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Broccoli And Gruyere Soup


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  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup sliced carrots in rounds
  • 1/2 cup chopped celery
  • Salt to taste
  • Cayenne pepper to taste
  • 3 cups broccoli florets
  • 2 quarts water
  • Freshly-ground black pepper to taste
  • 1 cup heavy cream
  • 2 cups grated Gruyere cheese
  • Creole Seasoning (Essence) see * Note


Servings 6


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper. Sauté for 5 minutes, or until they begin to soften. Add broccoli and sauté for 3 more minutes.

Add water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender.

Remove the cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup. Add 1 1/2 cups of the gruyere cheese. Stir until the cheese is melted. Check for seasoning.

Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.

This recipe yields 6 servings.

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