Creamy Vegetable Soup

This Creamy Vegetable Soup is a comforting, hearty, and velvety blend of fresh vegetables and sharp cheddar cheese. With tender carrots, potatoes, broccoli, and a rich, cheesy broth, it’s perfect for cozy dinners, meal prep, or a nourishing lunch. Creamy yet full of vibrant flavors, this soup is a family favorite that’s easy to make and endlessly satisfying.

Why You’ll Love This Recipe

• Rich and creamy – Smooth, cheesy texture without heaviness
• Vegetable-packed – Broccoli, carrots, and potatoes provide nutrition and flavor
• Family-friendly – Loved by kids and adults alike
• Easy to make – One-pot recipe ready in under an hour
• Customizable – Adjust thickness or add extra vegetables

Ingredients

• Butter (2 tbsp) – Adds richness to the soup base
• Yellow onion (1, diced) – Softens for sweet, savory flavor
• Garlic (10 cloves, minced) – Aromatic backbone of the soup
• Carrots (1 lb, peeled and diced) – Adds sweetness and texture
• Russet potatoes (2 large, peeled and diced) – Thickens the soup naturally
• Vegetable broth (32 oz) – Provides flavorful liquid base
• Broccoli florets (2 cups, finely diced) – Adds color and crunch
• Sharp cheddar cheese (8 oz, freshly grated) – Creamy, cheesy richness
• Whole milk (2 cups) – Smoothes the soup and adds body
• All-purpose flour (2 tbsp) – Thickens the milk into a velvety consistency
• Salt (to taste) – Balances flavors

How to Make Creamy Vegetable Soup

Prep the Ingredients

Chop all vegetables into small, uniform pieces to ensure even cooking. Dice the potatoes and carrots, mince garlic, dice onion, and finely chop broccoli florets.

Sauté Aromatics

Melt butter in a Dutch oven or large pot over medium-low heat. Add garlic and onion, cooking for 7–10 minutes until onions are soft and translucent.

Cook Carrots and Potatoes

Add carrots and cook for 5 minutes, then add potatoes and vegetable broth. Bring to a boil and cook until potatoes are tender and easily pierced with a fork.

Prepare the Milk Mixture

In a small bowl, whisk together milk and flour until smooth. Gradually stir into the soup, mixing thoroughly to avoid lumps.

Add Broccoli and Cheese

Stir in finely diced broccoli and simmer for 10–15 minutes, stirring frequently. Add freshly grated sharp cheddar cheese and continue to simmer until melted and the soup thickens.

Season and Serve

Adjust thickness by simmering longer if desired. Season with salt to taste before serving.

Tips for Success

• Vegetable size matters – Cut small pieces to ensure even cooking and smooth texture
• Use freshly grated cheese – Bagged shredded cheese may not melt properly
• Simmer gently – Prevents scorching and allows flavors to meld
• Adjust thickness – Longer simmering will thicken the soup naturally

Equipment Needed

• Dutch oven or large pot – For cooking the soup
• Knife & cutting board – For prep
• Whisk – To mix milk and flour
• Grater – For fresh cheddar cheese

Recipe Variations

• Extra vegetable boost – Add peas, corn, or zucchini
• Spicy twist – Sprinkle red pepper flakes or cayenne
• Creamier version – Add an extra ½ cup of milk or cream
• Vegan version – Use plant-based milk and vegan cheese

Serving Suggestions

• Serve with crusty bread or rolls
• Garnish with fresh parsley or extra shredded cheese
• Pair with a side salad for a complete meal
• Enjoy as a starter or main course

FAQs

Can I make this soup ahead? Yes, store in the refrigerator for up to 3 days.
Can I leave it chunky? Absolutely, mash only partially for some texture.
Is this soup gluten-free? Not as written; substitute flour with cornstarch or gluten-free flour.
Can I add more vegetables? Yes, peas, corn, or zucchini work well.
Can I use pre-shredded cheese? Freshly grated cheese melts better for a smooth soup.

Final Thoughts

This Creamy Vegetable Soup is the ultimate comfort food, packed with fresh vegetables, creamy cheese, and a rich, velvety broth. Perfect for cold evenings or quick weeknight meals, it’s a delicious, nutritious, and satisfying soup everyone will love.

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