Cheesy Vegetable Soup Recipe

This Cheesy Vegetable Soup is a hearty and comforting meal that’s perfect for chilly days! It’s packed with a variety of colorful vegetables and finished with a creamy cheese sauce. This soup is easy to make and a delicious way to get your daily dose of veggies.

Why You’ll Love This Cheesy Vegetable Soup Recipe

  • Loaded with Veggies: This soup is a great way to use up leftover vegetables or incorporate a variety of your favorites.
  • Creamy and Cheesy: The cheese sauce adds a rich and satisfying flavor to the soup.
  • Easy and Versatile: This soup is simple to make and can be customized with your favorite vegetables and cheeses.

Ingredients

  • Butter: Used for sautéing the vegetables and creating the roux.
  • Onion, Celery, and Carrots: Provide a flavorful and aromatic base for the soup.
  • Garlic: Adds a pungent kick.
  • Chicken Broth: Creates the base of the soup.
  • Potatoes: Add heartiness and a creamy texture.
  • Broccoli and Cauliflower: Add nutritional value and texture.
  • Flour: Used to thicken the cheese sauce.
  • Half and Half: Creates a rich and creamy sauce.
  • Cheddar Cheese: Adds a sharp and cheesy flavor.
  • Salt and Pepper: Season to taste.

How to Make Cheesy Vegetable Soup Recipe

Step 1: Sauté the Vegetables

Melt butter in a large pot and sauté onion, celery, carrots, and garlic until tender.

Step 2: Add the Soup Base

Add chicken broth and potatoes to the pot. Bring to a boil, then cover and cook until the potatoes are tender. Add broccoli and cauliflower and cook until tender.

Step 3: Make the Cheese Sauce

In a separate saucepan, melt butter and whisk in flour to create a roux. Slowly whisk in half and half until smooth.

Step 4: Combine and Finish

Pour the cheese sauce into the soup and stir. Add shredded cheddar cheese and stir until melted and thickened. Season with salt and pepper to taste.

Tips for Making Cheesy Vegetable Soup Recipe

  • Use Your Favorite Vegetables: Feel free to add or substitute your favorite vegetables, such as zucchini, corn, or green beans.
  • Adjust the Consistency: If the soup is too thick, add more chicken broth. If it’s too thin, simmer for a few more minutes to reduce and thicken.
  • Garnish with Fresh Herbs: Add a sprinkle of fresh herbs, such as parsley or chives, before serving.

How to Serve Cheesy Vegetable Soup

Cheesy Vegetable Soup Recipe
  • As a Main Course: This soup is hearty and satisfying enough to be a meal on its own.
  • With Crusty Bread: Crusty bread is perfect for dipping into the flavorful soup.
  • With a Side Salad: A simple green salad with a vinaigrette dressing complements the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop or in the microwave.

Cheesy Vegetable Soup Recipe

FAQs

1. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used for a vegetarian option.

2. Can I use a different type of cheese?
Absolutely! Try using Gruyère cheese, Monterey Jack cheese, or a blend of your favorites.

3. How can I make this soup thicker?
You can add a cornstarch slurry (cornstarch mixed with a little cold water) to thicken the soup.

4. Can I make this soup ahead of time?
Yes, you can prepare the soup a day ahead of time and reheat it when ready to serve.

There you have it! A simple and delicious recipe for Cheesy Vegetable Soup. I hope you enjoy it!

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Cheesy Vegetable Soup Recipe

Cheesy Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: soups
  • Method: stovetop cooking
  • Cuisine: American

Description

This Cheesy Vegetable Soup is a hearty and flavorful soup that’s perfect for a chilly day. It’s loaded with a variety of vegetables and simmered in a creamy broth with a generous amount of cheddar cheese.


Ingredients

Units Scale
  • 6 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 3 cups potatoes, peeled and cut into 1-inch cubes
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1/4 cup all-purpose flour
  • 3 cups half and half
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Sauté vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Sauté onion, celery, carrots, and garlic until tender.
  2. Add broth and potatoes: Add chicken broth and potatoes to the pot. Bring to a boil, then cover and cook for 15 minutes, or until potatoes are tender.
  3. Add broccoli and cauliflower: Add broccoli and cauliflower to the pot and cook for 5 minutes, or until tender.
  4. Make roux: In a separate saucepan, melt the remaining butter over medium-high heat. Add flour and cook, whisking constantly, for 3-4 minutes to create a roux.
  5. Add half and half: Gradually whisk in half and half until smooth.
  6. Combine and thicken: Pour the milk mixture into the soup pot and stir. Add cheese and stir until melted. Simmer until thickened. Season with salt and pepper to taste.

Notes

  • You can use different types of vegetables, such as zucchini, corn, or green beans.
  • If you don’t have half and half, you can use milk or a combination of milk and cream.
  • For a thicker soup, use more flour or less liquid.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 480kcal
  • Sugar: 5g
  • Sodium: 560mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 13g
  • Trans Fat: 1g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 90mg

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