If you’re craving something cozy, satisfying, and packed with vibrant veggies and gooey cheese, this Cheesy Vegetable Soup Recipe is going to become your new best friend in the kitchen. It’s a beautiful blend of tender potatoes, fresh broccoli, cauliflower, and a rich, creamy cheddar cheese sauce that wraps every bite in warmth and comfort. Whether you’re cooking for family or just want a wholesome meal to curl up with on a chilly day, this recipe has all the flavors and textures you’ll adore.
Ingredients You’ll Need
These ingredients are delightfully simple but each one plays a crucial role in creating the perfect harmony of flavors and textures in this Cheesy Vegetable Soup Recipe. From the fresh veggies that provide bursts of color and nutrients, to the richness of butter and cheddar that deliver creaminess and depth — every item counts.
- 6 tablespoons butter, divided: Adds richness and helps develop flavor in both the sautéing and the roux.
- 1 small onion, chopped: Offers a sweet, savory base to the soup’s flavor profile.
- 1 cup celery, chopped: Brings a subtle, fresh crunch and aroma.
- 1 cup carrots, chopped: Provides natural sweetness and vibrant color.
- 3 cloves garlic, minced: Infuses a warm, savory punch that elevates the entire dish.
- 3 cups chicken broth: Adds depth and body to the soup; feel free to swap for vegetable broth for a vegetarian option.
- 3 cups potatoes, peeled and cut into 1-inch cubes: Creates hearty texture and acts as a natural thickener when cooked.
- 1 cup broccoli, chopped: Adds earthiness and a lovely green hue.
- 1 cup cauliflower, chopped: Brings subtle sweetness and creaminess once cooked.
- 1/4 cup all-purpose flour: Essential for making the roux that thickens the soup beautifully.
- 3 cups half and half: Provides luscious creaminess without being too heavy.
- 2 cups shredded cheddar cheese: The star ingredient that brings cheesy, melty goodness to every spoonful.
- Salt and pepper, to taste: Critical for seasoning and balancing flavors.
How to Make Cheesy Vegetable Soup Recipe
Step 1: Sauté Your Veggies
Start by melting 2 tablespoons of butter in a large pot over medium-high heat. Toss in the chopped onion, celery, carrots, and garlic, and sauté until they soften and release their lovely aromas. This step builds the first layer of flavor that makes the soup so comforting.
Step 2: Cook Potatoes in Broth
Next, add the chicken broth and cubed potatoes to the pot. Bring everything to a gentle boil, then cover and simmer for about 15 minutes until the potatoes become tender enough to pierce easily with a fork. This broth-to-potato combo adds heartiness to the soup.
Step 3: Add More Veggies
After the potatoes are soft, stir in the chopped broccoli and cauliflower. Let them cook for about 5 minutes until they are just tender but still vibrant, which keeps the soup fresh and colorful.
Step 4: Prepare the Roux
While the veggies cook, melt the remaining 4 tablespoons of butter in a separate saucepan over medium-high heat. Add the flour and whisk constantly for 3 to 4 minutes. This creates a smooth roux that will give the soup its signature creamy texture without lumps.
Step 5: Add Half and Half
Slowly whisk in the half and half to the roux until silky and smooth. This step ensures the soup gets that rich, velvety body which makes every spoonful indulgent yet comforting.
Step 6: Combine and Finish
Pour the creamy mixture into the vegetable pot, stirring gently to combine. Toss in the shredded cheddar cheese and stir until melted and cohesive. Let the soup simmer for a few minutes until it thickens beautifully. Finish by seasoning with salt and pepper to your liking, tailoring the taste to your comfort.
How to Serve Cheesy Vegetable Soup Recipe
Garnishes
Adding garnishes is a wonderful way to inject extra flavor and texture. Try topping the soup with fresh chopped parsley or chives for a pop of green and mild freshness. A sprinkle of extra cheddar or a dash of smoked paprika can also bring that special touch that makes the dish truly shine.
Side Dishes
This soup pairs perfectly with crusty bread or warm garlic rolls for dipping. A crisp green salad balances the rich cheese, while roasted nuts on the side add crunch and an earthy note. These accompaniments turn a simple meal into a delightful experience.
Creative Ways to Present
Serve the soup in charming individual ramekins or hollowed-out bread bowls for a rustic feel. Layer the soup with a swirl of pesto or drizzle of olive oil to elevate its appearance. These little creative spins make your presentation as irresistible as the flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Vegetable Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop deeper over time, making next-day servings quite delicious.
Freezing
You can freeze this soup, but keep in mind that the texture may shift slightly due to the dairy content. Use freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the soup on low heat in a pot, stirring frequently to prevent sticking or separation. You can add a splash of half and half or broth if it becomes too thick. This ensures the soup returns to its luscious, creamy state.
FAQs
Can I substitute the chicken broth for a vegetarian option?
Absolutely! Vegetable broth works perfectly and keeps the soup flavorful while making it suitable for vegetarians.
What cheese works best for this soup?
Sharp cheddar is ideal because it melts smoothly and adds a robust cheesy flavor, but feel free to experiment with gouda, Monterey Jack, or even a blend depending on your taste.
How can I make this soup gluten-free?
Swap the all-purpose flour for a gluten-free flour blend or cornstarch to make the roux, ensuring the soup thickens nicely without gluten.
Is it possible to make this soup dairy-free?
Yes, using plant-based milk like oat or almond and a dairy-free cheese substitute will help create a similar creamy texture while keeping it dairy-free.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still ladle-able and smooth—not overly heavy, retaining a nice balance of broth and creaminess.
Final Thoughts
There’s something truly special about a bowl of homemade Cheesy Vegetable Soup Recipe that warms you from the inside out. It’s easy, nourishing, and truly satisfying—perfect for any day you want comfort food with a wholesome twist. I can’t wait for you to try it and share it with the people you love. Grab your ingredients, cozy up, and enjoy every cheesy, veggie-packed spoonful!
Print
Cheesy Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Vegetable Soup is a comforting, creamy blend of fresh vegetables and sharp cheddar cheese, perfect for a hearty and nutritious meal. Featuring a medley of potatoes, broccoli, cauliflower, carrots, and celery simmered in chicken broth and enriched with a cheesy roux-based cream, it’s an easy stovetop recipe that delivers warm flavors in just under 30 minutes.
Ingredients
Vegetables and Broth
- 6 tablespoons butter, divided
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
Roux and Dairy
- 1/4 cup all-purpose flour
- 3 cups half and half
- 2 cups shredded cheddar cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Sauté the chopped onion, celery, carrots, and minced garlic until they become tender and fragrant, which typically takes about 5-7 minutes.
- Simmer Potatoes: Add the chicken broth and cubed potatoes to the pot. Bring the mixture to a boil, then cover and let it cook over medium heat for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Greens: Stir in the chopped broccoli and cauliflower. Continue cooking uncovered for an additional 5 minutes, or until the broccoli and cauliflower are tender but still vibrant.
- Prepare Roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Add the flour and whisk constantly for 3 to 4 minutes to form a roux, which will thicken the soup and remove the raw flour taste.
- Incorporate Dairy: Gradually whisk the half and half into the roux until the mixture is smooth and creamy with no lumps.
- Combine and Thicken: Pour the half and half mixture into the soup pot with the vegetables and broth. Stir well to combine.
- Add Cheese and Season: Stir in the shredded cheddar cheese until completely melted and blended into the soup. Allow the soup to simmer gently until thickened to your desired consistency.
- Final Seasoning: Taste the soup and season with salt and pepper according to your preference. Serve hot for a comforting meal.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly cheese.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- The soup thickens as it cools, so adjust with extra broth or half and half when reheating, if needed.
- Feel free to add other vegetables like peas or corn for extra texture and flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.
