Rating: 3 stars
25 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 0
Lindsay Hunt

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

571 calories; fat 18g; saturated fat 10g; cholesterol 94mg; sodium 1111mg; protein 40g; carbohydrates 64g; sugars 5g; fiber 6g; iron 7mg; calcium 344mg.
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