Creamy Vegetable Soup

This Creamy Vegetable Soup is everything I crave on a chilly day—rich, comforting, and loaded with wholesome veggies. I love how it brings together carrots, potatoes, and broccoli in a velvety cheese-based broth that’s satisfying without being heavy.

Why You’ll Love This Recipe

I find this soup to be the perfect balance of hearty and smooth. The butter and cheese create a luxurious creaminess, while the mix of vegetables keeps it fresh and nourishing. It’s an easy one-pot meal that comes together quickly, and the leftovers are even better the next day. Whether I serve it with crusty bread or just on its own, it’s pure comfort in a bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons butter
1 yellow onion, diced
10 cloves garlic, minced
1 lb carrots, peeled and diced
2 large russet potatoes, peeled and diced
32 oz vegetable broth
2 cups finely diced broccoli florets
8 oz yellow sharp cheddar cheese, freshly grated
2 cups milk
2 tablespoons all-purpose flour
salt, to taste

Directions

1. I start by melting the butter in a large pot over medium heat. Once melted, I add the diced onion and cook for about 3–4 minutes until softened and fragrant.
2. Next, I add the minced garlic and cook for another 30 seconds, stirring often to prevent burning.
3. I stir in the carrots and potatoes, coating them in the butter mixture, and sauté for about 3–4 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15–20 minutes or until the carrots and potatoes are tender.
5. Add the finely diced broccoli florets and simmer for another 5 minutes until the broccoli softens.
6. In a small bowl, whisk together the milk and flour until smooth, then slowly stir this mixture into the soup. Continue stirring over medium-low heat until the soup begins to thicken, about 5–7 minutes.
7. Once the soup has thickened, remove it from the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
8. Taste and season with salt as needed. If I want a thinner consistency, I add a little extra milk or broth until it’s just right.
9. Serve hot, garnished with a sprinkle of extra cheese or chopped herbs if desired.

Servings and Timing

Yields: 4–6 servings
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

• For extra flavor, I sometimes add a pinch of smoked paprika or crushed red pepper flakes.
• Substitute cauliflower for half the potatoes if I want a lower-carb option.
• Add a splash of heavy cream at the end for an even richer soup.
• Swap cheddar for a mix of cheeses such as Monterey Jack, Gouda, or Gruyère.
• For a smooth texture, I blend part or all of the soup using an immersion blender before adding the cheese.
• Stir in cooked corn, peas, or spinach for extra color and variety.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much after chilling, I add a splash of milk or broth to loosen it.
This soup can also be frozen for up to 2 months, though the texture may change slightly due to the dairy. To reheat from frozen, thaw in the refrigerator overnight and then reheat slowly on the stove.

FAQs

Can I make this soup vegetarian or vegan?

Yes! It’s already vegetarian if I use vegetable broth. For a vegan version, I substitute vegan butter, plant-based milk, and a dairy-free cheese alternative.

Can I use frozen vegetables instead of fresh?

Absolutely. Frozen broccoli, carrots, or mixed veggies work well. I just add them directly to the simmering broth and adjust cooking time as needed.

What kind of cheddar works best?

I prefer freshly grated sharp cheddar because it melts smoothly and adds a stronger flavor than pre-shredded cheese.

Why do I mix the flour with milk instead of adding it directly?

Mixing flour with milk creates a smooth slurry that prevents lumps in the soup, ensuring a creamy texture.

Can I make this soup thicker?

Yes. I add an extra tablespoon of flour to the milk mixture or let it simmer a few extra minutes uncovered to thicken naturally.

Can I make this soup in a slow cooker?

Yes. I add all ingredients except the milk, flour, and cheese, and cook on low for 6–7 hours or high for 3–4 hours. Then I stir in the milk-flour mixture and cheese during the last 20 minutes.

Will this soup taste good without cheese?

It will still be delicious—more of a creamy vegetable soup than a cheddar one. I’d recommend adding extra herbs or a splash of cream to boost flavor.

How do I prevent the cheese from clumping?

I remove the pot from heat before stirring in the cheese and add it gradually while stirring constantly. Overheating can cause cheese to separate or clump.

Can I puree the soup for a smoother texture?

Yes. I use an immersion blender or transfer part of the soup to a blender before adding cheese, blending until smooth, then returning it to the pot.

What can I serve with this soup?

I love serving it with crusty bread, garlic toast, or a fresh salad. It also pairs beautifully with sandwiches or a baked potato.

Conclusion

I’ve found this Creamy Vegetable Soup to be the kind of comfort food I can always rely on—simple, hearty, and packed with fresh flavor. It’s a great way to get a dose of veggies while still feeling indulgent. Whether I make it for lunch, dinner, or meal prep, this soup always delivers warmth and satisfaction in every spoonful.

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