Description
This Cheesy Vegetable Soup is a comforting and hearty dish perfect for any season. It features tender sautéed vegetables simmered in a rich chicken broth base, thickened with a creamy roux, and finished with melted cheddar cheese for a velvety texture and luscious flavor. Ready in just 25 minutes, this soup makes a satisfying meal that everyone will love.
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. Sauté the vegetables until they become tender and aromatic.
- Add broth and potatoes: Pour in 3 cups of chicken broth and add the peeled, cubed potatoes to the pot. Bring the mixture to a boil, then cover and simmer for 15 minutes until the potatoes are tender.
- Add broccoli and cauliflower: Stir in the chopped broccoli and cauliflower, and cook for an additional 5 minutes until these vegetables are tender but still vibrant.
- Make roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the all-purpose flour and whisk continuously for 3 to 4 minutes to form a smooth roux without lumps, which will help thicken the soup.
- Add half and half: Gradually whisk in the half and half into the roux, ensuring the mixture stays smooth and creamy without any curdling.
- Combine and thicken: Pour the creamy half and half mixture into the soup pot with the vegetables and broth. Stir well to combine, then add the shredded cheddar cheese. Stir continuously until the cheese melts completely and the soup thickens to a creamy consistency. Adjust the seasoning with salt and pepper to taste. Simmer for a few more minutes to allow flavors to meld before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- To make the soup gluten free, replace all-purpose flour with a gluten-free flour blend.
- Serve with crusty bread or a fresh green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
