Cheesy Vegetable Soup – This lightened up cheesy cheddar vegetable soup is rich and flavorful, perfect for a chilly day!!
I really can’t believe how warm the weather has been lately. It’s November but I don’t remember the last time it had only snowed once by now. I’ve seen Halloweens and Novembers with nothing by white. But the past couple of days I’ve been wearing short sleeves and wondering if I boxed up my warm-weather wardrobe prematurely this year.
I have a serious problem with the cold. I wear sweatshirts all twelve months of the year and coats for at least nine of them. Long pants, boots and socks show up all year round. So normally I wouldn’t have any complaints with a green winter. The only problem is that I’m dying to eat soup every single day and all of this sunshiny weather is hardly setting the mood.
One of the perks of my husband’s work is that he gets all federal holidays off. So for Veteran’s Day he was working on the house all day, and I made this soup for lunch. We both loved it! Cheesy and rich, but not too rich. You could probably put chicken in it but I swear it didn’t need it. The veggies and cheese are more than enough to keep you satisfied, I promise! I’m only wishing I’d made more so I could have it all week long! And I’m wishing for a little cold weather to set the mood for soup season too.
Cheesy Vegetable Soup
Ingredients
- ½ cup white or yellow onion - diced
- 1 large carrot - peeled and diced
- 1 teaspoon minced garlic
- 1 teaspoon chicken bouillon
- 1 cup water
- 1 cup cauliflower florets - chopped
- 1 cup broccoli florets - chopped
- 1 cup sweet corn - frozen or canned
- 2 cups milk - (I used fat free half and half)
- 4 tablespoons flour
- ½ cup sour cream - (I used fat free)
- 1 cup sharp cheddar cheese - (I used reduced fat)
- ½ teaspoon paprika
- salt and pepper - to taste
Instructions
- Add onion, carrot, garlic, water, and chicken bullion, and cauliflower to large pot and stir to combine. Simmer until carrots are tender. Add broccoli and corn and simmer 10 minutes longer.
- In a small bowl whisk together milk and flour until well mixed. Add to pot and stir to combine. Add salt and pepper, to taste, and paprika. Cook over medium heat, stirring throughout, until mixture thickens and begins to boil. Reduce heat back to a simmer. Add cheese and sour cream and stir until cheese is melted. Serve with additional cheese if desired.
Oh my word! This looks incredible! I can’t believe how creamy it is! I’m a vegetarian who LOVES cheese so this is right up my street haha (I guess I’d use veggie stock instead of chicken!). Pinning this immediately! I’ve only just discovered your blog but it’s looking great so far, going to have another look around now! 🙂
Oh you will love this! It’s low fat and still so creamy and rich! Definitely sub out for veggie stock and you’ll be good to go. P.S. love your title “amuse your bouche”- clever!!
I’m a very big fan of the soups that are thick and creamy! Thanks for sharing this recipe!
Great recipe – thank you! I roasted my veggies (adding portobella mushrooms, too), and used coconut flour to make it grain-free. I have to admit I added extra cheese, and that made it even more creamy! Very, very hearty soup!
I loved this soup. Flavor-wise it was great. Tons of veggies and very filling – especially served with some crusty bread. I did make some changes to the recipe tho. I am an avid home cook and felt that step 1 was not the right way to start off. Instead, I sautéed the onion, carrots and garlic in a bit of olive oil until translucent. Then I added the cauliflower and sautéed for a few min and then added the broccoli and sautéed another few min. I do not use bouillon so replaced that and the water with homemade chicken stock. I increased from 1 cup to 2 since one was not enough liquid to cover the veggies to boil and simmer. I upped the salt to 1 tsp and more to taste. The last thing I changed was adding a cornstarch slurry to the milk/flour mix. It really helped to thicken it to be more chowder like which is what I was hoping for. Previous experience told me that the milk/flour mix was going to need a boost and the cornstarch made it perfect. I can’t wait to make this again – and will play around with the veggies that go in it. Take out the corn and cauliflower, up the amount of broccoli and this makes an awesome broccoli cheese soup. Thanks for such a great base recipe!! I love having something like this that I can adjust based on what is in my fridge. Like mix n match outfits, lol!!