Description
Creamy one pot vegetable soup made in just 35 minutes with tender vegetables, herbs, cheddar cheese, and a rich broth. Perfect for an easy weeknight dinner.
Ingredients
Scale
- 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 all-purpose flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped into bite-sized pieces
- 1 (15 oz) can corn, drained
- 3 cups diced potatoes
- 1/2 cup heavy cream
- 4 oz sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt
- Fresh cracked pepper
Instructions
- Heat butter in a large Dutch oven over medium heat.
- Add onion, carrots, celery, salt, and pepper and cook for 10 minutes until softened and onions are translucent.
- Stir in garlic, oregano, thyme, and sage and cook for 1 minute.
- Sprinkle flour over vegetables and stir well to coat; cook for 1 minute.
- Deglaze the pot with a splash of vegetable broth, scraping up browned bits.
- Add potatoes, corn, broccoli, and remaining broth; bring to a simmer.
- Reduce heat to low, cover, and simmer 10-12 minutes until potatoes are fork-tender.
- Remove from heat and stir in heavy cream, cheddar cheese, and balsamic vinegar.
- Stir until cheese is fully melted and season to taste before serving.
Notes
- Dice vegetables evenly so they cook at the same rate.
- Stir occasionally while simmering to prevent sticking.
- Add extra broth or milk when reheating if soup thickens.
- Swap in leftover vegetables to make this a clean out fridge soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 287
- Sugar: 7.3
- Sodium: 563
- Fat: 16.8
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 29.2
- Fiber: 4.3
- Protein: 7.5
- Cholesterol: 45