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Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe
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★★★★★

4.8 from 8 reviews

This creamy vegetable soup is a comforting and hearty dish perfect for any season. Featuring a blend of sautéed mirepoix, tender baby potatoes, broccoli, and corn in a rich, cheesy cream sauce, this soup is both nutritious and satisfying. Enhanced with Italian seasoning and sharp Cheddar cheese, it’s ideal for a warming meal served with buttered bread and fresh herbs.

Ingredients

Scale

Vegetables & Aromatics

  • 3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
  • 2 teaspoons minced garlic
  • 1 1/2 pounds baby potatoes (gold or red, diced, about 4 cups)
  • 2 cups frozen broccoli florets (thawed and finely chopped)
  • 1 cup frozen corn

Fats & Oils

  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil

Seasonings & Liquids

  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cups chicken stock or broth

Dairy & Thickening

  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp Cheddar cheese

Optional for Serving

  • Hearty buttered bread
  • Fresh herbs such as parsley or thyme

Instructions

  1. Sauté Veggies: In a large pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add diced carrots, celery, and onion (mirepoix). Sauté for 5 to 7 minutes until the vegetables are softened but not browned. Add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook Potatoes and Season: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock into the pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 10 to 15 minutes, or until the potatoes and other vegetables are crisp-tender.
  3. Add Broccoli and Corn: Stir in the thawed and finely chopped broccoli florets and frozen corn into the pot. Cook for another 2 to 3 minutes until all vegetables are tender and heated through.
  4. Make Cream Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously to avoid lumps. Keep stirring and cooking until the sauce thickens and reaches a gentle boil. Remove from heat and stir in the heavy cream.
  5. Incorporate Cheese: Pour the creamy milk mixture into the soup pot and stir well to combine. Lower the heat to low, then add the shredded sharp Cheddar cheese a handful at a time, stirring constantly until it melts smoothly into the soup. Taste and adjust seasoning with salt and pepper if necessary.
  6. Serve: Ladle the creamy vegetable soup into bowls. Garnish with chopped fresh parsley or thyme, if desired. Serve warm with hearty buttered bread on the side for a complete, comforting meal.

Notes

  • You can substitute vegetable broth to make this soup vegetarian-friendly.
  • If you prefer a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid.
  • For a smoother texture, use an immersion blender to partially puree the soup before adding cheese.
  • To store, keep the soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to avoid curdling the dairy.

Nutrition

Keywords: creamy vegetable soup, cheesy soup, potato broccoli corn soup, comforting soup recipe, easy vegetable soup

Find it online: https://zarameals.com/creamy-vegetable-soup-recipe/