Best 10 Swiss Cheese Soup Recipes

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

POTATO SOUP WITH SWISS CHEESE

Steps:

• Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.

BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY

Steps:

• In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
• Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
• Add broccoli and cover and cook until just tender (about 7 minutes).
• Puree half the soup in the blender. Add back to the other half in pan/pot.
• Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
• Recommended toppings: toasted walnuts (optional).
• If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.

CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS

Steps:

• Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
• Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
• Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
• In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
• Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
• Broil 2-3 minutes until the cheese begins to melt and brown a bit.

BROCCOLI AND SWISS CHEESE SOUP

Steps:

• 1. Cut enough florets to measure 2 cups.
• 2. Cut rest of broccoli into 1 inch pieces.
• 3. Cook florets and broccoli pieces, separately, in lightly salted water until just tender.
• 4. (Florets will be done first.)
• 5. Immediately rinse in cold water.
• 6. Drain.
• 7. Set florets aside until serving time.
• 8. In a large saucepan saute green onions in butter until tender; usually about 4 minutes.
• 9. Sprinkle in flour and cook one more minute, stirring with whisk.
• 10. Remove from heat and stir in broth.
• 11. Return to heat and simmer for 5 minutes, stirring occasionally.
• 12. Add broccoli pieces to broth and puree in blender in batches, until smooth.
• 13. Just before serving, blend in cream and swiss cheese.
• 14. Simmer gently until cheese melts.
• 15. Add nutmeg, salt and pepper.
• 16. Add reserved florets and heat through.

SWISS POTATO AND CHEESE SOUP

Steps:

• In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
• In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
• Add to simmering soup.
• Stir until soup bubbles and thickens.
• Season to tase with salt and pepper.
• Spoon into bowls and sprinkle with cheese and parsley.

SWISS CHEESE AND VEGETABLE SOUP

Steps:

• Combine vegetables, onions, water and bouillon in slow cooker.
• Cook on low 6-8 hours or until vegetables are tender.
• Pour all ingredients into a blender or food processor, and add milk.
• Process till smooth, or chunky smooth , depending on your preference.
• Top with shredded cheese, and serve.

RED PEPPER SOUP WITH SUN DRIED TOMATOES & SWISS CHEESE RECIPE - (4.8/5)

Steps:

• Heat the oil in a medium-sized pot. Saute the onion, garlic, and red bell pepper for 5-6 minutes, or until the peppers are tender. Add all of the remaining ingredients, except the cream and Swiss cheese. Bring to a boil then reduce the heat. Simmer for 10-12 minutes. Using a hand blender, puree the soup until nice and smooth. Gently stir in the cream and Swiss cheese. Garnish soup in bowls with raw red peppers, sun dried tomatoes and cheese if desired.

POTATO SOUP WITH SWISS CHEESE

Steps:

• 1. Boil and mash potatoes, and mix in the butter, salt and cream.
• 2. Crisp the bacon and finely crumble it.
• 3. Cook the onion in the bacon fat till tender but not dark
• 4. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire.
• 5. Add enough top milk or light cream to give the consistency of cream soup
• 6. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.

SQUASH, BACON, AND SWISS CHEESE SOUP

Steps:

• 1. Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting very little. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all fat from the bacon and roughly chop it into small pieces.
• 2. Heat oil in large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
• 3. Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, and or until the squash and potatoes are tender.
• 4. Blend the cornstarch with 2 tablespoons water and add to soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot pepper sauce to taste. Ladle the soup into warm bowls and sprinkle cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.