There is something truly comforting about a bowl of warm, creamy soup, especially when it’s packed with fresh vegetables and gooey cheese. The Cheesy Vegetable Soup Recipe is the perfect weeknight dinner that brings together tender potatoes, crisp broccoli, and cauliflower in a luscious, cheesy broth that everyone will love. It’s hearty enough to satisfy your hunger but brimming with wholesome veggies to keep it nourishing. Whether you’re making it for your family or craving a cozy solo meal, this soup is sure to become your new favorite go-to comfort food.
Ingredients You’ll Need
This Cheesy Vegetable Soup Recipe thrives on simple, fresh ingredients that come together beautifully to create layers of flavor and wonderful textures. Each component plays a role in building this creamy, vibrant soup—from the aromatic vegetables to the cheesy finish.
- 6 tablespoons butter, divided: For sautéing veggies and making that silky roux which thickens the soup perfectly.
- 1 small onion, chopped: Adds a subtle sweetness and depth.
- 1 cup celery, chopped: Provides a gentle crunch and fresh flavor.
- 1 cup carrots, chopped: Brings natural sweetness and a lovely pop of color.
- 3 cloves garlic, minced: Infuses warmth and a hint of spice.
- 3 cups chicken broth: Creates a savory base to balance the cheese and vegetables.
- 3 cups potatoes, peeled and cut into 1-inch cubes: Adds heartiness and creamy texture when cooked.
- 1 cup broccoli, chopped: Offers a fresh, slightly crunchy bite and vibrant green color.
- 1 cup cauliflower, chopped: Gives a mild flavor and tender bite.
- 1/4 cup all-purpose flour: Essential for the roux, which thickens the soup to luscious perfection.
- 3 cups half and half: Brings richness and smoothness to the broth.
- 2 cups shredded cheddar cheese: The star of the show, melted into the soup for that irresistible cheesy goodness.
- Salt and pepper, to taste: To season and enhance every ingredient’s natural flavor.
How to Make Cheesy Vegetable Soup Recipe
Step 1: Sauté the Aromatic Vegetables
Start by melting 2 tablespoons of butter in a large pot over medium-high heat. Toss in the chopped onion, celery, carrots, and garlic, sautéing until they soften and release their delicious aroma—about 5 minutes. This step wakes up the flavors and sets the foundation for a truly comforting bowl of soup.
Step 2: Add Broth and Potatoes
Pour in 3 cups of chicken broth and add the cubed potatoes. Bring everything to a boil, then lower the heat and cover. Let it simmer gently for 15 minutes until the potatoes become tender and start to melt slightly, thickening the soup naturally with their creamy texture.
Step 3: Introduce Broccoli and Cauliflower
Once the potatoes are tender, stir in the chopped broccoli and cauliflower. Cook for an additional 5 minutes, just enough to keep the veggies vibrant and slightly crisp, adding lovely texture and nutrients.
Step 4: Make the Roux
While the veggies cook, melt the remaining 4 tablespoons of butter in a separate saucepan over medium-high heat. Sprinkle in the flour and whisk constantly for 3 to 4 minutes. This cooks off the raw flour taste and forms a smooth roux that will thicken the soup beautifully.
Step 5: Add Half and Half
Slowly pour the half and half into the roux while whisking vigorously. This prevents lumps and ensures a velvety smooth base that makes the soup incredibly creamy. Keep stirring until the mixture is heated through and gently thickened.
Step 6: Combine and Melt in the Cheese
Pour the creamy roux mixture into the soup pot and stir well to combine. Gradually add the shredded cheddar cheese, stirring until it melts into a rich and cheesy broth. Let the soup simmer for a few more minutes until it thickens to your preferred consistency. Finally, season with salt and pepper to taste—this will brighten all the flavors perfectly.
How to Serve Cheesy Vegetable Soup Recipe
Garnishes
Adding garnishes transforms this soup into a beautiful bowl of comfort and makes each spoonful more exciting! Try sprinkling some freshly chopped parsley or chives for a hint of freshness and color. A pinch of smoked paprika or a light drizzle of olive oil can add an extra flavor dimension. If you want a little crunch, toasted breadcrumbs or crispy bacon bits on top are incredible.
Side Dishes
This Cheesy Vegetable Soup Recipe shines on its own, but pairing it with the right sides can elevate your meal even further. Crusty artisanal bread or warm garlic breadsticks are perfect for dipping into the creamy soup. A crisp green salad balances the richness with a refreshing bite. For something heartier, grilled cheese sandwiches make a nostalgic and satisfying companion that everyone loves.
Creative Ways to Present
Make your Cheesy Vegetable Soup Recipe feel special by serving it in charming mason jars for a casual gathering or in rustic bowls topped with colorful garnishes. You can swirl in a little pesto or swirl cream on top for some elegant flair. For family dinners, ladle the soup into hollowed-out mini bread bowls for a fun and edible serving vessel that kids and adults will adore alike.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container so the flavors stay vibrant and the cheese doesn’t separate. Before enjoying leftovers, give it a gentle stir to recombine any settled ingredients.
Freezing
You can freeze the Cheesy Vegetable Soup Recipe, but keep in mind that dairy-based soups may change texture a bit after freezing. To freeze, let the soup cool completely then transfer it to freezer-safe containers or bags. Freeze for up to 2 months. When thawed, the soup might need a bit of extra stirring or fresh cheese added for that perfect creaminess.
Reheating
Reheat the soup slowly on the stove over low to medium heat, stirring frequently to prevent the cheese from sticking to the bottom. Adding a splash of half and half or broth during reheating can help restore the creamy texture if it seems a little thick or separated. Avoid microwaving in high bursts, which can cause curdling.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll keep all the heartiness and flavor while making it totally vegetarian-friendly. The cheese already adds plenty of richness, so the soup remains incredibly satisfying.
What other cheeses can I use?
While cheddar gives this soup its classic cheesy taste, feel free to experiment with Gruyère, Monterey Jack, or even a sharp white cheddar. Just remember that mild cheeses melt more smoothly, and harder cheeses might need a little extra melting time.
Is there a gluten-free version?
To make a gluten-free version, replace the all-purpose flour with a gluten-free thickener such as cornstarch or a gluten-free flour blend. Be sure to whisk it well when making the roux and adjust the amount accordingly to get the perfect thickness.
Can I add other vegetables?
Definitely! This soup is wonderfully versatile. Feel free to add peas, green beans, or even some corn for extra sweetness. Just adjust cooking times so all vegetables are tender but not mushy.
How thick should the soup be?
The soup should be creamy and somewhat thick but still ladleable. The roux and cheese work together to provide a velvety texture that coats the spoon without being overly dense. If it gets too thick, simply stir in a little broth or half and half to loosen it up.
Final Thoughts
This Cheesy Vegetable Soup Recipe is pure comfort in a bowl. It brings together wholesome vegetables and luscious cheese in a way that feels both indulgent and nourishing. Whether you’re serving it on a chilly evening or making it for meal prep, it’s sure to warm you up and brighten your day. Give it a try—you might just find your new favorite cozy soup to share time and time again!
Print
Cheesy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Cheesy Vegetable Soup packed with fresh vegetables and melted cheddar cheese. Perfect as a hearty appetizer or a light meal, this recipe combines tender sautéed vegetables, potatoes, and a creamy cheese sauce for a delicious and satisfying soup that comes together in just 25 minutes.
Ingredients
Vegetables
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
Liquids and Dairy
- 3 cups chicken broth
- 3 cups half and half
- 2 cups shredded cheddar cheese
Other Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Sauté vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add chopped onion, celery, carrots, and minced garlic and sauté until the vegetables are tender, about 5 minutes.
- Add broth and potatoes: Pour in the chicken broth and add the peeled and cubed potatoes. Bring the mixture to a boil, then cover the pot and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add broccoli and cauliflower: Stir in the chopped broccoli and cauliflower. Continue cooking the soup covered for 5 more minutes until these vegetables are tender but still vibrant.
- Make the roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the flour and cook while whisking constantly for 3 to 4 minutes to form a golden roux, which will thicken the soup.
- Add half and half: Gradually whisk in the half and half to the roux, stirring continuously until the mixture is smooth and starts to thicken slightly, creating a creamy béchamel base.
- Combine and thicken: Pour the creamy milk and roux mixture into the pot with the vegetables. Stir well to combine. Add the shredded cheddar cheese and stir until the cheese is fully melted into the soup. Let the soup simmer gently for a few minutes until thickened to your desired consistency. Season with salt and pepper to taste.
Notes
- Use sharp cheddar cheese for a more intense cheesy flavor.
- You can substitute half and half with milk or cream for a lighter or richer soup respectively.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Cooking times may vary depending on the size of the vegetable pieces.
- Stirring constantly when making the roux prevents lumps and ensures a smooth sauce.
