packed heaping cup)
- Pinch nutmeg
For the Croutons
- 2 cups cubed French bread, preferably day old
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onions, smashed garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Deglaze with Wine: Pour in the white wine and cook until it is almost completely reduced, which should take a few minutes to concentrate the flavors.
- Simmer Vegetables: Add the chopped broccoli, low-sodium chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 20 minutes until the broccoli is tender.
- Blend the Soup: Stir in the heavy cream. Use a handheld immersion blender to purée the soup until completely smooth. Alternatively, cool the soup slightly and purée in batches in a blender, leaving the lid vented to allow steam to escape.
- Add Cheese and Season: Return the pureed soup to a simmer, then gradually stir in the grated Gruyère until melted. Add a pinch of nutmeg, then taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Croutons: Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil. Toss the cubed bread with melted butter directly on the baking sheet, seasoning with a pinch of salt and fresh black pepper. Bake for 13 to 15 minutes, tossing once halfway through, until golden brown and crisp.
- Serve: Ladle the warm soup into bowls and garnish with the crispy homemade croutons for a delightful contrast in textures.
Notes
- You can substitute half & half for heavy cream to lighten the soup.
- The soup can be made vegetarian by substituting vegetable broth for chicken broth.
- Use day-old French bread for the best crouton texture and flavor.
- Adjust the salt to your taste, especially after adding cheese as it can be salty.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
