Best Swiss Cheese And Vegetable Soup Recipes

HEARTY CHEESE AND VEGETABLE SOUP

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

CAMPBELL'S® SWISS VEGETABLE CASSEROLE

Steps:

• Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
• Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
• Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

SWISS VEGETABLE MEDLEY

Steps:

• In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
• Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
• Top with remaining cheese and onions.
• Bake uncovered for 5 minutes.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• 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.
• 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.)

SWISS VEGETABLE CASSEROLE

Steps:

• Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
• Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
• Bake for 5 minutes or until the cheese is melted.

SWISS AND VEGETABLE QUICHE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine eggs, milk, swiss cheese, vegetable soup mix and spinach.
• Pour or spoon into pie crust.
• Bake 50 minutes or until a knife inserted halfway between the center and the edge comes out clean.

SWISS VEGETABLES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
• Pour into shallow one-quart casserole.
• Bake, covered, for 30 minutes, or until vegetables are done.
• Remove from oven.
• Sprinkle the remaining cheese and onions in diagonal rows across the top.
• Return to oven, uncovered,baking about 5 minutes more.
• (or until the onions are golden brown).

SWISS CHEESE SOUP (WITH VARIATION)

Steps:

• In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
• Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.

SWISS CHEESE AND VEGETABLE SOUP

Steps:

• Combine vegetables, onions, water and bouillon in slow cooker.
• Cook on low 6-8 hours or until vegetables are tender.
• Pour all ingredients into a blender or food processor, and add milk.
• Process till smooth, or chunky smooth , depending on your preference.
• Top with shredded cheese, and serve.