Chunky Veggie Soup With Gruyere Cheese Toast Recipe

Name: Chunky Veggie Soup With Gruyere Cheese Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 2 Tablespoons All-purpose Flour; 4 cups Low Sodium Chicken Stock; 1 whole Onion, Peeled And Diced; 4 whole Red Potatoes, Peeled And Diced; 1 whole Large Carrot, Peeled And Diced; 1 teaspoon Salt, Or To Taste; Black Pepper To Taste; 1 cup Low Fat Milk; 1 Tablespoon Chopped Chives; 8 slices Crusty Bread; 8 teaspoons Butter, Or As Desired To Cover Bread; 8 ounces, weight Freshly Grated Gruyere Cheese, Or More As Desired

Servings: persons

1 Tablespoon Canola Oil
2 Tablespoons All-purpose Flour
4 cups Low Sodium Chicken Stock
1 whole Onion, Peeled And Diced
4 whole Red Potatoes, Peeled And Diced
1 whole Large Carrot, Peeled And Diced
1 teaspoon Salt, Or To Taste
Black Pepper To Taste
1 cup Low Fat Milk
1 Tablespoon Chopped Chives
8 slices Crusty Bread
8 teaspoons Butter, Or As Desired To Cover Bread
8 ounces, weight Freshly Grated Gruyere Cheese, Or More As Desired

1
In a large stock pot over medium heat, add the oil. When oil is hot, whisk in the flour and whisk for a minute or two. Then whisk in the stock until combined.
2
Add the onion, potatoes, carrots and seasoning. Bring to a boil, cover and reduce the heat. Simmer on medium-low heat for approximately 30 minutes or until the vegetables are fork tender.
3
With a slotted spoon, scoop out about half the vegetables and set them aside. Using a regular or stick blender, puree the remainder of the soup. If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine. Return the vegetables back to the soup pot, add the milk, chives and any additional needed seasoning. Heat until warmed (don't let it boil) then keep warm until ready to serve.
4
Butter slices of your favorite bread and top each with an ounce (or as desired) of freshly grated Gruyere cheese. Place on a baking sheet and bake in a 400 F oven for about 20 minutes or until the cheese has melted and the bread is light golden brown. Serve with the hot soup.

891

kcal

Calories

Fat

Carbs

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.

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

My Personal Notes

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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 Tablespoon Canola Oil, 2 Tablespoons All-purpose Flour, 4 cups Low Sodium Chicken Stock, 1 whole Onion, Peeled And Diced, and more.

Yes, Chunky Veggie Soup With Gruyere Cheese Toast 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!

Chunky Veggie Soup With Gruyere Cheese Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions