Creamy Cheesy Vegetable Soup
Indulge in the cozy comfort of this Creamy Cheesy Vegetable Soup, a hearty one-pot meal that’s brimming with vibrant veggies and rich, velvety flavors. Packed with wholesome ingredients like tender potatoes, crisp broccoli, sweet corn, and savory celery, this soup is brought to life with a smooth blend of cheddar and Parmesan cheese for the ultimate creamy texture. Perfect for busy weeknights, it comes together in just 45 minutes, offering a warm and satisfying dish the whole family will love. Whether you’re looking for a quick lunch or a comforting dinner, this vegetable-packed cheese soup is a guaranteed crowd-pleaser with its creamy consistency and burst of fresh flavors. Garnished with parsley, it’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 medium Potatoes, peeled and cubed
- 2 cups Broccoli florets
- 1 cup Frozen corn
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 3 tablespoons All-purpose flour
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute.
Stir in the diced carrots, celery, and cubed potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Add the broccoli florets and frozen corn to the pot. Simmer for another 5-7 minutes until all the vegetables are tender.
In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth. Gradually stir the flour mixture into the soup to thicken it.
Slowly pour in the remaining 1.5 cups of milk while stirring continuously. Simmer for 2-3 minutes to allow the soup to thicken.
Stir in the shredded cheddar cheese and grated Parmesan cheese until completely melted and combined.
Season the soup with salt, black pepper, and paprika (if using) to taste.
Remove the pot from heat and let the soup rest for a few minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 567 mg | 44% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 802 mg | 17% | |
*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.
