Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
This Creamy Vegetable Soup is a comforting and hearty dish made with a blend of fresh vegetables like carrots, celery, potatoes, broccoli, and corn. Enriched with a creamy milk and cheese sauce, it offers a rich texture and bold flavors perfect for a cozy meal. Served with optional buttered bread and fresh herbs, it’s an ideal bowl of warmth and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables and Aromatics
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
- 2 teaspoons minced garlic
- 1–1/2 pounds baby potatoes (gold or red, diced, approx. 4 cups)
- 2 cups frozen broccoli florets (thawed and finely chopped)
- 1 cup frozen corn
Fats and Oils
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Seasonings and Liquids
- 1–1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock (or broth)
Dairy and Thickening
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread
- Fresh herbs (parsley or thyme)
Instructions
- Sauté Veggies: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion (the mirepoix) and sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional 30 seconds, stirring to avoid burning.
- Cook Potatoes: Stir in diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover the pot and cook for 10 to 15 minutes until the potatoes and vegetables are crisp-tender. Next, stir in the thawed and chopped broccoli and frozen corn, cooking for 2 to 3 more minutes until these are tender and heated through.
- Make Cream Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook and stir until the sauce thickens and gently boils. Stir in the heavy cream and then remove from heat.
- Add Cheese: Pour the thickened milk mixture into the vegetable soup pot and stir well to combine. Lower the heat and gradually add the shredded sharp Cheddar cheese a handful at a time, stirring until melted and fully incorporated. Taste and adjust the seasonings as desired.
- Serve: Ladle the creamy vegetable soup into bowls and garnish with freshly chopped parsley or thyme if desired. Serve warm alongside hearty buttered bread for a complete comforting meal. Enjoy!
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- To save time, pre-chopped mirepoix vegetables can be purchased.
- Ensure the broccoli is fully thawed and chopped finely to blend seamlessly into the soup.
- This soup can be reheated gently on the stovetop; add a splash of milk if it thickens too much upon standing.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Creamy vegetable soup, comfort food, cheesy vegetable soup, hearty soup, broccoli corn soup, easy soup recipe
