Looking for a soup that’s both hearty and comforting? This Creamy Vegetable Soup blends a medley of fresh, colorful vegetables in a velvety cheese-infused broth. Whether you need a cozy meal on a chilly evening or a crowd-pleasing dish for family dinners, this soup has you covered.
Why you’ll love this recipe:
- It’s versatile—perfect as a standalone meal or paired with buttered bread.
- You can customize it with your favorite vegetables or make it vegetarian by using vegetable broth.
- With its rich flavors and creamy texture, it’s pure comfort in a bowl!
Preparation Phase
Essential Tools and Equipment
To ensure a seamless cooking process, have these tools on hand:
- Large pot: For cooking the soup base and combining all the ingredients.
- Medium saucepan: To prepare the creamy roux.
- Whisk: For a lump-free roux.
- Wooden spoon: Ideal for stirring the soup without scratching the pot.
- Chef’s knife and cutting board: For chopping vegetables.
- Measuring cups and spoons: To ensure precise ingredient measurements.
Each tool plays a key role in achieving the perfect soup consistency and flavor.
Preparation Tips
- Use thawed frozen vegetables: They cook faster and blend seamlessly into the soup.
- Dice vegetables evenly: This ensures uniform cooking and a more visually appealing presentation.
- Shred cheese at home: Pre-shredded cheese often contains anti-caking agents that may affect melting.
- Warm the milk slightly: It helps the roux thicken more smoothly.
Ingredients
Here’s everything you’ll need for this delicious Creamy Vegetable Soup:
Base Ingredients
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
- 2 teaspoons minced garlic
- 1½ pounds baby gold or red potatoes, diced (4 cups)
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 3 cups chicken stock or broth (vegetable broth for a vegetarian option)
Vegetable Add-ins
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
Creamy Roux
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
Cheese
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty, buttered bread
- Fresh herbs like parsley or thyme
Step-by-Step Directions
- Sauté the Vegetables
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat.
- Add mirepoix (carrots, celery, onion) and sauté for 5–7 minutes, stirring occasionally, until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook the Potatoes and Broth
- Add diced potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot.
- Bring to a boil over medium-high heat, then reduce the heat to medium.
- Cover and simmer for 10–15 minutes, or until the potatoes are crisp-tender.
- Add Broccoli and Corn
- Stir in thawed broccoli and frozen corn.
- Cook for another 2–3 minutes until the vegetables are tender and heated through.
- Prepare the Cream Base
- In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.
- Add flour, whisking constantly for 1 minute to make a roux.
- Slowly pour in the milk, whisking until smooth.
- Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Stir in heavy cream and remove from heat.
- Combine Cream Base with Soup
- Gradually pour the milk mixture into the soup pot, stirring until well combined.
- Lower the heat and slowly add shredded Cheddar cheese, one handful at a time, stirring until melted.
- Taste and Adjust Seasonings
- Taste the soup and adjust salt and pepper as needed.
- Serve
- Ladle the soup into bowls and garnish with fresh parsley or thyme.
- Serve warm with toasted and buttered bread for dipping.
Serving Suggestions
Elevate your Creamy Vegetable Soup with these creative serving ideas:
- Classic pairing: Serve it with warm, buttered bread or a crusty baguette for dipping.
- Herb garnish: Sprinkle chopped fresh parsley, thyme, or chives over the top for a vibrant touch.
- Cheese lover’s twist: Top each bowl with a sprinkle of shredded Cheddar or Parmesan.
- Crunch factor: Add croutons or crispy bacon bits for a delightful texture.
- Elegant option: Serve in bread bowls for a rustic, cozy presentation.
Common Mistakes to Avoid (And How to Perfect the Recipe)
Even the best recipes can go wrong without proper attention to detail. Here are some pitfalls to avoid:
- Skipping the roux step:
- Why it matters: The roux is essential for achieving the soup’s creamy, velvety texture.
- How to fix: Take your time whisking the flour and butter to remove any raw flour taste.
- Overcooking the vegetables:
- Why it matters: Overcooked vegetables can become mushy and lose their flavor.
- How to fix: Keep an eye on the cooking times and test the vegetables for doneness with a fork.
- Adding cheese too quickly:
- Why it matters: Cheese can clump or become grainy if added to a boiling soup.
- How to fix: Lower the heat and add cheese gradually, stirring constantly.
- Using low-quality stock or broth:
- Why it matters: The broth forms the foundation of your soup’s flavor.
- How to fix: Opt for a high-quality stock or make your own for the best results.
- Not tasting and adjusting seasoning:
- Why it matters: Under-seasoned soup can taste bland.
- How to fix: Taste frequently and adjust salt, pepper, or spices as needed.
Side Dish Recommendations
Pair your Creamy Vegetable Soup with these complementary dishes to round out your meal:
- Garlic Bread
- Crispy, buttery garlic bread enhances the soup’s creamy texture.
- Grilled Cheese Sandwiches
- Gooey melted cheese and toasted bread make this a comforting classic.
- Caesar Salad
- A crisp, tangy salad balances the soup’s richness.
- Roasted Vegetables
- Oven-roasted carrots, asparagus, or Brussels sprouts provide an earthy flavor.
- Savory Scones
- Cheddar and chive scones add a flaky, cheesy bite.
- Spinach and Feta Puff Pastry
- These flaky pastries offer a delicious savory side.
- Stuffed Mushrooms
- Mushrooms stuffed with breadcrumbs, garlic, and cheese bring an umami punch.
- Apple and Walnut Salad
- A fresh, slightly sweet salad provides a refreshing contrast to the creamy soup.
Recipe Tips
Follow these expert tips to make your Creamy Vegetable Soup even better:
- Customize the veggies: Swap out or add vegetables like peas, spinach, or zucchini based on your preference or what’s in season.
- For extra protein: Add shredded chicken, cooked sausage, or chickpeas.
- Make it gluten-free: Use gluten-free all-purpose flour or cornstarch to thicken the soup.
- Go lighter: Substitute heavy cream with half-and-half or coconut milk for a lighter version.
- Add a kick: Stir in a pinch of cayenne pepper or red pepper flakes for a spicy twist.
Storage and Reheating Instructions
Storage:
- Leftovers: Let the soup cool completely before transferring it to airtight containers.
- Refrigerate: Store in the fridge for up to 4 days.
- Freeze: Place in freezer-safe containers, leaving some space for expansion. Store for up to 3 months.
Reheating:
- Thaw: If frozen, let the soup thaw overnight in the fridge.
- Stovetop: Warm the soup on low heat, stirring occasionally to prevent curdling. Thin with a splash of broth if needed.
- Microwave: Reheat in a microwave-safe bowl in 30-second intervals, stirring in between, until heated through.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! Prepare the soup as directed, then cool and refrigerate. Reheat on the stovetop, adding a splash of broth or milk to restore its creamy texture.
2. How can I make the soup vegetarian?
Simply use vegetable broth instead of chicken stock.
3. Can I substitute the heavy cream?
Absolutely! Options like half-and-half, evaporated milk, or coconut milk work well.
4. Why is my soup not thick enough?
Ensure you’ve cooked the roux long enough and added the milk gradually while whisking. You can also simmer the soup longer to thicken it.
5. Can I add meat to this recipe?
Certainly! Shredded rotisserie chicken, cooked sausage, or ham are excellent additions.
6. Can I freeze the soup with the cheese?
Yes, but keep in mind that the texture might slightly change upon reheating. Stir well while reheating to restore its creaminess.
7. How can I add more flavor?
Try adding a dash of Worcestershire sauce, a splash of white wine, or fresh herbs like rosemary or thyme.
8. What’s the best way to serve this soup?
Pair it with crusty bread, a crisp salad, or savory pastries for a complete meal.
Conclusion
There’s nothing quite like a bowl of Creamy Vegetable Soup to warm the heart and satisfy your cravings. With its blend of colorful veggies, rich flavors, and cheesy creaminess, this soup is perfect for weeknight dinners, family gatherings, or meal prep. Pair it with your favorite sides, customize it to your taste, and enjoy the cozy, homemade comfort it offers.
Whether you’re serving it fresh or enjoying leftovers, this soup guarantees a delightful dining experience every time. Try it today and make it a staple in your recipe collection!
Creamy Vegetable Soup
Ingredients
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cups mirepoix or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1½ pounds baby gold or red potatoes diced (4 cups)
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 3 cups chicken stock or broth or vegetable broth for a vegetarian version
- 2 cups frozen broccoli florets thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Optional for Serving: Hearty buttered bread and fresh herbs (parsley or thyme)
Instructions
Sauté the Vegetables:
- In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the mirepoix (carrots, celery, and onion) and sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Cook the Potatoes and Broth:
- Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce the heat to medium. Cover and simmer for 10-15 minutes, or until the potatoes are crisp-tender.
Add Broccoli and Corn:
- Stir in the thawed broccoli and frozen corn. Cook for another 2-3 minutes, until the vegetables are tender and heated through.
Make the Cream Base:
- In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to make a roux. Slowly pour in the milk, whisking continuously until smooth. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Stir in the heavy cream, then remove from heat.
Combine Cream Base with Soup:
- Pour the milk mixture into the soup pot and stir until well combined. Lower the heat and gradually add the shredded Cheddar cheese, one handful at a time, stirring until melted.
Taste and Adjust Seasonings:
- Taste the soup and adjust the salt and pepper as needed.
Serve:
- Serve the soup warm, garnished with fresh parsley or thyme, alongside toasted and buttered bread. Enjoy!
Notes
Storage:
Leftovers: Cool the soup completely before storing.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe container for up to 3 months, leaving space for expansion.
Reheating: Thaw frozen soup overnight in the fridge. Reheat on low heat, stirring occasionally, and thin with a splash of broth if needed.
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