Description
It was one of those crisp autumn evenings when the leaves danced outside my window, and all I craved was something warm and comforting. As the sun dipped below the horizon, I rummaged through my fridge filled with colorful veggies, remnants from last week’s grocery haul. That’s when it hit me: a creamy vegetable soup could be just the ticket to cozy up my kitchen and my stomach.
This Easy Creamy Vegetable Soup is not only a hug in a bowl, but it's also a fantastic way to utilize whatever you have left behind, transforming simple ingredients into a rich, luscious feast. With its vibrant vegetables and a satisfying creamy base, this dish easily adapts to your dietary preferences—just swap in vegetable broth, and voilà! It becomes a heartwarming vegetarian option. Whether you’re looking to impress guests or simply pamper yourself after a long day, this soup is bound to become a family favorite. Let’s dive into this comforting recipe that warms both the heart and the home!
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup mirepoix (carrots, celery, onion)
- 2 cloves minced garlic
- 2 cups baby potatoes (gold or red)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken stock/broth
- 2 cups frozen broccoli florets
- 1 cup frozen corn
- 1/4 cup flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 loaf buttered bread (optional)
- 1/4 cup fresh herbs (parsley or thyme) (optional)
Instructions
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Sauté the Mirepoix: In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the diced carrots, celery, and onions, cooking for 5–7 minutes until softened and fragrant. This step builds a flavorful base for your soup by releasing the natural sweetness of the vegetables.
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Add Garlic for Flavor: Stir in the minced garlic and sauté for an additional minute, allowing the pungent aroma to fill your kitchen. Garlic not only enhances the taste but also adds a wonderful depth to the soup. Stir continuously to prevent it from burning, which could create bitterness.
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Incorporate the Potatoes: Add the diced baby potatoes, Italian seasoning, salt, and pepper to the pot. Pour in 4 cups of chicken stock (or vegetable broth for a vegetarian version) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are crisp-tender. This slow cooking is key to ensuring the potatoes absorb all the fantastic flavors.
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Mix in Broccoli and Corn: Stir in the thawed broccoli florets and corn, continuing to cook for an additional 5–7 minutes until the broccoli is tender but still vibrant green. This step not only adds nutrition but also contributes a lovely texture and subtle sweetness to your soup.
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Prepare the Creamy Base: In a separate saucepan, melt the remaining 2 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of flour, cooking for 1 minute to form a roux. Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture thickens. This step ensures a luscious, creamy texture by incorporating the flour smoothly without lumps.
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Combine and Add Cheese: Remove the saucepan from heat and stir in 1 cup of heavy cream. Slowly pour this creamy mixture into the vegetable soup, adding 1 cup of shredded sharp cheddar cheese a handful at a time, stirring continuously until melted. This technique allows the cheese to melt evenly, enhancing the richness of your creamy vegetable soup.
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Serve and Enjoy: Taste the soup and adjust seasonings as necessary, adding more salt and pepper if desired. Ladle the soup into bowls, garnishing with fresh herbs like parsley or thyme, if using. Serve warm with buttered bread for a cozy and comforting meal that wraps you in warmth.
Notes
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Choose Fresh Veggies: Always opt for fresh vegetables when possible. Their vibrant colors and crisp textures will enhance your soup's flavor and nutritional value. If you need to use frozen, thaw and drain any excess water to prevent a watery soup.
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Vegetarian Swap: If you’re aiming to make a vegetarian version, using vegetable broth instead of chicken broth is a fantastic choice. This swap not only maintains the rich flavor but also ensures everyone at the table can enjoy warmth in a bowl.
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Avoid Overcooking: Keep a close eye on those veggies! You want them to be crisp-tender—this maintains their vibrant color and fresh taste while also making your soup more visually appealing. Test them with a fork; they should be soft but still have a little bite.
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Cheese Melting Technique: When adding your cheddar cheese, do so gradually—this helps it blend perfectly without clumping. Stir continuously to ensure each handful fully melts before adding more, creating that dreamy, creamy texture we all crave.
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Customize Your Herbs: Feel free to get creative with your herbs! While parsley and thyme are classic choices, try adding a sprinkle of fresh basil or dill for a unique twist. They can significantly elevate the soup's aroma and flavor profile.
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Storage Tips: If you plan to make it ahead, cool your soup completely before storing. Use airtight containers and keep it in the refrigerator for up to four days. If freezing, leave room for expansion, and reheat slowly to retain that decadent texture we all love. A splash of broth during reheating can help revive the creaminess!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg