Description
This Creamy Vegetable Soup is the perfect comfort dish for busy weeknights or chilly weekends. Made with carrots, potatoes, and broccoli simmered in a flavorful vegetable broth, and finished with a velvety cheddar and milk blend, it’s hearty, cheesy, and irresistibly cozy. Great for the whole family and even better the next day.
Ingredients
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2 tablespoons (30 g) butter
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1 yellow onion, diced
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10 cloves garlic, minced
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1 lb (450 g) carrots, peeled and diced
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2 large russet potatoes, peeled and diced
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32 oz (950 ml) vegetable broth
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2 cups (150 g) finely diced broccoli florets
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8 oz (225 g) yellow sharp cheddar cheese, freshly grated
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2 cups (480 ml) milk
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2 tablespoons (16 g) all‑purpose flour
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Salt, to taste
Instructions
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Melt the butter in a large pot or Dutch oven over medium heat.
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Sauté the onion and garlic for 7–10 minutes until soft and translucent.
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Add carrots and cook for another 5 minutes.
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Pour in vegetable broth and stir in potatoes. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (10–15 minutes).
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In a separate bowl, whisk the milk and flour until smooth. Slowly add this to the soup while stirring.
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Add broccoli and simmer for 10–15 minutes until tender.
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Turn off the heat, stir in the grated cheddar cheese until melted, then return to low heat to thicken.
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Season with salt to taste and serve warm.
Notes
Dice vegetables evenly for consistent cooking.
Use freshly grated cheese for a smooth melt.
Adjust thickness by adding more milk or simmering uncovered.
Optional flavor enhancers: a pinch of nutmeg or dried thyme.
Make it vegan by using plant-based milk, cheese, and butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American