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
Scale
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.
