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Creamy Vegetable Soup Recipe

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★★★★★

4.7 from 101 reviews

This Creamy Vegetable Soup is a comforting blend of tender baby potatoes, hearty mirepoix vegetables, broccoli, and sweet corn, all simmered in a flavorful chicken stock and enriched with a luscious cheese-infused cream sauce. Perfect for chilly days, this soup combines homestyle cooking with a velvety smooth texture and sharp Cheddar flavor, served best with buttered bread and fresh herbs for garnish.

Ingredients

Scale

Vegetables and Stock

  • 1 tablespoon olive oil
  • 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

Dairy and Thickening

  • 5 tablespoons unsalted butter (divided: 1 tablespoon for sautéing, 4 tablespoons for cream sauce)
  • 6 tablespoons flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp Cheddar cheese

Optional Serving

  • Hearty buttered bread (optional, for serving)
  • Fresh herbs (parsley or thyme, optional for garnish)

Instructions

  1. Sauté Veggies: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and cook for 10 to 15 minutes or until the vegetables are crisp-tender. Next, stir in the thawed and finely chopped broccoli along with the frozen corn, cooking for 2 to 3 more minutes until all vegetables are tender and heated through.
  3. Make Cream Sauce: Meanwhile, in a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to create a roux. Slowly pour in the whole milk while whisking continuously to keep the mixture smooth. Continue to cook, stirring constantly, until the sauce thickens and reaches a gentle boil. Stir in the heavy cream and then remove the saucepan from heat.
  4. Add Cheese: Pour the prepared creamy milk mixture into the soup pot and stir well to combine. Lower the heat to low and gradually add the shredded sharp Cheddar cheese a handful at a time, stirring each addition until the cheese is fully melted into the soup. Taste the soup and adjust the seasoning as needed.
  5. Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired. Pair it with toasted and buttered hearty bread for a complete and satisfying meal. Enjoy your creamy vegetable soup!

Notes

  • You can substitute vegetable broth to make this recipe vegetarian (omit cheese or use vegetarian cheese for full vegetarian).
  • For a thinner soup, add more chicken stock or milk as desired.
  • Frozen vegetables should be thawed and drained to prevent excess water in the soup.
  • Sharp Cheddar cheese adds flavor and thickness; feel free to experiment with other cheeses like Gruyere or Monterey Jack.
  • The mirepoix (carrots, celery, onion) is the flavor base, so don’t skip this step.
  • The roux (butter and flour) thickens the soup creating the creamy texture.

Keywords: creamy vegetable soup, potato soup, broccoli soup, Cheddar cheese soup, comfort food soup, easy soup recipe

Find it online: https://jedentaglecker.com/creamy-vegetable-soup-recipe/