Description
A creamy and hearty vegetable cheese soup packed with flavor and nutrients. Perfect for chilly days and ready in under an hour.
Ingredients
- 2 tablespoons 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 yellow sharp cheddar cheese, freshly grated
- 2 cups milk
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
1. Melt the butter in a Dutch oven or large pot over medium heat.
2. Prepare and chop all vegetables: dice the potatoes, carrots, and onion; mince the garlic; chop broccoli florets into small pieces.
3. Add the garlic and onion to the pot and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
4. Add the carrots and cook for another 5 minutes over medium heat.
5. Stir in the potatoes and vegetable broth. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork.
6. In a bowl, whisk together the milk and flour until smooth. Pour the mixture into the pot and stir well.
7. Add the finely diced broccoli and simmer for 10–15 minutes, until broccoli is tender.
8. Add the shredded cheddar cheese and stir until melted and fully incorporated.
9. Continue cooking until the soup reaches your desired thickness. The potatoes will begin to break down and thicken the soup.
10. Season with salt to taste and serve warm.
Notes
This soup can be stored in the refrigerator for up to 3 days. Feel free to add other vegetables like cauliflower, zucchini, or spinach. Delicious served with crusty bread or a grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg