Description
This Creamy Vegetable Soup is a comforting and delicious dish that brings warmth to any meal. Packed with vibrant vegetables and a rich, cheesy broth, it’s perfect for cozy dinners or casual gatherings. The creamy texture, achieved with simple ingredients, makes each spoonful a delight. Pair it with crusty bread for dipping, and you have a satisfying meal that everyone will love. Easy to prepare and great for meal prep, this soup is a versatile addition to your recipe collection.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups mirepoix (diced carrots, celery, onion)
- 1½ pounds baby potatoes (diced)
- 3 cups chicken or vegetable broth
- 2 cups frozen broccoli florets
- 1 cup frozen corn
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Instructions
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Sauté mirepoix until softened (5-7 minutes), then add minced garlic and cook for another 30 seconds.
- Stir in diced potatoes, Italian seasoning, salt, pepper, and broth; bring to a boil. Reduce heat to medium and simmer covered for 10-15 minutes until potatoes are tender.
- Add thawed broccoli and corn; cook for an additional 2-3 minutes until heated through.
- In a medium saucepan, melt remaining butter over medium heat; whisk in flour for one minute to create a roux. Slowly add milk while whisking until smooth; stir in heavy cream and remove from heat.
- Pour the cream mixture into the soup pot and stir in shredded cheese until melted. Adjust seasonings before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg