Creamy Vegetable Soup
A comforting and rich soup packed with vibrant vegetables and creamy goodness, perfect for any time of the year.
Ingredients
For the soup base
- 2 tablespoons butter For sautéing
- 1 large yellow onion, diced Provides flavor base
- 10 cloves garlic, minced Enhances flavor
- 1 lb carrots, peeled and diced adds sweetness and nutrition
- 2 large russet potatoes, peeled and diced adds creaminess
- 32 oz vegetable broth Base liquid for soup
- 2 cups broccoli florets, finely diced adds color and nutrition
- 2 cups milk For creaminess
- 2 tablespoons all-purpose flour For thickening
- Salt to taste Salt Adjust according to preference
For garnish (optional)
- 8 oz yellow sharp cheddar cheese, freshly grated For added creaminess and flavor
Instructions
Preparation
- Melt the butter in a large pot over medium-low heat.
- Add diced yellow onion and minced garlic; sauté for 7-10 minutes until softened and fragrant.
- Add diced carrots and cook for an additional 5 minutes, stirring occasionally.
- Incorporate diced russet potatoes and pour in vegetable broth; bring to a boil.
- Once boiling, reduce heat and let it simmer for 10-12 minutes, or until potatoes are fork-tender.
- In a small bowl, whisk together milk and flour until smooth.
- Gradually add the milk and flour mixture to the pot while stirring constantly.
- Stir in the finely diced broccoli florets and let simmer for another 10-15 minutes until broccoli is tender.
- Reduce heat, add grated cheddar cheese, and stir until melted and soup is creamy; season with salt to taste.
Serving
- Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
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Notes
For best flavor, use fresh ingredients. Customize the vegetables according to your preference. The soup can be stored for 3-4 days in the refrigerator or frozen for up to 3 months.