Cheesy Vegetable Soup
A comforting bowl of cheesy vegetable soup made lighter without heavy cream. Packed with broccoli and carrots in a savory broth, it gets its creamy texture from a simple cornstarch slurry and a touch of low-fat cheddar.
For 4 servings
- ~8 min
Sauté the aromatics
1.Heat olive oil in a large pot or Dutch oven over medium heat.2.Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.3.Add the minced garlic and cook for another minute until fragrant. - ~10 min
Simmer the soup
1.Pour in the vegetable broth and bring to a simmer.2.Add the broccoli florets, reduce heat to low, cover, and cook for 8-10 minutes, or until the broccoli is tender. - ~4 min
Thicken and add cheese
1.In a small bowl, whisk together the cornstarch and 1/4 cup of the low-fat milk to create a smooth slurry.2.Slowly pour the slurry into the simmering soup, stirring constantly until it thickens slightly.3.Reduce the heat to the lowest setting. Gradually stir in the shredded cheddar cheese, mustard powder, and paprika until the cheese is fully melted. Do not let the soup boil after adding cheese.4.Stir in the remaining milk. - ~1 min
Season and serve
1.Season with salt and black pepper to your taste.2.Ladle the soup into bowls and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother soup, use an immersion blender to partially blend the soup before adding the cheese.
- 2Ensure the heat is very low when adding cheese to prevent it from becoming grainy or separating.
- 3Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that can affect how it melts.
- 4Feel free to add other non-starchy vegetables like cauliflower or zucchini along with the broccoli.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free as it uses cornstarch for thickening. Ensure your vegetable broth is certified gluten-free.
high proteinHigh protein
Stir in 1/2 cup of cooked quinoa or a can of rinsed white beans during the last 5 minutes of simmering for a protein boost.
kid friendlyKid friendly
For a smoother texture that kids might prefer, fully blend the soup with an immersion blender before stirring in the cheese.
quickQuick
Use a bag of frozen mixed vegetables (carrots, broccoli, cauliflower) to cut down on chopping time.
Why this is on our healthy list.
Rich in Vitamins
Broccoli and carrots provide an excellent source of Vitamin C, Vitamin A, and Vitamin K, which support immune function and bone health.
Good Source of Fiber
The variety of vegetables contributes dietary fiber, which is essential for digestive health and helps you feel full and satisfied.
Lower in Saturated Fat
By using low-fat milk and cheese and avoiding heavy cream, this soup is significantly lower in saturated fat compared to traditional cream-based soups.
Frequently asked questions
Yes, this version is quite healthy. It's packed with vitamins and fiber from vegetables, uses low-fat dairy to reduce saturated fat, and avoids heavy cream, making it a nutritious and comforting meal.
