Creamy Vegetable Soup Recipe

Introduction

This creamy vegetable soup is a comforting blend of tender potatoes, broccoli, corn, and a rich cheddar cheese sauce. Perfect for cozy evenings, it pairs wonderfully with buttered bread and fresh herbs for a satisfying meal.

Ingredients

• 5 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil
• 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
• 2 teaspoons minced garlic
• 1 1/2 pounds baby potatoes (gold or red, diced, about 4 cups)
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 cups chicken stock (or broth)
• 2 cups frozen broccoli florets (thawed and finely chopped)
• 1 cup frozen corn
• 6 tablespoons flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp Cheddar cheese
• Hearty buttered bread (optional, for serving)
• Fresh herbs (optional, parsley or thyme, for serving)

Instructions

1. Step 1: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring continuously.
2. Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover and cook for 10–15 minutes, or until the vegetables are crisp-tender.
3. Step 3: Add the thawed chopped broccoli and frozen corn to the pot. Cook for an additional 2–3 minutes until the vegetables are tender and heated through.
4. Step 4: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux.
5. Step 5: Slowly pour in the milk while whisking to keep the mixture smooth. Cook, stirring constantly, until the sauce thickens and begins to gently boil. Remove from heat and stir in the heavy cream.
6. Step 6: Pour the milk mixture into the soup and stir well to combine. Lower the heat and add the shredded Cheddar cheese in handfuls, stirring until fully melted and smooth.
7. Step 7: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with fresh parsley or thyme, alongside buttered bread if desired. Enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken stock.
• Use sharp or extra-sharp Cheddar for a more pronounced cheese flavor.
• Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
• To make the soup thicker, reduce the chicken stock slightly before adding the milk mixture.

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 frequently to prevent scorching. You may need to add a splash of milk or broth when reheating to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this soup?

Yes, you can substitute or add other vegetables like cauliflower, peas, or spinach depending on your preference and availability.

Is it possible to make this soup dairy-free?

To make it dairy-free, use plant-based milk like almond or oat milk and vegan butter. Replace Cheddar cheese with a dairy-free cheese alternative or omit it altogether.

Creamy Vegetable Soup Recipe

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★★★★★

4.5 from 79 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy vegetable soup combines a medley of tender sautéed vegetables, baby potatoes, and vibrant broccoli and corn, all simmered in a rich and cheesy milk-based broth. Enhanced with Italian seasoning and sharp cheddar cheese, this comforting soup is perfect for a cozy meal served with buttered bread and fresh herbs.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 1 1/2 pounds baby potatoes (gold or red, diced, about 4 cups)
• 2 cups frozen broccoli florets (thawed and finely chopped)
• 1 cup frozen corn

Fats & Oils

• 5 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil

Seasonings

• 2 teaspoons minced garlic
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper

Liquids & Dairy

• 3 cups chicken stock or broth
• 3 cups whole milk
• 1/2 cup heavy cream

Other

• 6 tablespoons all-purpose flour
• 2 cups shredded sharp Cheddar cheese

Optional for Serving

• Hearty buttered bread
• Fresh parsley or thyme

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Instructions

1. Sauté Veggies: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened and fragrant. Add minced garlic and cook for another 30 seconds to release the flavor.
2. Cook Potatoes: Stir in the diced potatoes along with Italian seasoning, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 10 to 15 minutes until the potatoes and vegetables are crisp-tender.
3. Add Broccoli and Corn: Stir in the thawed, finely chopped broccoli florets and frozen corn. Cook for an additional 2 to 3 minutes until all vegetables are tender and heated through.
4. Make Cream Sauce: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to create a roux. Gradually pour in the whole milk while whisking continuously to prevent lumps. Cook the mixture, stirring constantly, until it thickens and gently boils. Stir in the heavy cream and remove from heat.
5. Add Cheese: Pour the milk and cream mixture into the soup, stirring well to combine. Lower the heat to low. Add the shredded sharp Cheddar cheese gradually, a handful at a time, stirring until each addition melts completely. Taste and adjust seasoning if needed.
6. Serve: Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or thyme, if desired. Serve warm alongside hearty buttered bread for a satisfying meal. Enjoy!

Notes

• Use chicken stock for a richer flavor or substitute with vegetable broth to make it vegetarian-friendly.
• For a thicker soup, increase the flour to 7 tablespoons in the cream sauce step.
• To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Fresh herbs like parsley or thyme enhance the flavor and presentation but are optional.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to prevent curdling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: creamy vegetable soup, broccoli soup, cheesy vegetable soup, comforting soup recipe, easy vegetable soup, homemade soup