Creamy Vegetable Soup
Indulge in the ultimate comfort with this rich and velvety Creamy Vegetable Soup. Packed with a vibrant medley of tender garden vegetables, each spoonful is enrobed in a luscious, cheesy broth, making it an exquisite meal for any occasion. This comforting classic is both satisfying and incredibly flavorful, promising to become a cherished family favorite in your kitchen.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Provides unparalleled comfort and warmth, perfect for any season.
- Loaded with a colorful array of tender, nutrient-rich garden vegetables.
- Features an incredibly rich, velvety, and irresistibly cheesy broth.
- An ideal option for satisfying weeknight dinners or cozy weekend meals.
- Highly customizable; easily adapt with your favorite seasonal produce.
Ingredients
- 70g (5 tablespoons) unsalted butter, divided
- 15ml (1 tablespoon) olive oil
- 450g (3 cups) mirepoix (diced carrots, celery, and yellow onion)
- 10g (2 teaspoons) minced garlic
- 680g (1.5 pounds or 4 cups) baby gold or red potatoes, diced into 1.5 cm (1/2-inch) pieces
- 7.5g (1.5 teaspoons) Italian seasoning
- 3.75g (3/4 teaspoon) fine sea salt
- 1.9g (3/4 teaspoon) freshly ground black pepper
- 720ml (3 cups) good quality chicken stock or vegetable broth
- 250g (2 cups) frozen broccoli florets, thawed and finely chopped
- 150g (1 cup) frozen corn
- 45g (6 tablespoons) all-purpose flour
- 720ml (3 cups) whole milk
- 120ml (1/2 cup) heavy cream
- 200g (2 cups) shredded sharp Cheddar cheese
- Hearty buttered bread, optional, for serving
- Fresh herbs (parsley or thyme), optional, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt 15g (1 tablespoon) of the unsalted butter with the 15ml (1 tablespoon) of olive oil over medium heat. This combination helps to prevent the butter from burning while adding a nuanced flavor base.
- Add the diced carrots, celery, and yellow onion (mirepoix) to the pot. Sauté gently for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant but are not yet browned. This step establishes the aromatic foundation for the soup.
- Stir in the 10g (2 teaspoons) of minced garlic and continue to cook for an additional 30 seconds until the garlic is aromatic. Be careful not to let it brown or burn, as this can impart a bitter flavor to the soup.
- Add the 680g (1.5 pounds) of diced baby potatoes, 7.5g (1.5 teaspoons) of Italian seasoning, 3.75g (3/4 teaspoon) of fine sea salt, and 1.9g (3/4 teaspoon) of freshly ground black pepper to the pot. Stir thoroughly to ensure all the potatoes and vegetables are evenly coated with the seasonings.
- Pour in the 720ml (3 cups) of chicken stock or broth. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 10 to 15 minutes, or until the potatoes and other vegetables are crisp-tender. They should be cooked through but still maintain a slight firmness.
- Stir in the 250g (2 cups) of thawed and finely chopped broccoli florets and 150g (1 cup) of frozen corn. Continue to cook, uncovered, for another 2 to 3 minutes, or until the broccoli and corn are tender and thoroughly heated through. Remove the soup pot from the heat temporarily.
- Meanwhile, in a separate medium saucepan, melt the remaining 55g (4 tablespoons) of unsalted butter over medium heat until it is fully liquefied and bubbling.
- Once the butter is melted, stir in the 45g (6 tablespoons) of all-purpose flour. Whisk constantly for 1 minute to cook out the raw flour taste, creating a smooth, pale roux that will thicken the soup.
- Slowly pour in the 720ml (3 cups) of whole milk, a small amount at a time, continuously whisking to prevent any lumps from forming. Continue to cook, stirring constantly, until the sauce thickens and gently boils for about 1 minute, becoming smooth and glossy.
- Remove the saucepan from the heat and stir in the 120ml (1/2 cup) of heavy cream. This addition provides extra richness and helps to stabilize the sauce.
- Pour the creamy milk mixture (béchamel) into the large soup pot with the cooked vegetables. Stir vigorously to thoroughly combine the roux-thickened base with the vegetable-laden stock.
- Lower the heat to its absolute lowest setting. Add the 200g (2 cups) of shredded sharp Cheddar cheese to the soup a handful at a time, stirring continuously until each addition is fully melted and smoothly incorporated into the soup before adding the next batch. This method ensures a velvety, lump-free cheese sauce.
- Thirteenth Step: Taste the Creamy Vegetable Soup and adjust the seasonings as needed, adding more salt, pepper, or Italian seasoning to perfectly suit your personal preference.
- Fourteenth Step: Serve the Creamy Vegetable Soup warm, garnished with a sprinkle of fresh chopped parsley or thyme if desired. It pairs wonderfully with hearty toasted and buttered pieces of bread, perfect for dipping into the rich broth. Enjoy your homemade bowl of comfort!
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-6 liter capacity)
- Medium saucepan (2-3 liter capacity)
- Whisk
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Ensure all vegetables are chopped into uniform sizes to guarantee even cooking and consistent texture throughout the soup.
- When preparing the roux, whisk continuously as you slowly add the milk to prevent lumps. A smooth roux is key to a silky soup base.
- Always add the shredded cheese off the heat or on the lowest possible setting, stirring constantly. High heat can cause cheese to separate and become grainy.
- Taste and adjust the seasonings at the end. The saltiness of your stock and cheese can vary, so fine-tune the flavor to your liking.
- For an even smoother consistency, you can use an immersion blender to partially purée a portion of the soup before adding the cheese, leaving some vegetable chunks for texture.
Professional Cooking Secrets
- To deepen the foundational flavors, gently caramelize your mirepoix a bit longer over medium-low heat before adding the garlic. This develops complex, sweet notes that enrich the entire soup.
- For an extra layer of umami, consider adding a tablespoon of white miso paste or a dash of Worcestershire sauce (if not vegetarian) to the broth as it simmers.
- Infuse the milk with aromatics before adding it to the roux. Gently heat the milk with a bay leaf, a few black peppercorns, and a quartered onion for 10-15 minutes, then strain before use. This subtle infusion elevates the creaminess.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to restore its original consistency.
- Freezing: While freezing this dairy-rich soup can sometimes lead to separation upon thawing, you can freeze the vegetable and stock base before adding the cream and cheese. Thaw, reheat, then proceed with the final dairy additions.
- Variations: Feel free to customize with other vegetables such as diced zucchini, spinach (stirred in at the very end), bell peppers, or even a small amount of diced sweet potato for a slightly different flavor profile.
Frequently Asked Questions
Can I make this soup gluten-free or dairy-free?
For a gluten-free version, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend when making the roux. To make it dairy-free, replace dairy butter with a plant-based alternative, whole milk with a creamy plant-based milk (like cashew, oat, or full-fat coconut milk), heavy cream with a dairy-free cream substitute, and sharp Cheddar cheese with a high-quality dairy-free shredded cheese. Please note that the flavor and texture will be altered slightly with these substitutions.
My soup turned out too thick/thin. How can I adjust the consistency?
If your soup is too thick, gradually stir in additional warm chicken stock, vegetable broth, or milk until it reaches your desired consistency. If it's too thin, you can create a small slurry by mixing 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then whisking it into the simmering soup and cooking for a few minutes until it thickens.
What kind of potatoes are best for this creamy soup?
Waxy potatoes such as baby gold or red potatoes are excellent choices for this soup. They hold their shape well during the simmering process, providing a pleasant texture without becoming overly starchy or falling apart. Russet potatoes can be used, but they tend to break down more easily and can make the soup thicker.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 480, Protein: 25g, Fat: 32g, Carbs: 38g, Fiber: 6g. Please note these are approximate values and may vary based on specific brands and exact ingredient measurements.
Allergy Information
This recipe contains dairy (butter, whole milk, heavy cream, Cheddar cheese) and gluten (all-purpose flour). For a gluten-free option, ensure you use gluten-free flour. For a dairy-free version, use appropriate plant-based substitutes for all dairy products. Always check all ingredient labels for hidden allergens.
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