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Creamy Vegetable Soup Recipe

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★★★★★

4.6 from 131 reviews

This creamy vegetable soup is a comforting and hearty dish featuring a flavorful blend of mirepoix, baby potatoes, broccoli, corn, and sharp Cheddar cheese. The soup is enriched with a smooth milk and heavy cream base, thickened with a butter and flour roux for a luscious texture. Perfect for chilly days, this recipe offers an easy stovetop method to create a rich and nourishing meal that pairs wonderfully with buttered bread and fresh herbs.

Ingredients

Scale

Vegetables and Base

  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3 cups mirepoix (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 (about 4 cups)
  • 1–1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cups chicken stock or broth (or vegetable broth for vegetarian option)
  • 2 cups frozen broccoli florets, thawed and finely chopped
  • 1 cup frozen corn

Thickening and Dairy

  • 6 tablespoons all-purpose 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

  1. Sauté Vegetables: 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. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Cook Potatoes and Broth: 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 the vegetables, especially potatoes, are tender but still slightly crisp. Add the thawed broccoli and frozen corn. Cook for an additional 2 to 3 minutes until all vegetables are tender and heated through.
  3. Make Roux and Milk Base: While vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk continuously for 1 minute to form a roux. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the heavy cream.
  4. Combine and Add Cheese: Pour the creamy milk mixture into the pot with the cooked vegetables. Stir thoroughly to combine. Lower the heat and add the shredded sharp Cheddar cheese a handful at a time, stirring continuously until the cheese has melted fully into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve warm with buttered, toasted bread on the side for a complete comforting meal.

Notes

  • Note 1: Use vegetable broth instead of chicken stock for a vegetarian version of this soup.
  • Storage: Allow soup to cool completely before storing. Refrigerate for up to 4 days or freeze for up to 3 months, leaving space for expansion.
  • Reheating: Thaw frozen soup overnight in the refrigerator and warm gently on low heat, stirring occasionally. Add a splash of broth if the soup is too thick.
  • For best texture, avoid overcooking vegetables; keep them crisp-tender.

Keywords: creamy vegetable soup, cheddar cheese soup, comforting soup, easy vegetable soup, stovetop soup, potato broccoli soup

Find it online: https://liamjayne.com/creamy-vegetable-soup-recipe/