Description
This creamy vegetable soup is a comforting and rich blend of mixed vegetables, sautéed aromatics, and a smooth combination of heavy cream and melted cheese. Perfect for a quick and satisfying meal, this soup provides a velvety texture and delicious flavor in just 30 minutes.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 cups mixed vegetables (carrots, peas, corn, etc.)
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
Seasoning and Oil
- Salt and pepper, to taste
- Olive oil, for sautéing (about 1-2 tablespoons)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the flavor foundation for the soup.
- Cook Vegetables: Add the mixed vegetables to the pot and cook for 3 to 5 minutes, stirring occasionally, until they begin to soften but still retain some texture.
- Add Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.
- Add Cream and Cheese: Lower the heat to medium-low, then stir in the heavy cream and shredded cheese. Continue stirring until the cheese completely melts and the soup becomes creamy and smooth.
- Season: Add salt and pepper to taste. If the soup is too thick, adjust the consistency by adding a splash more vegetable broth until desired texture is achieved.
- Serve: Ladle the soup into bowls and serve warm for a comforting and flavorful meal.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or dairy-free version.
- Use your favorite cheese variety, but avoid very hard cheeses that don’t melt well.
- For a smoother texture, you can blend part or all of the soup before adding cheese.
- This soup freezes well; store in airtight containers for up to 3 months.
