Description
This Creamy Vegetable Soup is a comforting and flavorful dish featuring a medley of tender vegetables in a rich, cheesy broth. Perfect for a cozy night, it blends sautéed mirepoix, baby potatoes, broccoli, and corn with a creamy, cheesy base, served warm with optional fresh herbs and buttered bread.
Ingredients
Vegetables
- 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
Seasonings and Liquids
- 2 teaspoons minced garlic
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth
Dairy and Fats
- 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
Optional
- Hearty buttered bread, for serving
- Fresh herbs (parsley or thyme), for garnish
Instructions
- Sauté the Mirepoix: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Cook the Vegetables: Stir in diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 10 to 15 minutes, or until vegetables are crisp-tender. Add thawed broccoli and frozen corn, cooking for an additional 2 to 3 minutes until heated through and tender.
- Prepare the Creamy Base: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux. Slowly pour in whole milk while whisking continuously to avoid lumps. Continue cooking and stirring until the mixture thickens and gently boils. Remove from heat and stir in heavy cream.
- Combine and Melt Cheese: Pour the creamy milk mixture into the vegetable soup, stirring thoroughly. Lower the heat, then add shredded Cheddar cheese a handful at a time, stirring until completely melted. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve warm alongside toasted, buttered bread for a complete meal. Enjoy your comforting creamy vegetable soup!
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Allow potatoes to be diced evenly to ensure uniform cooking.
- Use sharp Cheddar cheese for a more pronounced flavor, but mild Cheddar can be substituted.
- For a thicker soup, reduce the chicken stock slightly or add more flour in the roux.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
