Creamy Vegetable Cheddar Soup Recipe

Introduction

This Creamy Vegetable Cheddar Soup is a comforting and hearty dish perfect for any season. Packed with tender vegetables and sharp cheddar cheese, it’s both nourishing and flavorful. Ideal for a cozy lunch or light dinner, it’s simple to prepare and sure to satisfy.

Ingredients

• 1 yellow onion, diced
• 10 cloves garlic, minced
• 1 pound carrots, peeled and diced
• 2 large russet potatoes, peeled and diced
• 2 cups finely diced broccoli florets
• 2 tablespoons unsalted butter
• 8 ounces sharp yellow cheddar cheese, freshly grated
• 2 cups whole milk
• 32 ounces vegetable broth
• 2 tablespoons all-purpose flour
• Salt, to taste

Instructions

1. Step 1: Melt the unsalted butter in a Dutch oven or large pot over medium heat.
2. Step 2: Add the diced onion and minced garlic to the melted butter and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
3. Step 3: Add the diced carrots to the pot and sauté for 5 minutes over medium heat.
4. Step 4: Add the diced potatoes and vegetable broth to the pot. Increase the heat and bring to a boil, then cook until the potatoes are fork-tender.
5. Step 5: In a bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the simmering soup base.
6. Step 6: Stir in the finely diced broccoli florets and simmer the soup for another 10–15 minutes.
7. Step 7: Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Continue cooking to your desired consistency as the potatoes begin to break down.
8. Step 8: Season with salt to taste just before serving. Serve hot and enjoy.

Tips & Variations

• For a smoother texture, blend part of the soup before adding the cheese.
• Use freshly shredded cheddar for the best melting and flavor.
• Add a pinch of nutmeg or smoked paprika for a twist on the flavor.
• Substitute broccoli with cauliflower or kale for variety.

Storage

Store any 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 maintain creaminess. Avoid boiling to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a plant-based alternative and use dairy-free milk and vegan cheese to make this soup dairy-free.

Can I freeze the soup?

It is best to freeze the soup without the cheese, then add freshly grated cheese when reheating to maintain the best texture and flavor.

Creamy Vegetable Cheddar Soup Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Creamy Vegetable Cheddar Soup combines a medley of fresh vegetables simmered in a savory vegetable broth, enriched with sharp cheddar cheese and whole milk for a luscious and comforting bowl. Perfect for chilly days, it offers a satisfying, velvety texture with chunks of tender potatoes, carrots, and broccoli, enhanced by aromatic garlic and onions.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 40 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 pound carrots, peeled and diced
• 2 large russet potatoes, peeled and diced
• 2 cups finely diced broccoli florets

Dairy

• 2 tablespoons unsalted butter
• 8 ounces sharp yellow cheddar cheese, freshly grated
• 2 cups whole milk

Liquid & Stock

• 32 ounces vegetable broth

Pantry

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

Instructions

1. Prepare the base: Melt the unsalted butter in a Dutch oven or large pot over medium heat.
2. Chop vegetables: Dice the potatoes, carrots, and yellow onion; mince the garlic; and finely dice the broccoli florets.
3. Sauté aromatics: Add onion and garlic to the melted butter and cook over medium-low heat for 7–10 minutes until the onion is softened and translucent.
4. Cook carrots: Add diced carrots to the pot and sauté for 5 minutes over medium heat to start softening them.
5. Simmer potatoes: Add diced potatoes and vegetable broth; increase heat and bring to a boil, then cook until potatoes are fork-tender, about 15 minutes.
6. Make the milk-flour mixture: In a bowl, whisk together whole milk and all-purpose flour until smooth to create a thickening liquid.
7. Combine and simmer: Pour the milk-flour mixture into the simmering soup base, stir in diced broccoli florets, then simmer the soup for another 10–15 minutes to cook the broccoli and thicken the soup.
8. Add cheese: Gradually stir in freshly grated cheddar cheese until melted and the soup has thickened; cook further to your desired consistency as potatoes break down.
9. Season and serve: Add salt to taste just before serving. Serve the soup hot for best flavor and texture.

Notes

• For a smoother consistency, blend part of the soup before adding cheese.
• Use freshly shredded cheese for optimal melting and flavor.
• Adjust salt according to dietary needs or preferences.
• This soup can be stored refrigerated for up to 3 days and reheated gently.

Keywords: creamy vegetable soup, cheddar soup, broccoli soup, vegetarian soup, comforting soup, easy stovetop soup