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Cheesy Vegetable Soup

30-Minute Cheesy Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 2 medium carrots, peeled and diced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 2 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds.
  2. Sprinkle in the flour and stir constantly for 1 minute. Slowly whisk in the vegetable broth and milk, then add the carrots, potatoes, salt, and pepper. Bring to a gentle simmer and cook until the vegetables are fork-tender, about 10 minutes.
  3. Add the broccoli florets and simmer until bright green and tender, about 5 minutes.
  4. Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until fully melted and smooth. Taste and adjust seasoning.
  5. Ladle into bowls, top with extra cheese and pepper, and serve right away.

Notes

For an even richer soup, swap the whole milk for half-and-half. Leftover soup will thicken as it sits, so thin it with a splash of broth when reheating and keep the heat low to avoid the cheese separating.