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

Scale

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

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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.