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Creamy Vegetable Soup

Creamy Vegetable Soup: A Bowl of Comfort Packed with Goodness

There are few things in life as comforting as a steaming bowl of creamy vegetable soup. This recipe is a celebration of simple, wholesome ingredients—brimming with colorful veggies and brought together with creamy milk and freshly grated sharp cheddar cheese. It’s hearty, nourishing, and full of flavor, the kind of soup that warms both body and soul.

My love affair with this soup began during a particularly challenging time. When I was nine months pregnant with my third son, I fell ill and spent several weeks struggling to find food that felt comforting. The only thing I truly craved was a creamy, nourishing vegetable soup. Store-bought options fell flat—none of them captured that homemade warmth I longed for. The very first recipe I perfected once I regained my energy was this one, and it quickly became a staple in our home.

Since then, this soup has become more than just a recipe—it’s become a tradition. We make it on chilly evenings, during busy weeks when we need something easy yet satisfying, and especially when someone in the family is under the weather. It’s amazing how a simple pot of vegetables, simmered to perfection and finished with a touch of sharp cheddar, can bring so much comfort.

Another bonus? The leftovers are just as delicious. A reheated bowl makes for the perfect quick lunch, packed with nutrients and flavor that only seem to deepen the next day. It’s versatile too—you can toss in whatever veggies you have on hand, making it both practical and adaptable.

This soup has earned its spot as one of our all-time favorites, right alongside classics like copycat Panera broccoli cheddar soup. Whenever I’m in need of comfort food that feels both indulgent and wholesome, this creamy vegetable soup never lets me down. It’s a reminder that sometimes the simplest meals are the most satisfying.


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 

  1. Melt the butter in a dutch oven or large pot.
  2. 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.
  3. Add the garlic and onion and cook them over medium low heat for 7-10 minutes, or until the onion is softened and translucent.
  4. Add the carrots and cook them for 5 minutes over medium heat.
  5. Add the potatoes and vegetable broth and bring to a boil. Boil until the potatoes are tender and easily pierced with a fork
  6. Mix together the milk and flour in a bowl, then add it to the vegetable soup.
  7. Add in the finely diced broccoli and simmer for 10-15 minutes.
  8. 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
  9. Salt to taste before serving.