Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 yellow onion, diced; 10 cloves garlic, minced; 1 lb carrots, peeled and diced; 2 large russet potatoes, peeled and diced; 32 oz vegetable broth; 2 cups finely diced broccoli florets; 8 oz yellow sharp cheddar cheese, freshly grated; 2 cups milk; 2 tablespoons all purpose flour; Salt, to taste

Jump to Recipe

There’s nothing quite like a cozy bowl of creamy vegetable soup to warm up even the chilliest of days. As someone who occasionally manages to burn toast, you can trust that if I can make this, anyone can! This delightful soup is packed with fresh veggies and a rich texture thanks to the sharp cheddar cheese. If you love comforting meals, you should also check out my cheesy potato soup recipe. It’s a family favorite around here!

Why you’ll love this recipe

This creamy vegetable soup is not just comforting, but it’s also relatively simple to make. Perfect for those busy weeknights when you want something hearty but don’t have hours to spend in the kitchen.

The combination of fresh vegetables like carrots, broccoli, and potatoes creates a wholesome flavor, while the cheddar cheese adds that perfect touch of indulgence we all crave sometimes. Plus, it’s a great way to sneak in some extra veggies for the kids (or picky adults!).

Ingredients

2 tablespoons butter
1 yellow onion, diced
10 cloves garlic, minced
1 lb carrots, peeled and diced
2 large russet potatoes, peeled and diced
32 oz vegetable broth
2 cups finely diced broccoli florets
8 oz yellow sharp cheddar cheese, freshly grated
2 cups milk
2 tablespoons all purpose flour
Salt, to taste

Step-by-step instructions

Gather and prep the ingredients

First, make sure you’ve got all your ingredients ready to go. Dice the onion and potatoes, mince the garlic, and chop the broccoli into small florets. Trust me, having everything prepped beforehand makes the whole process so much smoother.

Start cooking

1. Melt the butter
In a large pot or Dutch oven over medium-low heat, melt the butter. Add the garlic and onion, and cook for 7–10 minutes, until the onion is softened and translucent.

2. Add the carrots
Stir in the diced carrots and cook for 5 minutes, stirring occasionally to prevent sticking.

3. Add potatoes and broth
Add the diced potatoes and pour in the vegetable broth. Increase the heat and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork.

4. Create the creamy base
In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup, stirring constantly to prevent clumping.

5. Finish with broccoli and cheese
Add the finely diced broccoli florets and let the soup simmer for 10–15 minutes. Gradually stir in the freshly grated sharp cheddar until melted and the soup reaches your desired thickness. Add salt to taste before serving.

Recipe tips & variations

1. Don’t Skip the Aromatics

Start with onions, garlic, celery, and carrots. Sauté them slowly in olive oil or butter until soft and fragrant. This is the flavor foundation, so don’t rush it.

Tip: Add a pinch of salt while cooking your aromatics. It helps them release moisture and sweetness.

2. Choose the Right Veggies

Go for a mix of starchy and soft. Potatoes, parsnips, and carrots give that creamy texture when blended. Add zucchini, spinach, or peas toward the end so they don’t overcook.

Using up leftovers? Roasted veggies from last night’s dinner work beautifully and bring extra depth.

3. Stock vs. Water

Vegetable or chicken stock gives richer flavor, but if you don’t have any, salted water and a bay leaf or two can still make magic happen.

4. Blend It Your Way

For silky smooth: Blend the whole thing with an immersion blender or in batches.
For texture: Blend half, then stir it back in.
For rustic charm: Skip the blender and mash with a potato masher.

5. Cream Options (Dairy & Dairy-Free)

Pick your creamy vibe:

Creaminess Level	Add This
Light & cozy	Whole milk or oat milk
Rich & dreamy	Heavy cream or cashew cream
Vegan & luscious	Coconut milk (unsweetened)
Savory & nutty	Blended soaked cashews + broth

Want something extra? Stir in a spoonful of cream cheese, sour cream, or plain yogurt at the end for next-level smoothness.

6. Season Like You Mean It

Salt is your best friend, but don’t forget acidity and spice.

Try a splash of white wine, apple cider vinegar, or lemon juice to wake it up.
Add smoked paprika, curry powder, or a pinch of cayenne if you want a flavor twist.
Fresh herbs like thyme, rosemary, or parsley bring brightness.

Variations: Make It Your Own

Roasted Garlic

Add a whole head of roasted garlic to the soup before blending. It brings a mellow, sweet richness that makes the soup taste like it simmered all day.

Smoky and Savory

Stir in cooked bacon, smoked sausage, or even smoked paprika. A great pairing for a potato-based version.

Vegan Protein Bowl

Top with crispy chickpeas, pan-fried tofu, or a scoop of cooked quinoa. A swirl of olive oil and squeeze of lemon makes it feel fancy.

Southwest Style

Add corn, black beans, and a bit of cumin. Serve with avocado, lime, and cilantro. Optional: a swirl of coconut yogurt or cashew cream.

Cheesy Broccoli

Use broccoli and potatoes as your base, blend most of it, then stir in shredded cheddar or parmesan. Think broccoli cheddar soup, but with a veggie twist.

Sweet Potato Coconut Curry

Sweet potatoes + coconut milk = heaven. Add curry powder or Thai red curry paste. Finish with lime juice and fresh cilantro or basil.

Green and Herby

Toss in a few big handfuls of spinach, kale, or chard near the end, then blend. The color pops and the nutrients do too. A little pesto on top never hurts.

Storage & reheating

Store any leftovers of your creamy vegetable soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If the soup has thickened in the fridge, just add a splash of vegetable broth or milk to reach your desired consistency.

FAQs

Can I freeze this creamy vegetable soup?

Yes! Let the soup cool completely, then transfer it to a freezer-safe container. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.

What can I serve with this soup?

It goes great with crusty bread or a fresh green salad for a full meal.

How can I make it gluten-free?

Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the soup.

Can I add protein to this soup?

Absolutely! Stir in cooked chicken or bacon bits near the end of cooking for extra protein.

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Enjoy the process and remember, even if your first attempt isn’t perfect, you’ve just made a delicious creamy vegetable soup from scratch. That’s something to be proud of!