Gluten-Free Swiss Cheese Soup
By the Gluten Free Recipes team ·
This comforting gluten-free Swiss cheese soup is a velvety blend of savory broth, tender vegetables, and rich, melted Swiss cheese. It's a hearty and satisfying meal perfect for a chilly evening, offering a delightful cheesy aroma and a smooth, creamy texture.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked shredded chicken or other protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Swiss Cheese Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Swiss Cheese Soup: This recipe is naturally gluten-free, utilizing cornstarch for thickening instead of gluten-containing flours. Always ensure your stock and any added seasonings are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked shredded chicken or other protein
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 cup shredded Swiss cheese
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
- 2
Add the diced vegetables (carrots, celery, and potatoes) to the pot and stir them with the aromatics. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- 3
Pour in the certified gluten-free chicken or vegetable stock and add the optional diced tomatoes, if using. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- 4
While the soup simmers, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the vegetables are tender, gradually whisk the cornstarch slurry into the simmering soup. Continue to cook, stirring constantly, for another 2-3 minutes until the soup has thickened to your desired consistency.
- 5
Remove the pot from the heat and stir in the shredded Swiss cheese, a handful at a time, until it's completely melted and the soup is creamy. Stir in the cooked shredded chicken or other protein and season with salt and pepper to taste. Serve hot, garnished as desired.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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