Cheese and Vegetable Soup En Croute Recipe

Name: Cheese and Vegetable Soup En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head broccoli (I doubled this and used twice the broccoli); 1 cup onion, chopped; ½ cup butter, melted; 1 cup potato (cut in 1 inch cubes); ½ cup flour; 56 ounces chicken broth; ½ cup whipping cream; ¼ teaspoon nutmeg; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup cheddar cheese or 1 cup smoked cheddar cheese; 6 frozen puff pastry shells, thawed; 1 egg, beaten

Servings: persons

1 large head broccoli (I doubled this and used twice the broccoli)
1 cup onion, chopped
½ cup butter, melted
1 cup potato (cut in 1 inch cubes)
½ cup flour
56 ounces chicken broth
½ cup whipping cream
¼ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 cup cheddar cheese or 1 cup smoked cheddar cheese
6 frozen puff pastry shells, thawed
1 egg, beaten

1
Remove and reserve the broccoli florets.
2
Chop the stems.
3
Saute the onion in the butter in a large saucepan over medium heat for 5 minutes.
4
Add the chopped broccoli stems and potatoes.
5
Cook for 5 minutes.
6
Stir in the flour.
7
Cook for 5 minutes, stirring constantly.
8
Stir in the chicken broth.
9
Bring to a boil, stirring constantly and reduce the heat.
10
Simmer for 15 minutes.
11
Process in small batches in the blender.
12
Strain into a clean saucepan.
13
Cook the broccoli florets in boiling salted water to cover in a saucepan for 2 minutes.
14
Drain and add to the soup.
15
Bring the cream just to a boil in a small saucepan.
16
Stir in the nutmeg, salt, pepper, and 1/4 cup of the cheese.
17
Cook just until the cheese melts (DO NOT BOIL).
18
Stir into the soup.
19
Spoon into 6 ovenproof soup bowls.
20
Sprinkle with the remaining cheese.
21
Roll the puff pastry shells into circles 2 inches larger than the tops of the soup bowls.
22
Brush the rims of the soup bowls with beaten egg.
23
Place the pastry circles on the tops of the bowls and press to seal.
24
Place the bowls on a baking sheet.
25
Bake at 400 degrees for 12 to 14 minutes or until golden brown.

1244

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large head broccoli (I doubled this and used twice the broccoli), 1 cup onion, chopped, ½ cup butter, melted, 1 cup potato (cut in 1 inch cubes), and more.

Yes, Cheese and Vegetable Soup En Croute falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese and Vegetable Soup En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions