Cheesy Vegetable Soup is a delightful and comforting dish that warms you up from the inside out. Packed with nutritious vegetables and loaded with creamy, melted cheese, this soup is perfect for chilly days or whenever you crave something hearty. Whether enjoyed as a main dish or a side, it’s a family favorite that is both flavorful and satisfying.
Why Make This Recipe
This recipe is a great way to use fresh vegetables that you may have on hand. Not only does it taste delicious, but it also provides a healthy serving of vitamins and minerals. The richness of the cheddar cheese adds an irresistible flavor that kids and adults alike will love. Plus, it’s an easy dish to make, requiring minimal effort while promising maximum comfort.
How to Make Cheesy Vegetable Soup
Making Cheesy Vegetable Soup is simple. Follow these easy steps to create a dish that everyone will enjoy.
Ingredients
- 6 tablespoons butter (divided)
- 1 chopped small onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 minced garlic cloves
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into one-inch cubes
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- ¼ cup flour
- 3 cups half and half
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Directions
- In a large pot over medium-high heat, add 2 of the 6 tablespoons of butter and melt it.
- Cook the chopped onion, celery, carrots, and minced garlic until tender, about 3-4 minutes.
- Add the chicken broth and potatoes to the pot, and bring to a boil. Cover and cook for 15 minutes or until the potatoes are tender.
- In the last 5 minutes, add the chopped broccoli and cauliflower. Cook until they are tender.
- In a separate medium-sized saucepan, melt the remaining 4 tablespoons of butter over medium-high heat.
- Add the flour to the melted butter and create a roux, cooking for 3-4 minutes.
- Slowly whisk in the half and half until smooth.
- Pour this mixture into the soup and stir well.
- Add the shredded cheddar cheese and stir until melted. Season with salt and pepper to taste, then let the soup simmer until thickened.
How to Serve Cheesy Vegetable Soup
Serve your Cheesy Vegetable Soup hot in a bowl. You can garnish it with extra cheese, some chopped herbs, or crispy croutons for added texture. It pairs wonderfully with crusty bread or a simple salad for a complete meal.
How to Store Cheesy Vegetable Soup
To store leftover Cheesy Vegetable Soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can also freeze it, but be mindful that the texture may change slightly when reheated. To reheat, thaw in the refrigerator overnight and then warm it on the stovetop or in the microwave.
Tips to Make Cheesy Vegetable Soup
- Use fresh vegetables for the best flavor.
- Feel free to experiment with other veggies like bell peppers, zucchini, or peas.
- You can substitute half and half with whole milk or a dairy-free alternative for a lighter version.
- Adjust the thickness of the soup by adding more or less half and half depending on your preference.
Variation
If you want to spice things up, consider adding cooked bacon or diced ham for extra protein and flavor. For a vegetarian option, simply use vegetable broth instead of chicken broth.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator or freezer. Just reheat before serving.
2. Is this soup gluten-free?
No, this soup contains flour which has gluten. However, you can make it gluten-free by using a gluten-free flour alternative.
3. Can I add more cheese?
Absolutely! Feel free to add more cheese if you love a cheesier flavor. Just make sure to stir it in well until it melts.
Enjoy making and savoring this delicious Cheesy Vegetable Soup!
Cheesy Vegetable Soup
Ingredients
Base Ingredients
- 6 tablespoons butter, divided
- 1 small chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves minced garlic
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into one-inch cubes
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
Thickening Ingredients
- ¼ cup flour
- 3 cups half and half
- 2 cups shredded cheddar cheese
- to taste Salt and pepper
Instructions
Preparation
- In a large pot over medium-high heat, add 2 of the 6 tablespoons of butter and melt it.
- Cook the chopped onion, celery, carrots, and minced garlic until tender, about 3-4 minutes.
Cooking
- Add the chicken broth and potatoes to the pot, and bring to a boil. Cover and cook for 15 minutes or until the potatoes are tender.
- In the last 5 minutes, add the chopped broccoli and cauliflower. Cook until they are tender.
- In a separate medium-sized saucepan, melt the remaining 4 tablespoons of butter over medium-high heat.
- Add the flour to the melted butter and create a roux, cooking for 3-4 minutes.
- Slowly whisk in the half and half until smooth.
- Pour this mixture into the soup and stir well.
- Add the shredded cheddar cheese and stir until melted. Season with salt and pepper to taste, then let the soup simmer until thickened.
