Monte Cristo Soup lets you enjoy all of the flavors of a Monte Cristo sandwich in a bowl! Made with ham, turkey, melted Swiss, and cheddar cheese, each bowl is topped with warm raspberry preserves and crunchy grilled cheese croutons (which I could eat on their own😊). Each spoonful is a little bit savory and a little bit sweet for a uniquely delicious bite! After enjoying this comforting soup, be sure to try a Monte Cristo Salad for a fresh twist on the sandwich!
Ingredients & Substitutions
- Meats: Just like the sandwich (and my Monte Cristo sliders), I used both ham and turkey in the soup. This would be the perfect recipe to use up any leftover ham (like my apricot honey ham) and bacon-wrapped turkey from the holidays! It’s a definite keeper to add to my list of leftover turkey recipes. If you don’t have ham, use cooked and crumbled bacon. And, for the turkey, you could substitute cooked shredded chicken or roast beef.
- Cheese: Swiss cheese and mild cheddar cheese are melted into the soup. Other kinds of cheese that would be good are Gruyere, Havarti, Monterey Jack, Pepper Jack, or your favorite meltable cheeses!
- Chicken Broth: The base of the soup is chicken broth. (Low-sodium chicken broth would work, too.) If you don’t have broth, use chicken stock, but it is a little richer than broth.
- Raspberry Preserves: For the sweetness in the soup (and to help match the sweetness the sandwich is known for), drizzle warm raspberry preserves into the soup. However, if you just want a comforting bowl of savory soup, it is also delicious without the preserves.
- Grilled Cheese Croutons: Watch out when you make these grilled cheese croutons! I like them so much, that most don’t make it to the soup! They are also perfect for my Roasted Tomato Soup with Grilled Cheese Croutons.
How to Make Grilled Cheese Croutons
To make the grilled cheese croutons, butter four slices of bread. Next, in a non-stick skillet over low heat, add one slice of bread (buttered side down). Top with 1 slice of cheese (I used sharp cheddar, but you can use your favorite cheese) and another slice of bread (buttered side up). Cook for about 3 minutes on each side, or until golden brown and the cheese is melted. Repeat for the second sandwich. Finally, cut each grilled cheese sandwich into ½-inch cubes, or about 16 pieces each. Set aside (and try not to snack on them!). My homemade croutons would also be delicious in the soup!
What To Serve With Monte Cristo Soup
Here are some great (and delicious) options to serve with Monte Cristo Soup:
- Grilled Cheese Sandwich–If the grilled cheese croutons are enough, make extra grilled cheese sandwiches. I have an air fryer grilled cheese sandwich or crispy grilled cheese you could make.
- Homemade Potato Chips
- Air Fryer French Fries
- Wedge Salad
- Warm, crusty French Baguette (I love dipping a slice in the soup.)
- Roasted vegetables like Brussels sprouts or roasted carrots
How To Store Monte Cristo Soup
To store Monte Cristo Soup, first, let it cool to room temperature. Next, transfer the soup to an airtight container or portion out to smaller containers. The soup will last up to 3-4 days in the refrigerator. Reheat it in the microwave or on the stovetop over low to medium heat.
Can I Freeze Monte Cristo Soup?
Yes, you can freeze Monte Cristo soup. To freeze the soup, first, let it cool to room temperature. Next, store it in a freezer-safe container or bag, leaving a little room for expansion. Label and date the packaging; it can be frozen for up to 2-3 months. When ready to enjoy a warm bowl of soup, let it thaw in the refrigerator overnight before reheating.
Monte Cristo Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 teaspoons garlic, minced
- ½ cup (31 g) all-purpose flour
- 4 cups (32 ounces) chicken broth
- 1 cup (245 g) whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups (202.5 g) cooked ham, diced
- 1 ½ cups (210 g) cooked turkey, diced
- 1 cup (113 g) Swiss cheese, shredded
- 1 cup (113 g) mild cheddar cheese, shredded
- grilled cheese croutons, for garnish
- raspberry preserves, warmed
- parsley, for garnish
Instructions
- In a medium pot over medium heat, melt butter. Add onion. Cook for 8-10 minutes, or until the onion has softened. Add garlic.
- Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
- Add the chicken broth, milk, Dijon mustard, salt, and pepper. Stir to combine.
- Add ham and turkey. Stir to combine.
- Reduce heat to medium-low. Simmer, stirring occasionally until thickened, about 15-20 minutes.
- Stir in the shredded Swiss and cheddar cheese until fully melted.
- To serve, top each bowl with grilled cheese croutons, a drizzle of warm raspberry preserves, and a sprinkle of fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this soup is fantastic! The combination of flavors is spot on, and the grilled cheese croutons add the perfect crunch.
Elizabeth
I am not a huge fan of a Monte Cristo sandwich, but this soup is delicious! (I like it without the raspberry preserves.) And, I love it with the grilled cheese croutons.
Annabelle
This is good! The ham and turkey make it hearty, and the addition of raspberry preserves gives it a sweet twist.
Bella
This soup is nice and hearty and perfect for a cold day (like today around here).
I like the sweet and savory combo in this soup. It's packed with flavor and will fill you up!
