Creamy Vegetable Soup
A heartwarming creamy vegetable soup that's perfect for chilly evenings, packed with vibrant flavors and customizable ingredients.
Ingredients
Base Ingredients
- 2 tablespoons butter Adds richness and serves as the base for sautéing.
- 1 yellow onion diced Brings sweetness and depth.
- 10 cloves garlic, minced Provides irresistible flavor.
- 1 lb carrots, peeled and diced Offers sweetness and nutritional value.
- 2 large russet potatoes, peeled and diced (approx. 700 g) Adds creaminess and body to the soup.
- 32 oz vegetable broth Main liquid base for the soup.
- 2 cups broccoli florets, finely diced Adds crunch and color.
- 8 oz yellow sharp cheddar cheese, freshly grated Gives a creamy texture.
- 2 cups milk Enhances creaminess.
- 2 tablespoons all-purpose flour Helps thicken the soup.
- Salt, to taste Essential for flavor.
Instructions
Preparation
- Melt butter in a large pot or Dutch oven over medium-low heat.
- Add diced onion and minced garlic, and sauté for 7-10 minutes until soft and fragrant.
- Stir in diced carrots and let them cook for 5 minutes to enhance their sweetness.
- Add diced potatoes and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are fork-tender.
- In a small bowl, whisk together milk and flour until smooth. Gradually pour into the pot, stirring constantly to avoid lumps.
- Stir in broccoli florets and simmer for an additional 10-15 minutes until tender.
- Add grated cheddar cheese and stir until melted and creamy. Season with salt to taste.
- Ladle into bowls, top with extra cheese or cracked black pepper, and enjoy with crusty bread.
Notes
Fresh vegetables elevate flavor. Remember to taste as you go for the best results.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 5g
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