Description
Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.
Ingredients
Scale
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
- 2 teaspoons minced garlic
- 1–1/2 pounds baby potatoes, diced (4 cups)
- 1–1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups vegetable broth
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Hearty buttered bread (optional)
- Fresh parsley or thyme (optional)
Instructions
- Step: Melt 1 tablespoon of butter with olive oil over medium heat; sauté diced carrots, celery, and onion for 5–7 minutes, then add garlic and cook for 30 seconds.
- Step: Stir in chopped potatoes, Italian seasoning, salt, pepper, and vegetable broth; bring to a boil, then reduce heat, cover, and cook for 10–15 minutes until crisp-tender.
- Step: Stir in thawed broccoli and frozen corn, cooking for 2–3 more minutes until heated through.
- Step: In a medium saucepan, melt remaining 4 tablespoons of butter over medium heat; whisk in flour for 1 minute, slowly pour in milk while whisking until smooth, and cook until thickened and gently boiling.
- Step: Stir in the heavy cream and remove the milk mixture from heat.
- Step: Pour the milk mixture into the soup, stir well, lower the heat, and add Cheddar cheese a handful at a time until melted.
- Step: Taste and adjust seasonings, then serve warm garnished with fresh herbs and toasted buttered bread.
Notes
Cool soup completely before storing. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth to thin if needed.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 604 kcal
- Sugar: 13 g
- Sodium: 786 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 108 mg
Keywords: creamy vegetable soup, comfort food, cheesy soup, vegetable broth soup