Description
This Creamy Vegetable Soup is a comforting and hearty dish packed with nutritious vegetables like carrots, potatoes, broccoli, and sharp cheddar cheese for a rich, cheesy flavor. Slowly simmered with garlic and onion for depth, this soup blends creamy textures with fresh, finely diced veggies, making it perfect for a cozy meal any day.
Ingredients
Units
Scale
Vegetables
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 2 cups finely diced broccoli florets
Liquids & Dairy
- 32 oz vegetable broth
- 2 cups milk
- 8 oz yellow sharp cheddar cheese, freshly grated
Other Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- Salt, to taste
Instructions
- Prepare Ingredients: Dice the potatoes, carrots, and onion into small pieces and mince the garlic. Chop the broccoli florets into small, fine pieces as shown in the recipe photos to ensure even cooking and softness.
- Sauté Aromatics: 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 soft and translucent, allowing flavors to develop.
- Cook Carrots: Add the diced carrots to the pot and cook over medium heat for 5 minutes, beginning to soften them while blending flavors.
- Boil Potatoes and Broth: Add the diced potatoes and pour in the vegetable broth. Increase heat and bring to a boil. Continue boiling until the potatoes are tender and easily pierced with a fork, which usually takes about 10-15 minutes.
- Add Milk and Flour Mixture: In a separate bowl, whisk together the milk and flour until smooth. Slowly stir this into the simmering soup to begin thickening the base.
- Add Broccoli and Simmer: Stir in the finely diced broccoli florets and reduce heat to a gentle simmer. Cook for 10-15 minutes, allowing the broccoli to soften and the flavors to meld.
- Melt Cheese and Thicken Soup: Add the freshly grated sharp cheddar cheese, stirring continuously until the cheese melts and the soup thickens. Continue cooking if you desire a thicker consistency, as the potatoes will break down further and enrich the texture.
- Season and Serve: Taste and season with salt as needed just before serving. Serve the creamy vegetable soup hot for the best comforting experience.
Notes
- Chopping vegetables into small, uniform pieces ensures even cooking and proper softening throughout the soup.
- Freshly grate the sharp cheddar cheese rather than using pre-shredded cheese to avoid anti-caking agents that prevent proper melting and can affect texture.
- The soup thickens as it cooks longer; watch closely to achieve your preferred consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
