Introduction

This creamy vegetable soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, broccoli, and sweet corn, it’s enriched with a cheesy cream sauce that makes every spoonful satisfying and delicious.

A white bowl filled with thick creamy soup showing many small colorful pieces like green broccoli, yellow corn, red potatoes, and orange carrots scattered throughout the light beige liquid base, with visible black pepper specks on top, and a silver spoon resting inside on the right side. The bowl sits on a white marbled surface with some green leafy garnish on the top left and a piece of bread on the top right. A textured gray cloth is softly placed at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
2 teaspoons minced garlic
1 ½ pounds baby potatoes (gold or red, diced, about 4 cups)
1 ½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon pepper
3 cups chicken stock (or broth)
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn
6 tablespoons flour
3 cups whole milk
½ cup heavy cream
2 cups shredded sharp Cheddar cheese
Hearty buttered bread (optional, for serving)
Fresh herbs (optional, parsley or thyme for garnish)

Instructions

Step 1: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix). Sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2: Add the diced potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium. Cover and cook for 10 to 15 minutes until the vegetables are crisp-tender.
Step 3: Stir in the thawed broccoli and frozen corn. Cook for an additional 2 to 3 minutes until they are heated through and tender.
Step 4: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to cook the flour.
Step 5: Gradually pour in the milk while whisking continuously to avoid lumps. Cook, stirring constantly, until the mixture thickens and gently boils. Remove from heat, then stir in the heavy cream.
Step 6: Pour the creamy milk mixture into the soup pot and stir well to combine. Reduce the heat to low. Add the shredded Cheddar cheese a handful at a time, stirring until melted and smooth.
Step 7: Taste and adjust seasoning if needed. Serve the soup warm, garnished with fresh parsley or thyme if desired, alongside toasted and buttered hearty bread.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Use sharp or extra-sharp Cheddar for a more pronounced cheesy flavor.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
To make the soup gluten-free, use gluten-free flour or cornstarch for thickening.
Swap broccoli with other vegetables like cauliflower or spinach based on preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken upon cooling; add a splash of milk or broth when reheating to reach desired consistency.

How to Serve

The image shows a thick, creamy soup in a black bowl, filled with small diced pieces of colorful vegetables like green broccoli, red bell peppers, and yellow corn, evenly mixed throughout a pale yellow creamy layer with specks of black pepper and herbs. A silver spoon with a wooden handle lifts a portion of the soup, showing a close-up of the soft vegetable pieces blended into the rich, smooth base. The bowl is placed on a white marbled surface with some green parsley blurred in the background for a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make this soup vegan, use vegetable broth and substitute butter with plant-based margarine. Replace milk and heavy cream with unsweetened plant-based milk like almond or oat milk. Use a vegan cheese alternative or omit cheese altogether.

Is it possible to freeze the creamy vegetable soup?

Yes, you can freeze this soup. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly due to the dairy components, so stir well when warming.