Description
This Creamy Vegetable Soup is a comforting and hearty dish perfect for chilly days. Packed with fresh vegetables like carrots, potatoes, broccoli, and cheddar cheese, this soup offers a rich, velvety texture and a wholesome flavor. Slow-simmered to perfection in a dutch oven, it’s an ideal recipe for a nourishing lunch or dinner that serves six.
Ingredients
Vegetables
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced into small pieces
- 2 cups finely diced broccoli florets
Liquids & Dairy
- 32 oz vegetable broth
- 2 cups whole milk
- 8 oz yellow sharp cheddar cheese, freshly grated
Other Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
- Prepare Ingredients: Dice the potatoes into small pieces, dice the carrots and onion, mince the garlic, and finely chop the broccoli florets. Having all ingredients ready ensures a smooth cooking process.
- Melt Butter and Sauté Aromatics: Melt the butter in a large pot or dutch oven over medium-low heat. Add the minced garlic and diced onion, cooking them for 7-10 minutes until the onion is softened and translucent, which helps build a flavorful base.
- Cook Carrots: Add the diced carrots to the pot and cook for about 5 minutes over medium heat to slightly soften them before adding the rest of the ingredients.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and boil until the potatoes are tender and can be easily pierced with a fork. This usually takes around 10-15 minutes.
- Thicken the Soup: In a small bowl, whisk together the whole milk and all-purpose flour until smooth. Slowly pour this mixture into the soup, stirring constantly to combine and prevent lumps, which will help thicken the soup.
- Add Broccoli and Simmer: Stir in the finely diced broccoli florets and let the soup simmer for 10-15 minutes, stirring frequently. This allows the broccoli to cook thoroughly while maintaining a tender texture.
- Incorporate Cheese: Add the freshly grated cheddar cheese to the pot and stir until melted and the soup thickens further. The potatoes will start to break down, contributing to the creamy consistency.
- Season and Serve: Taste the soup and add salt as desired. Serve hot for a comforting meal.
Notes
- For a smoother soup, use an immersion blender to partially blend the soup after cooking the potatoes.
- Feel free to substitute vegetable broth with chicken broth if not vegetarian.
- Adjust cheese amount according to taste preference; extra cheese will make the soup richer.
- Use low-fat milk or milk alternatives for a lighter version, but this will affect the creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
