Creamy Vegetable Soup Recipe

Introduction

This creamy vegetable soup is a comforting and hearty dish perfect for chilly days. Packed with fresh vegetables and rich cheddar cheese, it offers a delicious way to enjoy wholesome ingredients in a warm, satisfying meal.

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 10 cloves garlic, minced
• 1 lb carrots, peeled and diced
• 2 large russet potatoes, peeled and diced into small pieces
• 32 oz vegetable broth
• 2 cups finely diced broccoli florets
• 8 oz yellow sharp cheddar cheese, freshly grated
• 2 cups whole milk
• 2 tablespoons all-purpose flour
• Salt, to taste

Instructions

1. Step 1: Melt the butter in a dutch oven or large pot over medium heat.
2. Step 2: Prepare all vegetables by dicing the onions, mincing the garlic, peeling and dicing the carrots and potatoes into small pieces, and finely dicing the broccoli florets.
3. Step 3: Add the garlic and onion to the pot and cook over medium-low heat for 7 to 10 minutes, until the onion is softened and translucent.
4. Step 4: Stir in the carrots and cook for an additional 5 minutes over medium heat.
5. Step 5: Add the diced potatoes and vegetable broth, then bring the mixture to a boil. Continue boiling until the potatoes are tender and easily pierced with a fork.
6. Step 6: In a small bowl, whisk together the whole milk and flour until smooth. Slowly add this mixture to the soup, stirring well to combine.
7. Step 7: Add the finely diced broccoli to the pot and simmer the soup for 10 to 15 minutes, stirring frequently to prevent sticking.
8. Step 8: Stir in the grated cheddar cheese until melted and the soup thickens. Continue simmering until the soup reaches your desired thickness, allowing the potatoes to break down and enrich the texture.
9. Step 9: Season the soup with salt to taste before serving.

Tips & Variations

• For a smoother texture, use an immersion blender to partially puree the soup before adding the cheese.
• Substitute sharp white cheddar or a blend of cheeses for a different flavor profile.
• Add herbs like thyme or parsley for extra aroma and taste.
• Use low-fat milk for a lighter version, though whole milk helps with creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. The soup may thicken after refrigeration; add a splash of milk or broth when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can replace butter with olive oil, use plant-based milk, and substitute the cheddar cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.

Is it possible to freeze this soup?

Freezing is possible but may affect the texture because of the milk and cheese. If you do freeze it, thaw slowly in the refrigerator and reheat gently, adding extra liquid if the soup becomes too thick or grainy.

Creamy Vegetable Soup Recipe

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★★★★★

4.8 from 64 reviews

A rich and comforting creamy vegetable soup made with tender carrots, potatoes, broccoli, and sharp cheddar cheese, simmered to perfection in a flavorful vegetable broth and finished with a smooth milk and flour mixture for a velvety texture. Perfect for a hearty and warming meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 yellow onion, diced
• 10 cloves garlic, minced
• 1 lb carrots, peeled and diced
• 2 large russet potatoes, peeled and diced into small pieces
• 32 oz vegetable broth

Vegetables & Dairy

• 2 cups finely diced broccoli florets
• 8 oz yellow sharp cheddar cheese, freshly grated
• 2 cups whole milk
• 2 tablespoons all-purpose flour
• Salt, to taste

Instructions

1. Prepare Ingredients: Dice the potatoes into small pieces, dice the carrots, dice the onion, mince the garlic, and chop the broccoli florets into small pieces to have everything ready for cooking.
2. Sauté Onion and Garlic: Melt the butter in a dutch oven or large pot over medium-low heat. Add the minced garlic and diced onion, cooking for 7-10 minutes until the onion becomes softened and translucent.
3. Cook Carrots: Add the diced carrots to the pot and cook over medium heat for 5 minutes to start softening them.
4. Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil and cook until the potatoes are tender and easily pierced with a fork.
5. Thicken the Soup: In a separate bowl, mix the whole milk and all-purpose flour thoroughly. Slowly add this mixture to the soup, stirring continuously to combine and begin thickening the base.
6. Add Broccoli and Simmer: Add the finely diced broccoli florets to the pot. Reduce the heat to a simmer and cook for 10-15 minutes, stirring frequently to prevent sticking and allow the broccoli to soften.
7. Melt Cheese and Finalize Thickness: Incorporate the freshly grated cheddar cheese into the soup, stirring until completely melted. Continue simmering to your preferred thickness as the potatoes break down further, enriching the soup’s texture.
8. Season and Serve: Taste the soup and add salt to your preference. Serve hot and enjoy the creamy, cheesy vegetable goodness.

Notes

• Mix milk and flour thoroughly before adding to avoid any lumps in the soup.
• Simmering the soup longer will enhance the thickness and depth of flavor as the potatoes break down.
• Use freshly grated cheese for better melting and richer taste compared to pre-shredded cheese.
• Adjust salt according to dietary needs and personal preference.
• For a lighter version, whole milk can be substituted with 2% milk, but the soup may be less creamy.

Keywords: Creamy vegetable soup, broccoli soup, cheddar cheese soup, vegetarian soup, homemade vegetable soup