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Vegetable Gratin Soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 187kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion diced small
  • 2 clove Garlic minced
  • 1/4 cup Carrots diced small
  • 2 tbsp Celery diced small
  • 2 cups Beef broth
  • 2 sprigs Fresh thyme plus more for garnish
  • 2 slices Crusty bread 1/2 inch thick
  • 1/4 cup Swiss cheese shredded
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat. Saute the onions, garlic, carrots, and celery until they start to soften.
  • Stir in the broth and thyme. Bring to a simmer, stirring occasionally, to build flavor. Season with salt and pepper to taste.
  • Meanwhile, preheat the oven broiler on low.
  • Place bread slices on a baking sheet and toast to golden brown. Then place cheese on the bread and broil until melted and golden brown.
  • Remove the thyme sprig. Ladle the soup into a bowl and place the bread slice with the melted cheese on top. Garnish with thyme.

Nutrition

Calories: 187kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 996mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 1mg