When the air turns crisp and you crave something warm, few dishes satisfy quite like a bowl of creamy vegetable soup. It’s wholesome, flavorful, and loaded with hearty vegetables that melt together in a velvety broth. This Creamy Vegetable Soup is perfect for cozy evenings, family lunches, or anytime you need a comforting pick-me-up.
What makes this soup stand out is its balance of creaminess and freshness. Every spoonful delivers tender carrots, soft potatoes, and bright broccoli folded into a rich cheddar cheese base. It’s simple, nourishing, and easy to make with everyday ingredients. Whether you’re cooking for one or feeding a family, this soup is sure to warm hearts and fill bellies.
Recipe Overview
This Creamy Vegetable Soup combines tender potatoes, carrots, broccoli, and onions in a rich, cheesy broth made from milk, cheddar, and a touch of butter. The result is a silky, hearty soup that’s both satisfying and wholesome—perfect for any season. With just a handful of simple ingredients and easy steps, it’s a comforting meal ready in under an hour.
Ingredients and Instructions
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
1. Melt the butter.
In a large pot or Dutch oven, melt the butter over medium heat.
2. Prepare the vegetables.
Dice the onion, carrots, and potatoes, mince the garlic, and finely chop the broccoli florets so they’re ready to add as you cook.
3. Sauté the aromatics.
Add the garlic and onion to the melted butter. Cook on medium-low until the onion becomes translucent and fragrant, about 3–4 minutes.
4. Add carrots.
Stir in the diced carrots and cook for another few minutes, letting them begin to soften and develop flavor.
5. Cook the potatoes.
Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender and can be easily pierced with a fork, about 10–12 minutes.
6. Thicken the soup.
In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup while stirring. It will begin to thicken as it simmers.
7. Add the broccoli.
Stir in the chopped broccoli and let it cook until tender, about 5–7 minutes. The soup should start to take on a creamy texture.
8. Melt in the cheese.
Gradually add the freshly grated cheddar cheese, stirring until it melts completely and the soup becomes thick and smooth. Continue cooking until the potatoes begin to slightly break down, adding extra richness and body.
9. Season and serve.
Taste and add salt as needed. Serve the soup hot with crusty bread, crackers, or a sprinkle of extra cheese on top.
Cooking Tips and Variations
Use fresh cheese. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Always use freshly grated cheddar for a creamy texture.
Make it lighter. Swap whole milk for low-fat milk, or replace half the milk with vegetable broth for a lighter but still flavorful soup.
Add protein. For a heartier meal, add shredded chicken, cooked beans, or tofu cubes.
Go gluten-free. Substitute the flour with a gluten-free blend or cornstarch slurry.
Add herbs. A touch of thyme, parsley, or dill can elevate the flavor profile.
Creamier texture. Use an immersion blender to partially puree the soup for an extra-smooth consistency while leaving some chunks for texture.
Storage and Serving Suggestions
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, making it even more delicious the next day.
Freezing: Freeze in single-serving containers for up to three months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of milk if the texture thickens too much.
Serving ideas: Pair this soup with warm crusty bread, garlic toast, or a simple green salad. For an indulgent twist, top each bowl with extra cheese or a drizzle of cream before serving.
Conclusion
This Creamy Vegetable Soup proves that comfort food can be both wholesome and delicious. With its velvety base, tender vegetables, and rich cheddar flavor, it’s a satisfying meal that brings warmth to any table. Easy to make and endlessly adaptable, this soup is perfect for busy nights or relaxing weekends. Serve it as a main course or alongside a favorite sandwich—it’s guaranteed to become a staple in your kitchen.
FAQs
1. Can I make this soup dairy-free?
Yes, replace butter with olive oil, milk with unsweetened almond milk, and cheese with a dairy-free alternative.
2. Can I use frozen vegetables?
Absolutely. Frozen broccoli or carrots work well—just adjust cooking time slightly.
3. How do I thicken the soup more?
Let it simmer uncovered to reduce, or add a bit more flour mixed with milk.
4. What type of cheese melts best?
Sharp cheddar offers great flavor, but you can mix in Monterey Jack or Gouda for extra creaminess.
5. Can I blend the soup completely?
Yes, blend until smooth if you prefer a silky texture, or leave it chunky for a rustic finish.
Creamy Vegetable Soup is a rich, cheesy comfort dish filled with potatoes, carrots, and broccoli in a velvety broth. Perfectly hearty, easy to make, and full of flavor.