Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion); 2 teaspoons minced garlic; 1-1/2 pounds baby potatoes (gold or red, diced, about 4 cups); 2 cups frozen broccoli florets (thawed and finely chopped); 1 cup frozen corn; 3 cups chicken stock (or broth); 3 cups whole milk; 1/2 cup heavy cream; 2 cups shredded sharp Cheddar cheese; 5 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 1-1/2 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 6 tablespoons flour; Hearty buttered bread (optional, for serving); Fresh herbs (optional, parsley or thyme for garnish)

Ingredients

5 tablespoons unsalted butter (divided)

1 tablespoon olive oil

3 cups mirepoix (or use 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)

2 teaspoons minced garlic

1-1/2 pounds baby potatoes (gold or red, diced, about 4 cups)

1-1/2 teaspoons Italian seasoning

3/4 teaspoon salt

3/4 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

1/2 cup heavy cream

2 cups shredded sharp Cheddar cheese

Hearty buttered bread (optional, for serving)

Fresh herbs such as parsley or thyme (optional, for garnish)

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 (mirepoix) and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium. Cover the pot and simmer for 10 to 15 minutes, until the vegetables are crisp-tender.

Step 3: Add the thawed broccoli and frozen corn to the pot. Cook for an additional 2 to 3 minutes until the vegetables are tender and heated through.

Step 4: While the soup simmers, 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.

Step 5: Gradually pour in the whole milk while whisking constantly until the sauce is smooth. Continue cooking and stirring until the mixture thickens and begins to gently boil.

Step 6: Remove the saucepan from heat and stir in the heavy cream.

Step 7: Pour the creamy milk mixture into the soup pot and stir well to combine. Lower the heat and add the shredded Cheddar cheese a handful at a time, stirring until fully melted.

Step 8: Taste the soup and adjust seasonings with more salt or pepper if needed. Serve warm, garnished with fresh parsley or thyme and alongside buttered bread if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock and use a vegetarian-friendly cheese.

You can swap frozen broccoli and corn for fresh vegetables if preferred; just adjust cooking time accordingly.

To make the soup dairy-free, replace the butter with olive oil, use a non-dairy milk, and omit the cheese or use a dairy-free alternative.

If you like a smoother texture, use an immersion blender to partially puree the soup before adding the milk mixture and cheese.

FAQs

Can I use other types of cheese in this soup?

Yes, you can substitute Cheddar with other melting cheeses like Gruyère, Monterey Jack, or a mild Gouda for a different flavor profile.

Is it possible to freeze this creamy vegetable soup?

Freezing is possible but not recommended due to the dairy content, which may separate upon thawing. If you do freeze it, reheat slowly and stir well to help reincorporate the ingredients.