Monte Cristo Soup Recipe
Introduction
Monte Cristo Soup is a rich and comforting twist on the classic sandwich, transformed into a creamy, savory bowl of deliciousness. Combining ham, turkey, melted cheeses, and a hint of sweetness from raspberry preserves, this soup is perfect for cozy evenings or special gatherings.
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 teaspoons garlic, minced
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups cooked ham, diced
- 1 ½ cups cooked turkey, diced
- 1 cup Swiss cheese, shredded
- 1 cup mild cheddar cheese, shredded
- Grilled cheese croutons, for garnish
- Raspberry preserves, warmed
- Fresh parsley, for garnish
Instructions
- Step 1: Melt the butter in a medium pot over medium heat.
- Step 2: Add the diced onions and cook until they are soft and translucent.
- Step 3: Stir in the minced garlic and flour, cooking for an additional minute to form a roux.
- Step 4: Gradually whisk in the chicken broth and whole milk until smooth and well combined.
- Step 5: Stir in the Dijon mustard, kosher salt, and black pepper.
- Step 6: Add the diced ham and turkey, mixing well to combine.
- Step 7: Let the soup simmer for 15 to 20 minutes until it thickens slightly.
- Step 8: Stir in the shredded Swiss and cheddar cheeses until fully melted and creamy.
- Step 9: Serve the soup topped with grilled cheese croutons, a spoonful of warmed raspberry preserves, and a sprinkle of fresh parsley.
Tips & Variations
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the ham and turkey, adding extra cheese or mushrooms instead.
- Use leftover roasted turkey and ham for convenience and enhanced flavor.
- If you prefer a smoother soup, blend it slightly before adding cheese.
- Grilled cheese croutons can be made by cutting grilled cheese sandwiches into bite-sized pieces.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Avoid freezing as the cheese and milk base may curdle.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Monte Cristo Soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance and refrigerate it. Reheat gently before serving and add the grilled cheese croutons and raspberry preserves fresh for the best texture and flavor.
What can I use if I don’t have Dijon mustard?
You can substitute Dijon mustard with yellow mustard or a small amount of dry mustard powder. The flavor will be slightly different but still delicious.
PrintMonte Cristo Soup Recipe
Monte Cristo Soup is a creamy, savory twist on the classic Monte Cristo sandwich. This comforting soup features sautéed onions and garlic in a buttery roux, combined with chicken broth and milk for a rich base. Diced ham and turkey add hearty protein, while Swiss and cheddar cheeses melt into a luscious finish. Garnished with grilled cheese croutons, sweet raspberry preserves, and fresh parsley, this soup offers a delightful balance of savory and sweet flavors, perfect for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 teaspoons garlic, minced
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Meat and Cheese
- 1 ½ cups cooked ham, diced
- 1 ½ cups cooked turkey, diced
- 1 cup Swiss cheese, shredded
- 1 cup mild cheddar cheese, shredded
Garnishes
- Grilled cheese croutons, for garnish
- Raspberry preserves, warmed
- Fresh parsley, for garnish
Instructions
- Melt Butter and Sauté Onions: In a medium pot over medium heat, melt the unsalted butter. Add the diced yellow onions and cook, stirring occasionally, until they become soft and translucent, about 5-7 minutes.
- Add Garlic and Flour to Make Roux: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the all-purpose flour, stirring continuously for about 1 minute to create a roux that will thicken the soup.
- Add Liquids and Whisk: Gradually pour in the chicken broth while whisking to prevent lumps. Follow with the whole milk, continuing to whisk until the mixture is smooth and well combined.
- Season the Soup: Stir in the Dijon mustard, kosher salt, and black pepper to enhance the flavor of the soup base.
- Add Ham and Turkey: Incorporate the diced cooked ham and turkey into the pot, mixing well to distribute the meats evenly throughout the soup.
- Simmer Until Thickened: Allow the soup to simmer gently over medium-low heat for 15 to 20 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Melt the Cheeses: Reduce the heat to low and stir in the shredded Swiss and mild cheddar cheeses. Continue stirring until the cheeses are completely melted and integrated into the soup.
- Serve with Garnishes: Ladle the soup into bowls and top each serving with grilled cheese croutons. Add a spoonful of warmed raspberry preserves on the side or on top for a hint of sweetness. Finish with a sprinkle of fresh parsley for color and freshness.
Notes
- For a vegetarian version, omit the ham and turkey and substitute vegetable broth.
- Grilled cheese croutons can be made by cutting grilled cheese sandwiches into bite-sized pieces.
- Adjust the thickness by adding more broth or milk if the soup becomes too thick during simmering.
- Use sharp cheeses for a more pronounced flavor profile if desired.
- Warming the raspberry preserves slightly makes them easier to drizzle and enhances their flavor.
Keywords: Monte Cristo Soup, ham and turkey soup, cheesy soup, grilled cheese croutons, comfort food soup, Dijon mustard soup
