If you’re craving a bowl of comfort that feels like a warm hug in a spoon, this Creamy Vegetable Soup with Cheddar and Broccoli Recipe is your new best friend. It’s a vibrant medley of tender carrots, potatoes, and fresh broccoli all enveloped in a luscious cheddar-infused broth. Every spoonful delivers a velvety texture paired with the perfect cheesy goodness, making this soup not only satisfying but also wonderfully wholesome. Whether you want a cozy weeknight dinner or a nutritious lunch option, this recipe balances simple ingredients with fantastic flavors that come together effortlessly, creating a dish that feels both familiar and exciting.
Ingredients You’ll Need
Each ingredient in this Creamy Vegetable Soup with Cheddar and Broccoli Recipe plays a crucial role in layering flavor, texture, and color. From the buttery base to the sharp cheddar cheese, every component is simple yet essential to achieving that silky, rich soup you’ll want to savor.
- 2 tablespoons butter: Adds richness and helps soften the aromatics for a flavorful start.
- 1 yellow onion (diced): Provides a gentle sweetness and depth when sautéed.
- 10 cloves garlic (minced): Infuses the soup with warm, inviting aroma and a punch of savory flavor.
- 1 lb carrots (peeled and diced): Brings natural sweetness and vibrant orange color.
- 2 large russet potatoes (peeled and diced): Add creaminess and help thicken the soup as they break down.
- 32 oz vegetable broth: The flavorful base that ties all the ingredients together.
- 2 cups finely diced broccoli florets: Boosts nutrition and a fresh green pop with just the right bite.
- 8 oz yellow sharp cheddar cheese (freshly grated): Offers a tangy, melted richness that’s the highlight of the soup.
- 2 cups milk: Creates a creamy texture that balances the savory and cheesy notes.
- 2 tablespoons all purpose flour: Helps thicken the soup smoothly without clumping.
- Salt (to taste): Elevates all the flavors, pulling everything into perfect harmony.
How to Make Creamy Vegetable Soup with Cheddar and Broccoli Recipe
Step 1: Prepare the Aromatics
Start by melting your butter in a large pot or dutch oven on medium-low heat. Once melted, toss in the diced onion and minced garlic, cooking gently for about 7 to 10 minutes until the onion becomes soft and translucent. This slow cook allows their natural sweetness to develop, setting a flavorful foundation for your soup.
Step 2: Add the Carrots for Sweetness and Color
Once the onions and garlic have done their softening magic, add in the diced carrots. Let them sauté for 5 minutes on medium heat. This step enhances their natural sugars and brightens their color, contributing a subtle sweetness that perfectly complements the savoury broth and cheese.
Step 3: Potatoes and Broth Bring Heartiness
Now it’s time to add your diced potatoes along with the vegetable broth. Increase the heat to bring everything to a boil, then reduce to a simmer and cook until the potatoes are tender enough to easily pierce with a fork. This creates a substantial, filling base for your soup.
Step 4: Thicken with Milk and Flour
While the potatoes cook, whisk together the milk and flour in a separate bowl until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. This step is key to achieving that signature creamy texture without making the soup feel heavy or chalky.
Step 5: Add Broccoli and Simmer
Next, stir in the finely diced broccoli and let the soup simmer gently for 10 to 15 minutes. This timing cooks the broccoli to a tender-crisp perfection—soft enough to eat comfortably but still vibrant and bright green—adding a pop of freshness and good-for-you veggies.
Step 6: Melt in the Cheddar Cheese
Finally, stir in your freshly grated sharp cheddar cheese. Continue cooking and stirring until the cheese is fully melted and the soup thickens beautifully. As the soup simmers, the potatoes start to break down slightly, naturally thickening the texture, so feel free to cook it to your desired consistency. Don’t forget to taste and add salt to bring everything into perfect balance.
How to Serve Creamy Vegetable Soup with Cheddar and Broccoli Recipe
Garnishes
To make your bowl extra inviting, sprinkle freshly chopped chives or a handful of crispy bacon bits on top for a burst of flavor and texture. A little extra shredded cheddar never hurts either—letting it melt on top as you serve creates the ultimate cheesy finish.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or buttery crackers that soak up the creamy broth. For a heartier meal, a simple mixed green salad or roasted vegetables complement the soup’s richness without overwhelming your palate.
Creative Ways to Present
Serve your Creamy Vegetable Soup with Cheddar and Broccoli Recipe in rustic bread bowls for a fun, edible presentation that delights guests or family alike. Alternatively, drizzle a swirl of extra cream or a splash of olive oil and scatter toasted nuts on top for a gourmet touch that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a fantastic make-ahead meal option. Just give it a good stir before reheating to reincorporate any separated components.
Freezing
You can freeze this soup, but since it’s dairy-heavy, use a shallow container and freeze for up to 2 months to maintain the best texture. Thaw overnight in the refrigerator before reheating gently on the stove, stirring frequently to keep it creamy and smooth.
Reheating
When reheating, do so slowly over low to medium heat to avoid scorching or curdling the cheese and milk. Stir often until warmed through and adjust with a splash more milk or broth if it gets too thick. It’s just as delicious as freshly made—maybe even better the next day!
FAQs
Can I use different types of cheese in this soup?
Absolutely! While sharp cheddar gives this soup its classic tangy richness, feel free to experiment with gouda, gruyère, or even a mild mozzarella for a creamier, milder twist.
Is there a way to make this soup vegan or dairy-free?
Yes! You can substitute vegan butter and use plant-based milk like oat or almond milk, paired with a vegan cheddar-style cheese alternative. Also, use a gluten-free flour blend or cornstarch to thicken if needed.
Can I add other vegetables to this recipe?
Definitely. Feel free to toss in zucchini, peas, or corn for extra variety and seasonality. Just adjust cooking times accordingly to make sure everything cooks to perfect tenderness.
How thick should the soup be?
The soup should be creamy and thick enough to coat your spoon but not so thick that it feels like a stew. You can always add a little more broth or milk if it’s too thick or simmer longer to thicken it more.
What is the best way to dice the vegetables for this soup?
Keep your vegetable pieces small and relatively uniform in size—about half-inch dice is perfect as it ensures even cooking and a harmonious texture in every spoonful without overwhelming chunks.
Final Thoughts
This Creamy Vegetable Soup with Cheddar and Broccoli Recipe is a true celebration of comforting home cooking, blending simplicity with rich flavors in every bite. It’s easy to make, nourishing, and versatile enough to fit any occasion. I can’t wait for you to try it and fall in love just like I have—get your pot and ingredients ready, and treat yourself to this deliciously creamy, cheesy bowl of delight!
Print
Creamy Vegetable Soup with Cheddar and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy vegetable soup is a comforting blend of tender carrots, potatoes, and broccoli, enriched with sharp cheddar cheese and a smooth, velvety texture. Perfect for a wholesome meal, it combines simple ingredients to create a hearty, flavorful dish that’s ideal for chilly days or whenever you crave a nourishing bowl of soup.
Ingredients
Vegetables
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 2 cups finely diced broccoli florets
Liquids & Dairy
- 32 oz vegetable broth
- 2 cups milk
- 2 tablespoons butter
- 8 oz yellow sharp cheddar cheese, freshly grated
Other Ingredients
- 2 tablespoons all purpose flour
- Salt, to taste
Instructions
- Melt the butter: In a dutch oven or large pot, melt the butter over medium heat to prepare the base for the soup.
- Prep the vegetables: Dice the yellow onion, mince the garlic, peel and dice the carrots and potatoes, and finely chop the broccoli florets to have all ingredients ready for cooking.
- Sauté garlic and onion: Add the minced garlic and diced onion to the melted butter and cook over medium-low heat for 7-10 minutes until the onion softens and becomes translucent, developing a fragrant base.
- Add carrots: Stir in the diced carrots and cook for an additional 5 minutes over medium heat to slightly soften them.
- Add potatoes and broth: Incorporate the diced potatoes and vegetable broth into the pot. Bring the mixture to a boil, then reduce heat and cook until the potatoes are tender and easily pierced with a fork.
- Prepare milk mixture: In a separate bowl, whisk together the milk and all-purpose flour to create a smooth mixture to thicken the soup.
- Simmer with broccoli: Pour the milk and flour mixture into the soup, then add the finely diced broccoli. Let it simmer for 10-15 minutes so the broccoli softens and the soup thickens.
- Add cheese and thicken: Stir in the freshly grated sharp cheddar cheese until it melts completely and the soup thickens to your preferred consistency. Continue to simmer if you want it thicker, allowing the potatoes to break down further.
- Season and serve: Taste the soup and add salt as needed. Serve hot for a delicious, creamy vegetable soup experience.
Notes
- For a dairy-free version, substitute butter with olive oil and milk and cheese with plant-based alternatives.
- If you prefer a smoother soup, use an immersion blender to blend partially or completely after cooking.
- Adjust the thickness by adding more milk if too thick or cooking longer if too thin.
- Freshly grated cheese melts better and enhances flavor compared to pre-shredded cheese.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
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