Gruyère & vegetable soup

Gruyère & vegetable soup

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(12 ratings)

Ready in 45-55 minutes

Easy

Serves 4
Roz Denny creates a delicously rich, wintry and cheesy soup - serve with a hunk of crusty bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal424
  • fat30g
  • saturates15g
  • carbs24g
  • sugars0g
  • fibre4g
  • protein17g
  • salt1.82g
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Ingredients

  • 1 medium leek
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 medium carrot, peeled
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small potato weighing about 175g/6oz, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 stick of celery or half a small bulb of fennel
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 medium onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp plain flour
  • 700ml vegetable stock or chicken stock (using a cube)
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 small head broccoli, trimmed into small florets, stalk discarded
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • small handful of flat-leaf parsley leaves, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 140g Gruyère, coarsely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (14)

maryechappell's picture

Lovely tasty soup, warming & filling. I added smoked cheese instead of gruyere as that was what I had.

janmor1's picture

This one is a real treat on a cold day. Very quick and easy to make.

zoldor's picture
4

I'm a male student, but this was a fairly easy for me to cook. Really tasty as well. Not very certain how healthy this is, but most certainly worth the effort.

twinkledome's picture
4

This is a great basic soup, my one year old really liked it. I added bacon bits at the start and perked it up with some Dijon mustard at the end, about two teaspoons. Worked really well.

estpyz's picture
5

This soup is so good I even had a dream about it. Sad, I know.

kim_hunter_123's picture
2

Feelings are same as the majority; quite bland average soup, even after trying to spice it up with a teaspoon of green curry paste and mustard, still was pretty plain. Good if you like chunky soup but more like a chowdry.

sara-jo's picture

Ive just made this soup and it was delicious :-) I used Irish Mature Cheddar instead of Gruyere and it was really good.. My little boy who is 1yr absolutely LOVED it, i will definately be making this again :-)

ingamartin's picture

i did not have carrots but loads of tomatoes at home at that time, tastes great even without cheese!

amyaitkenhead's picture
5

I have been making this since it was in the magazine in 2004.
Great soup, easy to make. Very tasty. The gruyere gives it a nice flavour, but you could use any mature cheese.

lemon_farmer's picture
1

Wish I'd listened to the comments before forking out a fiver on cheese. This soup is indeed extremely ordinary, lacking in flavour and depth - there are far better vegetable soups to be had, I wouldn't make this again.

mel576's picture
5

this is lovely i make it with cheddar cheese instead of gruyere and its a massive hit with friends and children....

hazysummer's picture
4

made this with and without gruyere cheese

its better without...

this soup won't change your world - but is a tasty, easy golden vegetable soup - that goes well with a hunk of brown bread for a weekend lunch, and uses basic ingredients that are usually knocking round the kitchen

natalie208's picture
3

I thought this was really just a pretty ordinary vegetable soup, having said that it was still quite edible and both my mum and boyfriend enjoyed it.

sonulya's picture
5

Simple and good.

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