Cheesy Vegetable Soup
A delightful and comforting soup packed with nutritious vegetables and loaded with creamy, melted cheese, perfect for chilly days.
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
- ΒΌ 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.
Notes
To store leftover soup, let it cool and transfer to an airtight container. Keeps in the refrigerator for up to 3-4 days. Can freeze, but texture may change slightly. Thaw in the refrigerator overnight before reheating.