Broccoli-Leek Soup With Turkey-and-Cheese Toasts

Photo: acrane

Serves 4| Hands-On Time: 20m| Total Time: 25m

Yield: 1 serving
Community Recipe from


  • 1 bunch broccoli, cut into florets (about 6 cups)


  1. 2 tablespoons unsalted butter
  2. 3 leeks (white and light green parts only), sliced
  3. 1 tablespoon fresh thyme leaves, plus more for serving
  4. kosher salt and black pepper
  5. 1 bunch broccoli, cut into florets (about 6 cups)
  6. 2 cups low-sodium chicken broth
  7. 1 baguette, halved lengthwise and then crosswise
  8. 8 ounces sliced roasted turkey
  9. 4 ounces sliced Cheddar
  10. Directions
  11. 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.
  12. 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.
  13. Serve the soup sprinkled with thyme leaves, with the turkey-and-cheese toasts on the side.
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broccoli-Leek Soup With Turkey-and-Cheese Toasts Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy