Creamy Dreamy Swiss Cheese Soup: A Recipe for Comfort
Swiss cheese, with its distinctive nutty flavor and characteristic holes, often conjures images of deli sandwiches or cheese boards. But this versatile cheese shines just as brightly in a warm, comforting bowl of soup. This recipe for Swiss cheese soup is a delightful departure from the ordinary, offering a creamy, flavorful experience perfect for a chilly evening or a cozy lunch.
This soup is surprisingly easy to make, requiring only a handful of readily available ingredients. The key to its success lies in the quality of the Swiss cheese – opt for a block of good-quality cheese for the best flavor and melting properties. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
## Why You’ll Love This Swiss Cheese Soup
* **Rich and Creamy Texture:** The combination of Swiss cheese, cream, and a roux creates a velvety smooth and luxurious texture.
* **Deliciously Nutty Flavor:** The distinctive nutty flavor of Swiss cheese is the star of the show, offering a unique and satisfying taste.
* **Easy to Make:** This recipe is surprisingly simple and straightforward, making it perfect for weeknight dinners.
* **Comforting and Warming:** A bowl of Swiss cheese soup is the perfect way to warm up on a cold day.
* **Versatile:** Customize the soup with your favorite vegetables, herbs, or spices to create your own unique variation.
## Ingredients You’ll Need
* **Butter:** Unsalted butter is preferred to control the salt content of the soup. It’s used to create the roux and sauté the aromatics.
* **Onion:** A yellow or white onion forms the base of the flavor profile.
* **Garlic:** Freshly minced garlic adds a pungent and aromatic touch.
* **All-Purpose Flour:** This is used to create the roux, which thickens the soup.
* **Chicken Broth:** Use good-quality chicken broth for the best flavor. Vegetable broth can be used for a vegetarian option.
* **Heavy Cream:** Heavy cream adds richness and creaminess to the soup. Half-and-half can be used for a lighter version.
* **Swiss Cheese:** The star of the show! Use a block of good-quality Swiss cheese and shred it yourself for the best results.
* **Dry Sherry (Optional):** A splash of dry sherry adds a depth of flavor and complexity to the soup. If you don’t have sherry, you can omit it or substitute it with a small amount of white wine.
* **Nutmeg:** A pinch of nutmeg enhances the nutty flavor of the Swiss cheese.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Croutons, fresh parsley, chives, crispy bacon bits.
## Step-by-Step Instructions
Follow these detailed steps to create the perfect bowl of Swiss cheese soup:
**Step 1: Prepare the Ingredients**
* Finely chop the onion and mince the garlic.
* Shred the Swiss cheese using a box grater. This is crucial. Pre-shredded cheese often contains cellulose which hinders proper melting. Freshly grated cheese ensures a smoother, creamier soup.
* Measure out the chicken broth and heavy cream.
**Step 2: Sauté the Aromatics**
* In a large pot or Dutch oven, melt the butter over medium heat. Make sure the pot is large enough to accommodate all the ingredients without overflowing.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Create the Roux**
* Sprinkle the all-purpose flour over the softened onions and garlic. Stir continuously for 1-2 minutes, until the flour is evenly distributed and the mixture forms a smooth paste (a roux). Cooking the roux helps to eliminate the raw flour taste and thicken the soup.
**Step 4: Add the Broth and Simmer**
* Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to prevent any flour from sticking and forming lumps. Whisk until the mixture is smooth and there are no lumps of flour.
* Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes. This allows the flavors to meld together and the soup to thicken slightly. Stir occasionally to prevent sticking.
**Step 5: Add the Cream and Cheese**
* Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil, as this can cause the cream to curdle.
* Reduce the heat to very low. Gradually add the shredded Swiss cheese, one handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth. It is crucial to add the cheese gradually and stir continuously to prevent clumping. If the cheese is added all at once, it may not melt properly and can result in a stringy texture.
**Step 6: Season and Adjust**
* Stir in the dry sherry (if using) and a pinch of nutmeg.
* Season with salt and pepper to taste. Remember that Swiss cheese can be quite salty, so start with a small amount of salt and add more as needed.
* Taste the soup and adjust the seasoning as necessary. You may need to add more salt, pepper, or nutmeg to achieve your desired flavor.
**Step 7: Serve and Garnish**
* Ladle the Swiss cheese soup into bowls and garnish with your favorite toppings. Some popular garnishes include croutons, fresh parsley, chives, and crispy bacon bits.
* Serve immediately and enjoy!
## Tips for the Perfect Swiss Cheese Soup
* **Use Good-Quality Swiss Cheese:** As mentioned earlier, the quality of the Swiss cheese is crucial to the success of this soup. Opt for a block of good-quality cheese and shred it yourself for the best flavor and melting properties.
* **Don’t Boil the Soup After Adding the Cream:** Boiling the soup after adding the cream can cause it to curdle. Make sure to keep the soup at a gentle simmer.
* **Add the Cheese Gradually:** Adding the cheese gradually and stirring constantly will prevent clumping and ensure a smooth, creamy texture.
* **Adjust the Thickness:** If the soup is too thick, add a little more chicken broth or cream to thin it out. If it’s too thin, simmer it uncovered for a few minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup if needed, but be sure to simmer for a few minutes after adding the slurry to cook out the cornstarch taste.
* **Make it Vegetarian:** Use vegetable broth instead of chicken broth to make this soup vegetarian.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as broccoli florets, cauliflower, or carrots. Add them to the pot along with the chicken broth and simmer until tender.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Use Different Cheeses:** While Swiss cheese is the star of this soup, you can experiment with other cheeses, such as Gruyere, Emmental, or Jarlsberg, for a slightly different flavor profile. A combination of cheeses can also be used.
* **Blend the Soup:** For an ultra-smooth and creamy soup, you can use an immersion blender to blend the soup after the cheese has melted. Be careful when blending hot liquids, and make sure to vent the pot to prevent splattering.
* **Make it Ahead:** This soup can be made ahead of time and reheated. The flavor may even improve after it sits for a day or two. Store the soup in an airtight container in the refrigerator for up to 3 days.
## Variations to Try
This Swiss cheese soup recipe is a great starting point for creating your own unique variations. Here are a few ideas to get you started:
* **Broccoli Swiss Cheese Soup:** Add about 2 cups of chopped broccoli florets to the soup along with the chicken broth. Simmer until the broccoli is tender-crisp.
* **Cauliflower Swiss Cheese Soup:** Substitute the broccoli with cauliflower florets for a similar flavor profile.
* **Mushroom Swiss Cheese Soup:** Sauté some sliced mushrooms along with the onions and garlic for a richer, earthier flavor. Cremini or button mushrooms work well.
* **Beer Cheese Soup:** Substitute some of the chicken broth with beer (such as a pale ale or lager) for a classic beer cheese soup. Add the beer after the broth and before the cream.
* **French Onion Swiss Cheese Soup:** Caramelize the onions before adding them to the soup for a deeper, sweeter flavor. Top with toasted bread and more Swiss cheese before serving.
* **Ham and Swiss Cheese Soup:** Add diced ham to the soup for a heartier and more substantial meal. Add the ham after the cheese has melted.
## Serving Suggestions
Swiss cheese soup is delicious on its own as a light lunch or dinner, but it can also be served as a side dish to a heartier meal. Here are a few serving suggestions:
* **Serve with a side salad:** A simple green salad or a Caesar salad pairs well with the richness of the soup.
* **Serve with crusty bread:** A slice of crusty bread is perfect for dipping into the soup.
* **Serve with a grilled cheese sandwich:** A classic pairing! A grilled cheese sandwich made with Swiss cheese would be especially delicious.
* **Serve as a starter:** Serve a small bowl of Swiss cheese soup as a starter to a larger meal.
## Recipe Card
**Creamy Dreamy Swiss Cheese Soup**
A comforting and flavorful soup featuring the nutty goodness of Swiss cheese. This recipe is easy to make and perfect for a chilly day.
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6
**Ingredients:**
* 4 tablespoons unsalted butter
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 6 cups chicken broth
* 1 cup heavy cream
* 4 cups shredded Swiss cheese
* 2 tablespoons dry sherry (optional)
* Pinch of nutmeg
* Salt and pepper to taste
* Optional garnishes: Croutons, fresh parsley, chives, crispy bacon bits
**Instructions:**
1. Finely chop the onion and mince the garlic. Shred the Swiss cheese.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Sprinkle the all-purpose flour over the softened onions and garlic. Stir continuously for 1-2 minutes, until the flour is evenly distributed.
4. Gradually whisk in the chicken broth, scraping the bottom of the pot to prevent lumps. Bring to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes.
5. Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
6. Reduce the heat to very low. Gradually add the shredded Swiss cheese, one handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth.
7. Stir in the dry sherry (if using) and a pinch of nutmeg.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with your favorite toppings. Serve immediately.
**Notes:**
* Use good-quality Swiss cheese for the best flavor and melting properties.
* Add the cheese gradually to prevent clumping.
* Don’t boil the soup after adding the cream.
* Adjust the seasoning to taste.
Enjoy your creamy and delicious Swiss cheese soup!
This soup truly offers a symphony of flavors and textures, making it a comforting and satisfying meal. Whether you stick to the classic recipe or experiment with different variations, this Swiss cheese soup is sure to become a new favorite. Enjoy!