Vegetable Cheese Soup
Warm up to the ultimate comfort food with this creamy and flavorful Vegetable Cheese Soup! Packed with a medley of fresh vegetables like tender broccoli, carrots, celery, and potato, this hearty soup is generously enriched with sharp cheddar cheese for a rich, velvety finish. The base of butter, garlic, and sautéed onions adds depth, while a smooth roux ensures every spoonful is luxuriously thick and satisfying. Perfectly seasoned with a hint of paprika and fresh parsley garnish, this one-pot wonder delivers a cozy, homemade feel that’s ideal for chilly days. Ready in just 45 minutes, it’s a wholesome, family-friendly soup that pairs perfectly with crusty bread or crackers. Whether you’re craving a quick weeknight dinner or a comforting meal to please a crowd, this Vegetable Cheese Soup is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 cups Broccoli florets
- 1 large Potato, peeled and diced
- 3 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the butter in a large pot over medium heat until melted.
Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Stir in the diced carrots, celery, broccoli, and potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.
Stir in the whole milk and bring the soup back to a gentle simmer. Be careful not to let it boil.
Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure it melts and incorporates smoothly.
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Remove the soup from heat and let it cool slightly before serving.
Ladle the soup into bowls and garnish with a sprinkle of paprika and chopped fresh parsley if desired.
Serve warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 55.0 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2602 mg | 200% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4880 mg | 104% | |
*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.
