Soup au Gratin


4 servings
30 minutes


1 large chopped onion
2 cloves minced garlic Butter
1 large potato, peeled and diced
1 baguette bread, sliced Canadian Provolone, shredded

5 cups (1.25 L) broth, your choice:
tomato juice, OR vegetable, chicken or beef broth

4 cups (1 L) vegetables, your choice:
sliced carrots, zucchini and celery OR chopped broccoli, cauliflower and leeks OR sliced mushrooms and a 19 oz (540 mL) can of lentils, drained

Herbs, your choice
Marjoram, thyme, ground cumin or bay leaf


  1. In a large saucepan, cook onion and garlic in a little melted butter until soft.
  2. Add potato, broth, vegetables, and herbs to taste. Simmer uncovered for 10 minutes.
  3. Process half of the mixture in blender until smooth. Stir purée back into saucepan. Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and cheese. Broil until cheese is melted.

Replace Canadian Provolone with any of the following: sliced Brie or shredded Cheddar, Monterey Jack, Gouda, Colby or Oka.

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