Description
Creamy Vegetable Soup is a hearty, comforting dish loaded with tender potatoes, carrots, celery, broccoli, and sweet corn in a velvety broth enriched with milk, cream, and cheddar cheese. It’s cozy, flavorful, and the perfect family-friendly meal for chilly nights or anytime you need an easy, satisfying dinner.
Ingredients
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70 g (5 tablespoons) unsalted butter, divided
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15 ml (1 tablespoon) olive oil
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240 g (1 cup) diced carrots
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240 g (1 cup) diced celery
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240 g (1 cup) diced yellow onion
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2 teaspoons minced garlic
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680 g (1.5 pounds) baby gold or red potatoes, diced
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1.5 teaspoons Italian seasoning
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¾ teaspoon salt
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¾ teaspoon ground black pepper
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720 ml (3 cups) chicken or vegetable broth
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200 g (2 cups) frozen broccoli florets, thawed and finely chopped
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160 g (1 cup) frozen corn
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48 g (6 tablespoons) all-purpose flour
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720 ml (3 cups) whole milk
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120 ml (½ cup) heavy cream
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200 g (2 cups) sharp Cheddar cheese, shredded
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Buttered bread, for serving (optional)
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Fresh parsley or thyme, for garnish (optional)
Instructions
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In a large soup pot, melt 1 tablespoon butter with olive oil over medium heat. Add carrots, celery, and onion; sauté 5–7 minutes until softened. Stir in garlic and cook 30 seconds.
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Add potatoes, Italian seasoning, salt, pepper, and broth. Bring to a boil, then reduce to medium, cover, and simmer 10–15 minutes until potatoes are tender.
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Stir in broccoli and corn. Cook another 2–3 minutes.
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In a separate saucepan, melt remaining 4 tablespoons butter. Whisk in flour; cook 1 minute. Slowly whisk in milk until thickened and bubbling. Stir in heavy cream and remove from heat.
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Pour cream mixture into soup pot. Stir to combine.
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Reduce heat to low; add cheddar gradually, stirring until melted and smooth.
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Taste and adjust seasoning. Serve hot, garnished with parsley or thyme, with bread on the side.
Notes
Don’t skip sautéing the vegetables—it builds flavor.
Thin with extra broth or milk if soup thickens too much.
Freshly shredded cheese melts smoother than pre-shredded.
For a thicker chowder texture, mash some potatoes in the pot.
Add red pepper flakes or hot sauce for heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American