Creamy Vegetable Soup
A comforting and satisfying dish featuring a medley of fresh vegetables and sharp cheddar cheese for a creamy, hearty soup.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 large yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced Approx. 700 g
- 32 oz vegetable broth
Creamy Ingredients
- 2 cups broccoli florets, finely diced
- 8 oz yellow sharp cheddar cheese, freshly grated
- 2 cups milk
- 2 tablespoons all-purpose flour
Seasoning
- Salt, to taste
Instructions
Preparation
- Melt the butter in a large pot or Dutch oven over medium-low heat. Add the diced onion and minced garlic. Sauté for about 7 to 10 minutes until softened.
- Add the diced carrots and cook for approximately 5 minutes to enhance their sweetness.
Cooking the Soup
- Add the peeled and diced russet potatoes to the pot, pour in the vegetable broth, and bring to a boil.
- Reduce the heat and let it simmer for about 10 to 12 minutes or until the potatoes are fork-tender.
- In a separate bowl, whisk together the milk and flour until smooth. Gradually add this mixture into the pot, stirring constantly to avoid lumps.
- Once thickened, stir in the broccoli florets and simmer for another 10 to 15 minutes until tender.
- Finally, add the grated cheddar cheese, stirring until melted and creamy. Add salt as needed.
Serving
- Ladle the soup into bowls. Top with extra cheese or cracked black pepper if desired. Serve with crusty bread.
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Notes
For meal prep, allow the soup to cool completely before storing in airtight containers. It can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw before reheating. Consider adding toppings like fresh herbs or a dash of hot sauce for an extra kick.