There’s something timeless and soothing about a warm bowl of soup, especially when it’s made from fresh vegetables simmered in a creamy, cheesy broth. Creamy Vegetable Soup is one of those recipes that brings pure comfort to the table — rich, hearty, and packed with wholesome goodness. It’s the kind of meal that makes you slow down, take a deep breath, and savor every bite.
This soup has everything you want on a chilly evening: soft potatoes, tender carrots, vibrant broccoli, and a luscious blend of cheddar and milk that ties it all together. It’s a dish that feels like a hug in a bowl — simple, satisfying, and perfect for all ages. Whether you’re making it for family dinner, meal prep, or a cozy night in, this recipe will quickly become a staple in your kitchen.
Recipe Overview
This Creamy Vegetable Soup is a hearty, one-pot wonder made with carrots, potatoes, broccoli, onions, and sharp cheddar cheese. Simmered in a smooth, flavorful broth, it’s both nourishing and indulgent. With its silky texture and rich taste, this soup pairs beautifully with bread or a fresh green salad, making it a complete, comforting meal that’s ready in about 45 minutes.
Ingredients and Instructions
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
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz yellow sharp cheddar cheese, freshly grated
- 2 cups milk
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
Step 1: Prepare the base
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and minced garlic, cooking gently until the onion becomes soft and translucent. This aromatic base lays the foundation for the soup’s rich flavor.
Step 2: Add the vegetables
Stir in the diced carrots and cook for 3–4 minutes. Then, add the potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10–12 minutes.
Step 3: Thicken the soup
In a separate bowl, whisk together milk and flour until smooth and lump-free. Slowly pour this mixture into the pot while stirring continuously. Let it cook for a few minutes until the broth begins to thicken into a creamy base.
Step 4: Add broccoli
Add the finely chopped broccoli florets to the soup and let them simmer until soft but still vibrant green. This step adds both texture and freshness to the dish.
Step 5: Make it creamy
Reduce the heat to low and slowly add the shredded cheddar cheese, stirring constantly until it melts completely. The soup will become thick, velvety, and perfectly cheesy.
Step 6: Season and serve
Taste and season with salt as needed. Serve the soup hot, topped with extra cheese or freshly cracked pepper if desired.
Cooking Tips and Variations
Use fresh ingredients. Freshly chopped vegetables and freshly grated cheese always yield the best flavor and texture.
Make it lighter. Replace whole milk with low-fat milk, oat milk, or almond milk. For an even lighter version, use half milk and half broth.
Add protein. Stir in cooked shredded chicken, turkey, or white beans for added protein and heartiness.
Try different cheeses. Cheddar is classic, but you can mix in mozzarella, Gruyère, or Monterey Jack for a milder or creamier twist.
Boost the flavor. Add herbs like thyme, basil, or rosemary for an aromatic touch. A pinch of smoked paprika can add subtle depth.
Texture tip. If you prefer a smoother soup, use an immersion blender to puree some of the mixture, leaving chunks of vegetables for balance.
Make it vegan. Use olive oil instead of butter, non-dairy milk, and vegan cheese for a completely plant-based version.
Storage and Serving Suggestions
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens slightly over time but can be loosened with a splash of milk when reheating.
Freeze: Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat.
Reheat: Warm on the stove, stirring occasionally, to restore its creamy consistency.
Serving ideas: This soup pairs perfectly with garlic bread, buttered toast, or a simple green salad. For extra indulgence, serve it in a bread bowl or top with crispy croutons.
Conclusion
Creamy Vegetable Soup is comfort food at its finest—rich, creamy, and packed with wholesome vegetables that make every bite satisfying. It’s easy to prepare, affordable, and endlessly versatile, making it perfect for busy weeknights or slow weekends. Whether you enjoy it as a starter or a main dish, it delivers a delightful combination of flavor and nourishment that keeps you coming back for more. Make a batch today, and enjoy a warm, comforting meal that truly tastes like home.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well. Just add them directly to the simmering broth and adjust the cooking time slightly.
2. How can I make the soup thicker?
Simmer the soup uncovered to let excess liquid evaporate or add a little more flour mixed with milk.
3. What can I substitute for cheddar cheese?
You can use Colby Jack, mozzarella, or even a mix of cheeses for different flavor profiles.
4. Is this soup gluten-free?
Not by default, but you can make it gluten-free by using a gluten-free flour blend or cornstarch as the thickener.
5. Can I blend the soup completely?
Yes, if you prefer a smooth and creamy soup, use a blender or immersion blender to puree it fully before serving.
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This Creamy Vegetable Soup recipe is rich, hearty, and filled with carrots, potatoes, broccoli, and cheddar cheese. A comforting, easy one-pot meal perfect for any day.
