Creamy Vegetable Soup
A warm and nourishing creamy vegetable soup packed with flavors and textures, perfect for any time of the day.
Ingredients
Base 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
Vegetables and Seasoning
- 1.5 pounds baby potatoes, diced (gold or red, about 4 cups)
- 1.5 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Liquid Ingredients
- 3 cups chicken stock or broth
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
Creamy Components
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional Serving Suggestions
- Hearty buttered bread Optional, for serving
- Fresh herbs (parsley or thyme) Optional, for serving
Instructions
Preparation
- In a large pot, melt 1 tablespoon of butter together with the olive oil over medium heat.
- Add the diced carrots, celery, and onion, and sauté for about 5 to 7 minutes until fragrant and softened.
- Add the minced garlic and cook for an additional 30 seconds.
Cooking the Vegetables
- Stir in the chopped baby potatoes, Italian seasoning, salt, and pepper.
- Pour in the chicken stock or broth and bring everything to a gentle boil.
- Once boiling, reduce the heat to medium, cover, and let it simmer for about 10 to 15 minutes until the potatoes are crisp-tender.
- After 10-15 minutes, stir in the thawed broccoli and frozen corn, cooking for another 2 to 3 minutes until tender.
Making the Cream Mixture
- In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.
- Whisk in the flour, stirring constantly for about a minute to create a roux.
- Slowly pour in the whole milk, whisking until smooth and let it thicken and gently boil.
- Stir in the heavy cream after thickening, then remove from heat.
Finishing the Soup
- Pour the creamy mixture directly into the pot with your vegetable mix and stir well to combine.
- Reduce the heat and gradually add the shredded Cheddar cheese, stirring until fully melted and integrated.
- Taste and adjust seasonings as necessary before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider garnishing with fresh herbs like parsley or thyme. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.