Name: Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup diced carrots; 1 cup diced celery; 1 cup diced yellow onion; 1-1/2 pounds baby potatoes (gold or red), diced (4 cups); 2 cups frozen broccoli florets, thawed and finely chopped; 1 cup frozen corn; 2 teaspoons minced garlic; 1-1/2 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 3 cups chicken stock or broth; 5 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 6 tablespoons flour; 3 cups whole milk; 1/2 cup heavy cream; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread, for serving; Fresh herbs (parsley or thyme), for garnish

Jump to Recipe· 4.1 from 13 reviews

If you’re craving a warm hug in a bowl, you’ve got to try this Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe. This soup combines a luscious, velvety texture with vibrant, garden-fresh vegetables and the rich, tangy flavor of sharp Cheddar cheese. It’s the kind of dish that feels cozy and indulgent but still packs in all the wholesome goodness of fresh herbs and veggies. Perfect for a weeknight dinner or a comforting weekend lunch, this recipe proves that comfort food can be nutritious, easy, and downright delicious.

Ingredients You’ll Need

The image shows a black pot filled with a colorful soup or stew. The base layer is a watery broth with small pieces of red and white vegetables and herbs floating around. On top of the broth are bright green broccoli florets scattered unevenly. The top layer is a large mound of yellow corn kernels in the center of the pot, creating a contrast with the green broccoli and the darker broth. The pot is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but come together beautifully to create a symphony of flavors and textures. Each one plays an essential role, whether it’s adding depth of flavor, creaminess, brightness, or a touch of earthiness to the soup.

Unsalted butter (5 tablespoons, divided): Adds richness and helps build the perfect creamy base.
Olive oil (1 tablespoon): Provides a subtle fruity background and helps sauté the veggies.
Mirepoix (3 cups) or diced carrots, celery, and yellow onion: The classic flavor base, lending sweetness and aromatic depth.
Minced garlic (2 teaspoons): Brings a warm, robust pungency to brighten the dish.
Baby potatoes (1.5 pounds, diced): Give the soup body and a creamy texture once cooked.
Italian seasoning (1.5 teaspoons): A lovely herbal mix adding fragrant notes throughout.
Salt and pepper (¾ teaspoon each): Essential seasonings to balance and enhance the flavors.
Chicken stock or broth (3 cups): Creates the savory liquid foundation for simmering the veggies.
Frozen broccoli florets (2 cups, thawed and chopped): Adds vibrant color and a slight crunch for contrast.
Frozen corn (1 cup): Sweet bursts that contrast beautifully against the savory elements.
Flour (6 tablespoons): Helps thicken the soup, making it luxuriously creamy.
Whole milk (3 cups): Brings smoothness and balances the richness of the cheese and butter.
Heavy cream (½ cup): Intensifies the creaminess and adds a silky finish.
Sharp Cheddar cheese (2 cups, shredded): The star ingredient that melts into the soup, offering tang and a gooey texture.
Hearty buttered bread (optional): Perfect for dipping and soaking up every last drop of this comforting soup.
Fresh herbs (parsley or thyme, optional): Sprinkle on top for a fresh, vibrant finish.

How to Make Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe

Step 1: Sauté the aromatics and veggies

Begin by melting 1 tablespoon of butter along with olive oil in a large pot over medium heat. Add your diced carrots, celery, and onion, then sauté for about 5 to 7 minutes until the veggies soften and their natural sweetness emerges. Next, toss in the minced garlic and cook it for just 30 seconds until fragrant — garlic burns easily, so watch this step carefully!

Step 2: Simmer the potatoes with seasoning and stock

Now stir in the diced baby potatoes, Italian seasoning, salt, pepper, and pour in the chicken stock. Crank up the heat so it reaches a boil, then lower it to medium heat. Cover the pot and let everything cook gently for 10 to 15 minutes until the potatoes are crisp-tender, imparting a hearty texture that’s so satisfying in this creamy base.

Step 3: Add the broccoli and corn

Throw in the thawed and chopped broccoli florets alongside the sweet frozen corn. Let those simmer for an additional 2 to 3 minutes until they’re tender yet retain a bit of bite. These colorful vegetables not only add texture but make the soup visually inviting.

Step 4: Prepare the creamy milk mixture

While the soup simmers, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and keep stirring constantly for about a minute; this creates a roux that thickens the soup without lumps. Slowly stream in the whole milk, whisking continuously until the mixture is smooth and starts to gently boil. Stir in the heavy cream and immediately remove from heat. This velvety mixture brings luscious creaminess and richness that turns the soup into a real treat.

Step 5: Combine and melt in the Cheddar cheese

Pour the creamy milk mixture into the soup pot and stir well to combine everything evenly. Turn the heat down low, then add the shredded sharp Cheddar cheese a handful at a time, stirring until it melts smoothly into the soup. Give the soup a taste and adjust the salt and pepper if needed to bring all those layers of flavors together.

How to Serve Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe

A close-up shot of a thick creamy soup in a black bowl, filled with small colorful bits of vegetables like green broccoli, yellow corn, and red peppers. The soup has a smooth orange-beige base with a slightly chunky texture from the vegetables and some black pepper specks. A silver spoon with a wooden handle is lifting a spoonful of the soup, showing the mixed creamy and vegetable layers clearly. The scene is set on a white marbled surface with some green leafy vegetables faintly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing with a sprinkle of fresh parsley or thyme brightens this soup with a burst of herbal aroma and freshness. These simple garnishes elevate the dish visually and add that delightful contrast in flavor with their fresh notes.

Side Dishes

Serve this soup alongside some hearty, buttered bread or crusty rolls to dip and savor every creamy, cheesy spoonful. A crisp green salad with a light vinaigrette also pairs wonderfully, balancing out the richness with some refreshing crunch.

Creative Ways to Present

For a charming presentation, ladle the soup into rustic bowls and swirl a little extra cream on top before sprinkling with herbs. You can even serve it in mini bread bowls for an irresistible, edible touch that’s perfect for entertaining or cozy family dinners.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container so it stays fresh, creamy, and flavorful, ready to warm you up whenever you need some comfort food on hand.

Freezing

You can freeze the Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe, but because of the dairy content, it’s best to freeze before adding the cheese. Store the cooled soup base in freezer-safe containers for up to 2 months, then reheat and stir in freshly shredded Cheddar at serving time for the best texture and flavor.

Reheating

Gently reheat the soup on the stove over low heat, stirring often to prevent scorching. If it’s too thick, add a splash of milk or stock to loosen it up. Add the cheese toward the end of reheating to maintain that beautifully melted consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock with a flavorful vegetable broth and you’ll have a vegetarian version that’s just as creamy, cheesy, and satisfying.

What type of potatoes work best in this soup?

Baby gold or red potatoes are ideal since they hold their shape well and have a naturally creamy texture when cooked. Their small size also means they cook evenly and quickly.

Can I use fresh vegetables instead of frozen broccoli and corn?

Definitely! Just blanch the broccoli florets and fresh corn kernels before adding them to the soup to ensure they cook properly and keep their texture.

Is there a dairy-free alternative for this recipe?

You can substitute the milk and heavy cream with coconut or cashew-based creams and use a dairy-free cheese alternative. Keep in mind the flavor will vary but it can still be delicious!

How can I make this soup thicker or thinner?

To thicken, add a bit more flour to your roux or let the soup simmer uncovered for longer to reduce. To thin it out, simply stir in extra chicken broth or milk until you reach your preferred consistency.

Final Thoughts

I genuinely hope you give this Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe a try—it’s one of those dishes that brings warmth and happiness with every spoonful. Whether you’re feeding family or enjoying a quiet night in, this soup delivers comfort and a burst of fresh, cheesy flavor. Don’t be surprised if it quickly becomes your go-to cozy meal!