Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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); 1-1/2 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 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; 6 tablespoons all-purpose flour; Hearty buttered bread; Fresh herbs (parsley or thyme)

Ingredients

5 tablespoons unsalted butter (divided)

1 tablespoon olive oil

3 cups mirepoix (or 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)

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 (optional, parsley or thyme, for serving)

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. Sauté for 5 to 7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Add the diced potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot. Bring to a boil over medium-high heat. Then reduce the heat to medium, cover, and simmer for 10 to 15 minutes or until the vegetables are crisp-tender. Stir in the thawed broccoli and frozen corn, cooking for another 2 to 3 minutes until heated through.

Step 3: While the soup cooks, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux.

Step 4: Slowly pour in the milk while whisking continuously until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens and just begins to boil. Remove from heat and stir in the heavy cream.

Step 5: Pour the milk mixture into the soup pot and stir until well combined. Lower the heat and gradually add the shredded Cheddar cheese, stirring until melted and smooth. Taste and adjust seasoning as needed.

Step 6: Serve the soup warm, garnished with fresh parsley or thyme if desired. Enjoy with buttered bread for a satisfying meal.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.

Swap the sharp Cheddar for Gruyère or mozzarella for a different cheese flavor.

Use fresh broccoli if available; just steam and chop it finely before adding.

FAQs

Can I use milk alternatives in this soup?

Yes, you can use unsweetened almond or oat milk, but the texture may be slightly less creamy. Avoid flavored or sweetened milk alternatives to maintain the savory taste.

How do I make this soup gluten-free?

Replace the flour with a gluten-free flour blend or cornstarch to thicken the soup. If using cornstarch, mix it with a little cold milk before adding to avoid lumps.