Creamy Vegetable Soup

This creamy vegetable soup is perfect for those cozy evenings when you want something warm, hearty, and full of comforting flavors. It brings together tender potatoes, broccoli, sweet corn, and sharp cheddar cheese in a velvety broth that feels like a hug in a bowl. It’s an ideal recipe for feeding a crowd or prepping ahead for weeknight dinners.

I first made this on a chilly fall evening when the fridge was bare except for frozen broccoli and a few potatoes. It came together fast and became an instant family favorite.

Ingredients

• Five tablespoons unsalted butter divided for cooking and making the creamy roux: butter adds richness and a silky texture so choose good quality for the best flavor
• One tablespoon olive oil: balances the butter and helps soften the vegetables without burning
• Three cups mirepoix a classic base mixture of diced carrots celery and onion: builds deep savory flavor fresh firm veggies work best
• Two teaspoons minced garlic: for a burst of aromatic flavor add it just before toasting so it doesn’t burn
• One and a half pounds baby potatoes diced about four cups: choose gold or red for their creamy texture and nice color
• One and a half teaspoons Italian seasoning: brings a herbaceous note pick a fresh blend if possible
• Three quarters teaspoon salt and pepper to taste: seasoning is key so adjust as you go
• Three cups chicken stock or broth: for depth swap for vegetable broth to keep it vegetarian
• Two cups frozen broccoli florets thawed and chopped: frozen works great here no need for fresh every time
• One cup frozen corn: adds natural sweetness use fresh if you can but frozen is convenient
• Six tablespoons all-purpose flour for thickening: choose a fresh bag for best results
• Three cups whole milk: to create the creamy base full fat yields a richer soup
• Half a cup heavy cream: adds smoothness and indulgence
• Two cups shredded sharp cheddar cheese: sharp cheese cuts through the cream and adds a wonderful tang pick a quality block cheese and shred yourself for best melting
• Hearty buttered bread optional for serving: homemade or fresh bakery bread makes a perfect accompaniment
• Fresh herbs such as parsley or thyme optional for garnish: adds brightness and color

Instructions

Build The Base:

Melt one tablespoon butter with the olive oil in a large pot over medium heat. Add the diced carrots celery and onion then cook gently for five to seven minutes until the vegetables are tender and lightly caramelized. Add the minced garlic and cook for thirty seconds stirring constantly to release its fragrant aroma without burning. This step layers important flavor into the soup.

Cook The Vegetables:

Stir in the diced potatoes Italian seasoning salt pepper and chicken stock. Raise the heat to medium-high and bring the mixture to a boil. Then reduce heat to medium cover the pot and let it simmer for ten to fifteen minutes until the potatoes are crisp-tender. Add the thawed broccoli and frozen corn and cook for an additional two to three minutes until heated through and tender. Careful timing here ensures the vegetables maintain their texture without becoming mushy.

Make The Creamy Roux:

While the vegetables cook melt the remaining four tablespoons butter in a separate saucepan over medium heat. Sprinkle in the flour and whisk constantly for one minute to cook out the raw flour taste. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Keep stirring as the mixture thickens and reaches a gentle boil. Stir in the heavy cream then remove from heat. This rich sauce is the backbone of the soup’s creamy texture.

Combine And Finish:

Pour the creamy milk mixture into the pot with the cooked vegetables and stir well to combine. Reduce the heat to low then add the shredded cheddar cheese a handful at a time stirring after each addition until fully melted and silky. Taste and adjust the seasoning with more salt and pepper if needed. The slow melting cheese enriches the soup and gives it that luscious finish.

Serve and Garnish:

Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve alongside buttered and toasted hearty bread for dipping. This adds an additional comforting touch and makes the meal feel complete.

My favorite part is the sharp cheddar cheese melting slowly into the creamy broth. It reminds me of chilly Sunday afternoons growing up when my mom served a similar thick vegetable soup with loads of cheese melted on top. It’s simple food but full of love.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating gently warm the soup on the stove adding a splash of milk if it looks too thick. Avoid microwave reheating if possible to preserve the creamy texture.

Ingredient swaps

Use half and half instead of heavy cream for a lighter option. Try smoked gouda or Monterey jack cheese for a different flavor profile. Replace baby potatoes with sweet potatoes for a seasonal twist during fall.

Serving ideas

This soup shines with a side of crusty bread or warm grilled cheese. Add a dollop of sour cream or a sprinkle of crispy bacon on top for extra indulgence. Pair with a simple green salad tossed in vinaigrette to balance the creaminess.

This creamy vegetable soup is a comforting and versatile dish that’s easy to make and sure to please. Enjoy the warmth and flavor with your loved ones.

Frequently Asked Recipe Questions

→ Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth can be substituted to keep the flavor rich and suitable for vegetarian preferences without changing the overall texture.

→ How can I adjust the thickness of the soup?

To thicken, ensure the milk and flour roux is cooked until smooth and slightly thickened before adding. For a thinner consistency, add more broth or milk gradually.

→ Is it possible to make the soup smoother?

Using an immersion blender to partially blend the cooked vegetables before adding cheese creates a silkier texture while still keeping some vegetable chunks for bite.

→ What herbs complement this soup best?

Fresh parsley or thyme add a bright, herbal finish that pairs well with the creamy and cheesy base without overpowering flavors.

→ Can I adjust the cheese used in this dish?

Absolutely, experimenting with sharper or milder cheeses affects the flavor profile. Adjust the amount to suit a richer or subtler cheese taste.