Five Vegetable Cheddar Soup

I am totally in love with this soup! It packs a big dose of vegetables but still manages to be creamy and totally comfort-food worthy. This soup is similar to broccoli cheddar soup, just with a bit more vegetables thrown in for good measure.

So, it basically has it all. Oh, and it’s extremely easy to make. Did I mention that yet?

I’ve made this a few times in the last month for “research” (but also because I love it!), and I’m happy to report that leftovers warmed up the next day are also great, as well as frozen then thawed and warmed leftovers too.

You can’t go wrong, so make this soup soon!

Five Vegetable Cheddar Soup, makes four hearty servings

1 tablespoon olive oil
1 tablespoon butter
2 tablespoons chopped yellow onion
1/2 head of cauliflower (10 oz.)
2 broccoli stalks, stems removed (10 oz.)
1 russet potato (10 oz.)
10 baby carrots (2 oz.)
2 cloves of garlic
4 cups vegetable stock
1 cup cream (I used half and half)
1 cup shredded cheddar cheese
salt and pepper

Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes.

Give the carrots a rough chop. If you’re using regular size you may need to peel them first, but this won’t be necessary for baby carrots, which is what I used.

In a large pot, combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes.

The broccoli will begin to brighten and become a darker, more vibrant green. Then, add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot.

Turn the heat down to medium low and cook, covered, for 15 minutes.

Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids.

Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

So easy, so good. Here’s a few notes:

-Instead of baby carrots you could use a few regular size carrots (probably about 2 to equal 2 oz.). It doesn’t make a difference, I just tend to buy baby carrots as I’m more likely to snack on those than regular sized carrots. But that’s just me.

-You could certainly use whole milk or any milk in place of the cream here. But the cream makes it, well, creamy, so there’s that. 🙂

-This soup is really delicious even without the cream and cheese. So if you need to keep it dairy free, I’d still recommend this soup, but I’d probably add a little more stock or some soy milk in place of the cream so the texture isn’t too thick.

Happy soup making, you guys! xo. Emma

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Yield 4 servings

Ingredients

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 2 tablespoons yellow onion (chopped)
• ▢ ½ head cauliflower (10 oz.)
• ▢ 2 broccoli stalks (stems removed (10 oz.))
• ▢ 1 russet potato (10 oz.)
• ▢ 10 baby carrots (2 oz.)
• ▢ 2 cloves garlic
• ▢ 4 cups vegetable stock
• ▢ 1 cup cream (I used half and half)
• ▢ 1 cup cheddar cheese (shredded)
• ▢ salt and pepper

Instructions

• Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes.

  Give the carrots a rough chop. If you’re using regular size you may need to peel them first, but this won’t be necessary for baby carrots, which is what I used.
• In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant.

  Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic.

  Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
• Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon.

  Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

Notes

Instead of baby carrots you could use a few regular size carrots (probably about 2 to equal 2 oz.). It doesn’t make a difference, I just tend to buy baby carrots as I’m more likely to snack on those than regular sized carrots.

You could certainly use whole milk or any milk in place of the cream here. But the cream makes it, well, creamy, so there’s that.

This soup is really delicious even without the cream and cheese. So if you need to keep it dairy free, I’d still recommend this soup, but I’d probably add a little more stock or some soy milk in place of the cream so the texture isn’t too thick.

Course Soup

Keywords vegetable soup

Nutrition

Nutrition Facts

Five Vegetable Cheddar Soup

Amount per Serving

Calories

458

% Daily Value*

Fat

 

38

g

58

%

Saturated Fat

 

22

g

138

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

11

g

Cholesterol

 

103

mg

34

%

Sodium

 

1208

mg

53

%

Potassium

 

589

mg

17

%

Carbohydrates

 

22

g

7

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

11

g

22

%

Vitamin A

 

5194

IU

104

%

Vitamin C

 

40

mg

48

%

Calcium

 

274

mg

27

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.