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Emeril's Broccoli And Gruyere Soup

A great way to get your greens.

  • Yield: 6 servings


  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • Salt
  • Cayenne pepper
  • 3 cups broccoli florets
  • 2 quarts water
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 2 cups Gruyere cheese, grated
  • Emeril's Original Essence


  • Heat the olive oil in a large saucepan over medium heat. Add the onions, carrots and celery and season with salt and cayenne pepper. Cook, stirring, for 5 minutes, or until they begin to soften. Add the broccoli and cook, stirring, for 3 more minutes. Add the water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat to medium-low and cover. Simmer for 30 minutes, or until vegetables are tender. Add the cream and simmer another 10 minutes. With a hand-held blender, puree the soup. Add 1 1/2 cups of the gruyere cheese and stir until it melts completely. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Essence. Serve with crusty bread.

Recipe Details