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Broccoli Gruyère Soup

A quick and creamy soup that combines fresh broccoli and nutty Gruyère cheese, perfect for busy days and chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 4 cups fresh broccoli florets Fresh is best!
  • 1 medium onion, chopped The magic starter
  • 2 cloves garlic, minced Essential for flavor
Broth and Cream
  • 4 cups vegetable broth Can also use chicken broth
  • 1 cup heavy cream Adds creaminess
  • 1 cup Gruyère cheese, shredded The star of the show
Seasoning
  • to taste salt
  • to taste pepper
  • a dash nutmeg A secret weapon

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Toss in the chopped onion and sauté until it’s starting to turn translucent, about 5 minutes.
  2. Add the minced garlic and let it cook for another minute.
Cooking
  1. Add the broccoli florets to the pot, stirring to combine. Cook for about 2 to 3 minutes.
  2. Pour in the vegetable or chicken broth, bringing everything to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the broccoli is tender.
Blending and Finishing
  1. Carefully transfer the soup to a blender or use an immersion blender. Blend until you reach your desired consistency—smooth and velvety.
  2. Return the blended soup to the pot. Stir in the heavy cream and shredded Gruyère cheese, letting the cheese melt and infuse the soup.
  3. Season with salt, pepper, and a pinch of nutmeg to taste.
Serving
  1. Ladle the soup into bowls and garnish with additional cheese or a sprinkle of black pepper. Enjoy with crusty bread or a simple salad.

Notes

For quicker prep, frozen broccoli works just as well; just thaw before cooking. Feel free to substitute Gruyère with your favorite cheese. Chicken or other veggies can be added for extra texture.