Description
This Savory Monte Cristo Soup offers a creamy and comforting bowl packed with rich flavors reminiscent of the classic Monte Cristo sandwich. Featuring sautéed onions and garlic, tender diced ham and turkey, creamy melted Swiss and cheddar cheeses, and topped with grilled cheese croutons and raspberry preserves, this soup delivers an indulgent yet easy-to-make meal perfect for cozy dinners.
Ingredients
Scale
Sauce Base
- 4 tbsp Unsalted Butter
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 1/4 cup All-Purpose Flour (can use gluten-free flour as a substitute)
- 4 cups Chicken Broth (vegetable broth for vegetarian option)
- 1 cup Whole Milk (substitute with half-and-half for a richer texture)
Seasonings & Condiments
- 2 tbsp Dijon Mustard (optional for a milder taste)
- 1 tbsp Kosher Salt
- 1/2 tsp Black Pepper
Proteins
- 1 cup Diced Cooked Ham (smoked turkey or bacon can be substituted)
- 1 cup Diced Cooked Turkey (omit for vegetarian version)
Cheeses
- 1 cup Shredded Swiss Cheese (gouda or pepper jack can be used for variation)
- 1 cup Shredded Mild Cheddar Cheese (substitute with any favorite melting cheese)
Toppings
- 2 slices Grilled Cheese Croutons (use any sturdy bread)
- 1/4 cup Raspberry Preserves (can swap for other fruit preserves)
- 2 tbsp Fresh Parsley (for garnish)
Instructions
- Prepare the Base: In a medium pot, melt the unsalted butter over medium heat, creating a flavorful start for the soup.
- Sauté Onions: Add the diced yellow onion and cook for 8-10 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, avoiding browning.
- Create the Roux: Gradually whisk in the all-purpose flour and continue cooking for 1 minute; this will thicken the soup and create a creamy texture.
- Add Liquids: Slowly pour in the chicken broth and whole milk while whisking continuously to avoid lumps and ensure a smooth base.
- Season: Stir in the Dijon mustard, kosher salt, and black pepper to enhance flavor complexity.
- Add Proteins: Mix in the diced cooked ham and turkey, allowing their flavors to infuse the soup.
- Simmer: Reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes to meld all the flavors together.
- Melt Cheeses: Stir in the shredded Swiss and mild cheddar cheese until completely melted, making the soup creamy and rich.
- Serve: Ladle the hot soup into bowls and top each with grilled cheese croutons, a spoonful of raspberry preserves, and a sprinkle of fresh parsley for a burst of color and flavor.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a gluten-free option, use gluten-free flour in the roux.
- Swap out the ham and turkey for smoked turkey or bacon if preferred.
- Use half-and-half instead of whole milk for a richer, creamier texture.
- The Dijon mustard is optional but adds a subtle tang that complements the cheese and preserves.
- Grilled cheese croutons can be made by preparing grilled cheese sandwiches and cutting them into bite-sized pieces.
- Raspberry preserves can be replaced with other fruit preserves like apricot or strawberry according to taste.
