Swiss Cheese Soup

Swiss Cheese Soup

Karena 0

"This is an unusual but good recipe."

Ingredients 30 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  2. 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.
  3. 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.)
Tips & Tricks
Butternut Squash Soup

See how to make a versatile squash soup.

How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings


I thought this was terrible, so did my whole family. I didn't expect my kids to like it, but my husband and I didn't either. It was like drinking a bottle of wine with garlic in it. I was expecting a creamy swiss flavored soup with just a hint of wine and garlic. The reason I gave it two stars instead of one is because I didn't serve it right away, I waited about 5-7 minutes, and the cheese seperated. Too tempermental for me. I would suggest putting the hot broth in individual bowls, at the table, and then putting in the cheese. I will not make this again.

D. R.

I used vegetarian chicken consume powder and replaced 1/3 of the water with milk, but still used the same amount of powder for the amount of liquid. I also added 1 medium onion, finely diced, and sweated in the butter to make a roux with the flour. The milk, I think, makes it smoother when you melt the cheese in. The onion helps round out the flavor. PS- when adding the grated cheese, leave the stove on LOW and slowly add the cheese, stirring every once in a while. That will keep the cheese from clumping, not melting, and separating.

Carrot Top Christie

This was a really fragrant and delightful soup... very rich and tasty. Melting the cheese correctly is tricky, even for a fairly seasoned cheese soup maker. The temperature is a bit difficult to control. All in all, a lovely thing for a cold, rainy day!