Broccoli & Swiss Cheese Soup
Submitted by six
Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
35 minBroccoli and Swiss cheese soup goes beyond the diner-classic cheddar version, with nutty Swiss melting into a leek-scented broth instead of sharper, saltier cheddar. The two-step broccoli treatment is what sets this apart: tender stem pieces get puréed into the base for body, while florets stay whole and crown the bowl, so every spoonful gets a tender bite alongside silky soup.
Garlic sizzles in olive oil first to bloom its sweetness, then the leeks soften in butter before flour goes in for a quick roux. The cream and shredded cheese fold in off direct heat to keep the dairy from breaking, and a whisper of nutmeg pulls the whole pot together. Optional croutons on top deliver a crunchy contrast against the smooth purée.
Kitchen Tips
- Trim and rinse leeks thoroughly. Grit hides between the layers and ruins texture.
- Pull the pot off direct heat before stirring in the Swiss; aggressive heat breaks the dairy and turns the soup grainy.
- Pre-cook florets just to fork-tender so they hold their shape as a topping rather than going mushy in the bowl.
- Purée only the stem pieces into the broth. The reserved florets are the textural payoff.
Variations
- Swap Swiss for Gruyère for a sharper, nuttier finish.
- Use whole milk plus a spoon of crème fraîche instead of half-and-half for a lighter pot.
- Stir a pinch of smoked paprika into the roux for a subtle warm-smoke layer.
Ingredients
Directions
Cut enough florets to measure 2 cups. Cut rest of broccoli into 1 inch pieces.
 |
Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.
Cook broccoli pieces first, add pieces into skillet, stirring, cover and cook for about 3 minutes, until fork tender. Transfer cooked broccoli pieces onto plate and set aside. Add broccoli florets into skillet, cover and cook for about 3 minutes until fork tender. Transfer cooked florets onto another plate and set aside.
 |
Melt butter in a large saucepan over medium-high heat. Stir in leeks, and cook until tender, about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk.
 |
 |
Pour in broth and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and purée until smooth. Just before serving, blend in cream and Swiss cheese.
 |
 |
 |
 |
Simmer gently until cheese melts. Add nutmeg, salt and black pepper to taste. Divide among serving bowls, top with reserved florets and croutons if desired. Serve warm.
 |
Comments
Being vegetarian doesn't mean using high fat and high saturated fat recipes. This one could be done over to use less cheese and use an alternative to milk/cream.
I totally agree, being vegetarian doesn't mean using high fat and high saturated fat recipes.
In this case, for 2 1/2 pounds broccoli and 4 cups broth, using 1 cup light cream and 1 cup swiss cheese are not hugh amount, I think it's just the right amount.
The description part of the ingredients does say, you can use milk if you prefer lighter, and the swiss cheese is already a much lower fat and healthier version cheese.
The problem for vegetarians is the tiny lack of protein, which comes mainly from the cheese, not a perceived excess of fat. Adding parmesan cheese to the mix makes this a more balanced meal.
Since the serving size is given in grams and I don't have a clue how that figures into cups or even ounces, and the recipes on this site never tell how many servings a recipe gives. I still think that 19 grams of fat and 10 of them being saturated, is too high. but, that being said, I know you can you skim milk, or even better is no-fat Pet condensed milk
which would be creamier, or just soy milk or almond milk.
The serving size is above the ingredients, beside the user's name, and below "the preparation, cook and ready in". This recipe is 6 servings.
i luv crm of broc soup. i use skim milk and instead of putting the chez in i just sprinkle some ceddar on top to give the illusion of alot of chez which is appealing to the eye and it gives a nice presentation aswell. i sometimes kick it up a notch and add cayenne. perfect for a cold winter night. healthy and warming.