Description
This Cheesy Vegetable Soup is a comforting and hearty blend of fresh vegetables simmered to perfection and enriched with sharp cheddar and Parmesan cheeses. It’s a creamy, flavorful vegetarian soup that’s perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups chopped broccoli florets
- 1 medium potato, peeled and diced
Broth & Seasonings
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Dairy & Thickening
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté the Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Broccoli, Potato, and Broth: Stir in the chopped broccoli florets, peeled and diced potato, vegetable broth, salt, black pepper, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 15 to 20 minutes, until all the vegetables are tender.
- Prepare the Milk and Flour Mixture: While the soup simmers, whisk together the all-purpose flour and milk in a separate bowl until smooth and free of lumps.
- Thicken the Soup: Slowly pour the milk and flour mixture into the simmering soup while stirring continuously. Continue to cook for another 5 to 7 minutes, stirring frequently, until the soup thickens slightly.
- Add the Cheeses: Reduce the heat to low and stir in the shredded sharp cheddar cheese and grated Parmesan cheese. Stir gently until the cheeses are completely melted and the soup is smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Serve the cheesy vegetable soup hot, accompanied by crusty bread or crackers for a satisfying comfort meal.
Notes
- For extra richness and creaminess, substitute half-and-half for the milk.
- For a smoother texture, consider blending part of the soup before adding the cheese.
- This soup can be customized by adding other seasonal vegetables you like.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
