Creamy Vegetable Soup
A rich and comforting soup packed with fresh vegetables and melted cheese, perfect for a cozy meal.
Ingredients
Butter and Oil
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables and Seasonings
- 3 cups mirepoix (or diced carrots, celery, onion)
- 2 teaspoons minced garlic
- 1.5 pounds baby potatoes (diced)
- 1.5 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock (or broth)
- 2 cups frozen broccoli florets (thawed and chopped)
- 1 cup frozen corn
Cream and Cheese
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional toppings
- Hearty buttered bread (for serving)
- Fresh herbs (for garnish)
Instructions
- Melt 1 tablespoon of butter with olive oil in a large pot. Sauté mirepoix until softened, then add garlic.
- Add diced potatoes, seasonings, and chicken stock. Boil, then simmer for 10–15 minutes. Stir in broccoli and corn.
- Melt remaining butter in a saucepan, whisk in flour, then gradually add warmed milk until thickened. Stir in heavy cream.
- Combine the creamy mixture with the vegetable base and melt in shredded cheese until smooth. Serve garnished with herbs if desired.
Notes
For a creamier texture, blend a portion of the soup before serving.