Sneak in the Veggies Cheddar Cheese Soup
Warm, creamy, and secretly packed with nutritious vegetables, "Sneak in the Veggies Cheddar Cheese Soup" is the ultimate comfort food with a healthful twist. This velvety soup combines sharp cheddar and Parmesan (optional) with a vibrant medley of carrots, celery, zucchini, and potatoes, all pureed into a luscious, silky base. Perfect for picky eaters, this recipe lets you easily incorporate veggies into every spoonful without compromising on flavor. Boosted with zesty ground mustard and a hint of paprika, it offers a subtly smoky and tangy depth that stands out. Easy to prepare in under an hour, this soup is ideal for busy weeknights or family dinners. Serve it steaming hot with crusty bread or a sprinkle of fresh herbs for a cozy, satisfying meal everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 units celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 2 cups milk
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 0.25 cups Parmesan cheese, grated (optional)
- 0.5 teaspoons ground mustard
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrot, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the diced zucchini and potato to the pot, and cook for another 5 minutes, stirring to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the vegetables are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
In a separate small saucepan, whisk together the flour and milk over medium heat until fully combined and slightly thickened, about 3-4 minutes.
Slowly stir the milk mixture into the pureed soup, whisking to combine thoroughly.
Gradually add the shredded cheddar cheese and Parmesan cheese (if using) to the soup, stirring constantly until the cheese is melted and the soup is creamy.
Stir in the ground mustard, paprika, salt, and black pepper, and adjust seasonings to taste.
Serve the soup hot with a sprinkle of additional cheese or fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 55.2 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3165 mg | 243% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4963 mg | 106% | |
*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.
