Cheesy Vegetable Soup
A warm, comforting bowl of creamy soup loaded with tender vegetables and rich, melted cheddar cheese. This family-favorite soup comes together in one pot in about 35 minutes, making it perfect for a quick weeknight dinner or cozy lunch. Serve with crusty bread for a satisfying meal.
For 4 servings
- saute · ~8 min
Sauté the aromatics.
1.Melt the butter in a large pot over medium heat.2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.3.Add minced garlic and cook until fragrant, about 1 minute. - mix · ~2 min
Make the roux base.
Sprinkle the flour over the softened vegetables. Stir constantly and cook for 1-2 minutes to remove the raw flour taste.
TIPCooking the flour briefly with the vegetables prevents a pasty texture in the finished soup. - simmer · ~15 min
Add liquid and vegetables, then simmer.
1.Gradually pour in the water while stirring to prevent lumps.2.Add the cubed potato and broccoli florets.3.Bring to a gentle boil, then reduce heat and simmer until vegetables are tender, about 12-15 minutes. - mix · ~5 min
Add milk and melt the cheese.
1.Reduce heat to low. Stir in the milk and warm through without boiling.2.Add the shredded cheddar cheese in handfuls, stirring until completely melted and smooth.3.Season with salt and black pepper.TIPKeep the heat low after adding cheese — high heat can make cheese seize up and turn grainy. - serve
Serve the soup hot.
Ladle into bowls and serve immediately with crusty bread or crackers on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables into uniform, bite-sized pieces so they cook evenly in the soup.
- 2When making the roux, stir constantly to prevent the flour from browning too quickly or burning.
- 3Add the broccoli in the final few minutes of simmering if you prefer it still slightly crisp-tender.
- 4Always use freshly shredded cheddar cheese — pre-shredded bags have anti-caking agents that prevent smooth melting.
- 5For a thicker soup, mash some of the cooked potato against the side of the pot before adding the milk.
- 6Let the soup rest for 5 minutes off the heat after melting the cheese; the flavors meld and the soup thickens slightly.
- 7Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently over low heat to avoid curdling.
Adapt it for your goals.
Low-fat
Replace butter with olive oil, use low-fat milk, and reduce cheddar to 1 cup of reduced-fat sharp cheddar. The soup will be lighter but still creamy.
high proteinHigh-protein
Add 1 cup of diced cooked chicken or turkey breast along with the broccoli for extra protein. This turns the soup into a more substantial main dish.
veganVegan
Use vegan butter or oil, unsweetened oat or soy milk, and a high-melting vegan cheddar shred. The texture will be similar, and the flavor stays comforting.
low carbLow-carb
Swap the potato for an equal amount of cauliflower florets (chopped small) and use almond milk. This significantly cuts carbs while keeping the chunky, tender texture.
extra veggieExtra-veggie
Add 1 cup of frozen peas or chopped zucchini along with the broccoli to increase the veggie variety and boost fiber without altering cooking time much.
Why this is on our healthy list.
Rich in Vitamin A
The carrots and broccoli provide beta-carotene, which the body converts into vitamin A — important for healthy vision and immune function.
Good Source of Calcium
Cheddar cheese and milk contribute a significant amount of calcium to support strong bones and teeth.
Fiber from Vegetables
The combination of broccoli, carrots, celery, and potato provides dietary fiber, promoting healthy digestion and helping you feel full longer.
Low in Added Sugar
This savory soup contains no added sugars, relying on the natural sweetness of carrots and onions for its flavor.
Frequently asked questions
Yes, but for best texture add frozen broccoli and peas directly to the simmering pot (no thawing needed) and cook only until heated through, about 5 minutes. Fresh carrots and celery should still be used fresh for the best crunch.
