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Swiss ‘n’ Cheddar Broccoli Soup


  • 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.

Nutrition Facts

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


Average Rating: 4
  • DDPLoeches
    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.

  • germanycook
    Dec 31, 1969

    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.

  • blessednest
    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.

  • suekg
    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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