Creamy Vegetable Cheddar Soup is a delightful blend of fresh vegetables and rich cheddar that warms both the heart and soul. This comforting dish is especially popular during the chilly months when the comfort of a hot, creamy soup can turn an ordinary day into something special. The combination of vibrant vegetables and sharp cheese creates a satisfying meal that’s sure to please everyone at the table. Personally, there’s nothing quite like cozying up with a bowl of this hearty soup after a long day — it’s pure comfort food!

Why you’ll love this dish

This soup is a perfect marriage of convenience and flavor, making it a go-to choice for busy weeknights when all you want is a quick yet nourishing meal. It’s budget-friendly, using simple, wholesome ingredients, yet delivers a taste that feels indulgent. Plus, the combination of fresh vegetables means you can sneak in nutritious elements without the kids even noticing! Whether you’re hosting a casual dinner or simply wanting to treat yourself on a chilly afternoon, this soup ticks all the boxes.

"I made this soup for my family last week, and it was an instant hit! The kids loved the cheesy flavor, and I loved how easy it was to prepare!"

The cooking process explained

Creating this creamy vegetable cheddar soup is simple and straightforward. You’ll start by sautéing your aromatic base — onion and garlic — before layering in the other veggies. As the vegetables cook, the broth will create a flavorful backdrop, and then the addition of milk and cheese will turn it into a luscious soup. It’s truly a dish that any home cook can master!

What you’ll need

To whip up this comforting soup, gather the following ingredients:

1 yellow onion, diced
10 cloves garlic, minced
1 pound carrots, peeled and diced
2 large russet potatoes, peeled and diced
2 cups finely diced broccoli florets
2 tablespoons unsalted butter
8 ounces sharp yellow cheddar cheese, freshly grated
2 cups whole milk
32 ounces vegetable broth
2 tablespoons all-purpose flour
Salt, to taste

You can easily customize some of the ingredients, such as using low-fat milk or substituting different cheese to suit your taste.

Step-by-step instructions

In a Dutch oven or large pot, melt the unsalted butter over medium heat.
While the butter is melting, prepare your vegetables: dice the potatoes, carrots, and yellow onion; mince the garlic; and finely chop the broccoli florets.
Add the diced onion and minced garlic to the pot and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
Toss in the diced carrots and sauté for an additional 5 minutes over medium heat.
Add the diced potatoes and pour in the vegetable broth. Increase the heat to bring to a boil. Cook until the potatoes are fork-tender.
In a bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the simmering soup base.
Stir in the finely diced broccoli florets and let it simmer for another 10–15 minutes.
Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Keep cooking until you reach your desired consistency as the potatoes begin to break down.
Season with salt to taste just before serving, and enjoy it hot!

Best ways to enjoy it

Serve your creamy vegetable cheddar soup with a warm crusty bread or toasted baguette for a satisfying meal. A sprig of fresh parsley can add a pop of color on top, while a drizzle of olive oil or a sprinkle of chili flakes can elevate the flavors even further. For a complete dinner, consider pairing it with a fresh salad or some garlic bread on the side.

Storage and reheating tips

This soup keeps well in the refrigerator for up to three days. Make sure to let it cool completely before transferring it to an airtight container. When you’re ready to enjoy the leftovers, reheat gently on the stove over low heat, adding a splash of milk if it’s too thick. If you want to store it for longer, this soup freezes beautifully for up to three months. Just be sure to cool it completely and portion it into freezer-safe containers.

Helpful cooking tips

To enhance the flavor, consider roasting the vegetables beforehand for a deeper, caramelized taste.
If you want a thinner consistency, simply add more vegetable broth or milk to your liking.
For a quicker prep time, use pre-diced vegetables from the grocery store.

Creative twists

Feel free to play around with the ingredients! You can introduce different vegetables such as bell peppers or corn for a unique taste. If you’re looking for a spicy kick, a pinch of cayenne pepper or diced jalapeños would work wonders. For a heartier meal, add cooked quinoa or shredded chicken into the mix.

Your questions answered

How long does it take to prepare this soup?
Preparation and cooking time typically take about 40-50 minutes.
Can I substitute the cheddar cheese?
Absolutely! You might try Gruyère for a nutty flavor or a dairy-free cheese for a vegan option.
What’s the best way to freeze this soup?
Allow it to cool completely, then store it in freezer-safe containers. Leave some space at the top, as the soup will expand while freezing.
Can I make this soup in a slow cooker?
Yes, you can sauté the aromatics in a pan first and then transfer everything to a slow cooker. Cook on low for 6-8 hours for an effortless dinner.

This creamy vegetable cheddar soup is a delicious way to enjoy a bowl of nutrients and flavor, making it a wonderful addition to your recipe repertoire! Enjoy experimenting with this comforting dish that’s as pleasing to make as it is to eat.

Creamy Vegetable Cheddar Soup

Author: moudnib2022gmail-com
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A delightful blend of fresh vegetables and rich cheddar, perfect for chilly days and comforting meals.

Ingredients

1 yellow onion, diced
10 cloves garlic, minced
1 pound carrots, peeled and diced
2 large russet potatoes, peeled and diced
2 cups finely diced broccoli florets
2 tablespoons unsalted butter
8 ounces sharp yellow cheddar cheese, freshly grated
2 cups whole milk
32 ounces vegetable broth
2 tablespoons all-purpose flour
Salt, to taste

Instructions

In a Dutch oven or large pot, melt the unsalted butter over medium heat.
Prepare your vegetables: dice the potatoes, carrots, and yellow onion; mince the garlic; and finely chop the broccoli florets.
Add the diced onion and minced garlic to the pot and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
Toss in the diced carrots and sauté for an additional 5 minutes over medium heat.
Add the diced potatoes and pour in the vegetable broth. Increase the heat to bring to a boil. Cook until the potatoes are fork-tender.
In a bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the simmering soup base.
Stir in the finely diced broccoli florets and let it simmer for another 10–15 minutes.
Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Keep cooking until you reach your desired consistency as the potatoes begin to break down.
Season with salt to taste just before serving, and enjoy it hot!

Notes

Serve with warm crusty bread or toasted baguette for a satisfying meal. A sprig of fresh parsley can enhance the presentation.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American