Gruyère & vegetable soup

Gruyère & vegetable soup

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(17 ratings)

Ready in 45-55 minutes


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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  • 1 medium leek



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

  • 1 medium carrot, peeled



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

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



    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



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

  • 1 medium onion



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

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


    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



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

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



    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



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

  • 140g gruyère, coarsely grated



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


  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, questions and tips

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Frantic Flapjack
13th Dec, 2016
Really lovely, tasty soup. Just right for a winter's day.
4th Jan, 2016
Lovely tasty soup, warming & filling. I added smoked cheese instead of gruyere as that was what I had.
27th Jan, 2015
This one is a real treat on a cold day. Very quick and easy to make.
30th Apr, 2013
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.
1st Apr, 2013
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.
22nd Sep, 2012
This soup is so good I even had a dream about it. Sad, I know.
1st Sep, 2011
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.
4th Aug, 2011
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 :-)
27th Jul, 2011
i did not have carrots but loads of tomatoes at home at that time, tastes great even without cheese!
17th Feb, 2011
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.


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