Creamy Vegetable Soup Recipe

Why You’ll Love This Recipe

• Creamy and Comforting: Rich and velvety with a cheese-infused broth that’s both flavorful and filling.
• Packed with Veggies: Loaded with carrots, potatoes, and broccoli for a nutrient-dense meal.
• Quick and Easy: Ready in about 40 minutes, making it perfect for a weeknight dinner.
• Versatile: Can be customized with different vegetables or a different type of cheese.

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 russet potatoes, peeled and diced
• 2 cups broccoli florets, finely diced
• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons flour
• 1 ½ cups sharp cheddar cheese, freshly grated
• Salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Vegetables: In a large pot, melt butter over medium-low heat. Add garlic and onion, cooking until softened, about 7-10 minutes.
2. Cook Carrots: Add the diced carrots and cook for another 5 minutes.
3. Add Potatoes and Broth: Stir in the diced potatoes and vegetable broth, bring to a boil, and cook until potatoes are tender.
4. Make It Creamy: Mix milk and flour in a bowl, then add to the pot to thicken the soup.
5. Add Broccoli: Add broccoli and simmer for 10-15 minutes until vegetables are cooked.
6. Cheese It: Stir in freshly grated cheddar cheese until melted and smooth.
7. Season and Serve: Season with salt to taste and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegan Version: Use plant-based cheese and milk to make the soup vegan-friendly.
• Add More Veggies: Add peas, corn, or zucchini for extra texture and flavor.
• Spicy Kick: Add a pinch of cayenne pepper for a bit of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until hot. The soup can also be frozen for up to 3 months. Thaw and reheat before serving.

FAQs

1. Can I use a different type of cheese?

Yes, gouda or mozzarella can be used in place of cheddar for a different flavor.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for easy reheating.

3. What kind of potatoes should I use?

Russet potatoes work well, but any starchy potato like Yukon Gold will also work.

4. Can I use frozen vegetables?

Yes, frozen broccoli and carrots can be substituted, though the texture may be slightly different.

5. How can I make this soup thicker?

You can mash some of the potatoes or add a little more flour and milk to achieve a thicker consistency.

6. Can I use a different broth?

Vegetable broth works best, but chicken broth can also be used for a richer flavor.

7. How do I prevent the soup from curdling when adding cheese?

Make sure the soup is not too hot when adding the cheese, and stir constantly until it melts smoothly.

8. Can I use a slow cooker for this recipe?

Yes, cook the vegetables on low for 4-6 hours and add the cheese at the end.

9. Can I add cream for extra richness?

Yes, you can substitute some of the milk with cream for a richer soup.

10. How do I store leftover soup?

Store leftovers in the fridge in an airtight container for up to 4 days or freeze for longer storage.

Conclusion

This Creamy Vegetable Soup is the perfect combination of comfort and nutrition, making it a go-to recipe for any season. With its rich, cheesy broth and wholesome vegetables, it’s sure to become a family favorite. It’s easy to make, versatile, and perfect for meal prep, so you can enjoy it all week long!

Creamy Vegetable Soup Recipe

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This Creamy Vegetable Soup is a comforting, hearty dish filled with fresh vegetables and a rich, cheesy broth. Made with russet potatoes, carrots, broccoli, and sharp cheddar cheese, this soup is the perfect cozy meal. Quick to make in just 40 minutes, it’s a nourishing, satisfying option for any time of the year!

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Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 russet potatoes, peeled and diced
• 2 cups broccoli florets, finely diced
• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons flour
• 1 ½ cups sharp cheddar cheese, freshly grated
• Salt, to taste

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Instructions

1. Prepare Vegetables:
   In a large pot, melt butter over medium-low heat. Add the minced garlic and diced onion, cooking until softened, about 7-10 minutes.
2. Cook Carrots:
   Add the diced carrots and cook for another 5 minutes, stirring occasionally.
3. Add Potatoes & Broth:
   Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil and cook until the potatoes are tender, about 10-15 minutes.
4. Make It Creamy:
   Mix the milk and flour in a small bowl to form a slurry, then add to the pot to thicken the soup. Stir well to combine.
5. Add Broccoli:
   Stir in the broccoli florets and let the soup simmer for 10-15 minutes, until the vegetables are fully cooked.
6. Cheese It:
   Gradually add the freshly grated cheddar cheese, stirring until it melts into the soup and the mixture is smooth and creamy.
7. Season & Serve:
   Season with salt to taste. Serve hot and enjoy!

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Notes

• Vegan Version: Use plant-based cheese and milk for a vegan-friendly option.
• Extra Veggies: Add peas, corn, or zucchini for more texture and flavor.
• Spicy Kick: Add a pinch of cayenne pepper or chili flakes for a bit of heat.