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Creamy Vegetable Soup
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Creamy Vegetable Soup

This velvety soup is filled with tender vegetables, rich cheese, and a creamy broth. Pair it with crusty bread for a comforting and satisfying meal.
Prep Time30 minutes
Cook Time23 minutes
Total Time53 minutes
Servings: 6
Calories: 604kcal

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
  • 1½ pounds baby gold or red potatoes diced (4 cups)
  • 1½ teaspoons Italian seasoning
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 3 cups chicken stock or broth or vegetable broth for a vegetarian version
  • 2 cups frozen broccoli florets thawed and finely chopped
  • 1 cup frozen corn
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ cup heavy cream
  • 2 cups shredded sharp Cheddar cheese
  • Optional for Serving: Hearty buttered bread and fresh herbs (parsley or thyme)

Instructions

Sauté the Vegetables:

  • In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the mirepoix (carrots, celery, and onion) and sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Cook the Potatoes and Broth:

  • Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce the heat to medium. Cover and simmer for 10-15 minutes, or until the potatoes are crisp-tender.

Add Broccoli and Corn:

  • Stir in the thawed broccoli and frozen corn. Cook for another 2-3 minutes, until the vegetables are tender and heated through.

Make the Cream Base:

  • In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to make a roux. Slowly pour in the milk, whisking continuously until smooth. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Stir in the heavy cream, then remove from heat.

Combine Cream Base with Soup:

  • Pour the milk mixture into the soup pot and stir until well combined. Lower the heat and gradually add the shredded Cheddar cheese, one handful at a time, stirring until melted.

Taste and Adjust Seasonings:

  • Taste the soup and adjust the salt and pepper as needed.

Serve:

  • Serve the soup warm, garnished with fresh parsley or thyme, alongside toasted and buttered bread. Enjoy!

Notes

Broth Options: Use vegetable broth to make this vegetarian.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months. Reheat gently to preserve the creamy texture.