Country Cooking Cheesy Vegetable Soup
Warm, comforting, and irresistibly creamy, this Country Cooking Cheesy Vegetable Soup is the perfect blend of hearty vegetables and rich, melty cheeses. Featuring a medley of fresh ingredients like tender russet potatoes, vibrant broccoli florets, and sweet corn, this soup is both satisfying and wholesome. The base is a luscious combination of vegetable broth, whole milk, and heavy cream, thickened to perfection with a roux and infused with the bold flavors of sharp cheddar and Parmesan. A touch of smoked paprika adds a subtle depth, making every spoonful indulgently flavorful. Ready in just an hour, this cozy, home-cooked classic is ideal for family dinners, weekend lunches, or anytime you crave a bowl of velvety comfort. Serve it with crusty bread or crackers for a meal that’s as nourishing as it is delicious. Perfect for lovers of cheesy vegetable soups, this recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 large russet potatoes, peeled and cubed
- 2 cups broccoli florets
- 1 cup sweet corn kernels
- 0.25 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened and lightly golden.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring the mixture to a simmer.
Add the potatoes, broccoli florets, and sweet corn. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the milk and heavy cream, allowing the soup to warm without boiling.
Slowly fold in the shredded cheddar cheese and grated Parmesan, stirring until completely melted and smooth.
Season the soup with salt, black pepper, and smoked paprika. Taste and adjust seasonings as needed.
Serve hot, garnished with additional grated cheese, if desired. Pair with fresh bread or crackers for a delicious meal.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 293.4 g | 107% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 71.3 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3114 mg | 240% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6900 mg | 147% | |
*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.
