Roasted Broccoli Gruyère Cheese Soup
Ingredients
For the Soup
- 1 lb broccoli florets (450 g)
- 2 tbsp olive oil (30 ml)
- Salt and pepper, to taste
- 2 tbsp butter (30 g)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 cups vegetable or chicken broth (750 ml)
- 1 cup milk or heavy cream (240 ml)
- 1 1/2 cups shredded Gruyère cheese (about 150 g)
- Fresh chopped chives, for garnish
For the Brown Butter Croutons
- 2 cups crusty bread, cut into cubes (about 120 g)
- 2 tbsp butter (30 g)
Instructions
1. Roast the Broccoli
Preheat the oven to 400°F (200°C).
Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Toss to coat evenly and roast for 20–25 minutes, until tender and slightly caramelized. Set aside.
2. Start the Soup
In a large pot, melt the 2 tbsp butter over medium heat.
Add the chopped onion and cook for about 5 minutes, until softened.
Stir in the minced garlic and cook for 1 more minute.
3. Add the Broth and Broccoli
Pour in the vegetable or chicken broth.
Add the roasted broccoli and bring the mixture to a gentle simmer.
Cook for 5–7 minutes to blend the flavors.
4. Blend the Soup
Use an immersion blender to puree the soup until smooth.
If you prefer a chunkier texture, blend only half and leave some broccoli pieces intact.
Stir in the milk or heavy cream and bring the soup back to a gentle simmer.
5. Add the Gruyère
Gradually add the shredded Gruyère, stirring constantly until it melts and the soup becomes creamy.
Taste and adjust the seasoning with extra salt and pepper if needed.
6. Make the Brown Butter Croutons
In a skillet, melt the 2 tbsp butter over medium heat.
Continue heating until the butter turns golden brown and smells nutty.
Add the bread cubes and toss to coat.
Cook for 5–7 minutes, stirring often, until the croutons are crispy and golden.
7. Serve
Ladle the soup into bowls, top with brown butter croutons, and sprinkle with fresh chives.
