Description

This Creamy Vegetable Soup is a comforting, hearty dish that blends a medley of colorful vegetables in a rich, velvety broth. Perfect for chilly nights, this soup is not just delicious but also easy to prepare, making it an ideal choice for weeknight dinners or family gatherings. Enhanced with cheese and fresh herbs, each spoonful delivers warmth and satisfaction. Pair it with crusty buttered bread or crispy garlic bread for a truly delightful meal that everyone will love.

Ingredients

Scale

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 gold or red potatoes, diced (4 cups)
1½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon black pepper
3 cups chicken stock or broth (or vegetable broth for a vegetarian version)
2 cups frozen broccoli florets, thawed and finely chopped
1 cup frozen corn
6 tablespoons all-purpose flour
3 cups whole milk
½ cup heavy cream
2 cups shredded sharp Cheddar cheese
2 tablespoons fresh parsley, finely chopped

Instructions

In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add mirepoix and sauté until softened. Stir in garlic and cook briefly.
Add diced potatoes, seasonings, and broth; bring to a boil. Reduce heat and simmer until potatoes are tender.
Stir in thawed broccoli and corn; cook until heated through.
In a separate saucepan, melt remaining butter to create a roux with flour. Gradually whisk in milk until thickened; stir in heavy cream.
Combine the cream mixture with the soup pot and add cheese gradually until melted.
Adjust seasonings if necessary, serve warm garnished with parsley.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 329
Sugar: 6g
Sodium: 804mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 50mg

Keywords: For added nutrition, consider mixing in spinach or kale. If you prefer a smoother texture, blend part of the soup before adding cheese.