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Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe
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★★★★★

4.7 from 26 reviews

This Creamy Vegetable Soup is a comforting and hearty dish perfect for chilly days. Loaded with tender baby potatoes, broccoli, corn, and a blend of flavorful vegetables, it features a rich, cheesy broth made with whole milk, heavy cream, and sharp Cheddar cheese. Easy to prepare and versatile, this soup can be made vegetarian by substituting chicken stock with vegetable broth. Serve it warm with buttered bread and fresh herbs for a satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 3 cups mirepoix (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)
  • 2 cups frozen broccoli florets, thawed and finely chopped
  • 1 cup frozen corn

Seasonings

  • 1–1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper

Liquids

  • 3 cups chicken stock or broth (or vegetable broth for vegetarian option)
  • 3 cups whole milk
  • 1/2 cup heavy cream

Dairy and Thickening Agents

  • 5 tablespoons unsalted butter, divided
  • 6 tablespoons flour
  • 2 cups shredded sharp Cheddar cheese

Optional for Serving

  • Hearty buttered bread
  • Fresh herbs (parsley or thyme)

Instructions

  1. Sauté the Vegetables: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion to the pot. Sauté for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  2. Cook Potatoes and Broth Mixture: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the pot and cook for 10 to 15 minutes, or until the vegetables are crisp-tender. Add the thawed broccoli and frozen corn, cooking for another 2 to 3 minutes until tender and heated through.
  3. Prepare the Roux and Milk Mixture: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Cook, stirring constantly, until the milk mixture thickens and gently begins to boil. Stir in the heavy cream and remove the saucepan from heat.
  4. Combine and Finish Soup: Pour the thickened milk mixture into the pot with the vegetables and broth. Stir well to combine. Lower the heat to low, then add the shredded sharp Cheddar cheese in handfuls, stirring constantly until the cheese has melted smoothly into the soup. Taste the soup and adjust seasoning with salt and pepper if needed.
  5. Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired. Accompany with toasted, buttered bread for a complete and comforting meal. Enjoy!

Notes

  • Use vegetable broth as a substitute for chicken stock to make the soup vegetarian.
  • Cool the soup completely before refrigerating.
  • Store refrigerated soup for up to 4 days.
  • Freeze soup for up to 3 months in a container with space for expansion.
  • To reheat, thaw soup overnight in the fridge and warm on low heat, stirring occasionally to prevent sticking. Add a splash of broth to thin if necessary.
  • You can substitute whole milk with 2% milk if preferred, but whole milk provides richer texture.

Nutrition

Keywords: Creamy vegetable soup, potato broccoli soup, cheesy vegetable soup, comfort food soup, easy vegetable soup

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