Creamy Vegetable Soup
This Creamy Vegetable Soup combines rich, hearty flavors with a medley of colorful vegetables in a velvety, cheese-infused broth. Perfect for a comforting dinner, it's easy to prepare and pairs beautifully with buttered bread for dipping.
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 Substitution: Use vegetable broth to make this soup vegetarian.
Storage:
Leftovers: Cool the soup completely before storing.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe container for up to 3 months, leaving space for expansion.
Reheating: Thaw frozen soup overnight in the fridge. Reheat on low heat, stirring occasionally, and thin with a splash of broth if needed.
Storage:
Leftovers: Cool the soup completely before storing.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe container for up to 3 months, leaving space for expansion.
Reheating: Thaw frozen soup overnight in the fridge. Reheat on low heat, stirring occasionally, and thin with a splash of broth if needed.