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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Cook carrots
    Add the diced carrots to the pot and sauté for 5 minutes over medium heat, allowing them to start softening.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/creamy-vegetable-soup-recipe/