Creamy Vegetable Cheddar Soup Recipe
Nothing beats a bowl of this Homemade Creamy Vegetable Cheddar Soup with Milk and Broccoli on a chilly day. It’s a velvety, comforting blend of sharp cheddar and tender vegetables that comes together surprisingly fast. After extensive testing, I’ve perfected a method that ensures a perfectly smooth texture every time, making this a reliable staple you’ll return to again and again.
PrintCreamy Vegetable Cheddar Soup
Ingredients
Scale
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 pound carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 2 cups finely diced broccoli florets
- 2 tablespoons unsalted butter
- 8 ounces sharp yellow cheddar cheese, freshly grated
- 2 cups whole milk
- 32 ounces vegetable broth
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
- Melt the unsalted butter in a Dutch oven or large pot over medium heat.
- Chop and prepare all vegetables: dice potatoes, carrots, and yellow onion; mince garlic; and finely dice broccoli florets.
- Add onion and garlic to the melted butter and cook over medium low heat for 7–10 minutes until the onion is softened and translucent.
- Add diced carrots to the pot and sauté for 5 minutes over medium heat.
- Add diced potatoes and vegetable broth to the pot, increase the heat to bring to a boil, then boil until potatoes are fork-tender.
- In a bowl, whisk together the milk and all-purpose flour until smooth. Pour the mixture into the simmering soup base.
- Stir in the finely diced broccoli florets and simmer the soup for another 10–15 minutes.
- Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Continue cooking to reach desired consistency as potatoes begin to break down.
- Season with salt to taste just before serving. Serve hot.
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