Broccoli-Leek Soup With Turkey-and-Cheese Toasts

broccoli-leek-soup-turkey-heese-toasts
Photo by Christopher Baker
Broccoli-Leek Soup With Turkey-and-Cheese Toasts 3.2 25 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 571 calories
    • Fat 18 g
    • Sat Fat 10 g
    • Cholesterol 94 mg
    • Sodium 1,111 mg
    • Protein 40 g
    • Carbohydrate 64 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 7 mg
    • Calcium 344 mg

Heat oven to 400° F. Heat 1 tablespoon of the butter in a large pot over medium-high heat. Add the leeks, thyme, and ½ teaspoon each salt and pepper. Cook, stirring often, until very tender, 10 to 12 minutes. Add the broccoli, broth, and 2 cups water and bring to a boil. Reduce heat and simmer until the broccoli is crisp-tender, 6 to 8 minutes. Working in batches, transfer the mixture to a blender and puree until smooth.

Meanwhile, spread the remaining tablespoon of butter on the baguette. Top with the turkey and Cheddar, dividing evenly. Place on a baking sheet and bake until the Cheddar is melted, 4 to 6 minutes.

Serve the soup sprinkled with thyme leaves, with the turkey-and-cheese toasts on the side.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 3 leeks (white and light green parts only), sliced
  3. Check 1 tablespoon fresh thyme leaves, plus more for serving
  4. Check kosher salt and black pepper
  5. Check 1 bunch broccoli, cut into florets (about 6 cups)
  6. Check 2 cups low-sodium chicken broth
  7. Check 1 baguette, halved lengthwise and then crosswise
  8. Check 8 ounces sliced roasted turkey
  9. Check 4 ounces sliced Cheddar

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the butter in a large pot over medium-high heat. Add the leeks, thyme, and ½ teaspoon each salt and pepper. Cook, stirring often, until very tender, 10 to 12 minutes. Add the broccoli, broth, and 2 cups water and bring to a boil. Reduce heat and simmer until the broccoli is crisp-tender, 6 to 8 minutes. Working in batches, transfer the mixture to a blender and puree until smooth.
  2. Meanwhile, spread the remaining tablespoon of butter on the baguette. Top with the turkey and Cheddar, dividing evenly. Place on a baking sheet and bake until the Cheddar is melted, 4 to 6 minutes.
  3. Serve the soup sprinkled with thyme leaves, with the turkey-and-cheese toasts on the side.