Cheesy Veggie Soup
Cozy up with a comforting bowl of cheesy veggie soup—an irresistible blend of hearty vegetables and creamy, cheesy goodness. This rich and flavorful soup features a medley of fresh ingredients like carrots, celery, broccoli, and potatoes, simmered to tender perfection in a savory vegetable broth. A touch of indulgence is added with sharp cheddar and Parmesan cheese, creating a velvety texture that will keep you coming back for more. Enhanced with aromatic garlic, onions, and a hint of paprika, this soup strikes the perfect balance between wholesome and satisfying. Ready in just 50 minutes, it’s an easy, warming meal for chilly days or weeknight dinners. Serve it with crusty bread for dipping, and garnish with fresh parsley for a pop of color. Perfect for vegetarians, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 large potato, peeled and cubed
- 2 cups broccoli florets
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, celery, potato, and broccoli to the pot. Cook for 5-6 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to avoid lumps forming. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks of vegetables intact. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the whole milk and gradually add the shredded cheddar and Parmesan cheese, stirring until melted and fully incorporated.
Season with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
Simmer the soup for another 5 minutes on low heat, stirring occasionally to prevent sticking.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 7851 mg | 341% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 55.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3513 mg | 270% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4935 mg | 105% | |
*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.
