Get ready to cozy up with a bowl of what is truly the Best Creamy Vegetable Soup you will ever make. This soup is a warm, comforting hug in a bowl, packed with a medley of tender vegetables like potatoes, carrots, and broccoli, all swimming in a luxuriously smooth and cheesy broth. It’s a hearty, satisfying, and incredibly easy one-pot meal that the whole family will love. This Easy Creamy Vegetable Soup Recipe is perfect for a chilly evening when you’re craving something wholesome and delicious.
Why This is the Best Vegetable Soup Recipe
This isn’t your average vegetable soup; it’s a rich, creamy, and satisfying meal.
- Incredibly Rich and Creamy: A simple roux with milk and plenty of sharp cheddar cheese creates a velvety, savory broth that is pure comfort.
- Packed with Veggies: This Vegetable Soup Creamy style is loaded with hearty vegetables, making it a nutritious and filling meal.
- A Simple One-Pot Meal: Everything comes together in a single pot or Dutch oven, which means easy cooking and even easier cleanup.
- Family-Friendly Favorite: The cheesy flavor and familiar vegetables make this a guaranteed hit with both kids and adults.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh ingredients and pantry staples to create its signature flavor.
The Ingredient Lineup:
- 2 tablespoons butter
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large Russet potatoes, peeled and diced
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz sharp yellow cheddar cheese, freshly grated
- 2 cups milk
- 2 tablespoons all-purpose flour
- Salt to taste
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium-low heat. Add the diced onion and minced garlic and cook, stirring occasionally, for 7-10 minutes, until the onion is very soft and translucent.
- Cook the Carrots: Add the diced carrots to the pot and continue to cook for another 5 minutes over medium heat.
Part 2: Simmer the Soup
- Add Potatoes and Broth: Add the diced potatoes and the vegetable broth to the pot. Increase the heat to bring the soup to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and can be easily pierced with a fork.
- Add the Roux and Broccoli: In a separate small bowl, whisk together the milk and the all-purpose flour until no lumps remain. Slowly pour this mixture into the simmering soup, stirring constantly. Add the finely diced broccoli florets.
- Simmer Until Thick: Continue to simmer the soup for another 10-15 minutes, until the broccoli is tender and the soup has thickened.
Part 3: Make it Cheesy and Serve
- Stir in the Cheese: Reduce the heat to low. Gradually add the freshly grated cheddar cheese to the pot, stirring until the cheese is completely melted and the soup is smooth and creamy. Be careful not to let the soup boil after adding the cheese.
- Season and Serve: Taste the soup and season with salt as needed. Ladle the hot soup into bowls and serve immediately.
Frequently Asked Questions (FAQ)
1. Can I make this a Creamy Blended Vegetable Soup? Yes, absolutely! If you prefer a smooth, puréed texture, this is a great recipe for a Creamy Blended Vegetable Soup. After the potatoes and broccoli are tender (before adding the cheese), you can use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired smoothness. Then, proceed with stirring in the cheese.
2. How can I make this a Creamy Vegan Vegetable Soup? To make a Creamy Vegan Vegetable Soup, you can make a few simple swaps. Use a plant-based butter or olive oil instead of regular butter. Substitute the milk with a full-fat, unsweetened plant-based milk like oat or cashew milk. Finally, use your favorite brand of dairy-free shredded cheddar cheese.
3. What’s the best way to get a smooth, non-grainy cheese sauce? The key to a smooth cheese sauce is to use freshly grated cheese from a block rather than pre-shredded cheese. The anti-caking agents in pre-shredded cheese bags can sometimes prevent the cheese from melting smoothly. Also, be sure to turn the heat down to low before you stir in the cheese.
4. How do I store and reheat this Healthy Creamy Vegetable Soup? This Healthy Creamy Vegetable Soup makes fantastic leftovers! Store it in an airtight container in the refrigerator for up to 4-5 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or vegetable broth to thin it back down to your desired consistency.
The Best Creamy Vegetable Soup: The Ultimate Comfort Food
Equipment
- Dutch Oven or Large Pot For cooking the soup
- Wooden spoon For stirring
- Small whisk To mix flour and milk
- Ladle For serving
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large Russet potatoes, peeled and diced
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz sharp yellow cheddar cheese, freshly grated
- 2 cups milk
- 2 tbsp all-purpose flour
- Salt, to taste
Instructions
- In a Dutch oven, melt butter over medium-low heat. Add diced onion and garlic. Sauté for 7–10 minutes until softened and fragrant.
- Add diced carrots and cook for another 5 minutes over medium heat.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer until potatoes are fork-tender.
- In a small bowl, whisk milk and flour until smooth. Slowly add this mixture to the soup, stirring constantly. Add broccoli florets. Simmer 10–15 minutes until thickened and broccoli is tender.
- Reduce heat to low. Gradually stir in cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Taste and season with salt as needed. Serve hot with crusty bread if desired.