Creamy Vegetable Soup Broccoli

There are few meals more comforting than a big pot of creamy vegetable soup simmering on the stovetop This recipe transforms everyday produce into a bowl of warmth with rich cheddar flavor and a silky texture It quickly became my cold weather go to when I realized how easy it is to pull together for a weeknight dinner or a weekend lunch

I first made this soup on a rainy afternoon after a tough day and everyone went back for seconds That first batch reminded me just how soothing homemade soup can be

Ingredients

• Butter: for a touch of richness and to help cook the aromatics Choose unsalted to control saltiness
• Yellow onion: brings both savory depth and a natural sweetness Look for onions that are firm and feel heavy for their size
• Fresh garlic: essential for building a flavorful base Use plump cloves without green shoots
• Carrots: for subtle sweetness and color Pick firm ones with bright orange skin
• Russet potatoes: create body and thickness Choose potatoes without sprouting or soft spots
• Vegetable broth: for savory backbone Low sodium lets you tailor the salt
• Broccoli: bright green florets add texture and nutrients Opt for tightly closed florets with a fresh smell
• Yellow sharp cheddar cheese: melts smoothly and adds rich cheesy flavor Grate your own from the block for best results
• Milk: adds creaminess Whole milk will give the soup more body but any variety works
• All purpose flour: for thickening Use fresh flour that has no off smell
• Salt to taste: lets you adjust the final flavor

Instructions

Melt the Butter:

Melt the butter in a dutch oven or large pot over medium heat Smoothly melting the butter is the first step to a creamy foundation

Prep the Vegetables:

While the butter melts chop your potatoes carrots onion and garlic into small even pieces This ensures they cook evenly and quickly

Cook the Aromatics:

Add the diced onion and minced garlic to the melted butter Sauté over medium low heat for seven to ten minutes until the onion softens and turns translucent This step creates a fragrant and flavorful base

Sauté the Carrots:

Add the diced carrots to the pot Stir and cook for five minutes over medium heat so they begin to soften and develop their sweetness

Simmer the Potatoes:

Toss in the diced potatoes and pour in the vegetable broth Bring the mixture to a boil then reduce to a gentle simmer Cook until the potatoes are fork tender which should take about twelve to fifteen minutes

Make the Slurry:

Whisk together the milk and flour until there are no lumps Pour this into the soup and stir well This will thicken the broth into a luxurious creamy soup

Add the Broccoli:

Add in the finely chopped broccoli florets Simmer for another ten to fifteen minutes allowing the broccoli to become tender without losing its color

Melt in the Cheese:

Sprinkle the freshly grated cheddar cheese into the pot Stir steadily as it melts completely The soup will thicken even more and the potatoes will start to break down and become part of the broth

Adjust the Seasoning:

Taste your soup and add salt as needed to bring out all the flavors Serve piping hot for the ultimate comfort

If anyone asks I will always admit I make this soup just for the melty cheddar cheese on top It reminds me of Sunday afternoons spent cooking with my mom who insisted no soup is complete without something cheesy at the end

Storage Tips

Creamy vegetable soup keeps well in the fridge for up to four days Store in an airtight container and reheat gently on the stovetop or microwave stirring as you go For longer storage ladle cooled soup into freezer safe containers and freeze for up to three months Thaw in the fridge overnight before reheating

Ingredient Substitutions

If you do not have russet potatoes try Yukon golds or even sweet potatoes for a different flavor swap Broccoli can be replaced with cauliflower or extra carrots For a dairy free version use olive oil and your favorite non dairy milk paired with a vegan cheese

Serving Suggestions

Garnish each bowl with extra grated cheddar sliced green onions or a sprinkle of fresh herbs Crusty bread is non negotiable for dunking You can also serve this soup as a starter for a cozy dinner or alongside a crisp green salad for lunch

Cultural and Historical Context

Vegetable soups date back centuries as an affordable and sustaining way to use garden produce Throughout history every region seems to have its own creamy version This recipe is a nod to the comfort foods passed down in so many families especially during cold months when hearty simple meals matter most

Seasonal Adaptations

Use summer squash or fresh corn kernels in place of broccoli during peak summer Try butternut squash cubes for an autumn version Add frozen peas and chopped spinach for a spring green update

Success Stories

A neighbor once tried this recipe during a family gathering and called me later to say it had turned a rainy day into something cozy and memorable I love how often people come back for a second bowl Kids especially seem to ask for it again and again

Freezer Meal Conversion

Let the soup cool completely and portion it into airtight containers Freeze for up to three months When ready to eat defrost in the fridge overnight then reheat slowly over low heat stirring to preserve the creamy texture

This simple soup proves that comfort does not require fancy ingredients or complicated steps Make a pot soon and enjoy its warmth

Recipe FAQs

→ Can I use other vegetables in this soup?

Yes, you can add vegetables like celery, peas, or corn to customize flavor and nutrition.

→ What type of cheese works best?

Sharp cheddar provides rich flavor, but mild cheddar or a blend of cheeses can be used.

→ Is it possible to make this soup vegan?

Replace butter with vegan spread, use plant-based milk, and omit cheese or use vegan cheese alternatives.

→ How do I thicken the soup further?

Continue simmering or blend a portion of the soup for an extra creamy, thick result.

→ Can this soup be made ahead of time?

Yes, store cooled soup in the refrigerator for up to 3 days. Reheat gently before serving.