Creamy Vegetable Soup

vegetable soup in a bowl with baguette slices

4.80 from 15 votes

The best creamy vegetable soup recipe made with broccoli, potatoes, and carrots. A cozy comfort food soup made with nourishing ingredients!

Prep Time15

Cook Time35

Total Time50

Course: Soup Recipes

Cuisine: American

Keyword: creamy vegetable soup recipe

Servings:

Author: Joy Shull

Ingredients

2 tablespoons butter
1 yellow onion diced
10 cloves garlic minced
1 lb carrots peeled and diced
2 large russet potatoes peeled and diced
32 oz vegetable broth
2 cups finely diced broccoli florets
8 oz yellow sharp cheddar cheese freshly grated
2 cups milk
2 tablespoons all purpose flour
salt to taste

Instructions

Melt the butter in a dutch oven or large pot.
Prepare and chop up your ingredients so that they are ready to add when you need them. Dice the potatoes into small pieces (see the post images for size), dice the carrots, dice the onion, and mince the garlic. Chop the broccoli florets into small pieces.
Add the garlic and onion and cook them over medium low heat for 7-10 minutes, or until the onion is softened and translucent.
Add the carrots and cook them for 5 minutes over medium heat.
Add the potatoes and vegetable broth and bring to a boil. Boil until the potatoes are tender and easily pierced with a fork
Mix together the milk and flour in a bowl, then add it to the vegetable soup.
Add in the finely diced broccoli and simmer for 10-15 minutes.
Add the cheese and stir until melted and the soup thickens. The soup will continue to thicken the longer that it cooks, and the potatoes will start to fall apart and become part of the soup. Continue to cook the soup to your desired thickness
Salt to taste before serving.

Video

Notes

The size of the vegetables is very important in this recipe. You want small pieces as shown in the recipe photos. If your vegetables are too large, they will not soften as quickly or cook evenly.

Do not skip freshly grating the sharp cheddar cheese! Bagged shredded cheese has added anti-caking agents that make it not melt as well as freshly grated cheese.

Nutrition