A heartwarming, velvety soup packed with tender vegetables and cheesy goodness—perfect for cozy nights or sharing with loved ones.

Creamy Vegetable Soup

Why You’ll Love This Recipe

Comfort in a bowl: Rich, creamy texture meets wholesome veggies for ultimate satisfaction.
Easy to prepare: One-pot cooking with a separate roux makes steps clear and manageable.
Flexible and family‑friendly: Use chicken or veggie broth, swap in your favorite cheese, or tweak veggies to fit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
olive oil
diced carrots, celery, and yellow onion (mirepoix)
minced garlic
baby gold or red potatoes, diced
Italian seasoning
salt and black pepper
chicken stock or broth (or vegetable broth)
frozen broccoli florets, thawed and finely chopped
frozen corn
all-purpose flour
whole milk
heavy cream
shredded sharp Cheddar cheese

directions

Sauté the Vegetables
In a large pot over medium heat, melt 1 Tbsp butter with olive oil. Add mirepoix, cooking 5–7 minutes until softened. Stir in garlic; sauté 30 seconds.
Cook the Potatoes and Broth
Add diced potatoes, Italian seasoning, salt, pepper, and broth. Bring to a boil, then reduce heat, cover, and simmer 10–15 minutes until potatoes are crisp‑tender.
Add Broccoli and Corn
Stir in chopped broccoli and corn; cook 2–3 minutes more until veggies are tender.
Make the Cream Base
In a separate saucepan, melt remaining butter over medium heat. Whisk in flour for ~1 minute to form a roux. Slowly whisk in milk until smooth and thickened. Stir in heavy cream, then remove from heat.
Combine Cream Base with Soup
Pour milk-cream mixture into the soup pot. Reduce heat to low and gradually stir in shredded Cheddar until fully melted.
Taste and Adjust Seasonings
Sample the soup and add more salt or pepper as desired.
Serve
Ladle into bowls, garnish with fresh parsley, and serve hot alongside toasted buttered bread.

Servings and timing

Servings: Makes about 6 generous servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: Approximately 45 minutes

Variations

Vegetarian: Use vegetable broth instead of chicken broth.
Extra veggies: Stir in bell peppers, peas, spinach, or zucchini.
Cheese swaps: Try Gouda, Monterey Jack, or pepper jack for a twist.
Dairy-free: Substitute unsweetened almond or oat milk and use dairy-free cheese.

storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or milk if the soup feels too thick.

FAQs

1. Can I make this soup gluten‑free?

Yes—use a gluten‑free flour blend or substitute cornstarch (mix 2 Tbsp cornstarch with 2 Tbsp cold milk, then whisk into the hot liquid).

2. Can I use fresh broccoli instead of frozen?

Absolutely—use about 2 cups chopped fresh broccoli, added at the same time and cooked until tender.

3. My soup is too thin—how can I thicken it?

Simmer longer to reduce, or whisk in an extra tablespoon of flour slurry (flour plus cold milk).

4. My soup became too thick—how to fix it?

Stir in more broth or milk until you reach the desired consistency.

5. Can I make this in a slow cooker?

Yes—start by sautéing vegetables on the stove, then transfer everything except dairy to the slow cooker for 4 hours on low. Stir in the cream base and cheese near the end.

6. How do I reheat frozen soup to avoid separation?

Thaw overnight, reheat slowly on low heat, stirring often. Adding a little extra broth can help maintain creaminess.

7. Can I prep ingredients ahead of time?

Yes—dice vegetables and thaw broccoli ahead of time. Keep everything chilled until cooking.

8. Is this soup kid‑friendly?

Definitely—mild, cheesy, and smooth. You can blend it slightly for picky eaters or serve with fun shape crackers.

9. Can I reduce the amount of cheese?

Yes—use only 1 cup of cheese for a lighter flavor and less richness.

10. Can I make this vegan?

Yes—use plant‑based butter, non‑dairy milk/cream, and vegan cheese substitutes.

Conclusion

This Creamy Vegetable Soup is a go‑to comfort food that’s easy to customize and perfect for any weeknight or gathering. With its rich texture, wholesome ingredients, and simple steps, it’s sure to become a favorite. Enjoy a warm bowl full of flavor and nourishment!