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
Scale
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.
