Description
The best creamy vegetable soup made with broccoli, potatoes, and carrots. Rich, cheesy, and comforting.
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 into small pieces
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz sharp cheddar cheese, freshly grated
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
- Melt butter in a dutch oven or large pot over medium-low heat.
- Add diced garlic and onion. Cook 7–10 minutes until softened and translucent.
- Add carrots and cook 5 minutes.
- Add potatoes and vegetable broth. Bring to a boil and cook until potatoes are tender, about 15–20 minutes.
- Mix milk and flour in a bowl, then stir into the soup.
- Add broccoli and simmer 10–15 minutes, stirring frequently.
- Stir in cheese until melted and soup thickens. Continue simmering to desired thickness.
- Adjust salt to taste before serving.
Notes
- Use small, uniform vegetable pieces for even cooking.
- Freshly grated sharp cheddar melts better than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering / Cheese Melting
- Cuisine: American