Bacon Mushroom Swiss Soup
There’s nothing quite like a warm, hearty bowl of soup to melt away the chill of the day, and Bacon Mushroom Swiss Soup is the ultimate comfort food. This recipe pairs the earthiness of mushrooms with the smoky, savory flavor of bacon and the rich creaminess of Swiss cheese.
It’s easy to make yet sophisticated enough to serve at a dinner party. My family always comes back for seconds whenever I make it, and I’m sure yours will too. With each spoonful, you get a velvety, deeply flavored experience that’s perfect for cozy evenings.
Questions I Often Get Asked About This Recipe
Q: Can I use different types of mushrooms?
A: Yes! While cremini or white button mushrooms are traditional, you can also use a mix of shiitake, portobello, or wild mushrooms for added depth of flavor.
Q: Can I substitute the Swiss cheese?
A: Absolutely. Gruyère or provolone are great alternatives if you’re looking for a similar taste profile. For a different twist, try cheddar or Gouda.
Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the refrigerator for up to 3 days. The flavors develop even more as it sits, making it even more delicious when reheated.
Q: How do I make this soup vegetarian?
A: You can skip the bacon and use vegetable broth instead of chicken broth. Add a dash of smoked paprika to mimic the smoky flavor of bacon.
Q: Can I freeze this soup?
A: Yes, but keep in mind that dairy-based soups can sometimes separate when frozen. To avoid this, freeze without the Swiss cheese and add it when reheating.
What You Need to Make Bacon Mushroom Swiss Soup
- 6 slices of bacon, chopped
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini or your choice)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups Swiss cheese, grated
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
How to Make Bacon Mushroom Swiss Soup
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the butter to the pot. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute. Add the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Make the Base: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the broth, stirring constantly to avoid lumps.
- Simmer: Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Finish with Cream and Cheese: Lower the heat and stir in the heavy cream. Add the grated Swiss cheese in small handfuls, stirring until melted and smooth. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy bacon and a sprinkle of fresh thyme or parsley for garnish.
Tips for Making the Best Bacon Mushroom Swiss Soup
- Don’t skimp on the mushrooms: Use fresh, high-quality mushrooms for the best flavor.
- Stir the cheese gradually: Adding the cheese slowly helps it melt smoothly and prevents clumping.
- Serve with crusty bread: A side of toasted baguette or sourdough makes the perfect accompaniment to soak up every drop.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made this soup for a cozy dinner, and it was amazing! The flavors were rich, and my whole family loved it.” – Sarah M.
⭐️⭐️⭐️⭐️ “The combination of mushrooms, bacon, and Swiss cheese was perfect. I used Gruyère as a substitute, and it worked beautifully!” – David L.
⭐️⭐️⭐️⭐️⭐️ “I’m not usually a big soup person, but this recipe changed my mind. It’s so comforting and flavorful.” – Emily R.
⭐️⭐️⭐️⭐️⭐️ “Made this for a weekend lunch, and it was a hit. I added some smoked paprika to enhance the smoky flavor, and it was delicious.” – Megan S.
⭐️⭐️⭐️⭐️ “Absolutely delightful! Next time, I’ll double the recipe as everyone wanted seconds.” – Thomas J.
Printable Recipe
Bacon Mushroom Swiss Soup
A creamy, flavorful Bacon Mushroom Swiss Soup that’s perfect for cozy nights. Easy to make, with rich, deep flavors that will have everyone asking for seconds.
Ingredients
- 6 slices of bacon, chopped
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini or your choice)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups Swiss cheese, grated
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the butter to the pot. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute. Add the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Make the Base: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the broth, stirring constantly to avoid lumps.
- Simmer: Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Finish with Cream and Cheese: Lower the heat and stir in the heavy cream. Add the grated Swiss cheese in small handfuls, stirring until melted and smooth. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy bacon and a sprinkle of fresh thyme or parsley for garnish.
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If You Enjoyed This Recipe, Please Share!
If you enjoyed this Bacon Mushroom Swiss Soup, please share the recipe on your social media and tag your friends! It’s a dish that’s sure to impress and bring warmth to any gathering. Sharing is caring, and I’d love for your loved ones to discover this comforting, crowd-pleasing soup too.
