Description
Creamy Vegetable Soup is a cozy, cheesy, and veggie-packed comfort food perfect for weeknights or lazy weekends. Loaded with carrots, potatoes, broccoli, garlic, and onion, simmered in a creamy cheddar broth, it’s hearty yet light enough to enjoy any time. Ready in under an hour, it’s a family-friendly recipe that even picky eaters will love.
Ingredients
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1 yellow onion, diced
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10 garlic cloves, minced
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1 lb (450 g) carrots, diced
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2 russet potatoes, diced
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2 cups broccoli florets, finely chopped
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32 oz (950 ml) vegetable broth
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2 cups (480 ml) milk
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8 oz (225 g) sharp cheddar, grated
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2 tbsp (28 g) butter
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2 tbsp (15 g) flour
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Salt, to taste
Instructions
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Prep veggies – Dice onion, carrots, and potatoes; mince garlic; chop broccoli.
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Sauté aromatics – In a soup pot, melt butter over medium-low heat. Add onion and garlic; cook until fragrant and golden (7–10 minutes).
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Cook carrots – Add carrots and sauté for 5 minutes.
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Add potatoes & broth – Stir in potatoes and broth. Bring to a boil and cook 10–15 minutes, until fork-tender.
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Thicken – Whisk milk and flour in a bowl. Slowly stir into the pot. Simmer until slightly thickened.
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Add broccoli – Stir in broccoli and simmer another 10–15 minutes.
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Finish with cheese – Add cheddar and stir until melted and creamy.
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Taste & serve – Adjust salt to taste, ladle into bowls, and serve hot with bread.
Notes
Freshly grated cheddar melts smoother than bagged cheese.
Add broccoli at the right time—too early makes it mushy, too late keeps it too crunchy.
For extra veggies, toss in peas, cauliflower, or spinach.
To freeze, skip adding cheese until after reheating.
Make vegan by swapping butter with olive oil, milk with oat milk, and cheddar with vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup / Dinner / Comfort Food
- Method: Stovetop
- Cuisine: American