Creamy Vegetable Cheddar Soup Recipe
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.
- 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
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
- Prepare the base: Melt the unsalted butter in a Dutch oven or large pot over medium heat.
- Chop vegetables: Dice the potatoes, carrots, and yellow onion; mince the garlic; and finely dice the broccoli florets.
- 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.
- Cook carrots: Add diced carrots to the pot and sauté for 5 minutes over medium heat to start softening them.
- 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.
- Make the milk-flour mixture: In a bowl, whisk together whole milk and all-purpose flour until smooth to create a thickening liquid.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/creamy-vegetable-cheddar-soup-recipe/
