Best Gruyère Vegetable Soup Recipes

GRUYèRE & VEGETABLE SOUP

Gruyère & vegetable soup image

Roz Denny creates a delicously rich, wintry and cheesy soup - serve with a hunk of crusty bread

Provided by Good Food team

Time 55m

Number Of Ingredients 14

Ingredients

1 medium leek
1 medium carrot , peeled
1 small potato weighing about 175g/6oz, peeled
1 stick of celery or half a small bulb of fennel
1 medium onion
50g butter
2 tbsp olive oil
4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
2 tbsp plain flour
700ml vegetable stock or chicken stock (using a cube)
300ml milk
1 small head broccoli , trimmed into small florets, stalk discarded
small handful of flat-leaf parsley leaves, roughly chopped
140g gruyère , coarsely grated

Steps:

Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.

Nutrition Facts : Calories 424 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.82 milligram of sodium

ROASTED VEGETABLE SOUP WITH GRUYERE

Roasted Vegetable Soup With Gruyere image

Roasting brings out the full robust flavor of the vegetables and the gruyere brings a slight nutty flavor and creaminess making it nice complement that does not over shadow the vegetables. I serve this two different ways and have posted both.

Provided by Debbwl

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces carrots, peeled and cut into 2-inch chunks
8 ounces sweet potatoes, peeled and cut into 2-inch chunks
8 ounces butternut squash, peeled and cut into 2-inch chunks
8 ounces parsnips, peeled and cut into 2-inch chunks
8 ounces red bell peppers, seeded and cut into 2-inch chunks
8 ounces white onions, peeled and cut into 2-inch chunks
2 tablespoons olive oil
2 -3 fresh rosemary, large springs
1 head garlic, left whole for roasting
6 cups vegetable stock (good quality is important)
fresh black pepper, to taste
6 -8 ounces gruyere cheese, grated
6 slices baguette (optional)

Steps:

Preheat oven to 350°F.
Wrap garlic tightly in aluminum foil and set aside.
Toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
Place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
Remove the rosemary sprigs while place all veggies in soup pot.
Squeeze the garlic out of papery skins and into soup pot; add stock.
Keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
Serving:.
Option 1: Ladle into bowls and sprinkle with grated gruyere. Enjoying with fresh backed bread.
Option 2: Arrange baguette slices in single layer on baking sheet and bake in a 400F oven until the bread is dry, crisp and golden on the edges about 10 minutes.
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup. Top each bowl with toasted baguette slice and sprinkle evenly with gruyere. Broil until cheese is melted and bubbly about 3-5 minutes. Let cool 5 minutes before serving.