Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe

Introduction

This creamy vegetable soup is a comforting and hearty meal packed with fresh vegetables and a rich cheese sauce. It’s perfect for chilly evenings when you want something warm, satisfying, and easy to make. Serve it with buttered bread for a complete and cozy dish.

Ingredients

• 5 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil
• 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
• 2 teaspoons minced garlic
• 1-1/2 pounds baby potatoes (gold or red, diced, about 4 cups)
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 cups chicken stock (or broth)
• 2 cups frozen broccoli florets (thawed and finely chopped)
• 1 cup frozen corn
• 6 tablespoons flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp Cheddar cheese
• Hearty buttered bread (optional, for serving)
• Fresh herbs (optional, parsley or thyme, for serving)

Instructions

1. Step 1: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium heat. Cover and simmer for 10 to 15 minutes, until the vegetables are crisp-tender.
3. Step 3: Add the thawed and chopped broccoli along with the frozen corn. Cook for another 2 to 3 minutes until the broccoli and corn are heated through and tender.
4. Step 4: While the soup simmers, make the cream sauce. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux.
5. Step 5: Slowly pour in the milk while whisking continuously until smooth. Cook, stirring constantly, until the mixture thickens and gently boils. Stir in the heavy cream and remove the saucepan from heat.
6. Step 6: Pour the milk mixture into the soup pot and stir well to combine. Lower the heat and gradually add the shredded Cheddar cheese in handfuls, stirring until melted and smooth.
7. Step 7: Taste the soup and adjust seasonings as needed. Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered bread if desired. Enjoy your creamy vegetable soup!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use sharp or extra sharp Cheddar for a bolder cheese flavor.
• If you prefer a smoother texture, blend part of the soup before adding the cream sauce.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling. You can freeze the soup for up to 2 months, but note the texture of the potatoes and cream may change slightly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Chop it finely and add it to the soup at the same stage as the frozen broccoli, cooking until tender.

Can I make this soup dairy-free?

To make it dairy-free, use plant-based milk and cream alternatives and a dairy-free butter substitute. Skip the cheese or use a vegan cheese alternative, but keep in mind the soup will be less creamy and cheesy.

Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe

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4.9 from 72 reviews

This creamy vegetable soup is a comforting and hearty dish packed with tender baby potatoes, sautéed mirepoix vegetables, broccoli, and sweet corn, all combined in a rich, cheesy cream sauce. Perfect for cozy meals, it’s finished with sharp Cheddar cheese and optionally garnished with fresh herbs and buttery bread.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Seasonings

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 2 teaspoons minced garlic
• 1 1/2 pounds baby potatoes (gold or red), diced (about 4 cups)
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 2 cups frozen broccoli florets (thawed and finely chopped)
• 1 cup frozen corn

Liquids and Dairy

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

Fats and Thickeners

• 5 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil
• 6 tablespoons all-purpose 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 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium heat, cover, and simmer for 10 to 15 minutes, or until the potatoes and vegetables are crisp-tender.
3. Add Broccoli and Corn: Stir in the finely chopped thawed broccoli florets and frozen corn. Cook for an additional 2 to 3 minutes until everything is tender and heated through.
4. Make Cream Sauce: Meanwhile, in a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the 6 tablespoons of flour and whisk constantly for one minute to create a roux. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens and begins to gently boil. Remove from heat, then stir in the heavy cream.
5. Add Cheese: Pour the prepared milk mixture into the soup pot and stir well to combine. Lower the heat and add the shredded Cheddar cheese a handful at a time, stirring until fully melted. Taste the soup and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls, optionally garnish with fresh parsley or thyme, and serve warm, ideally alongside toasted and buttered hearty bread for a complete, comforting meal.

Notes

• You can substitute chicken stock with vegetable broth for a vegetarian option.
• To make the soup gluten-free, use a gluten-free flour blend instead of regular all-purpose flour.
• If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
• Adding a pinch of smoked paprika or cayenne pepper can add a subtle kick to the flavor.

Keywords: creamy vegetable soup, potato soup, broccoli soup, cheedar cheese soup, hearty vegetable soup, comfort food soup