Description

This Creamy Vegetable Soup is a comforting, hearty dish packed with nutritious vegetables like carrots, celery, potatoes, broccoli, and corn, simmered in a savory broth, then enriched with a cheesy cream sauce for a luscious texture. Perfect for a warming meal, it combines simple sautéing and simmering techniques with a homemade roux to create a smooth, velvety soup that serves 6.

Ingredients

Scale

Vegetables and Base

2 tbsp unsalted butter (divided)
1 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced yellow onion
3 cloves garlic, minced
2 cups baby gold or red potatoes, diced
1 tsp Italian seasoning
Salt and black pepper, to taste
4 cups chicken stock or vegetable broth
2 cups frozen broccoli florets, thawed and finely chopped
1 cup frozen corn

For the Cream Sauce

1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream

Finishing

2 cups shredded sharp Cheddar cheese

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Instructions

Sauté Vegetables: In a large pot over medium heat, melt 1 tbsp butter with olive oil. Add diced carrots, celery, and onion; sauté for 5 to 7 minutes until the vegetables soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
Simmer Potatoes and Broth: Add the diced potatoes, Italian seasoning, salt, black pepper, and broth to the pot. Bring to a boil, then reduce heat to low, cover, and let simmer for 10 to 15 minutes until potatoes are tender.
Add Broccoli and Corn: Stir in the thawed broccoli and frozen corn. Cook for 2 to 3 minutes more until all the vegetables are tender but still vibrant.
Make the Roux and Cream Sauce: In a separate saucepan over medium heat, melt the remaining 1 tbsp butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk until the mixture is smooth and starts to thicken. Stir in the heavy cream and then remove from heat.
Combine and Melt Cheese: Pour the cream sauce into the soup pot. Reduce the heat to low and gradually stir in the shredded sharp Cheddar cheese until fully melted, giving the soup a creamy, rich texture.
Adjust Seasonings: Taste the soup and adjust the salt and pepper as needed to balance the flavors.
Serve: Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve with buttered bread for a complete and satisfying meal.

Notes

You can use chicken stock or vegetable broth depending on dietary preferences.
For a lighter soup, substitute heavy cream with additional milk, but the soup will be less rich.
Thaw and finely chop the frozen broccoli to ensure it blends well with other vegetables.
To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Adding fresh parsley as garnish enhances color and adds a fresh note.