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!
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
Instructions
- 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. - Cook Carrots:
Add the diced carrots and cook for another 5 minutes, stirring occasionally. - 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. - 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. - Add Broccoli:
Stir in the broccoli florets and let the soup simmer for 10-15 minutes, until the vegetables are fully cooked. - Cheese It:
Gradually add the freshly grated cheddar cheese, stirring until it melts into the soup and the mixture is smooth and creamy. - Season & Serve:
Season with salt to taste. Serve hot and enjoy!
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.
