Description
This creamy vegetable soup is a comforting and flavorful dish featuring tender carrots, potatoes, broccoli, and sharp cheddar cheese in a rich broth. Perfect for a cozy meal, it combines sautéed garlic and onions with simmered vegetables and a cheese-infused creamy base.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 2 cups finely diced broccoli florets
Liquids & Dairy
- 32 oz vegetable broth
- 2 cups milk
- 8 oz yellow sharp cheddar cheese, freshly grated
Others
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- Salt, to taste
Instructions
- Prepare vegetables: Dice the potatoes and carrots into small pieces, finely dice the broccoli florets, dice the onion, and mince the garlic. Having everything prepped and ready will make cooking easier.
- Sauté aromatics: Melt the butter in a large pot or Dutch oven over medium-low heat. Add the minced garlic and diced onion, cooking for 7-10 minutes until the onions become soft and translucent, releasing their sweetness.
- Cook carrots: Add the diced carrots to the pot and cook over medium heat for 5 minutes, allowing them to slightly soften.
- Simmer potatoes and broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil and continue boiling until the potatoes are tender and can be easily pierced with a fork.
- Make milk-flour mixture: In a separate bowl, mix the milk and all-purpose flour together until smooth. Gradually stir this mixture into the soup to start thickening the base.
- Add broccoli and simmer: Stir in the finely diced broccoli. Reduce heat and simmer the soup for 10-15 minutes, allowing the broccoli to soften and the soup to thicken.
- Melt cheese and thicken soup: Add the freshly grated sharp cheddar cheese and stir until the cheese fully melts and the soup thickens further. Let the soup cook longer if you desire a thicker consistency, during which the potatoes start to break down and enrich the texture.
- Season and serve: Add salt to taste, stirring well. Serve the creamy vegetable soup hot for a satisfying meal.
Notes
- Cut vegetables into small, uniform pieces to ensure even cooking and quicker softness.
- Use freshly grated sharp cheddar cheese instead of pre-shredded cheese to achieve better melting and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
