Creamy Broccoli Gruyere Soup with Garlic Breadcrumbs

Introduction

There’s nothing quite like a bowl of creamy, flavorful soup to comfort you on a chilly day. This Creamy Broccoli Gruyere Soup with Garlic Breadcrumbs is rich, velvety, and packed with delicious roasted broccoli and melty Gruyere cheese. What takes it to the next level? The crunchy garlic breadcrumbs that add the perfect textural contrast to every spoonful. This soup is perfect for a cozy dinner at home or as a decadent starter to a special meal.

Why You’ll Love This Recipe

This soup is the perfect blend of rich flavors and creamy texture. Roasting the broccoli brings out a deep, caramelized sweetness, while the Gruyere cheese adds a nutty richness to the dish. The garlic breadcrumbs are a simple yet brilliant addition, providing a crisp, savory crunch that complements the smoothness of the soup. Plus, it’s a one-pot recipe that’s both easy to make and elegant enough to impress guests.

Ingredients

For the Soup:

  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken stock
  • 1 ½ cups half and half
  • 2 tablespoons flour
  • 12 ounces Gruyere cheese, freshly grated
  • 3 tablespoons finely grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh chives for sprinkling

For the Garlic Breadcrumbs:

  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • ¼ cup torn bread pieces, crumbled to your desired size

Directions

1. Roast the Broccoli

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the broccoli florets evenly on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until the broccoli turns golden brown and is slightly crisp around the edges. Set aside a few roasted florets for garnishing later.

2. Cook the Soup Base

While the broccoli is roasting, heat a large stockpot over medium-low heat. Melt the unsalted butter, then add the diced sweet onion and minced garlic. Season with a pinch of salt and pepper and cook until the onion becomes translucent, about 5 minutes. Pour in the chicken stock and bring to a gentle simmer.

3. Blend the Soup

Once the broccoli is roasted, add most of it to the stockpot (reserving some for garnish). Transfer the mixture to a blender and puree until smooth. Be cautious while blending hot liquids—use a towel to secure the lid and prevent spills.

4. Thicken the Soup

Pour the pureed soup back into the stockpot and keep it over low heat. In a small jar or shaker bottle, combine the flour and half and half to make a slurry. Gradually pour the slurry into the soup while stirring. Let the soup cook for another 2-3 minutes until it thickens slightly.

5. Add the Cheese

Slowly add the grated Gruyere cheese in small handfuls, stirring after each addition to allow it to melt fully. Once all the Gruyere is incorporated, stir in the Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.

6. Prepare the Garlic Breadcrumbs

While the soup is thickening, prepare the garlic breadcrumbs. In a small skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning. Add the crumbled bread pieces and cook until golden brown and crispy. Set aside.

7. Serve

Ladle the creamy broccoli Gruyere soup into bowls. Garnish with the reserved roasted broccoli, a sprinkle of fresh chives, and a handful of garlic breadcrumbs for added crunch. Serve immediately while warm and enjoy the comforting richness of this dish.

Kitchen Equipment Needed

  • Baking sheet
  • Parchment paper
  • Large stockpot
  • Blender or immersion blender
  • Skillet for breadcrumbs
  • Whisk or wooden spoon for stirring

Tips for the Perfect Soup

  • Roast the Broccoli Well: Roasting the broccoli brings out its natural sweetness and adds depth to the soup. Be sure to keep an eye on it while roasting to avoid burning.
  • Gruyere Melting Tip: For the smoothest soup, grate the Gruyere cheese yourself from a block rather than using pre-shredded cheese, as it melts more evenly.
  • Blending Safety: Be cautious when blending hot liquids. Blend in batches if needed, and always cover the blender lid with a towel to prevent splattering.

Recipe Swaps and Variations

  • Vegetarian Option: You can easily make this soup vegetarian by substituting vegetable stock for the chicken stock.
  • Cheese Variations: While Gruyere offers a nutty, rich flavor, you can swap it out for sharp cheddar or even Fontina for a different twist.
  • Add More Veggies: Feel free to add other vegetables like carrots or cauliflower for extra flavor and nutrients.

How to Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the cheese from separating. If the soup thickens too much upon reheating, add a splash of chicken stock or half and half to loosen it.

Food and Drink Pairings

This Creamy Broccoli Gruyere Soup pairs beautifully with crusty bread for dipping, or you can serve it with a simple side salad for a lighter meal. For drinks, a crisp white wine like Chardonnay or Sauvignon Blanc complements the richness of the cheese. For a non-alcoholic option, try sparkling water with a twist of lemon to cleanse the palate between bites.

Frequently Asked Questions (FAQ)

Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli, though fresh broccoli offers a better texture and flavor when roasted. If using frozen, be sure to thaw and pat it dry before roasting to avoid excess moisture.

Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare the soup a day ahead and store it in the refrigerator. Just be sure to reheat it slowly to maintain its creamy consistency.

Q: Can I use milk instead of half and half?
A: Yes, you can substitute milk, but keep in mind the soup may be less creamy. You can use whole milk for a richer consistency.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

If you loved this Creamy Broccoli Gruyere Soup with Garlic Breadcrumbs recipe, be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more comforting, delicious, and easy-to-make recipes that will warm your heart and home. Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Broccoli Gruyere Soup with Garlic Breadcrumbs


  • Author: Mia Martinez
  • Total Time: 45 minutes

Description

Indulge in creamy broccoli Gruyere soup topped with crispy garlic breadcrumbs, a rich and comforting bowl of warmth perfect for cozy nights.


Ingredients

2 cups fresh broccoli florets
2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
2 cups low-sodium chicken stock
1 ½ cups half and half
2 tablespoons flour
12 ounces Gruyere cheese, freshly grated
3 tablespoons finely grated Parmesan cheese
Salt and pepper to taste
Fresh chives for sprinkling
For the Garlic Breadcrumbs:
2 tablespoons unsalted butter
1 garlic clove, minced or pressed
¼ cup torn bread pieces, crumbled to your desired size

Instructions

Roast the Broccoli:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the broccoli florets on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 to 20 minutes until the broccoli is golden brown but not overly charred.
Cook the Soup Base:
While the broccoli roasts, heat a large stockpot over medium-low heat. Melt the butter, then add the diced onion and garlic with a pinch of salt and pepper. Cook until the onion becomes translucent, stirring occasionally. Pour in the chicken stock and bring it to a simmer.
Blend the Soup:
When the broccoli is done roasting, set aside a small portion for garnish. Add the rest to the pot. Carefully transfer the mixture to a blender and puree until smooth. Be cautious while blending hot liquids, securing the lid with a towel to prevent spills.
Thicken the Soup:
Pour the pureed mixture back into the pot and keep it over low heat. In a small jar or shaker bottle, combine the flour and half and half, shaking well to make a slurry. Gradually pour this mixture into the soup while stirring. Let the soup cook for another 2-3 minutes until it slightly thickens.
Add the Cheese:
Slowly stir in small handfuls of grated Gruyere, allowing each batch to melt completely before adding more. Once all the Gruyere is melted, stir in the Parmesan. Taste and adjust seasoning with additional salt and pepper if needed.
Prepare the Garlic Breadcrumbs:
In a small pan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring to prevent burning. Toss in the crumbled bread pieces and cook until they are golden and crispy.
Serve:
Ladle the creamy broccoli soup into bowls. Garnish with the reserved roasted broccoli, a sprinkle of fresh chives, and a handful of garlic breadcrumbs. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: 350 kcal

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆