It's Wednesday, October 22nd, and we've finally gotten our first real "cold front" here in Austin! The temperature has dipped, the sweaters are finally coming out of storage, and my kitchen is officially in soup season. This Creamy Vegetable Soup is the only thing I want to eat on a day like this. It's not a light, brothy soup; it's a thick, hearty, stick-to-your-ribs meal that is pure comfort in a bowl. I usually pair it with a slice of Easy Apple Cobbler with Crumble Topping or some crusty bread on the side - and let me tell you, it's fall magic.
It's loaded with tender potatoes, carrots, and broccoli, all simmered until the potatoes melt right into the broth, creating a rich base that's finished with sharp cheddar and milk. And if you're building a cozy meal around it, I'd suggest adding these Crispy Baked Potato Slices for a little crunch, or ending with something like Pumpkin Pie Cookies to keep the autumn vibes going strong.
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Tested in my Austin kitchen: The secret to this soup's incredible 'creamy' texture (before you even add the milk!) is letting the potatoes overcook. I dice my Russet potatoes very small (about a ½-inch), and as they simmer, they break down and naturally thicken the entire soup. It's a game-changer for a hearty, non-blended soup.
A Cozy One-Pot Meal for Fall
This is the kind of recipe that feels like a hug. It uses simple, humble vegetables and transforms them into something rich and satisfying. The best part is that it all comes together in one Dutch oven or large pot. The potatoes do most of the work, breaking down to create a velvety base without needing a blender. The final stir-in of sharp cheddar cheese melts into the broth, making it savory, tangy, and absolutely addictive.
Why You'll Love This Recipe
- Hearty & Comforting: This is a thick, substantial soup thanks to the potatoes, broccoli, and cheese. It eats like a meal.
- Packed with Veggies: A fantastic way to get a full serving of carrots, potatoes, broccoli, and onions.
- One-Pot Wonder: From sautéing the aromatics to simmering the soup, it all happens in one pot, making cleanup a breeze.
- Family-Friendly: The creamy, cheesy flavour is a total crowd-pleaser and a great way to get kids to eat their vegetables!
Ingredients
Here's what you'll need for this cozy, one-pot soup. For the full list with precise measurements, see the recipe card at the end of the post!
For the Soup Base
- Butter: Unsalted butter provides the best flavour base for sautéing.
- Aromatics: One yellow onion and 10 cloves of garlic. (Yes, ten! They become mild and sweet after simmering).
- Vegetables: Carrots (peeled and diced) and Russet potatoes (peeled and small-diced).
- Broth: A 32-ounce carton of low-sodium vegetable broth.
For the Finishing Touches
- Broccoli: Finely diced broccoli florets. Cutting them small helps them cook quickly and distribute evenly.
- Cheese: Yellow sharp cheddar cheese. For the creamiest, smoothest melt, you must use a block of cheddar that you grate yourself.
- Slurry: Whole milk (or 2%) and all-purpose flour.
- Seasoning: Kosher salt and freshly ground black pepper.
How to Make Creamy Vegetable Soup
This recipe is simple, but it relies on building flavour in layers.
Step 1: Sauté Aromatics and Carrots
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Add the diced onion and minced garlic. This is a slow sauté-let them cook for 7-10 minutes, stirring often, until the onion is completely soft and translucent. You want them to be sweet, not browned. After 10 minutes, add the diced carrots and cook them for another 5 minutes over medium heat.
Step 2: Simmer the Potatoes
Add the diced potatoes and the entire carton of vegetable broth to the pot. Stir, raise the heat, and bring the mixture to a boil. Once it's boiling, reduce the heat to a steady simmer and cook, partially covered, until the potatoes are very tender and easily pierced with a fork (about 15-20 minutes, depending on the size of your dice).
Step 3: Make Slurry and Add Broccoli
While the potatoes simmer, prepare your slurry. In a small bowl, whisk the all-purpose flour into the cold milk until it is completely smooth and free of lumps.
Once the potatoes are tender, pour the milk-flour slurry into the simmering soup, whisking as you pour. Add the finely diced broccoli florets. Let the soup continue to simmer, stirring frequently, for another 10-15 minutes. The broccoli will become tender, and the soup will thicken significantly.
Step 4: Melt the Cheese and Season
Turn the heat down to low. Add the freshly grated sharp cheddar cheese, a handful at a time, stirring constantly until it is completely melted and the soup is creamy. It's crucial not to let the soup boil at this stage, or the cheese can separate and become grainy.
As the soup simmers, the potatoes will start to fall apart and become part of the thick, creamy base. Let it cook for 5 more minutes, or until it has reached your desired thickness. Finally, taste the soup and add salt as needed (cheese and broth are already salty, so taste first!).
Common Mistakes to Avoid
- Boiling the Cheese: Adding cheese to a rapidly boiling soup will cause it to "break" or curdle, resulting in a grainy, oily texture. Always add cheese over low heat and stir until just melted.
- Using Pre-Shredded Cheese: Bagged shredded cheese is coated in starches (like potato starch or cellulose) to prevent clumping. This coating prevents it from melting smoothly and can make your soup clumpy.
- Lumpy Slurry: Adding flour directly to the hot soup will create instant lumps. You must dissolve it in the cold milk first to create a smooth slurry.
Tips and Tricks for Success
- Use Russet Potatoes: This is my top tip. Starchy potatoes like Russets are the secret ingredient. As they cook, they break down and release their starches, naturally thickening the soup into a "pudding-like" consistency. Waxy potatoes (like reds or Yukon Golds) will hold their shape and won't thicken the soup as well.
- Dice Small: Cut your potatoes and carrots into a small, uniform dice (½-inch or smaller). This ensures they cook quickly and evenly, and the potatoes will break down more easily.
- Grate Your Own Cheese: I cannot stress this enough! For the smoothest, most luxurious cheese soup, buy a block of sharp cheddar and grate it yourself. It takes two extra minutes and makes all the difference.
- Broccoli Timing: Add the broccoli after the potatoes are tender. This keeps it from turning army-green and preserves some of its texture and bright flavour.
Variations
This soup is a fantastic base for whatever you have on hand!
- Make it Smoky: Add ½ teaspoon of smoked paprika or 4-6 slices of crumbled, crispy bacon at the end.
- Use an Immersion Blender: If you prefer a perfectly smooth, velvety soup (like a traditional broccoli cheddar), use an immersion blender to blend the soup before adding the cheese.
- Use Cauliflower: Swap the broccoli for an equal amount of finely diced cauliflower florets.
- Make it Gluten-Free: Use a 1-to-1 gluten-free flour blend in your slurry, or thicken with a cornstarch slurry instead (mix 1.5 tablespoon cornstarch with 3 tablespoon cold water).
How to Serve
This soup is a hearty meal in a bowl, especially in the fall and winter.
- It is essential to serve this with crusty bread, sourdough, or a grilled cheese sandwich for dipping.
- I love to serve it topped with extra shredded cheddar, crispy bacon bits, or fresh chives.
Make Ahead and Storage
This soup is an ideal make-ahead meal; the flavours are even better the next day!
- Make Ahead: You can make the entire soup 1-2 days in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a pot over low heat on the stovetop, stirring often. Do not let it boil, as this can cause the cheesy, dairy-rich soup to separate.
- Freezing: You can freeze this soup, but be aware that potato and dairy-based soups can sometimes become slightly grainy upon thawing. To freeze, let it cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently.
Recipe Notes / What I Learned
Don't be alarmed by the 10 cloves of garlic! Sautéing them slowly for 7-10 minutes with the onion mellows them out completely, removing all their sharp, raw bite and leaving behind a deep, sweet, savory garlic flavour that infuses the whole pot. It's what makes the broth base so aromatic.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅙th of pot): ~410 calories · 18g protein · 32g carbs · 24g fat (This is an approximation and can vary based on the specific brands of cheese and milk used.)
Creamy Vegetable Soup
Equipment
- Dutch oven or large pot
- Bowl
- Knife
- Cutting board
- Whisk
Ingredients
Group: 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, diced the carrots, diced the onion, and minced 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.
Notes
Nutrition
FAQs
Can I use frozen broccoli?
Yes, absolutely! Frozen broccoli florets are a great time-saver. Add them at the same step (Step 7), no need to thaw them first. Just make sure they are cut into small pieces.
How can I make this soup smoother?
If you don't like the chunky texture, use an immersion blender right in the pot before you add the cheese (Step 7). Blend until it's as smooth as you like, then turn the heat to low and proceed with stirring in the cheese.
Can I use low-fat milk or cheese?
You can, but it will dramatically increase the risk of the soup curdling or splitting. Fats are stabilizers in cheese sauces. For the best, creamiest, most foolproof result, I highly recommend using full-fat sharp cheddar and whole milk.
