Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup diced carrots; 1 cup diced celery; 1 cup diced yellow onion; 2 teaspoons minced garlic; 1½ pounds baby potatoes (gold or red), diced (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; 5 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 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, parsley or thyme, for serving)

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 and sauté for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Add the diced potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10 to 15 minutes, or until the vegetables are crisp-tender. Stir in the thawed broccoli and frozen corn and cook for another 2 to 3 minutes until heated through.

Step 3: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Gradually pour in the milk, whisking until smooth. Cook, stirring constantly, until the mixture thickens and begins to gently boil. Remove from heat and stir in the heavy cream.

Step 4: Pour the milk mixture into the soup pot and stir well to combine. Lower the heat and add the shredded Cheddar cheese in handfuls, stirring until melted and smooth. Taste and adjust seasonings if needed.

Step 5: Serve the soup warm, garnished with fresh parsley or thyme if desired. Enjoy with slices of buttered bread for a complete meal.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.

Use sharp white Cheddar for a different flavor profile or mix in some smoked cheese for extra depth.

If you prefer a smoother texture, blend part or all of the soup before adding the cheese.

Adding a pinch of nutmeg to the cream sauce enhances the richness subtly.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh broccoli and corn work well. Adjust cooking times slightly to ensure they become tender but don’t overcook and lose their texture.

Is there a dairy-free alternative for this soup?

To make it dairy-free, use plant-based milk like almond or oat milk and substitute the butter with olive oil or a dairy-free margarine. Avoid cheese or use a dairy-free cheese alternative.