Description

Creamy Vegetable Soup is a comforting, hearty recipe made with tender carrots, potatoes, and broccoli in a rich, cheesy cheddar broth. Ready in just 50 minutes, this easy stovetop soup combines fresh vegetables, whole milk, sharp cheddar cheese, and garlic for a thick, creamy texture without heavy cream. Perfect for cozy lunches, family dinners, and meal prep.

Ingredients

Scale

2 tablespoons butter
1 yellow onion, diced
10 garlic cloves, minced
1 lb carrots, peeled and diced
2 large russet potatoes, peeled and cut into small cubes
32 oz vegetable broth (4 cups)
2 cups broccoli florets, finely chopped
8 oz sharp yellow cheddar cheese, freshly grated
2 cups whole milk
2 tablespoons all-purpose flour
Salt, to taste

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Instructions

Wash, peel, and chop the vegetables into small, uniform pieces. Mince the garlic and grate the cheddar cheese.
Melt the butter in a large pot or Dutch oven over medium-low heat.
Add the diced onion and minced garlic. Cook for 7 to 10 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the carrots and cook over medium heat for another 5 minutes.
Add the diced potatoes and vegetable broth. Bring to a boil and cook until the potatoes are tender enough to break apart easily with a fork.
In a separate mixing bowl, whisk the flour into the whole milk until smooth. Pour this mixture into the soup and stir thoroughly.
Add the chopped broccoli and gently simmer for 10 to 15 minutes, stirring regularly to prevent sticking.
Reduce the heat and gradually stir in the freshly grated cheddar cheese until completely melted and incorporated into the broth.
Continue gently simmering until the soup reaches your preferred consistency. As the potatoes soften and partially break down, they naturally make the soup thicker. Avoid boiling after adding the cheese.
Season with salt according to taste and serve warm with bread rolls, baguette slices, crackers, or a fresh side salad.

Notes

Cut all vegetables into similarly sized, small pieces to help them cook evenly and develop a tender texture.

Use freshly grated sharp cheddar rather than packaged shredded cheese. Pre-shredded varieties often contain additives that can interfere with smooth melting.

Whole milk provides the richest, creamiest consistency. Lower-fat milk may produce a thinner soup.

Fresh onion and garlic provide the intended flavor. Avoid replacing them with powdered versions.

Russet potatoes work particularly well because they soften and partially break down, helping thicken the soup without blending.

Other potato varieties can work, provided you chop them into small, evenly sized pieces.

The combination of milk, flour, melted cheese, and softened potatoes creates a thick, creamy consistency without heavy cream.

For thicker soup, extend the gentle simmering time to allow additional potato breakdown and natural thickening.

Keep the heat low when adding the cheddar cheese. Stir gradually to maintain a smooth texture and prevent graininess.

For a vegetarian version, choose cheddar made with vegetarian-compatible rennet. This recipe contains dairy, wheat, and gluten.

Serve hot with bread rolls, buttered rolls, baguette slices, crackers, or a fresh side salad.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Refrigerate within 2 hours of cooking.

Freeze leftover soup for 1 to 2 months for the best quality. The dairy-based broth may change texture slightly after freezing.

Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until thoroughly heated to 165°F.

If the soup becomes too thick during storage, add a splash of milk or vegetable broth when reheating.

Recipe equipment: Large pot or Dutch oven, knife, cutting board, mixing bowl, whisk, stirring spoon, and cheese grater.

Original recipe rating at the time of extraction: 4.85 out of 5 stars from 19 votes.

Additional nutrition per serving: Polyunsaturated fat 1 g, monounsaturated fat 4 g, potassium 836 mg, vitamin A 13,769 IU, vitamin C 38 mg, calcium 430 mg, and iron 1 mg.