If you’re searching for a comforting bowl of warmth that balances hearty vegetables and indulgent cheese in every bite, this Cheesy Vegetable Soup Recipe is your new best friend. It’s the kind of dish that brings a hug in a bowl, with vibrant veggies swimming in a creamy, cheesy broth that’s both satisfying and nourishing. Whether you’re craving a cozy lunch or a fulfilling dinner, this soup effortlessly combines fresh ingredients and rich flavors in a way that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Cheesy Vegetable Soup Recipe plays a vital role, creating layers of texture, color, and flavor. The combination of fresh vegetables and creamy elements makes the dish both wholesome and indulgently smooth.
- 6 tablespoons butter, divided: Adds richness and helps develop a flavorful base in two stages of cooking.
- 1 small onion, chopped: Provides a subtle sweetness and depth when sautéed.
- 1 cup celery, chopped: Brings a crisp, fresh bite and aromatic flavor to the soup.
- 1 cup carrots, chopped: Adds natural sweetness and vibrant color that brightens the bowl.
- 3 cloves garlic, minced: Offers a fragrant kick that complements all the veggies beautifully.
- 3 cups chicken broth: Forms a savory, comforting base that ties all the ingredients together.
- 3 cups potatoes, peeled and cut into 1-inch cubes: Provides heartiness and a creamy texture once tender.
- 1 cup broccoli, chopped: Adds the perfect pop of green and subtle earthiness.
- 1 cup cauliflower, chopped: Lends body and a mild, nutty flavor that blends perfectly in the cheese sauce.
- 1/4 cup all-purpose flour: Essential for making the roux, which thickens the soup to creamy perfection.
- 3 cups half and half: Adds creaminess without overpowering the fresh vegetable flavors.
- 2 cups shredded cheddar cheese: The star of the show, melting smoothly to create that irresistible cheesy goodness.
- Salt and pepper, to taste: To enhance and balance all the flavors just right.
How to Make Cheesy Vegetable Soup Recipe
Step 1: Sauté Your Base Vegetables
Start by melting 2 tablespoons of butter in a large pot over medium-high heat. Add in your chopped onion, celery, carrots, and minced garlic. Sauté these together until they soften and the kitchen starts to smell absolutely wonderful. This combination builds a flavorful foundation that makes every spoonful satisfying.
Step 2: Cook the Potatoes in Broth
Pour in the chicken broth and add the cubed potatoes. Bring everything to a boil, then cover and let it simmer for about 15 minutes, or until the potatoes are tender to the touch. This step infuses the potatoes with savory goodness while thickening the soup slightly.
Step 3: Add the Green Goodness
Stir in the broccoli and cauliflower, letting them cook for about 5 minutes. This keeps the vegetables bright and just tender enough without losing their fresh flavor or crunch, adding great texture contrast in the bowl.
Step 4: Make the Roux
In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk constantly for 3 to 4 minutes until you create a smooth roux. This step is crucial, as it will give your soup that luscious, velvety body every creamy soup needs.
Step 5: Gradually Add the Half and Half
Slowly whisk the half and half into the roux, making sure no lumps form and the mixture is silky smooth. This creamy base will thicken as it combines with the veggies in your pot.
Step 6: Combine, Add Cheese, and Season
Pour the creamy mixture into your vegetable pot and stir well. Then add the shredded cheddar cheese, stirring until completely melted and blended into the soup. Let it simmer gently until thickened to your desired consistency. Finish by seasoning with salt and pepper to taste, balancing the flavors beautifully.
How to Serve Cheesy Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a wonderful fresh pop of color and mild herbal brightness that complements the rich cheese perfectly. For an extra touch, a few crunchy croutons or a dash of smoked paprika can add delightful texture and smoky warmth.
Side Dishes
This hearty soup pairs beautifully with warm crusty bread or garlic toast for dipping into the cheesy broth. A crisp green salad with a tangy vinaigrette offers a refreshing contrast, balancing the creamy richness of the soup perfectly.
Creative Ways to Present
Serve the Cheesy Vegetable Soup Recipe in rustic bowls with a swirl of cream and a sprinkle of extra cheddar on top for a cozy, inviting look. For a special touch, present it in mini bread bowls or alongside a cheese plate for a fun, indulgent meal spread that’ll impress family and friends.
Make Ahead and Storage
Storing Leftovers
Store leftover Cheesy Vegetable Soup Recipe in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain freshness and flavor.
Freezing
This soup freezes well and makes a fantastic make-ahead meal. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Cheese-based soups can sometimes separate slightly when frozen, but a good stir during reheating will bring it back together beautifully.
Reheating
Reheat the soup gently over low to medium heat, stirring often to prevent sticking or burning. If it feels too thick, add a splash of milk or broth to loosen it to your preferred consistency. Avoid microwaving at high heat to preserve the creamy texture and flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and you’ll still enjoy all the comforting flavors with a vegetarian-friendly twist.
What cheese works best for this soup?
Sharp cheddar is the classic choice for its melting qualities and distinctive flavor, but feel free to mix in Monterey Jack or even Gouda for a unique cheesy profile.
Can I use different vegetables?
Of course! This soup is very flexible. Try adding zucchini, peas, or even spinach for a twist while keeping the same creamy, cheesy base.
Is this soup gluten-free?
Not as written because of the all-purpose flour, but you can replace the flour with a gluten-free alternative like rice flour or cornstarch to make it gluten-free.
How thick should the soup be?
The soup should be creamy and slightly thickened but still pourable. If it’s too thick, simply add more broth or half and half to thin it out.
Final Thoughts
This Cheesy Vegetable Soup Recipe is one of those dishes that wraps you in comfort with every spoonful. Its balance of fresh vegetables, creamy textures, and cheesy goodness will quickly make it a go-to favorite on chilly nights or anytime you want an easy, nourishing meal. Give it a try and prepare to fall in love with a soup that feels like a warm hug from the inside out.
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Cheesy Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Vegetable Soup is a creamy, comforting dish packed with tender vegetables and rich cheddar cheese. It’s perfect for a cozy meal and comes together quickly with a simple roux-based cheese sauce that adds depth and creaminess to the fresh vegetable broth.
Ingredients
Vegetables and Broth
- 6 tablespoons butter, divided
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
For the Roux and Cheese Sauce
- 1/4 cup all-purpose flour
- 3 cups half and half
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add chopped onion, celery, carrots, and minced garlic. Sauté the mixture until the vegetables are tender and fragrant, about 5-7 minutes.
- Cook Potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then cover the pot and reduce heat to simmer. Cook for 15 minutes or until the potatoes become tender when pierced with a fork.
- Add Broccoli and Cauliflower: Stir in the chopped broccoli and cauliflower. Continue cooking for an additional 5 minutes until these vegetables are tender but still retain some texture.
- Make the Roux: Meanwhile, in a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk constantly for 3-4 minutes to form a smooth, golden roux, which will thicken the soup.
- Add Half and Half: Gradually whisk the half and half into the roux, ensuring the mixture stays smooth without lumps. Bring the sauce to a gentle simmer to thicken slightly.
- Combine and Melt Cheese: Pour the creamy sauce into the pot with the vegetables. Stir to combine. Add the shredded cheddar cheese and stir continuously until the cheese is fully melted and the soup is thickened to your liking. Season with salt and pepper to taste.
Notes
- You can substitute half and half with whole milk and heavy cream for a richer texture.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of cheese based on your preference for cheesiness.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
