When the weather turns chilly and you crave something warm and comforting, this Creamy Vegetable Soup is the perfect choice. Packed with hearty vegetables like carrots, potatoes, and broccoli, and enriched with a creamy, cheesy base, this soup is both nourishing and satisfying. It’s a delightful way to enjoy a medley of flavors in one bowl, and it’s perfect for a cozy lunch or dinner. Whether you’re feeding the family or enjoying a quiet evening in, this soup is sure to warm your soul.

Ingredients:

2 tablespoons butter
1 yellow onion, diced
10 cloves garlic, minced
1 lb carrots, peeled and diced
2 large russet potatoes, peeled and cut into cubes
32 oz vegetable broth
2 cups finely diced broccoli florets
8 oz yellow sharp cheddar cheese, freshly grated
2 cups milk
2 tablespoons all-purpose flour

Instructions:

Sauté the Aromatics:
In a spacious pot, warm the butter over medium heat until melted. Toss in the chopped onion and cook for 3-4 minutes, stirring until it turns translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes, stirring constantly to avoid scorching.
Cook the Vegetables:
Incorporate the chopped carrots and potatoes into the pot. Pour in the vegetable broth and bring the contents to a boil. Lower the heat to a simmer and let it cook for 15-20 minutes, or until the vegetables are soft and tender.
Prepare the Broccoli:
While the carrots and potatoes are cooking, steam the broccoli florets in a separate pot or microwave until they are tender but still vibrant green. Set aside.
Make the Cream Base:
In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth. Gradually stir this mixture into the pot with the cooked vegetables, followed by the remaining 1 1/2 cups of milk. Continue to stir over medium heat until the soup thickens slightly, about 5-7 minutes.
Add Cheese and Broccoli:
Slowly add the grated cheddar cheese to the soup, stirring constantly until the cheese is completely melted and the soup is smooth. Add the steamed broccoli florets and stir to combine. Allow the soup to simmer for another 5 minutes to meld all the flavors together.
Adjust Seasoning and Serve:
Sample the soup and modify the seasoning with salt and pepper to your liking. Serve hot with crusty bread or crackers for a complete and comforting meal.

Conclusion:

This Creamy Vegetable Soup is the ultimate comfort food, perfect for any time you need a warm and hearty meal. The combination of tender vegetables and rich, cheesy broth makes every spoonful a delightful experience. Whether you’re making it for a weeknight dinner or serving it at a family gathering, this soup is sure to please everyone at the table. Enjoy its rich flavors and creamy texture, and don’t hesitate to pair it with your favorite sides for a wholesome meal!

Comforting Creamy Vegetable Soup

A rich and creamy vegetable soup featuringcarrots, potatoes, and broccoli, with a cheesy, velvety base, perfect for acomforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine Asian

Servings 6

Calories 320 kcal

Ingredients

2 tablespoons butter
1 yellow onion diced
10 cloves garlic minced
1 lb carrots peeled and diced
2 large russet potatoes peeled and cut into cubes
32 oz vegetable broth
2 cups finely diced broccoli florets
8 oz yellow sharp cheddar cheese freshly grated
2 cups milk
2 tablespoons all-purpose flour

Instructions

Sauté the Aromatics:
In a spacious pot, warm the butter over medium heat until melted. Toss in the chopped onion and cook for 3-4 minutes, stirring until it turns translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes, stirring constantly to avoid scorching.
Cook the Vegetables:
Incorporate the chopped carrots and potatoes into the pot. Pour in the vegetable broth and bring the contents to a boil. Lower the heat to a simmer and let it cook for 15-20 minutes, or until the vegetables are soft and tender.
Prepare the Broccoli:
While the carrots and potatoes are cooking, steam the broccoli florets in a separate pot or microwave until they are tender but still vibrant green. Set aside.
Make the Cream Base:
In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth. Gradually stir this mixture into the pot with the cooked vegetables, followed by the remaining 1 1/2 cups of milk. Continue to stir over medium heat until the soup thickens slightly, about 5-7 minutes.
Add Cheese and Broccoli:
Slowly add the grated cheddar cheese to the soup, stirring constantly until the cheese is completely melted and the soup is smooth. Add the steamed broccoli florets and stir to combine. Allow the soup to simmer for another 5 minutes to meld all the flavors together.
Adjust Seasoning and Serve:
Sample the soup and modify the seasoning with salt and pepper to your liking. Serve hot with crusty bread or crackers for a complete and comforting meal.

Keyword Creamy Vegetable Soup