Description
A hearty and comforting one-pot creamy vegetable soup loaded with fresh vegetables, herbs, and sharp cheddar cheese. Perfect for a cozy meal, this recipe blends vibrant flavors with a smooth, creamy texture, all made in a single Dutch oven for easy preparation and cleanup.
Ingredients
Scale
Main Ingredients
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt, fresh cracked pepper to taste
Garnish
- Fresh chopped parsley
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Heat Butter: Melt the butter in a large Dutch oven over medium heat until fully melted and sizzling, preparing the base for sautéing your vegetables.
- Sauté Vegetables and Herbs: Reduce the heat slightly, then add diced onion, chopped carrots, and celery, stirring occasionally. Add minced garlic, dried oregano, dried thyme, and dried sage. Cook for about one minute until fragrant.
- Add Flour: Sprinkle in the flour, stirring continuously to coat the vegetables, and cook for another minute. This will help thicken the soup later.
- Deglaze the Pot: Slowly pour in the vegetable broth while scraping the bottom of the pot with a wooden spoon to loosen any browned bits for extra flavor.
- Add Vegetables: Stir in the diced potatoes, drained corn, and chopped broccoli along with the remaining vegetable broth. Season with kosher salt and freshly cracked pepper to your taste.
- Simmer: Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Finish Soup: Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese is fully melted and the soup is creamy.
- Garnish and Serve: Ladle the soup into bowls and top with fresh chopped parsley, additional shredded cheese, and oyster crackers for extra texture and flavor.
Notes
- Use fresh herbs if available for a more vibrant flavor.
- Adjust the cream quantity for desired thickness and richness.
- The soup can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with olive oil, heavy cream with coconut cream, and cheese with a plant-based alternative.
- Feel free to add other vegetables like zucchini or peas for variation.
