Cheesy Vegetable Soup
Indulge in the ultimate comfort food with this Cheesy Vegetable Soup, a creamy delight packed with wholesome flavors and a medley of vibrant vegetables. This hearty soup combines tender broccoli, carrots, celery, and potato in a rich, velvety broth infused with the irresistible creaminess of sharp cheddar and Parmesan cheeses. Enhanced with aromatic garlic, onion, and a hint of optional paprika, it’s a perfect balance of savory and cheesy goodness. Ready in just 50 minutes, this one-pot recipe is ideal for busy weeknights or cozy gatherings. Serve it piping hot with crusty bread for dipping, and watch it become a family favorite. Whether you’re craving a comforting meal or looking to sneak more veggies into your diet, this Cheesy Vegetable Soup is the answer!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrot, diced
- 2 cups broccoli florets
- 1 large potato, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 0.25 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrot to the pot. Sauté for 5 minutes until softened and aromatic.
Stir in the diced potato and broccoli florets, and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
Add the milk to the pot and stir well. Let the soup simmer gently for 15-20 minutes, or until the vegetables are tender.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and Parmesan cheese. Stir until melted and well incorporated.
Season the soup with salt, black pepper, and paprika, adjusting to taste.
Use an immersion blender if desired to puree part of the soup for a creamier texture, or leave it chunky if preferred.
Serve hot with crusty bread or crackers on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 8324 mg | 362% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 40.6 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2931 mg | 225% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3166 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
