Description
Creamy Vegetable Soup is a comforting dish that brings together a medley of fresh vegetables and rich, cheesy flavors in a velvety broth. This easy-to-make recipe is perfect for chilly evenings or gatherings with family and friends. With its smooth texture and delightful taste, it’s an ideal companion to warm, buttered bread or crispy garlic toast. Whether you enjoy it as a hearty main course or a comforting appetizer, this creamy soup will surely warm your soul and satisfy your hunger.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups mirepoix (carrots, celery, onion)
- 2 teaspoons minced garlic
- 1½ pounds baby potatoes, diced
- 3 cups chicken stock (or vegetable broth)
- 2 cups frozen broccoli florets
- 1 cup frozen corn
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Instructions
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Sauté mirepoix for 5-7 minutes until softened; add minced garlic and cook for an additional 30 seconds.
- Stir in diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil; reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Add thawed broccoli florets and corn; cook for another 2-3 minutes.
- In a medium saucepan, melt remaining butter; whisk in flour for about 1 minute to create a roux. Gradually add milk while whisking until smooth; stir in heavy cream and remove from heat.
- Pour the cream mixture into the soup pot; stir well. Lower heat and gradually add cheese until melted.
- Taste and adjust seasonings before serving hot with fresh parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg