Creamy Vegetable Soup Recipe
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.
- 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
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
- Melt Butter: Melt the butter in a dutch oven or large pot over medium heat to begin the flavor base of the soup.
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer Broccoli: Stir in the finely diced broccoli and simmer for 10-15 minutes until the broccoli is tender but still bright green.
- 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.
- 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
Find it online: https://kitchenwithkai.com/creamy-vegetable-soup-recipe/
