Croque Monsieur Soup

Mikekey *


A twist on the classic French bistro sandwich.


★★★★★ 1 vote

30 Min
50 Min
Stove Top


  • 1/2 c
  • 2 large
    sweet onions, cut in half and thickly sliced (4 cups)
  • 2 tsp
    finely chopped garlic
  • 1/4 c
    all purpose flour
  • 3 c
    low-sodium chicken broth
  • 8 oz
    cream cheese, cut into cubes
  • 2 c
    half and half
  • 2 1/2 c
    swiss cheese, shredded (or gruyere)
  • 2 c
    chopped cooked ham (10 oz)
  • 3 tsp
    dijon mustard
  • 1/2 tsp
  • 8 slice
    (1-inch thick) french bread

How to Make Croque Monsieur Soup


  1. In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown.
  2. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute.
    Slowly stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
  3. Stir in cream cheese; stirring constantly with whisk until smooth.
  4. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted.
  5. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
  6. Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
  7. Serve soup in individual bowls and top each with a bread slice.

Printable Recipe Card

About Croque Monsieur Soup

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: French

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