Creamy Vegetable Soup
Indulge in a heartwarming bowl of this incredibly rich and creamy vegetable soup, packed with wholesome goodness. This recipe transforms humble vegetables into a luxurious, comforting meal, perfect for chilly evenings or a nourishing lunch. Every spoonful offers a delightful medley of tender vegetables bathed in a savory, cheesy broth.
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Bursting with fresh, wholesome vegetables for a nutritious meal.
- Achieves a luxuriously creamy and cheesy texture without being overly heavy.
- Provides comforting warmth, making it ideal for any season.
- Highly customizable with your favorite seasonal vegetables.
- An excellent way to use up leftover vegetables in a delicious way.
Ingredients
- 30 g (2 tablespoons) unsalted butter
- 1 medium yellow onion, diced (about 150 g)
- 10 cloves garlic, minced (about 30 g)
- 450 g (1 pound) carrots, peeled and diced into 1.5 cm (0.6 inch) pieces
- 2 large russet potatoes (about 600-700 g), peeled and diced into 1.5 cm (0.6 inch) cubes
- 945 ml (32 ounces) vegetable broth, low sodium preferred
- 200 g (2 cups) finely diced broccoli florets
- 225 g (8 ounces) sharp yellow cheddar cheese, freshly grated
- 470 ml (2 cups) whole milk
- 20 g (2 tablespoons) all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste (optional, for serving)
Instructions
- Begin by melting the unsalted butter in a heavy-bottomed Dutch oven or a large, sturdy pot over medium heat. Allowing the butter to melt gently ensures even cooking and prevents scorching.
- While the butter melts, meticulously prepare and chop all your vegetables. Dice the yellow onion, mince the garlic, peel and dice the carrots into uniform 1.5 cm (0.6 inch) pieces, peel and dice the russet potatoes into similar 1.5 cm (0.6 inch) cubes, and chop the broccoli florets into small, bite-sized pieces. Uniform chopping is crucial for even cooking.
- Add the minced garlic and diced onion to the melted butter in the pot. Cook these aromatics over medium-low heat for 7-10 minutes, stirring occasionally, until the onion becomes softened and translucent. This step builds the foundational flavor of the soup by allowing the sweetness of the onions and the pungency of the garlic to mellow.
- Introduce the diced carrots to the pot. Continue to cook for another 5 minutes over medium heat, stirring periodically. Carrots are denser and take slightly longer to soften than potatoes, so adding them first ensures they reach tenderness at roughly the same time.
- Add the diced potatoes and the vegetable broth to the pot. Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender and can be easily pierced with a fork, approximately 10-15 minutes.
- In a separate small bowl, whisk together the whole milk and all-purpose flour until no lumps remain. This creates a smooth slurry. Gradually pour this milk-flour mixture into the simmering vegetable soup, stirring continuously to prevent lumps and ensure it integrates smoothly into the broth. This will begin the thickening process.
- Incorporate the finely diced broccoli florets into the soup. Allow the soup to simmer gently for an additional 10-15 minutes, or until the broccoli is tender-crisp. Adding broccoli later preserves its vibrant color and ensures it doesn't become mushy.
- Reduce the heat to low, then add the freshly grated sharp yellow cheddar cheese to the soup. Stir continuously until the cheese is completely melted and fully incorporated, and the soup has visibly thickened to your desired consistency. The starches from the potatoes, coupled with the flour slurry and the cheese, contribute to the soup's luxurious creaminess. The soup will continue to thicken slightly as it cools.
- Taste the soup and season generously with salt, and freshly ground black pepper if desired, adjusting to your preference before serving hot. Enjoy the comforting warmth and rich flavors of this homemade creamy vegetable soup.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (5-6 liter capacity)
- Sharp chef's knife
- Cutting board
- Vegetable peeler
- Whisk
- Grater (for cheese)
- Measuring cups and spoons
Essential Success Tips
- Dice vegetables uniformly: Ensuring all your vegetables are roughly the same size will guarantee they cook evenly, leading to perfectly tender results without some pieces being over or undercooked.
- Don't rush the aromatics: Cooking the onion and garlic slowly until translucent is crucial for developing a deep, sweet base flavor for your soup. Rushing this step can leave your soup with a raw onion taste.
- Use freshly grated cheese: Pre-shredded cheeses often contain anti-caking agents that can make them melt less smoothly. Freshly grating your cheddar will result in a much creamier, silkier soup.
- Adjust thickness to your liking: The soup will thicken as it simmers and slightly more as it cools. If you prefer a thinner soup, add a splash more broth or milk. For a thicker consistency, continue to simmer gently after adding the cheese, allowing it to reduce further.
- Season gradually: Add salt incrementally and taste as you go, especially since vegetable broth and cheese already contain sodium. You can always add more salt, but you can't take it away.
Professional Cooking Secrets
- Bloom the flour: When making the milk and flour slurry, you can first cook the flour with the butter for a minute or two (creating a roux) before adding the milk. This 'blooms' the flour, cooking out the raw taste and further enhancing the soup's thickening power and silky texture.
- Embrace the 'fall apart' potatoes: For an extra creamy soup without a blender, let the potatoes cook a little longer than just 'tender'. As they start to break down and fall apart, their natural starches will release, contributing significantly to the soup's body and creaminess.
- Layer your flavor with herbs: Elevate the soup by adding a bay leaf during the simmering process with the broth and potatoes. Remove it before serving. A sprinkle of fresh chopped parsley or chives just before serving adds a final layer of freshness and visual appeal.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes well for up to 2-3 months. Thaw overnight in the refrigerator and reheat. You might need to add a splash of milk or broth when reheating as the texture can change slightly after freezing.
- Variations: Feel free to add other vegetables like green beans, corn, peas, or spinach. Adjust the cooking times based on their density. For a touch of spice, add a pinch of red pepper flakes with the garlic and onion.
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or a plant-based butter, using a plant-based milk (like unsweetened almond or soy milk), and opting for a dairy-free sharp cheddar cheese alternative. Ensure your vegetable broth is also vegan.
How can I make the soup thicker or thinner?
To make the soup thicker, you can either simmer it longer to reduce the liquid, or for a faster approach, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until desired thickness is reached. To thin the soup, simply add more vegetable broth or milk until it reaches your preferred consistency.
Can I use frozen vegetables?
Yes, you can use frozen vegetables for convenience. Add frozen carrots and potatoes with the broth, and frozen broccoli florets during the last 10 minutes of simmering. Adjust cooking times as needed, as frozen vegetables might cook slightly faster.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420, Protein: 18-22g, Fat: 22-26g, Carbs: 30-35g (per serving, estimated based on 8 servings)
Allergy Information
Contains dairy (butter, milk, cheese) and gluten (all-purpose flour). For a gluten-free version, use a gluten-free all-purpose flour blend or replace the flour slurry with a cornstarch slurry. For a dairy-free option, refer to the FAQ section.
No comment