If you are craving a heartwarming, creamy bowl that’s packed with wholesome veggies and melty cheese, this Cheesy Vegetable Soup Recipe is exactly what you need. It perfectly balances rich cheddar flavor with the natural sweetness and texture of fresh vegetables, making every spoonful comforting and satisfying. Whether you want a quick weeknight dinner or a cozy dish to impress your loved ones, this soup delivers that delightful cheesy goodness combined with nutritious, colorful vegetables in the best possible way.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to creating this irresistible soup. Each one plays a crucial role in layering flavors, giving the soup its creamy texture, or adding vibrant color to make it visually inviting.
- Butter (6 tablespoons, divided): Provides richness and helps sauté the vegetables to soften and bring out their natural flavors.
- Onion (1 small, chopped): Adds a subtle savory base and aroma that makes the soup comforting.
- Celery (1 cup, chopped): Offers a fresh crunch and slightly peppery undertone.
- Carrots (1 cup, chopped): Bring a natural sweetness and vibrant orange color.
- Garlic (3 cloves, minced): Delivers a fragrant punch that enhances the overall flavor complexity.
- Chicken broth (3 cups): Forms the soup’s savory liquid base that ties everything together.
- Potatoes (3 cups, peeled and cubed): Create a creamy body and gently thicken the soup as they cook.
- Broccoli (1 cup, chopped): Adds a slight crunch and fresh green color for nutritional balance.
- Cauliflower (1 cup, chopped): Offers a subtle nutty flavor and helps bulk up the veggies.
- All-purpose flour (1/4 cup): Used to make a roux that lends the soup its velvety texture.
- Half and half (3 cups): Makes the soup luxuriously creamy without overpowering the veggies.
- Shredded cheddar cheese (2 cups): The star ingredient that melts into the soup for cheesy deliciousness.
- Salt and pepper (to taste): Essential seasonings that enhance and balance all the flavors perfectly.
How to Make Cheesy Vegetable Soup Recipe
Step 1: Sauté the Vegetables
Start by melting 2 tablespoons of butter in a large pot over medium-high heat. Add the chopped onion, celery, carrots, and minced garlic. Sauté these until they become tender and fragrant. This step builds the flavorful foundation you want in every hearty soup.
Step 2: Add Broth and Potatoes
Next, pour in the chicken broth and add the peeled, cubed potatoes. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 15 minutes. Cooking the potatoes until tender not only softens their texture but also infuses the broth with their earthy flavor.
Step 3: Incorporate Broccoli and Cauliflower
Stir in the chopped broccoli and cauliflower, then cook for an additional 5 minutes. This timing ensures the greens are just tender enough to keep their vibrant color and slight crunch, balancing the soup’s creamy consistency perfectly.
Step 4: Prepare the Roux
While the soup simmers, melt the remaining 4 tablespoons of butter in a separate saucepan over medium-high heat. Add the flour and whisk constantly for 3 to 4 minutes. This cooking of flour and butter creates a roux, the essential thickening agent for your Cheesy Vegetable Soup Recipe.
Step 5: Add Half and Half
Gradually whisk in the half and half into the roux until the mixture becomes smooth and creamy without any lumps. This creamy mixture is key to giving your soup its rich mouthfeel without being too heavy.
Step 6: Combine and Finalize the Soup
Pour the creamy roux mixture back into the main pot with the vegetables. Stir in the shredded cheddar cheese until it melts completely into the soup. Allow the soup to simmer gently until it thickens to your desired consistency. Finally, season with salt and pepper to taste, adjusting as you go for that perfect savory-cheesy balance.
How to Serve Cheesy Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives can add a lovely pop of color and fresh flavor on top of the cheesy soup. For an extra touch, a few extra shreds of cheddar or a dollop of sour cream can make each bowl visually stunning and even more indulgent.
Side Dishes
This soup shines alongside a crusty baguette or buttery garlic bread, which is perfect for soaking up every last bit of the creamy, cheesy broth. A simple green salad dressed with a light vinaigrette also makes a bright contrast to the soup’s richness.
Creative Ways to Present
Try serving the Cheesy Vegetable Soup Recipe in mini bread bowls for a fun, rustic presentation. Another idea is to top it with crunchy roasted chickpeas or sprinkle with toasted nuts to add an unexpected texture that complements the smoothness of the soup beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover cheesy vegetable soup into airtight containers and store them in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for quick lunches or easy dinners the next day.
Freezing
This soup freezes well, but to keep the texture of the cheese and cream at their best, freeze it before adding the cheese. Then, thaw the soup completely and stir in the shredded cheddar cheese when reheating. This prevents separation and keeps it smooth and creamy.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to bring it back to your ideal consistency. This careful reheating preserves the lovely cheesy, creamy texture that makes this soup special.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep all the delicious flavors intact while making it fully vegetarian-friendly.
What cheese works best in the Cheesy Vegetable Soup Recipe?
Sharp cheddar cheese is ideal because it melts beautifully and adds a perfect balance of tanginess and creaminess. However, you can experiment with Monterey Jack or Colby for milder flavors.
Is it possible to make this soup dairy-free?
Yes, you can swap out the butter for olive oil, use plant-based milk like oat or almond milk in place of half and half, and choose a vegan cheese alternative to maintain the creamy texture and cheesy taste.
Can I add other vegetables to this soup?
Of course! Feel free to mix in vegetables like peas, bell peppers, or zucchini according to your preference. Just adjust the cooking times to keep them tender but not mushy.
How thick should the soup be?
The soup should have a creamy and thick consistency that coats the back of a spoon but still flows easily, making it comfortable to enjoy with a spoon and dip bread into.
Final Thoughts
This Cheesy Vegetable Soup Recipe is truly a comforting classic that’s easy to make yet impressively flavorful. It’s a wonderful way to enjoy a bowl full of veggies with a rich, cheesy twist that warms you up from the inside out. I can’t wait for you to whip it up and share this lovely soup with your family and friends — it’s one of those cozy dishes that always brings smiles around the table.
Print
Cheesy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy cheesy vegetable soup packed with wholesome vegetables like broccoli, cauliflower, carrots, and potatoes, all simmered in a savory chicken broth and enriched with cheddar cheese and half and half for a rich, satisfying meal.
Ingredients
Vegetables
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
Liquids & Dairy
- 3 cups chicken broth
- 3 cups half and half
- 2 cups shredded cheddar cheese
Other Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Sauté vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add chopped onion, celery, carrots, and minced garlic, sautéing until the vegetables are tender and aromatic.
- Add broth and potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then cover the pot and let it simmer for about 15 minutes, or until the potatoes are tender throughout.
- Add broccoli and cauliflower: Stir in the chopped broccoli and cauliflower, cooking for an additional 5 minutes until these vegetables become tender but still retain a slight crunch.
- Make roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the all-purpose flour and whisk continuously for 3 to 4 minutes, forming a smooth roux without any lumps, which will thicken the soup.
- Add half and half: Gradually whisk the half and half into the roux until the mixture is completely smooth and heated through.
- Combine and thicken: Pour the creamy half-and-half mixture into the pot with the vegetables and broth. Stir well, then add the shredded cheddar cheese, stirring until the cheese melts completely. Allow the soup to simmer gently until thickened. Finally, season with salt and pepper according to your taste preferences.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian cheese.
- Use sharp cheddar for a more pronounced cheesy flavor.
- To make the soup thicker, reduce the amount of broth or cook it down longer before adding the dairy mixture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- If preferred, blend the soup partially for a creamier texture before adding cheese.
