Creamy Vegetable Soup

4.99 from 74 votes

Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.

Prep Time30

Cook Time23

Total Time53

Course: Dinner, Soup, Vegetarian

Cuisine: American

Keyword: creamy vegetable soup

Servings: servings

Author: Chelsea Lords

Cost: $13.12

Equipment

Ingredients

5 tablespoons unsalted butter divided
1 tablespoon olive oil
3 cups mirepoix or use 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
2 teaspoons minced garlic
1-1/2 pounds baby potatoes gold or red, diced (4 cups)
1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
3 cups chicken stock or broth, see note 1
2 cups frozen broccoli florets thawed and finely chopped
1 cup frozen corn
6 tablespoons flour
3 cups whole milk
1/2 cup heavy cream
2 cups shredded sharp Cheddar cheese
Hearty buttered bread optional, for serving
Fresh herbs optional, for serving (parsley or thyme)

US - Metric

Instructions

In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.
Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.
Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.
Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!

Video

Notes

Note 1: Or use vegetable broth if you’d like this soup to be vegetarian.

Storage: Cool soup completely before storing. Refrigerate: Keep up to 4 days. Freeze: Store up to 3 months with space for expansion. Reheat: Thaw in the fridge overnight and warm on low, stirring occasionally. Thin with a splash of broth as needed.

Nutrition