Vegetable and Cheddar Soup
Warm, comforting, and irresistibly creamy, this Vegetable and Cheddar Soup is a bowl of rich flavor that perfectly balances wholesome nutrition and indulgence. Packed with tender carrots, celery, potatoes, and vibrant broccoli, this hearty soup is simmered in a savory base of vegetable broth, then elevated with sharp cheddar cheese for a velvety finish. A touch of smoked paprika enhances the depth of flavor, while a blend of butter and olive oil ensures the perfect balance of richness. Simple ingredients and a quick 20-minute prep make this recipe an easy weeknight favorite, while its vibrant color and optional fresh parsley garnish create a dish as visually appealing as it is delicious. Serve this creamy vegetable soup with crusty bread for a satisfying lunch or dinner that the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 4 cups vegetable broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the diced onion and sauté for 4-5 minutes until softened and translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the broccoli florets, salt, black pepper, and smoked paprika. Cover the pot and let the soup simmer for 20 minutes, or until the vegetables are tender.
Reduce the heat to low. Slowly stir in the milk, making sure it combines well with the soup base.
Add the shredded cheddar cheese a handful at a time, stirring constantly until fully melted and the soup is smooth.
Taste and adjust the seasoning as needed. If the soup is too thick, you can thin it with a little more vegetable broth or milk.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 6378 mg | 277% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 43.8 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2319 mg | 178% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5005 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.
