Monte Cristo Soup Recipe

Introduction

Monte Cristo Soup is a comforting and flavorful twist on the classic sandwich, combining savory ham, turkey, and melted cheeses in a rich, creamy broth. Topped with grilled cheese croutons and a touch of raspberry preserves, this soup balances sweet and savory perfectly for a satisfying meal.

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

1. Step 1: Melt the butter in a medium pot over medium heat.
2. Step 2: Add the diced onions and cook until they become soft and translucent.
3. Step 3: Stir in the minced garlic and flour, cooking for an additional minute to form a roux.
4. Step 4: Gradually whisk in the chicken broth and milk, combining thoroughly to avoid lumps.
5. Step 5: Stir in the Dijon mustard, kosher salt, and black pepper.
6. Step 6: Add the diced ham and turkey, mixing well into the soup base.
7. Step 7: Let the soup simmer for 15-20 minutes until it thickens slightly.
8. Step 8: Stir in the shredded Swiss and cheddar cheeses until fully melted and smooth.
9. Step 9: Serve the soup hot, topped with grilled cheese croutons, a spoonful of warmed raspberry preserves, and a sprinkle of fresh parsley.

Tips & Variations

• For a richer flavor, use a blend of half-and-half instead of whole milk.
• Make your grilled cheese croutons with your favorite bread and cheese to add a personal touch.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Substitute turkey and ham with leftover roasted chicken for a different protein option.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to prevent the cheese from separating. Add a little extra milk or broth if the soup becomes too thick. Grilled cheese croutons are best added just before serving to stay crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Monte Cristo Soup vegetarian?

Yes, you can substitute the ham and turkey with sautéed mushrooms, tofu, or a variety of vegetables for a vegetarian version. Use vegetable broth instead of chicken broth as well.

How do I make grilled cheese croutons?

Simply prepare a grilled cheese sandwich as usual, let it cool slightly, then cut it into small cubes. Toast the cubes in a pan or oven until they are crispy, then use them as a crunchy garnish for the soup.

Monte Cristo Soup Recipe

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4.8 from 131 reviews

Monte Cristo Soup is a comforting, creamy soup that captures the flavors of the classic Monte Cristo sandwich in a bowl. This hearty soup combines savory ham and turkey with melted Swiss and cheddar cheeses, finished with a touch of Dijon mustard for a subtle tang. Garnished with grilled cheese croutons, a spoonful of warm raspberry preserves, and fresh parsley, it’s a perfect cozy meal that blends sweet and savory elements beautifully.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Melt Butter and Sauté Onions: Melt the unsalted butter in a medium pot over medium heat. Add the diced onions and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes.
2. Add Garlic and Make Roux: Stir in the minced garlic and then sprinkle in the all-purpose flour. Cook this mixture for about one minute, stirring constantly, to form a roux which will help thicken the soup.
3. Add Liquids and Seasoning: Gradually whisk in the chicken broth and whole milk to the roux, ensuring no lumps form. Stir in the Dijon mustard, kosher salt, and black pepper to flavor the soup base.
4. Add Ham and Turkey: Mix in the diced cooked ham and turkey, evenly distributing the meat throughout the soup for hearty bites.
5. Simmer Soup: Allow the soup to simmer on low heat for 15 to 20 minutes, stirring occasionally, until it thickens slightly and all flavors meld together.
6. Add Cheese: Stir in the shredded Swiss and mild cheddar cheeses until they melt completely, creating a creamy and cheesy texture.
7. Serve with Garnishes: Ladle the soup into bowls and top each serving with grilled cheese croutons, a spoonful of warmed raspberry preserves, and a sprinkle of fresh parsley to elevate the flavor and presentation.

Notes

• Using cooked leftover ham and turkey makes this soup quick to prepare.
• Grilled cheese croutons add a delightful crunchy texture; make them by cutting grilled cheese sandwiches into cubes.
• Warm the raspberry preserves slightly before adding to ensure it blends well with the soup’s warmth.
• For a richer soup, substitute whole milk with half-and-half or cream.
• Use freshly shredded cheese rather than pre-shredded for better melting quality.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Monte Cristo Soup, ham and turkey soup, creamy cheese soup, grilled cheese croutons, savory soup, easy comfort food