Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 potatoes (gold or red, diced, about 4 cups); 1½ teaspoons Italian seasoning; ¾ teaspoon salt; ¾ teaspoon pepper; 2 cups frozen broccoli florets (thawed and finely chopped); 1 cup frozen corn; 3 cups chicken stock (or broth); 3 cups whole milk; ½ cup heavy cream; 6 tablespoons flour; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread; Fresh herbs (parsley or thyme)

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 potatoes (gold or red, diced – about 4 cups)

1½ teaspoons Italian seasoning

¾ teaspoon salt

¾ teaspoon pepper

3 cups chicken stock or broth

2 cups frozen broccoli florets (thawed and finely chopped)

1 cup frozen corn

6 tablespoons flour

3 cups whole milk

½ cup heavy cream

2 cups shredded sharp Cheddar cheese

Hearty buttered bread (optional, for serving)

Fresh herbs (optional, such as parsley or thyme, for garnish)

Instructions

Step 1: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.

Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium heat. Cover and simmer for 10 to 15 minutes until the vegetables are crisp-tender.

Step 3: Add the thawed broccoli and frozen corn to the pot. Cook for 2 to 3 more minutes until heated through and tender.

Step 4: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux.

Step 5: Gradually pour in the whole milk, whisking continuously until smooth. Cook, stirring constantly, until the sauce thickens and just begins to boil. Stir in the heavy cream and remove from heat.

Step 6: Pour the creamy milk mixture into the soup and stir well to combine. Lower the heat and add the shredded Cheddar cheese a handful at a time, stirring until fully melted. Taste and adjust seasoning if needed.

Step 7: Serve the soup warm, garnished with fresh parsley or thyme if desired, alongside toasted and buttered bread. Enjoy!

Tips & Variations

Use vegetable broth instead of chicken stock to make this soup vegetarian-friendly.

For a smoother texture, blend part of the soup before adding the cheese and cream sauce.

Try swapping sharp Cheddar for Gruyère or Monterey Jack for a different cheese flavor.

Add cooked bacon or ham for extra smoky depth.

If you prefer dairy-free, substitute milk and cream with coconut milk and use vegan cheese alternatives.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance. Keep the cheese separate and add it just before serving to maintain its creamy texture.

Can I freeze creamy vegetable soup?

Freezing is possible but may alter the texture slightly due to the dairy. For best results, freeze without the cheese and cream, then add fresh when reheating.