Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion); 2 teaspoons minced garlic; 1½ pounds baby potatoes (gold or red, diced, about 4 cups); 1½ teaspoons Italian seasoning; ¾ teaspoon salt; ¾ teaspoon pepper; 3 cups chicken stock or broth; 2 cups frozen broccoli florets (thawed and finely chopped); 1 cup frozen corn; 4 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 3 cups whole milk; ½ cup heavy cream; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread; Fresh herbs such as parsley or thyme

Ingredients

5 tablespoons unsalted butter (divided)

1 tablespoon olive oil

3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)

2 teaspoons minced garlic

1½ pounds baby potatoes (gold or red, diced – about 4 cups)

1½ teaspoons Italian seasoning

¾ teaspoon salt

¾ teaspoon pepper

3 cups chicken stock (or broth)

2 cups frozen broccoli florets (thawed and finely chopped)

1 cup frozen corn

6 tablespoons flour

3 cups whole milk

½ cup heavy cream

2 cups shredded sharp Cheddar cheese

Hearty buttered bread (optional, for serving)

Fresh herbs (optional, such as parsley or thyme, for garnish)

Instructions

Step 1: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.

Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium. Cover and cook for 10 to 15 minutes until the vegetables are crisp-tender. Stir in the thawed broccoli and frozen corn, cooking for 2 to 3 more minutes until heated through.

Step 3: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour constantly for 1 minute to form a roux. Slowly pour in the milk while whisking until smooth. Continue cooking, stirring constantly, until the mixture thickens and begins to gently boil. Remove from heat and stir in the heavy cream.

Step 4: Pour the milk mixture into the vegetable soup and stir well. Lower the heat and add the shredded Cheddar cheese a handful at a time, stirring until melted. Taste and adjust seasonings if needed.

Step 5: Serve the soup warm, garnished with fresh parsley or thyme if desired, alongside toasted and buttered bread for a complete comforting meal.

Tips & Variations

Use vegetable broth instead of chicken stock for a vegetarian-friendly version.

Swap out broccoli and corn for other favorite frozen or fresh vegetables like peas or cauliflower.

For extra creaminess, add a splash more heavy cream or substitute half-and-half for milk.

If you prefer a smoother texture, blend part of the soup before adding cheese.

FAQs

Can I make this soup vegan?

To make a vegan version, replace butter with a plant-based alternative, use vegetable broth, substitute milk and cream with unsweetened plant-based milk, and omit or replace the cheese with vegan cheese.

Can I freeze this soup?

Yes, you can freeze the soup, but the texture of the dairy and potatoes may change slightly. Freeze in portioned containers and thaw overnight in the refrigerator before reheating gently on the stove.