Introduction

This creamy vegetable soup is a comforting dish perfect for chilly days. Packed with hearty potatoes, carrots, broccoli, and sharp cheddar, it delivers rich flavor and satisfying texture in every spoonful.

Creamy Vegetable Soup Recipe - Recipe Image

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

Step 1: Melt the butter in a Dutch oven or large pot over medium heat.
Step 2: Prepare your vegetables by dicing the onion and carrots, mincing the garlic, peeling and dicing the potatoes into small pieces, and finely chopping the broccoli florets.
Step 3: Add the onion and garlic to the pot and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
Step 4: Stir in the carrots and cook for 5 minutes over medium heat.
Step 5: Add the diced potatoes and vegetable broth, then bring the mixture to a boil. Boil until the potatoes are tender and easily pierced with a fork.
Step 6: In a separate bowl, whisk together the milk and flour until smooth, then pour the mixture into the pot, stirring to combine.
Step 7: Add the finely diced broccoli and simmer for 10–15 minutes, stirring frequently to prevent sticking.
Step 8: Stir in the grated cheddar cheese until melted and the soup thickens. Continue to simmer until the soup reaches your desired thickness, allowing the potatoes to soften further and help thicken the soup.
Step 9: Season with salt to taste before serving.

Tips & Variations

For a smoother texture, use an immersion blender to purée part of the soup before adding the broccoli.
Substitute sharp cheddar with gouda or Monterey Jack for a different flavor profile.
Add fresh herbs like thyme or parsley for extra freshness.
Use low-fat milk or a dairy-free alternative to lighten the soup if desired.

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 occasionally. The soup may thicken after cooling; add a splash of milk or broth while reheating to adjust consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day in advance. Allow it to cool before refrigerating, and reheat thoroughly when ready to eat.

Is it possible to freeze this soup?

You can freeze the soup, but the texture of the potatoes and broccoli may change slightly. To freeze, cool completely and place in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Vegetable Soup Recipe

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★★★★★

4.5 from 79 reviews

This creamy vegetable soup is a comforting and hearty dish featuring a blend of fresh vegetables simmered in a rich broth and finished with sharp cheddar cheese for a velvety texture. Perfect for chilly days, this soup combines carrots, potatoes, broccoli, and aromatic garlic and onion, making it nutritious and flavorful.

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

Ingredients

Scale

Vegetables

1 yellow onion, diced
10 cloves garlic, minced
1 lb carrots, peeled and diced
2 large russet potatoes, peeled and diced into small pieces
2 cups finely diced broccoli florets

Liquids & Dairy

32 oz vegetable broth
2 cups whole milk
8 oz yellow sharp cheddar cheese, freshly grated

Other Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
Salt, to taste

Instructions

Melt butter
In a dutch oven or large pot, melt 2 tablespoons of butter over medium-low heat to prepare the base for sautéing the aromatics.
Prep vegetables
Dice the potatoes into small pieces, dice the carrots and onion, mince the garlic, and finely dice the broccoli florets, ensuring all ingredients are ready to add as needed.
Sauté garlic and onion
Add the minced garlic and diced onion to the melted butter, cooking over medium-low heat for 7-10 minutes until the onion becomes soft and translucent, developing a flavorful foundation for the soup.
Cook carrots
Add the diced carrots to the pot and sauté for 5 minutes over medium heat, allowing them to start softening.
Add potatoes and broth
Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then cook until the potatoes are tender and easily pierced with a fork.
Create milk and flour mixture
Meanwhile, mix 2 cups of whole milk with 2 tablespoons of all-purpose flour in a separate bowl until smooth; this will act as a thickener for the soup.
Incorporate milk mixture and broccoli
Slowly add the milk and flour mixture to the soup while stirring continuously to combine evenly. Then add the finely diced broccoli and reduce heat to simmer for 10-15 minutes, stirring frequently to prevent sticking and to allow flavors to meld.
Add cheese and thicken
Stir in the freshly grated sharp cheddar cheese until it fully melts into the soup. Continue simmering to thicken the soup to your desired consistency, noting that the potatoes will soften further and thicken the base.
Season and serve
Finally, season the soup with salt to taste before serving, ensuring a balanced and flavorful finish.

Notes

Use freshly grated cheddar cheese for the best melting and flavor.
For a thinner soup, add more vegetable broth or milk as needed.
You can blend part of the soup for a creamier texture but keep some chunks for texture.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Adjust salt according to dietary needs.

Keywords: creamy vegetable soup, cheddar soup, broccoli soup, vegetarian soup, comfort food, easy soup recipe