Creamy Vegetable Soup
A comforting creamy vegetable soup celebrating fresh flavors, perfect for chilly days and packed with nutrients.
Ingredients
For the Soup
- 2 tablespoons butter For sautéing the vegetables.
- 1 large yellow onion, diced Provides a base flavor.
- 10 cloves garlic, minced Enhances flavor.
- 1 lb carrots, peeled and diced Adds sweetness and texture.
- 2 large russet potatoes, peeled and diced Provides creaminess.
- 32 oz vegetable broth Base for the soup.
- 2 cups broccoli florets, finely diced Adds nutrients and color.
- 8 oz yellow sharp cheddar cheese, freshly grated For creaminess and flavor.
- 2 cups milk To create the creamy texture.
- 2 tablespoons all-purpose flour Thickens the soup.
- to taste Salt Seasoning to enhance flavor.
Instructions
Preparation
- Melt the butter in a Dutch oven or large pot.
- Prepare and chop all the ingredients so they are ready to add when needed. Dice the potatoes and carrots, mince the garlic, and chop the broccoli into small pieces.
Cooking
- Add the minced garlic and diced onion to the pot. Cook over medium-low heat for 7-10 minutes until the onion is soft and translucent.
- Add the diced carrots and cook for another 5 minutes over medium heat.
- Stir in the diced potatoes and vegetable broth. Bring everything to a boil. Boil until the potatoes are tender and can be easily pierced with a fork.
- In a separate bowl, mix the milk and flour together, then pour this mixture into the vegetable soup.
- Add in the finely diced broccoli and let it simmer for 10-15 minutes.
- Stir in the grated cheese until it melts and the soup thickens. If you want a thicker soup, cook it longer; the potatoes will start to break down and enhance the texture.
- Add salt to taste before serving.
Notes
Serve hot, garnished with fresh herbs or extra cheese. Pairs well with crusty bread or a light salad. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for 2-3 months. Reheat with a splash of water or milk if too thick.