The Best Creamy Vegetable Soup: The Ultimate Comfort Food
This Creamy Vegetable Soup is the ultimate comfort food—rich, cheesy, and packed with hearty vegetables. Made with potatoes, carrots, broccoli, and a velvety cheddar broth, this easy one-pot soup is a family favorite for chilly nights. It's a wholesome, satisfying meal that’s both cozy and delicious.
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.
Notes
For best results, use freshly grated cheese to ensure a smooth, creamy texture. Pre-shredded cheese may cause the soup to be grainy.