Description
This cozy Creamy Vegetable Soup is loaded with tender potatoes, sweet corn, broccoli, carrots, and a rich, velvety broth. It’s comforting, hearty, and perfect for busy weeknights or chilly days when you just want a warm, satisfying bowl of goodness.
Ingredients
2 tbsp butter
1 tbsp olive oil
2 carrots, chopped small
2 celery stalks, chopped small
1 onion, diced
3 cloves garlic, minced
2 cups baby potatoes, chopped small
1 tsp Italian seasoning
4 cups chicken or vegetable stock
2 cups frozen broccoli, slightly thawed and chopped
1 cup frozen corn
3 tbsp butter (for roux)
3 tbsp flour
2 cups whole milk
1 cup heavy cream
1–1½ cups sharp cheddar cheese, freshly grated
Salt and pepper, to taste
Instructions
Heat butter and olive oil in a large pot over medium heat. Add chopped carrots, celery, and onion. Cook until softened.
Stir in garlic and cook for 30 seconds.
Add baby potatoes, Italian seasoning, and stock. Bring to a boil, then reduce heat and simmer covered until potatoes are tender.
Add broccoli and corn and cook until heated through.
In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk, stirring until thickened. Stir in heavy cream, then remove from heat.
Pour the roux mixture into the soup pot. Season to taste, stir in cheddar cheese, and cook until melted and creamy.
Serve warm with crusty bread or in a bread bowl.
Notes
Freshly grated cheese melts smoother than pre-shredded.
Add extra milk or stock if you prefer a thinner soup.
Leftovers will thicken in the fridge—just add a splash of milk when reheating.
Keep it vegetarian by using vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1⅓ cups)
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 55 mg