Creamy Garden Vegetable Cheddar Soup

Creamy Garden Vegetable Cheddar Soup is the kind of comforting, feel-good meal that never goes out of style. From the very first spoonful, it delivers rich cheddar flavor balanced with tender vegetables and a luxuriously creamy broth. While it feels indulgent, it’s surprisingly simple to make, which makes it perfect for cozy weeknights or relaxed weekend lunches.

Moreover, this soup comes together with everyday ingredients, yet it tastes deeply satisfying and thoughtfully layered. As the vegetables gently simmer, they release natural sweetness, which beautifully complements the sharp cheddar. Meanwhile, a touch of cream creates that silky finish everyone loves.

Historically, vegetable-based soups have been a staple in home kitchens for generations, often created as a way to use seasonal produce efficiently. Over time, adding cheese became a popular upgrade, especially in colder months, when hearty flavors were most welcome.

Whether served with crusty bread or enjoyed on its own, this soup feels both familiar and elevated. Ultimately, it’s a reliable, crowd-pleasing recipe you’ll want to make again and again.

Recipe Yield: 4–6 servings

INGREDIENTS

2 cups small-diced potatoes
1 cup broccoli florets
1 cup diced yellow onion
1 cup sliced carrots
2 cups sharp cheddar cheese, freshly shredded
1 cup diced celery
3 cups vegetable broth
1 cup whole milk
1 cup heavy cream
2 Tbsp unsalted butter
1 Tbsp olive oil
2 cloves garlic, minced
3 Tbsp all-purpose flour
¾ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp dried thyme

INSTRUCTIONS

1. Sauté the vegetables:
First, melt the butter with olive oil in a large pot over medium heat. Then, add the onion, carrots, and celery. Cook for 5–6 minutes, stirring often, until softened and fragrant.

2. Build the base:
Next, stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute until lightly golden.

3. Simmer the soup:
Gradually pour in the vegetable broth while stirring. Add potatoes, salt, pepper, paprika, and thyme. Bring to a gentle simmer and cook 12–15 minutes, until potatoes are fork-tender.

4. Add vegetables and cream:
Then, stir in broccoli, milk, and cream. Simmer gently for 5 minutes, stirring occasionally.

5. Melt the cheese:
Finally, reduce heat to low and slowly add cheddar, stirring until fully melted and smooth. Taste and adjust seasoning before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Shred cheese fresh: Pre-shredded cheese contains anti-caking agents, so freshly shredded cheddar melts more smoothly and enhances creaminess.
• Control the heat: Always lower the heat before adding cheese, because gentle heat prevents grainy texture and keeps the soup silky.
• Customize the texture: For a thicker soup, mash a few potatoes in the pot, or for a smoother finish, blend a small portion and stir it back in.