Description
Hearty vegetable soup with a silky smooth texture combines rich, comforting flavors that dance across your palate. Packed with seasonal vegetables and a luxurious cream base, this nourishing bowl promises warmth and satisfaction in every spoonful you savor.
Ingredients
Scale
Vegetables:
- 1½ pounds baby gold or red potatoes (diced)
- 3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
- 2 cups frozen broccoli florets (thawed and finely chopped)
- 1 cup frozen corn
- 2 teaspoons minced garlic
Liquids and Dairy:
- 3 cups chicken stock or broth (or vegetable broth)
- 3 cups whole milk
- ½ cup heavy cream
Seasonings and Additions:
- 2 cups shredded sharp Cheddar cheese
- 6 tablespoons all-purpose flour
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
Optional for Serving:
- Buttered bread
- Fresh herbs (parsley or thyme)
Instructions
- Prepare the aromatic base by heating butter and olive oil in a large pot over medium temperature. Sauté mirepoix (carrots, celery, onion) for 5-7 minutes until vegetables soften and release their flavors. Quickly add minced garlic and cook for 30 seconds to enhance the fragrance.
- Incorporate diced potatoes, Italian seasoning, salt, and pepper into the pot. Pour in chicken stock and elevate heat to medium-high, bringing the mixture to a robust boil. Reduce heat, cover, and simmer for 10-15 minutes until potatoes reach a crisp-tender consistency.
- Introduce thawed broccoli and frozen corn to the simmering pot. Allow vegetables to cook for 2-3 minutes, ensuring they become tender and heated throughout.
- Create a velvety roux in a separate saucepan by melting remaining butter over medium heat. Whisk in flour for one minute to develop a smooth base. Gradually stream milk into the mixture, whisking continuously to prevent lumps. Cook until the sauce thickens and reaches a gentle boil. Remove from heat and blend in heavy cream.
- Merge the creamy milk mixture with the vegetable-filled soup pot, stirring thoroughly to integrate flavors. Reduce heat and gradually melt Cheddar cheese into the soup, incorporating one handful at a time until fully blended.
- Perform a final taste test, adjusting salt and pepper to personal preference for optimal seasoning.
- Ladle the piping hot soup into serving bowls. Garnish with fresh herbs like parsley or thyme and accompany with toasted, buttered bread for a complete culinary experience.
Notes
- Customize the soup’s thickness by adjusting the amount of milk and cream for your preferred consistency.
- Swap chicken stock with vegetable broth to create a vegetarian version of this hearty soup.
- Experiment with different cheese varieties like Gruyère or Monterey Jack for unique flavor profiles.
- Boost nutritional value by adding extra vegetables like cauliflower or spinach during the simmering process.
- Prep Time: 10 minutes
- Cook Time: 20-27 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg