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Creamy Vegetable Soup

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A cozy, creamy vegetable soup loaded with carrots, potatoes, and broccoli in a rich cheddar-infused broth — comforting, flavorful, and perfect for any chilly day.

Ingredients

2 Tbsp 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 sharp yellow cheddar cheese, freshly grated

2 cups milk

2 Tbsp all-purpose flour

Salt, to taste

Instructions

  1. Melt butter in a large pot over medium heat. Add diced onion and sauté 3–4 minutes until softened.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Add carrots and potatoes; sauté 3–4 minutes to coat in butter mixture.
  4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 15–20 minutes until vegetables are tender.
  5. Add broccoli and simmer an additional 5 minutes until softened.
  6. In a small bowl, whisk milk and flour until smooth. Slowly stir mixture into soup, cooking over medium-low heat for 5–7 minutes until thickened.
  7. Remove from heat and gradually stir in shredded cheddar cheese until melted and creamy.
  8. Season with salt to taste and adjust consistency with more milk or broth if desired.
  9. Serve hot, topped with extra cheese or herbs if preferred.

Notes

Add smoked paprika or red pepper flakes for extra flavor.

Swap cheddar for Monterey Jack, Gouda, or Gruyère.

Blend part of the soup for a smoother texture.

Use cauliflower instead of some potatoes for a lighter version.

Stir in cooked corn, peas, or spinach for extra color.

Store up to 4 days refrigerated or freeze up to 2 months (thaw before reheating).

Nutrition

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