If you’re looking for a cozy, crowd-pleasing dish that’s both comforting and packed with wholesome goodness, you’ve got to try this Cheesy Vegetable Soup Recipe. It combines tender chunks of fresh vegetables with the creamy, dreamy richness of melted cheddar cheese, creating a bowl of warmth that feels like a hug on a chilly day. With a perfect balance of flavors and a texture that’s just right, this soup is bound to become your go-to for easy weeknight dinners or casual get-togethers. Trust me, once you make this, you’ll want to share it with everyone you know!
Ingredients You’ll Need
Every ingredient in this soup plays a crucial role in building layers of flavor, texture, and visual appeal. From the sweet crunch of fresh carrots and celery to the creamy base enriched by cheddar cheese, these simple components come together in the most delightful way.
- 6 tablespoons butter, divided: Adds richness and helps sauté the veggies for that perfect soft bite.
- 1 small onion, chopped: Brings a subtle sweetness and depth of flavor when cooked down.
- 1 cup celery, chopped: Offers a light crunch and fresh herbal notes to balance the creaminess.
- 1 cup carrots, chopped: Adds natural sweetness and vibrant color to your soup bowl.
- 3 cloves garlic, minced: Gives a fragrant kick that lifts the entire dish.
- 3 cups chicken broth: Serves as the flavorful foundation, enriching the soup with savory umami.
- 3 cups potatoes, peeled and cut into 1-inch cubes: Provide body and creaminess as they soften and thicken the soup.
- 1 cup broccoli, chopped: Adds a gentle crunch and fresh green color to brighten the bowl.
- 1 cup cauliflower, chopped: Offers subtle earthiness and pairs beautifully with broccoli.
- 1/4 cup all-purpose flour: Essential for making the roux that thickens this soup to perfection.
- 3 cups half and half: Delivers creamy silkiness without overpowering the veggies.
- 2 cups shredded cheddar cheese: The star of the Cheesy Vegetable Soup Recipe that ensures every spoonful is comforting and luscious.
- Salt and pepper, to taste: To season and balance the flavors just right.
How to Make Cheesy Vegetable Soup Recipe
Step 1: Sauté the Vegetables
Start by melting 2 tablespoons of butter in a large pot set over medium-high heat. Toss in the onion, celery, carrots, and garlic. Sauté until everything becomes tender and fragrant, which usually takes about 5 minutes. This gentle cooking unlocks the veggies’ natural sweetness and sets the stage for the soup’s delicious base.
Step 2: Add Broth and Potatoes
Next, pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to let it simmer covered for 15 minutes, or until the potatoes become soft when pierced with a fork. This step is crucial for building a hearty texture that makes the soup so satisfying.
Step 3: Add Broccoli and Cauliflower
Once the potatoes are tender, toss in the broccoli and cauliflower. Let everything cook together for another 5 minutes until these vegetables also soften without losing their shape. This keeps the soup vibrant and gives each spoonful a nice variety of textures.
Step 4: Make the Roux
While the vegetables simmer, it’s time to create the roux that will thicken your soup beautifully. In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk constantly for 3 to 4 minutes until the mixture turns a light golden color, signaling that the raw flour taste has cooked out.
Step 5: Add Half and Half
Gradually whisk the half and half into the roux, stirring until the mixture is completely smooth and creamy. This makes the perfect silky base for the cheesy element that’s coming next.
Step 6: Combine and Thicken the Soup
Pour this luscious milk mixture into your pot with the cooked vegetables and stir well. Add in the shredded cheddar cheese, stirring gently until it melts fully into the soup. Let the soup simmer for a few minutes more until it’s thickened to your liking. Don’t forget to season with salt and pepper to enhance all the layers of flavor.
How to Serve Cheesy Vegetable Soup Recipe
Garnishes
Enhance each bowl of this Cheesy Vegetable Soup Recipe by sprinkling fresh chopped parsley or chives on top. A little cracked black pepper or a dusting of paprika also works wonders to add visual appeal and complementary flavor notes.
Side Dishes
This cozy soup pairs perfectly with a crusty whole-grain bread or a warm baguette for dunking. A light side salad of mixed greens with a simple vinaigrette provides a refreshing contrast to the soup’s rich creaminess.
Creative Ways to Present
For entertaining, serve the soup in mini bread bowls or hollowed-out small pumpkins. You can also layer it in clear glass mugs to showcase the colorful veggies and melted cheese, making your meal feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container and refrigerate it for up to 3 days. The flavors actually deepen over time, so it tastes even better the next day!
Freezing
Because of the dairy, freezing is possible but with a small caveat: the texture might change slightly upon thawing. Freeze the soup in a freezer-safe container for up to 2 months, leaving some space for expansion.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally until hot. Adding a splash of half and half or broth can help restore creaminess if it thickens too much after refrigeration or freezing.
FAQs
Can I make this Cheesy Vegetable Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll still get loads of hearty flavor and creaminess without losing any of what makes this soup so delightful.
What type of cheese works best for this soup?
Sharp cheddar really shines by adding a rich, tangy punch, but you can experiment with other melty cheeses like Gruyère or Colby for a unique twist.
Can I use frozen vegetables instead of fresh?
Yes, frozen veggies can work in a pinch. Just be mindful to add them a little later so they don’t overcook and become mushy during simmering.
Is this recipe suitable for meal prepping?
Definitely! This Cheesy Vegetable Soup Recipe reheats wonderfully, making it a fantastic option for preparing lunches or dinners in advance.
How can I make the soup thicker or thinner?
For thicker soup, allow it to simmer a bit longer uncovered to reduce the liquid. To thin it out, stir in more broth or half and half a little at a time until you reach your desired consistency.
Final Thoughts
I can’t recommend this Cheesy Vegetable Soup Recipe enough if you want a meal that’s both nurturing and packed with flavor. Its creamy texture, wholesome vegetables, and cheesy goodness make it a true comfort classic you’ll crave again and again. So go ahead, gather your ingredients, and treat yourself and your loved ones to this delicious bowl of warmth!
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Cheesy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Vegetable Soup is a comforting, creamy soup packed with a medley of fresh vegetables simmered in a savory chicken broth and thickened with a rich cheddar cheese sauce. Perfect for a cozy meal, it combines tender potatoes, broccoli, cauliflower, carrots, celery, and onions in a delicious blend of flavors and textures.
Ingredients
Vegetables
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
Liquids and Dairy
- 3 cups chicken broth
- 3 cups half and half
- 2 cups shredded cheddar cheese
Other Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Sauté vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add chopped onion, celery, carrots, and minced garlic. Sauté these vegetables until they become tender and fragrant, about 5-7 minutes.
- Add broth and potatoes: Pour in the chicken broth and add the cubed potatoes to the pot. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let the potatoes cook for 15 minutes until they are tender and easily pierced with a fork.
- Add broccoli and cauliflower: Stir in the chopped broccoli and cauliflower. Cover and cook for an additional 5 minutes, or until these vegetables are also tender.
- Make roux: While the vegetables cook, melt the remaining 4 tablespoons of butter in a separate saucepan over medium-high heat. Add the all-purpose flour and whisk continuously for 3-4 minutes. This process cooks the flour to form a roux, which will thicken the soup.
- Add half and half: Gradually whisk the half and half into the roux, stirring constantly to ensure a smooth, creamy consistency without lumps.
- Combine and thicken: Pour the creamy milk mixture from the saucepan into the soup pot. Stir well to combine. Then, add the shredded cheddar cheese and stir continuously until the cheese has melted completely into the soup. Allow the soup to simmer gently until it thickens to your desired consistency. Finally, season with salt and pepper to taste.
Notes
- You can substitute the chicken broth with vegetable broth to make it vegetarian.
- For a thicker soup, mash some of the potatoes before adding the milk mixture.
- Use sharp cheddar cheese for a stronger cheese flavor.
- Serve with crusty bread for a complete meal.
- To reduce fat, you can use reduced-fat half and half or whole milk.
