Description
Creamy Vegetable Soup is a comforting and flavorful dish that perfectly blends hearty vegetables with a rich, cheese-infused broth. Ideal for any occasion, this soup can be prepared in just under an hour, making it a fantastic option for busy weeknights or cozy dinners at home. Each spoonful offers a delightful medley of flavors and textures that pair wonderfully with buttered bread. This nourishing recipe not only warms the soul but also allows for versatile ingredient swaps, ensuring that every bowl can be uniquely satisfying.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups mirepoix (diced carrots, celery, and yellow onion)
- 1½ pounds baby potatoes (diced)
- 2 cups frozen broccoli florets (thawed)
- 1 cup frozen corn
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Instructions
- Sauté the mirepoix with olive oil and butter in a large pot for 5-7 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Stir in diced potatoes, Italian seasoning, salt, pepper, and chicken stock; bring to a boil. Reduce heat and simmer covered for about 10-15 minutes.
- Add thawed broccoli florets and frozen corn; cook for an additional 2-3 minutes.
- In a separate saucepan, make a roux by melting remaining butter and whisking in flour for about a minute before gradually adding milk until thickened. Stir in heavy cream.
- Combine the creamy mixture with the soup pot and stir in Cheddar cheese until melted.
- Taste and adjust seasonings as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 50mg