Garden Cheese Soup
Warm up with a comforting bowl of Garden Cheese Soup, a hearty, vegetable-packed delight that’s as nutritious as it is satisfying. This creamy vegetarian soup combines a medley of fresh garden produce, including tender broccoli, zucchini, carrots, and celery, simmered to perfection in a savory vegetable broth. Infused with the richness of sharp cheddar cheese and a hint of garlic, every spoonful offers a velvety texture and layers of flavor. Perfect for a cozy dinner or a crowd-pleasing starter, this 45-minute recipe is easy to make yet impressively indulgent. Garnished with fresh parsley for a touch of brightness, it's a must-try for anyone craving classic comfort food with a wholesome twist.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 2 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Vegetable broth
- 2 cups Broccoli florets, chopped into small pieces
- 1 medium Zucchini, diced
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped for garnish (optional)
Instructions
In a large soup pot, melt the butter over medium heat.
Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flavor of the flour.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Bring the mixture to a gentle boil. Add the broccoli and zucchini to the pot, then reduce the heat to a simmer. Cook for 10-12 minutes or until the vegetables are tender.
Stir in the milk and increase the heat slightly. Do not allow the soup to boil after adding milk to prevent curdling.
Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.
Season the soup with salt, black pepper, and paprika. Adjust seasoning to taste if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 54.6 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2593 mg | 199% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4596 mg | 98% | |
*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.
