Velvety Vegetable Cheese Soup
Indulge in the cozy comfort of Velvety Vegetable Cheese Soup, a creamy, rich dish that transforms simple ingredients into a bowl of pure bliss. This recipe blends hearty vegetables—like potatoes, broccoli, carrots, and celery—with sharp cheddar cheese and a velvety milk base for an irresistibly smooth texture. The use of an immersion blender ensures a perfectly silky consistency, while the combination of garlic and onions adds depth of flavor that warms the soul. Garnished with paprika and fresh parsley, this soup is both visually stunning and nourishing. Ready in under an hour, it’s perfect for a weeknight dinner or a comforting appetizer. Pair it with crusty bread for dipping, and savor every spoonful of this ultimate cheesy vegetable soup.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 2 medium Potatoes, peeled and cubed
- 2 cups Broccoli florets
- 4 cups Vegetable broth
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
Add the broccoli florets and continue to simmer for another 10 minutes, or until the vegetables are tender.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until velvety smooth.
Return the blended soup to the pot (if using a countertop blender) and stir in the milk, shredded cheddar cheese, salt, and ground black pepper.
Cook over low heat, stirring continuously, until the cheese has melted and the soup is creamy and smooth. Do not let the soup boil to prevent curdling.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with a sprinkle of paprika and fresh parsley, if desired.
Serve hot with crusty bread or crackers for dipping. Enjoy your Velvety Vegetable Cheese Soup!
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 55.9 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2653 mg | 204% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5540 mg | 118% | |
*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.
