There’s just something so warm and comforting about a bowl of soup, isn’t there? It’s like a hug in a dish! My creamy cheesy vegetable soup is one of those recipes that feels right for any occasion—whether it’s a chilly evening or a cozy family gathering. I remember making this soup on rainy days with my kids, and we’d all gather around the table, dipping crusty bread into the rich, cheesy goodness. Trust me, this soup is not only delicious but also super easy to whip up, making it a perfect go-to for any busy weeknight!
Ingredients List
- 2 cups mixed vegetables (I love using a colorful mix of chopped carrots, peas, and corn for sweetness and texture)
- 1 cup diced potatoes (these add heartiness to the soup; I usually go for Yukon Gold for their creamy flavor)
- 1 onion, chopped (a medium onion works nicely; it brings such great flavor to the base)
- 2 cloves garlic, minced (fresh garlic adds a wonderful aroma and depth; don’t skip this step!)
- 4 cups vegetable broth (homemade or store-bought, just make sure it’s good quality for the best flavor)
- 1 cup heavy cream (this is what makes the soup rich and creamy; you can use half-and-half for a lighter version)
- 1 cup shredded cheddar cheese (sharp or mild, depending on your preference; this is where the cheesy goodness comes from!)
- 2 tablespoons olive oil (for sautéing the veggies; it adds a lovely richness)
- Salt and pepper to taste (seasoning is key, so taste as you go!)
How to Prepare *Creamy Cheesy Vegetable Soup*
Making my creamy cheesy vegetable soup is as easy as pie, and trust me, it’s so rewarding when that comforting aroma fills your kitchen! First, grab a large pot and heat up the olive oil over medium heat. Once it’s nice and warm, toss in the chopped onion and minced garlic. Sauté these for about 3–4 minutes until they’re softened and fragrant. Oh, the smell is just heavenly!
Next, add in your mixed vegetables and diced potatoes. Stir everything together for another few minutes to coat those veggies with the oil and let them get a head start on cooking. Now, here comes the magic: pour in the vegetable broth and bring the whole pot to a boil. Once it’s bubbling away, reduce the heat and let it simmer for about 15 minutes. This is when the vegetables become tender—just poke a fork in them to check!
Finally, stir in the heavy cream and shredded cheddar cheese. Let them melt together, creating that velvety, cheesy texture we all love. Season with a pinch of salt and pepper, and voilà! Your soup is ready to be served!
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves, sauté for 3–4 minutes until softened.
- Stir in 2 cups of mixed vegetables and 1 cup of diced potatoes; cook for another 2–3 minutes.
- Pour in 4 cups of vegetable broth and bring to a boil.
- Reduce the heat and simmer for 15 minutes, or until vegetables are tender.
- Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste, and serve hot!
Why You’ll Love This Recipe
- Quick preparation: You can have this comforting soup ready in just 35 minutes!
- Rich and creamy texture: The combination of heavy cream and cheddar cheese creates a velvety mouthfeel that’s simply irresistible.
- Packed with vegetables: It’s a great way to sneak in those healthy veggies, making it a nutritious choice for the whole family.
- Versatile: Feel free to swap in your favorite vegetables or cheeses based on what you have on hand.
- Perfect for any occasion: Whether it’s a cozy dinner or a gathering with friends, this soup always hits the spot!
Tips for Success
To make your creamy cheesy vegetable soup absolutely perfect, here are a few of my favorite tips! First, if you prefer a thicker soup, just blend a portion of it after cooking—using an immersion blender makes this super easy! Don’t forget to adjust the seasoning as you go; taste is everything, and a little extra salt or pepper can elevate the flavors. Also, feel free to experiment with different cheeses—try gouda for a smoky twist or pepper jack for a bit of spice! Lastly, for a fresh touch, add a sprinkle of herbs like parsley or chives just before serving. Enjoy!
Nutritional Information
When it comes to enjoying my creamy cheesy vegetable soup, it’s always good to know what you’re serving up! Keep in mind that nutritional values can vary based on the specific ingredients you use, but here’s a rough estimate per serving (about 1 cup):
- Calories: 320
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Cholesterol: 60mg
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Sugar: 5g
- Sodium: 600mg
So, it’s a hearty dish that’s not just comforting but also packed with nutrients from those veggies! Enjoy knowing you’re indulging in a delicious yet wholesome meal.
FAQ Section
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables are a great time-saver and still taste fantastic in my creamy cheesy vegetable soup. Just toss them in straight from the bag; no need to thaw!
How can I make the soup spicier?
If you love a kick, try adding a pinch of red pepper flakes or a dash of hot sauce while simmering. You can also mix in some diced jalapeños for an exciting twist!
Can I make this soup ahead of time?
Yes, you can! This soup stores well in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of broth if it thickens too much.
What’s the best way to store leftovers?
Store your creamy cheesy vegetable soup in an airtight container in the fridge. For longer storage, freeze it in portions for up to 2 months. Just thaw and reheat when you’re ready for a cozy meal!
Can I use a different type of cheese?
For sure! Feel free to experiment with different cheeses. Gruyère, mozzarella, or even a spicy pepper jack can add a unique flavor to your soup!
Serving Suggestions
To make your meal even more delightful, consider pairing my creamy cheesy vegetable soup with some tasty sides! A warm, crusty baguette or some buttery garlic bread is perfect for dipping into the rich soup—trust me, you won’t want to miss that! For a lighter option, a fresh green salad with a tangy vinaigrette can balance the creaminess beautifully. You could also sprinkle some croutons on top of the soup for a lovely crunch or garnish it with fresh herbs like parsley or chives for a pop of color and flavor. Enjoy your cozy meal!
Storage & Reheating Instructions
Storing your creamy cheesy vegetable soup is a breeze! Just let it cool down a bit, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to save it for later, you can freeze it in individual portions for up to 2 months—perfect for those busy days when you need a quick meal! When you’re ready to enjoy it again, thaw it in the fridge overnight. To reheat, gently warm it on the stove over medium-low heat, stirring occasionally. If it thickens up, just add a splash of broth or cream to get that creamy texture back. Enjoy every spoonful again!
Print
Creamy Cheesy Vegetable Soup: 7 Steps to Cozy Goodness
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting creamy cheesy vegetable soup packed with flavor.
Ingredients
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Sauté until softened.
- Add mixed vegetables and potatoes. Stir for a few minutes.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy your creamy cheesy vegetable soup.
Notes
- Use fresh or frozen vegetables based on availability.
- For a thicker soup, blend a portion of it after cooking.
- Adjust cheese type for different flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: creamy cheesy vegetable soup, easy soup recipe, beginner soup recipe
