Description
Indulge in the comforting warmth of our Creamy Vegetable Soup. This velvety delight combines a medley of fresh vegetables with a rich, cheese-infused broth, making it the perfect dish for chilly evenings or cozy family dinners. Quick to prepare and packed with nutrients, this soup is not only satisfying but also versatile. Customize it with your favorite veggies and enjoy it alongside buttered bread for an extra treat. With its creamy texture and hearty flavors, this soup is destined to become a staple in your kitchen.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups mirepoix (carrots, celery, onion)
- 2 teaspoons minced garlic
- 1½ pounds baby potatoes, diced
- 3 cups chicken or vegetable broth
- 2 cups frozen broccoli florets, chopped
- 1 cup frozen corn
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
Instructions
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Sauté the mirepoix for 5-7 minutes until softened; add garlic and sauté for an additional 30 seconds.
- Stir in diced potatoes, Italian seasoning, salt, pepper, and broth. Bring to a boil; then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Add broccoli and corn; cook for another 2-3 minutes until heated through.
- In a medium saucepan, melt remaining butter; whisk in flour to create a roux. Gradually add milk while whisking until smooth; cook until thickened. Stir in heavy cream.
- Combine the creamy mixture with the soup pot; gradually stir in shredded cheddar cheese until melted.
- Taste and adjust seasonings as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 310
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg