Thick Soup Loaded with Veggies

Creamy broccoli and carrot soup in a dark Dutch oven.

Thick Soup Loaded with Veggies

This creamy vegetable soup is thick, hearty, and filled with broccoli, potatoes, carrots, and celery. Melted cheddar gives the broth a rich finish, making this a cozy meal that works beautifully with a piece of bread.

Course Soup, Soups and Stews

Cuisine American, International

Keyword 30 minutes or less, broccoli, broccoli cheese soup, broth, caramelized, celery, comfort food, cream, cream of celery soup, cream of chicken soup, cream of mushroom soup, creaminess, creamy, creamy soup, creamy soup recipes, creamy soups, flavorful, grilled cheese, hearty, mushroom soup, onion, onion soup, potato soup, ready in 30 minutes, seasoning, soup, soup recipe, soups, thick soup, tomato, tomato soup, vegetable, vegetable soup

Prep Time 15

Cook Time 22

Servings Servings

Calories 290kcal

Author Zuzana Paar

Equipment

Ingredients

1½ Cups Potatoes diced, peeled
1¼ Cups Broccoli Florets
½ Cup Onion grated
1 Cup Carrots diced
2 Ribs Celery diced
1 Cup Vegetable Broth
½ Cup Water
6 Tablespoons Butter cubed
½ Cup All-Purpose Flour
2 Cups Whole Milk
½ teaspoon Salt
⅛ teaspoon Black Pepper
½ Cup Shredded Cheddar Cheese

US Customary - Metric

Instructions

Dice the potatoes, carrots, and celery, grate the onion, cut the broccoli, and measure the remaining ingredients.
Combine the vegetables, broth, and water, bring to a light boil, then simmer for 10 minutes until tender.
Make a roux with butter and flour, gradually whisk in the milk, and cook until thickened.
Add the sauce to the vegetables, simmer for 10 minutes, stir in the cheddar until melted, and serve hot.

Notes

Do not rush the roux. Two full minutes on the heat is what cooks the raw flour taste out of the base. Pull it early, and the soup will taste floury rather than creamy.
Add the milk slowly, whisking the whole time. Pouring it all in at once makes lumps that are hard to whisk out once the sauce starts to thicken.
For deeper flavor, cook the onion and celery in a little butter in the Dutch oven for a few minutes before adding the rest of the vegetables. The caramelized edges add sweetness to the broth.
Shred the cheddar yourself rather than using pre-shredded. Packaged shredded cheese has a coating that stops it from melting as smoothly into the hot soup.

Nutrition