Cheesy Vegetable Soup with Homemade Croutons
Transform your comfort food game with this rich and creamy Cheesy Vegetable Soup with Homemade Croutons! Packed with a medley of fresh vegetables like broccoli, carrots, and potatoes, this velvety soup is blended to perfection and infused with the bold, savory flavor of sharp cheddar cheese. The homemade croutons—seasoned with garlic powder and paprika—add the perfect crunchy contrast to every spoonful. Ready in just an hour, this hearty, soul-warming recipe is ideal for weeknight dinners or cozy gatherings. Serve it with a sprinkle of extra cheese for maximum indulgence, and watch it become a family favorite. Perfect for those craving a satisfying vegetarian meal or anyone looking to elevate their soup game with comforting, cheesy goodness!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 large Russet potato, peeled and diced
- 2 cups Broccoli florets
- 5 cups Vegetable or chicken stock
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Day-old bread, cubed
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Heat the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the diced potato and broccoli florets. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Be cautious with hot liquids and blend carefully.
Return the blended soup to the pot. Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook on low heat, stirring constantly, until the cheese is fully melted and the soup is creamy.
For the croutons, preheat the oven to 375°F (190°C). Place the cubed bread on a baking sheet.
Drizzle the bread cubes with olive oil and sprinkle with garlic powder and paprika. Toss well to coat evenly.
Bake the bread cubes for 10-12 minutes, stirring halfway through, until golden and crispy.
Ladle the warm cheesy vegetable soup into bowls. Top with homemade croutons and additional shredded cheese if desired. Serve immediately.
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 12131 mg | 527% | |
| Total Carbohydrate | 467.0 g | 170% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 46.2 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2443 mg | 188% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3661 mg | 78% | |
*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.
