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Swiss Broccoli Soup


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  • 4 tsp instant chicken bouillon granules
  • 4 c water, divided usage
  • 2 pkgs (10-oz each) frozen, chopped broccoli, cooked
  • 2 c (8-oz) shredded Swiss cheese
  • 2 tsp Ac'cent flavor enhancer
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground black pepper
  • 1/2 c all-purpose flour
  • 4 c evaporated milk



Step 1

In a large stockpot, heat bouillon granules in 3 c water until dissolved.

Stir in cooked broccoli, cheese, Ac'cent, nutmeg, and pepper.

Cook and stir over medium heat until cheese melts.

Combine flour and 1 c cold water, stir in broccoli mixture.

Cook and stir until thickened and bubbly.

Add evaporated milk, stir, cover, and remove from heat.

Do not boil. Yields 12 servings. Freezes well.

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