Swiss 'n' Cheddar Broccoli Soup Recipe

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Swiss 'n' Cheddar Broccoli Soup Recipe
Swiss 'n' Cheddar Broccoli Soup Recipe photo by Taste of Home
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Swiss 'n' Cheddar Broccoli Soup Recipe

Read Reviews
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Publisher Photo
With two varieties of cheese—Swiss and cheddar—this soup is doubly delicious! I'm sure it will become a favorite in your home.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups water, divided
  • 4 teaspoons chicken bouillon granules
  • 6 cups frozen chopped broccoli
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1-1/4 cups shredded Swiss cheese
  • 3/4 cup shredded cheddar cheese

Directions

In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted. Yield: 8 servings (2 quarts).
Originally published as Swiss 'n' Cheddar Broccoli Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

Nutritional Facts

1 cup: 217 calories, 12g fat (8g saturated fat), 44mg cholesterol, 744mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 13g protein.

  • 4 cups water, divided
  • 4 teaspoons chicken bouillon granules
  • 6 cups frozen chopped broccoli
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1-1/4 cups shredded Swiss cheese
  • 3/4 cup shredded cheddar cheese
  1. In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted. Yield: 8 servings (2 quarts).
Originally published as Swiss 'n' Cheddar Broccoli Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

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Reviews forSwiss 'n' Cheddar Broccoli Soup

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DDPLoeches User ID: 1536323 241082
Reviewed Jan. 5, 2016

"I cooked the broccoli separately in a small amount of water, heated the other ingredients except for the flour and one cup of water (and cheeses), and when the broccoli was tender, I combined it all, brought it to a boil, and turned it off and added cheeses. (I didn't add nutmeg.) My family all really enjoyed it."

MY REVIEW
germanycook User ID: 6411056 46387
Reviewed Feb. 17, 2014

"Tried this recipe because my sister loves making it.... and it is incredible! I only used 3 cups skim milk and pureed it before eating, it was so delicious and the broccoli taste was really fresh."

MY REVIEW
blessednest User ID: 1416484 47921
Reviewed May. 15, 2010

"This was the best swiss and cheddar broccoli soup I've ever made. I've been using it now for more than 2 years and it's my family's favorite."

MY REVIEW
suekg User ID: 3417903 21235
Reviewed Sep. 21, 2009

"This needed a whole new approach to make it edible. After you cook the broccoli dump the water. Make a roux on the side with 1/2 cup butter and other ingredients.(omit the water, just milk and spices) Remove from heat and add broccoli to roux, cheese to all. As written it's really bad."

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