Creamy Vegetable Soup Recipe

Introduction

This creamy vegetable soup is a comforting blend of tender carrots, potatoes, and broccoli in a rich cheddar and milk base. It’s perfect for chilly days when you want something hearty and nourishing. Simple ingredients come together to create a velvety, flavorful bowl.

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
• 32 oz vegetable broth
• 2 cups finely diced broccoli florets
• 8 oz yellow sharp cheddar cheese, freshly grated
• 2 cups 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 and chop the vegetables: dice the onion and carrots, mince the garlic, peel and dice the potatoes, and finely dice the broccoli florets.
3. Step 3: Add the garlic and onion to the pot and cook over medium-low heat for 7-10 minutes until the onion is softened and translucent.
4. Step 4: Stir in the carrots and cook for another 5 minutes over medium heat.
5. Step 5: Add the diced potatoes and vegetable broth, then bring to a boil. Cook until the potatoes are tender and easily pierced with a fork.
6. Step 6: In a separate bowl, mix the milk and flour until smooth, then gradually add this mixture to the soup.
7. Step 7: Add the broccoli and simmer for 10-15 minutes, allowing the flavors to meld.
8. Step 8: Stir in the grated cheddar cheese until melted and the soup thickens. Continue cooking until the desired thickness is reached, as the potatoes will start to break down and help thicken the soup.
9. Step 9: Season with salt to taste before serving.

Tips & Variations

• For a smoother texture, blend part or all of the soup before adding the cheese.
• Swap cheddar for gouda or Monterey Jack for a different but equally creamy flavor.
• Use low-fat milk or a milk alternative to reduce richness while keeping creaminess.
• Add fresh herbs like thyme or parsley for extra brightness.

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 to prevent scorching. If the soup thickens too much after refrigerating, stir in a splash of milk or broth while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with a plant-based alternative, use a non-dairy milk, and replace the cheddar cheese with a vegan cheese or nutritional yeast for a similar flavor.

Can I freeze this soup?

Freezing is possible but the texture may change slightly due to the dairy. To freeze, cool the soup completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Creamy Vegetable Soup Recipe

Print Recipe

★★★★★

5 from 143 reviews

This creamy vegetable soup is a comforting and hearty dish perfect for chilly days. Made with fresh vegetables like carrots, potatoes, broccoli, and a sharp cheddar cheese blend, it offers a rich and velvety texture enhanced with garlic and onions. The soup is simmered to develop deep flavors and thickened with a milk and flour mixture, ideal for a wholesome, warming meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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

Instructions

1. Melt Butter: Melt the butter in a dutch oven or large pot over medium heat to begin the flavor base of the soup.
2. Prep Ingredients: Prepare all vegetables by dicing the onion, peeling and dicing carrots and potatoes, mincing garlic, and chopping broccoli florets into small pieces so they are ready for cooking.
3. Sauté Aromatics: Add the garlic and diced onion to the melted butter and cook on medium-low heat for 7-10 minutes until the onion is softened and translucent, releasing their aromatic flavors.
4. Cook Carrots: Add the diced carrots to the pot and cook over medium heat for 5 minutes to slightly soften them before adding more liquid.
5. Add Potatoes & Broth: Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
6. Make Milk-Flour Mixture: In a separate bowl, whisk together the milk and flour until smooth, then gradually add this to the pot to begin thickening the soup.
7. Simmer Broccoli: Stir in the finely diced broccoli and simmer for 10-15 minutes until the broccoli is tender but still bright green.
8. Add Cheese & Thicken: Add the freshly grated yellow sharp cheddar cheese and stir until melted and the soup thickens. Continue simmering to reach your preferred thickness, allowing potatoes to break down slightly into the soup.
9. Season & Serve: Taste and add salt to your preference just before serving to enhance all flavors.

Notes

• For a creamier texture, use whole milk or substitute some milk with heavy cream.
• Adjust the thickness by varying the amount of flour and milk; more flour will thicken faster.
• Use fresh sharp cheddar for best flavor; pre-shredded cheese may contain additives that affect melting.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Optional: Garnish with fresh herbs like chives or parsley for added color and flavor.

Keywords: creamy vegetable soup, vegetarian soup, broccoli soup, potato carrot soup, cheddar cheese soup, comforting soup recipe