Swiss Cheese Broccoli Soup

This Swiss cheese broccoli soup is one of those simple dinners I can make when I don't want to think too hard about dinner. It's warm, filling, easy to make and definitely earns a spot in my Back Pocket Dinners.
broccoli cheese soup

This is the kind of soup I like having around when the weather turns cooler.

Nothing fancy. Nothing that requires a trip to three different stores. Just a good, creamy broccoli soup with plenty of cheese and the kind of warm, filling dinner that makes everyone happy.

I’ve made this one enough times that I don’t really have to think about it anymore. I know what I need, I know how it comes together, and I know I’ll have dinner on the table without making a whole production out of it.

That’s why this one earned a spot in my Back Pocket Dinners.

Why This Soup Earns a Spot in My Back Pocket

A Back Pocket Dinner doesn’t have to be exciting or complicated. Sometimes it’s just a recipe you know you can count on.

This one checks the boxes for me:

  • Simple ingredients
  • Easy to make
  • Comforting and filling
  • Doesn’t require much hands-on time
  • Good for an ordinary weeknight
  • Easy to serve with bread, crackers, or a sandwich
  • Worth making again

And, once you make it a few times, you really don’t have to think about it.

What is in Swiss Cheese Broccoli Soup?

This one is a pretty straightforward recipe. You’ll need the following:

  • Milk
  • Broccoli
  • Onion
  • Swiss cheese

Nothing complicated. Nothing fussy.

Swiss Cheese Broccoli Soup

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 people

Ingredients

  • 5½ cups whole milk
  • 10 oz frozen chopped broccoli
  • 3 Tbs chopped onion
  • 2 Tbs butter
  • 1 Tbs flour
  • 2 cups shredded Swiss cheese (8 ounces)
  • ¼ tsp salt
  • 1 tsp black pepper

Instructions

  • Heat the milk in a large saucepan over medium heat until it begins to simmer.
  • Add the broccoli and onions to the milk. Cook until the vegetables are tender.
  • Meanwhile, melt the butter in a small saucepan. Stir in the flour and cook until well combined.
  • Gradually add the butter and flour mixture to the hot milk, stirring until smooth.
  • Continue cooking and stirring for about 3 minutes, allowing the soup to thicken.
  • Remove the saucepan from the heat. Add the grated Swiss cheese, salt, and pepper.
  • Stir until the cheese is completely melted and the soup is smooth.
  • Serve immediately.

Looking For More Back Pocket Meals?

Looking for a few more dinners you can count on? I’m keeping all my Back Pocket Dinners together in one place – the meals I come back to when I don’t know what to make.

Browse All Back Pocket Dinners →

More Soup Recipes

If you are in the mood for soup, here are a few more recipes to try:

From My Recipe Box

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Every Monday I send a cozy note with simple dinners, practical printables, and little glimpses of life on the farm. It's like catching up with a friend over coffee—and I'd love to have you join us.