Swiss Cheese and Vegetable Soup
Cozy up with a bowl of creamy Swiss Cheese and Vegetable Soup, the ultimate comfort food packed with wholesome, hearty ingredients. This satisfying recipe combines tender chunks of potatoes, carrots, celery, and onions with a velvety base enriched by whole milk, heavy cream, and the nutty tang of melted Swiss cheese. A blend of rustic textures and creamy smoothness is achieved with a simple partial-blending technique, making each spoonful a delightful balance of flavors and consistency. Perfect for chilly evenings or as a starter, this soup comes together in just under an hour and pairs beautifully with crusty bread for dipping. A sprinkle of fresh parsley adds the perfect finishing touch to this indulgently savory dish. Whether you're looking for a quick family meal or an elegant appetizer, this Swiss Cheese and Vegetable Soup recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cups potatoes, peeled and cubed
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 cups Swiss cheese, shredded
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 loaf crusty bread, for serving
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the potatoes and minced garlic, cooking for an additional 2 minutes until fragrant.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the milk and heavy cream and gently heat the soup, ensuring it does not boil.
Gradually add the shredded Swiss cheese, stirring constantly, until melted and fully incorporated.
Season with salt and pepper to taste, adjusting as needed.
Remove the pot from heat and garnish with chopped fresh parsley if desired.
Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 500 mg | 38% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
