Let me tell you, there’s nothing quite like a warm bowl of creamy cheesy vegetable soup on a chilly day! This soup is the ultimate comfort food, packed with a medley of fresh vegetables and enveloped in a rich, velvety texture that’s just divine. I remember the first time I made this recipe; the aroma filled my kitchen, and I couldn’t wait to dig in! The combination of sharp cheddar and heavy cream gives it that delightful cheesiness, while the veggies add depth and flavor. Trust me, once you try this creamy cheesy vegetable soup, it’ll become a staple in your home too!

Ingredients List

For this creamy cheesy vegetable soup, fresh and high-quality ingredients make all the difference. Here’s what you’ll need:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 4 cups vegetable broth (homemade or low-sodium for a lighter option)
• 1 cup heavy cream (for that luscious creaminess)
• 2 cups shredded sharp cheddar cheese (feel free to experiment with a mix of cheeses for added flavor)
• 1 teaspoon dried thyme
• Salt and pepper to taste

Make sure to chop your veggies uniformly to ensure even cooking. And don’t skimp on the cheese—it’s what truly elevates this soup to creamy, cheesy perfection!

How to Prepare Instructions

Getting this creamy cheesy vegetable soup ready is a breeze, and you’ll love how straightforward it is! Here’s how to whip it up:

1. Start by heating the olive oil in a large pot over medium heat. You want it hot enough to sizzle when the veggies hit the pan!
2. Add the diced onion and minced garlic, sautéing until they’re translucent and fragrant—about 3-4 minutes. Oh, the smell at this stage is heavenly!
3. Next, stir in the diced carrots and celery. Cook these for about 5 minutes, letting them soften a bit.
4. Now, toss in the zucchini, broccoli, and cauliflower. Sauté for another 5 minutes, stirring occasionally. You want those veggies to be vibrant and bright!
5. Pour in the vegetable broth and bring everything to a boil. Once it’s bubbling away, reduce the heat and let it simmer for 15 minutes. This is where the flavors meld together beautifully.
6. After simmering, grab your immersion blender and carefully puree the soup until it’s silky smooth. If you don’t have one, transferring batches to a blender works too—just be careful with the hot liquid!
7. Stir in the heavy cream and shredded cheddar cheese, mixing until everything is melted and creamy. Don’t forget to taste and season with thyme, salt, and pepper to your liking.
8. Serve it hot, and if you’re feeling fancy, garnish with a sprinkle of extra cheese on top!

And there you have it—comfort in a bowl that’s as delicious as it is easy to make!

Nutritional Information

When you’re indulging in this creamy cheesy vegetable soup, it’s always good to know what you’re savoring! Each serving, which is about 1 cup, roughly contains:

• Calories: 350
• Fat: 25g
• Saturated Fat: 15g
• Protein: 10g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 70mg

These values are estimates, but they give you a good idea of the hearty goodness packed into each bowl. So go ahead, enjoy this comforting soup without a hint of guilt!

Why You’ll Love This Recipe

• Rich, creamy texture that warms your soul
• Packed with fresh vegetables for a wholesome touch
• Easy to prepare, making it perfect for busy weeknights
• Cheesy goodness that’s utterly satisfying
• Versatile—great as a main dish or a comforting side
• Leftovers taste even better the next day!

Tips for Success

To make your creamy cheesy vegetable soup truly shine, here are some pro tips! First off, don’t rush the sautéing process; allowing the onions and garlic to become translucent really builds the flavor base. If you want a bit of heat, consider adding a pinch of red pepper flakes when you sauté the veggies—trust me, it adds a delightful kick!

If you’re looking to cut back on calories, you can swap the heavy cream for half-and-half or even use a plant-based milk for a lighter version. Just remember, the creaminess might not be as rich, but it still tastes great! And if you find the soup too thick, feel free to add a splash more broth until it reaches your desired consistency.

Lastly, common pitfalls? Avoid overcooking the vegetables; they should be tender but still vibrant. And definitely taste as you go—adjusting the seasoning can make all the difference in this comforting dish!

Variations

There are so many fun ways to switch up this creamy cheesy vegetable soup! For a fresh twist, try adding in some leafy greens like spinach or kale toward the end of cooking—just until wilted. You can also play around with different herbs like basil or parsley for a pop of flavor. If you’re feeling adventurous, a dash of smoked paprika can add a lovely depth.

For those following a vegan diet, simply replace the heavy cream with coconut cream and the cheddar cheese with nutritional yeast or a vegan cheese substitute. You won’t miss the dairy at all!

Serving Suggestions

This creamy cheesy vegetable soup is delightful on its own, but there are some fantastic accompaniments that can elevate your dining experience! Try serving it with a warm, crusty baguette or some buttery garlic bread for dipping—trust me, it’s heavenly! A light side salad with a zesty vinaigrette can balance the richness of the soup perfectly. For a touch of elegance, consider garnishing your bowl with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped herbs like parsley or chives. It adds a beautiful pop of color and freshness that’s simply irresistible!

Storage & Reheating Instructions

Storing your creamy cheesy vegetable soup is super easy! Just let it cool to room temperature, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months—just make sure to leave a little space in the container, as the soup will expand when frozen.

When you’re ready to enjoy it again, simply thaw overnight in the fridge, then reheat on the stovetop over medium heat, stirring occasionally until warm. If it’s too thick, feel free to add a splash of broth or water to reach your desired consistency!

Call to Action

I’d love to hear how your creamy cheesy vegetable soup turns out! Please leave a comment below to share your thoughts or any variations you tried. If you enjoyed this recipe, consider giving it a rating! And don’t forget to snap a photo and share your delicious creation on social media! Happy cooking!

Creamy Cheesy Vegetable Soup: 7 Steps to Deliciousness

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy cheesy vegetable soup with a rich texture and depth of flavor.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until translucent.
3. Stir in carrots and celery; cook for 5 minutes.
4. Add zucchini, broccoli, and cauliflower; sauté for another 5 minutes.
5. Pour in vegetable broth; bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. Using an immersion blender, puree the soup until smooth.
8. Stir in heavy cream and cheese; mix until melted.
9. Season with thyme, salt, and pepper.
10. Serve hot, garnished with additional cheese if desired.

Notes

• For a vegan version, substitute heavy cream with coconut cream and cheese with nutritional yeast.
• Consider adding cooked pasta for extra texture.
• For plating, drizzle with olive oil and sprinkle with fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 70mg

Keywords: creamy cheesy vegetable soup, vegetable soup recipe, cheesy soup