Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
This creamy vegetable soup is a comforting and hearty dish made with a medley of fresh vegetables, tender baby potatoes, and a rich, cheesy broth. Combining a flavorful mirepoix base with broccoli and corn, it is finished with a velvety milk and cheese mixture for a deliciously smooth texture. Perfect for warming up on chilly days and easily paired with crusty buttered bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables and Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
- 2 teaspoons minced garlic
- 1–1/2 pounds baby potatoes (gold or red), diced (about 4 cups)
- 1–1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
Cheese Sauce
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
For Serving
- Hearty buttered bread (optional)
- Fresh herbs such as parsley or thyme (optional)
Instructions
- Sauté the mirepoix: In a large pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Simmer the vegetables: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium heat. Cover the pot and cook for 10 to 15 minutes, or until the potatoes and other vegetables are crisp-tender. Next, add the thawed broccoli and frozen corn, cooking an additional 2 to 3 minutes until heated through and tender.
- Prepare the cheese sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk while whisking to keep the mixture smooth. Continue cooking, stirring constantly, until the sauce thickens and just begins to gently boil. Remove from heat and stir in the heavy cream.
- Combine and finish the soup: Pour the milk and cream mixture into the pot with the cooked vegetables and stir well to combine. Lower the heat and add the shredded sharp Cheddar cheese a handful at a time, stirring continuously until the cheese is fully melted and the soup is creamy. Taste the soup and adjust seasoning if necessary.
- Serve: Ladle the creamy vegetable soup into bowls, garnish with fresh parsley or thyme if desired. Serve alongside toasted and buttered hearty bread for a satisfying meal. Enjoy warm.
Notes
- For a vegetarian version, substitute vegetable broth for the chicken stock.
- You can customize the vegetables by adding others like peas or green beans.
- If you prefer a thicker soup, mash some of the potatoes before adding the cheese sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of the dairy.
Keywords: creamy vegetable soup, cheesy vegetable soup, potato broccoli soup, comforting soup recipe, easy vegetable soup
