Creamy Vegetable Soup
This creamy vegetable soup is rich, hearty, and full of comforting flavors. It features tender potatoes, colorful vegetables, and a velvety, cheese-infused broth. Perfect for chilly evenings, it pairs wonderfully with buttered bread or a crusty roll for dipping. This soup can also be easily adapted for a vegetarian option by swapping the broth.
Servings: 6
Calories: 604kcal
Ingredients
For the Soup:
- 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
- 1½ pounds baby gold or red potatoes diced (about 4 cups)
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 3 cups chicken stock or broth or vegetable broth for vegetarian
- 2 cups frozen broccoli florets thawed and finely chopped
- 1 cup frozen corn
For the Cream Base:
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional for Serving:
- Buttered bread
- Fresh parsley or thyme
Instructions
Sauté the Vegetables
- In a large pot, melt 1 tablespoon butter with the olive oil over medium heat.
- Add the mirepoix (carrots, celery, onion) and sauté for 5-7 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
Cook the Potatoes and Broth
- Add the potatoes, Italian seasoning, salt, black pepper, and broth to the pot.
- Bring to a boil over medium-high heat, then reduce 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 2-3 minutes, until the vegetables are tender and heated through.
Make the Cream Base
- In a medium saucepan, melt the remaining 4 tablespoons 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, stirring until melted.
Taste and Adjust Seasonings
- Taste the soup and adjust salt and pepper as needed.
Serve
- Serve warm, garnished with fresh parsley or thyme, alongside toasted buttered bread.
Notes
Broth Options: Use vegetable broth to make the soup fully vegetarian.
Storage: Cool completely before storing. Refrigerate in an airtight container for up to 4 days.
Freezing: Store in a freezer-safe container for up to 3 months, leaving room for expansion.
Reheating: Thaw overnight in the fridge if frozen, then reheat gently on the stove, thinning with a splash of broth if needed.