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
- Sauté vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Sauté onion, celery, carrots, and garlic until tender.
- 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.
- Add broccoli and cauliflower: Add broccoli and cauliflower to the pot and cook for 5 minutes, or until tender.
- 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.
- Add half and half: Gradually whisk in half and half until smooth.
- 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
