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Creamy Vegetable Soup Recipe

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3.9 from 2 reviews

This Creamy Vegetable Soup is a comforting and hearty meal perfect for any season. Featuring a blend of tender potatoes, broccoli, corn, and a rich cheddar cheese sauce, this soup is both flavorful and satisfying. It’s easy to prepare on the stovetop and makes a great cozy lunch or dinner, served with fresh herbs and buttery bread.

Ingredients

Vegetables

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 1/2 pounds baby potatoes (gold or red), diced (about 4 cups)
  • 2 cups frozen broccoli florets, thawed and finely chopped
  • 1 cup frozen corn

Liquids & Dairy

  • 3 cups chicken stock (or broth)
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp Cheddar cheese

Fats & Oils

  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil

Seasonings & Others

  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 6 tablespoons flour

Optional for Serving

  • Hearty buttered bread
  • Fresh herbs such as parsley or thyme

Instructions

  1. Sauté Veggies: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté the vegetables for 5 to 7 minutes until they begin to soften and become fragrant. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
  2. Cook Potatoes: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to medium, cover the pot, and cook for 10 to 15 minutes until the potatoes and other veggies are crisp-tender. Next, stir in the thawed broccoli and frozen corn, cooking for 2 to 3 more minutes until they are tender and heated through.
  3. Make Cream Sauce: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk, whisking continuously until the mixture is smooth. Continue cooking and stirring until the sauce thickens and starts to gently boil. Remove the pan from the heat and stir in the heavy cream.
  4. Add Cheese: Pour the prepared milk mixture into the soup pot and stir well to combine. Lower the heat to low and gradually add the shredded Cheddar cheese, a handful at a time, stirring until each addition is fully melted and incorporated. Taste the soup and adjust seasonings if necessary.
  5. Serve: Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or thyme, if using. Serve warm alongside toasted and buttered hearty bread for a complete and comforting meal. Enjoy!

Notes

  • For a vegetarian version, use vegetable broth instead of chicken stock.
  • If you prefer a smoother soup, partially blend the soup before adding the cheese sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adjust the thickness of the soup by adding more milk or broth if desired.
  • Fresh herbs like parsley or thyme add a fragrant finishing touch but are optional.

Find it online: https://cookedbysarah.com/creamy-vegetable-soup-recipe/