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

Scale

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

Cook Mode Prevent your screen from going dark

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.