Print

Creamy Vegetable Soup Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This creamy vegetable soup is a comforting and nutritious blend of tender carrots, potatoes, broccoli, and sharp cheddar cheese, cooked slowly to develop rich flavors and a velvety texture. Perfect as a hearty meal or a warming starter, it combines fresh vegetables with a creamy base made from milk and a touch of flour for thickness.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 10 cloves garlic, minced

Vegetables

  • 1 lb carrots, peeled and diced
  • 2 large russet potatoes, peeled and diced into small pieces
  • 2 cups finely diced broccoli florets

Liquids and Thickening Agents

  • 32 oz vegetable broth
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour

Cheese and Seasoning

  • 8 oz yellow sharp cheddar cheese, freshly grated
  • salt, to taste

Instructions

  1. Melt butter: In a dutch oven or large pot over medium-low heat, melt the butter until it is fully liquid and slightly bubbling around the edges.
  2. Prepare ingredients: While the butter melts, dice the yellow onion, mince the garlic, peel and dice the carrots and potatoes into small pieces, and finely chop the broccoli florets so they are ready for cooking.
  3. Sauté aromatics: Add the minced garlic and diced onion to the pot and cook over medium-low heat for 7 to 10 minutes until the onion is softened and translucent but not browned, releasing their flavors into the butter.
  4. Cook carrots: Stir in the diced carrots and cook for 5 minutes over medium heat to slightly soften them before liquid is added.
  5. Simmer potatoes in broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
  6. Make milk-flour mixture: In a separate bowl, whisk together the whole milk and all-purpose flour until smooth to create a slurry that will thicken the soup.
  7. Add milk mixture and broccoli: Slowly stir the milk-flour mixture into the pot, then add the finely diced broccoli. Simmer the soup gently for 10 to 15 minutes, stirring frequently to prevent sticking and to allow the broccoli to soften.
  8. Incorporate cheese: Add the freshly grated sharp cheddar cheese to the soup, stirring continuously until the cheese melts completely and the soup thickens to your preferred consistency. Continue simmering if you desire a thicker texture, during which the potatoes will break down further.
  9. Season and serve: Taste the soup and add salt to your preference. Serve hot, enjoying the creamy and flavorful vegetable medley.

Notes

  • For a smoother texture, use an immersion blender to partially blend the soup before adding broccoli.
  • You can substitute cheddar cheese with any sharp cheese of your choice for a different flavor profile.
  • Vegetable broth can be homemade or store-bought; low-sodium broth is recommended for better salt control.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully for longer storage.
  • To make it vegan, substitute butter with plant-based margarine, cheese with vegan cheese, and milk with any plant milk of your choice.

Keywords: creamy vegetable soup, broccoli soup, cheddar cheese soup, vegetable broth soup, homemade soup, comfort food

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