Creamy Vegetable Soup Recipe
A comforting and creamy vegetable soup made with fresh carrots, potatoes, broccoli, and sharp cheddar cheese, simmered to perfection for a hearty and delicious meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz yellow sharp cheddar cheese, freshly grated
- 2 cups milk
- 2 tablespoons all purpose flour
- Salt, to taste
Instructions
- Prepare Ingredients: Prepare and chop all your ingredients so they are ready to add at the right time. Dice the potatoes and carrots, dice the onion, mince the garlic, and chop the broccoli florets into small pieces.
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium-low heat, then add the minced garlic and diced onion. Cook for 7-10 minutes until the onion becomes soft and translucent.
- Cook Carrots: Add the diced carrots to the pot and cook for 5 minutes over medium heat, stirring occasionally.
- Boil Potatoes and Broth: Add the diced potatoes and vegetable broth to the pot, increase heat to bring it to a boil. Continue boiling until the potatoes are tender and easily pierced with a fork, approximately 15-20 minutes.
- Mix Milk and Flour: While the soup boils, whisk together the milk and all-purpose flour in a bowl until smooth to create a slurry, then slowly add it to the soup, stirring to incorporate.
- Simmer with Broccoli: Add the finely diced broccoli florets to the soup, reduce heat to a simmer, and cook for 10-15 minutes until broccoli is tender and soup begins to thicken.
- Add Cheese and Thicken Soup: Stir in the freshly grated sharp cheddar cheese until fully melted and the soup thickens to your liking. The soup will continue to thicken as the potatoes break down further during cooking.
- Season and Serve: Season the soup with salt to taste before serving. Adjust seasoning as needed based on your preference.
Notes
- For a dairy-free version, substitute butter with olive oil, milk with a plant-based milk, and omit or replace the cheddar cheese with a vegan alternative.
- Finely dicing the vegetables helps them cook evenly and melt into the soup for a creamy texture without blending.
- Using russet potatoes is ideal as they break down and thicken the soup nicely.
- Adjust the broth amount if you prefer a thinner or thicker soup consistency.
- Simmer gently after adding milk slurry and cheese to prevent curdling and ensure smooth soup.
Find it online: https://piesbyolivia.com/creamy-vegetable-soup-recipe/