If you’re a fan of cozy, comforting classics that come together in under an hour, you’ll love this Cheesy Vegetable Soup Recipe. This bowl is pure happiness: a hearty blend of vibrant veggies simmered in a creamy, velvety cheddar broth with pops of flavor in every spoonful. It’s exactly what your weeknight (or weekend!) dinner needs, whether you’re feeding a family or just craving something soul-soothing and full of goodness. Get ready to make a soup that earns repeat requests and disappears fast.

Cheesy Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This is one of those recipes where simple, everyday ingredients each play a starring role. Together, they create layers of flavor and the irresistible, creamy texture that make this soup unforgettable. Here’s what you’ll need and why each item matters:

Butter: Adds richness and helps coax out the sweetness and aroma from the vegetables as they sauté.
Onion: Its savory depth forms the backbone of that classic, satisfying soup base.
Garlic: Just a couple of cloves go a long way in building bold, mouthwatering flavor.
Carrots: Their natural sweetness and color brighten both the taste and the look of every bowl.
Celery: Offers gentle earthiness and crunch, balancing the carrots perfectly.
Potato: Creamy and belly-filling, it thickens the soup and adds extra heartiness.
Vegetable Broth: The foundation for a savory, delicious base; use low-sodium if you’d like to control salt.
Broccoli Florets: Bring that fresh green brightness and a little bite to each spoonful.
Cauliflower Florets: Add subtle creaminess as they cook down and play perfectly with the cheese.
Salt: Amplifies every flavor in the pot—don’t be shy, season throughout.
Black Pepper: The soup’s gentle kick, waking up all the flavors.
Dried Thyme: Adds herbal warmth and depth to create that “slow cooked” flavor in just minutes.
Milk: Makes the broth creamy and smooth; whole milk gets you the richest results.
All-Purpose Flour: The soup’s thickener, creating a lightly velvety texture that clings to every veggie and noodle of cheese.
Shredded Sharp Cheddar Cheese: The hero ingredient—gooey, tangy, and oh-so-satisfying!

How to Make Cheesy Vegetable Soup Recipe

Step 1: Sauté the Base Veggies

Start by melting the butter in a large pot over medium heat. Once it’s bubbling, add the onion, garlic, carrots, and celery. Give everything a generous sprinkle of salt and cook for five or six minutes, stirring often, until the veggies start to soften and your kitchen smells incredible. This first layer of flavor sets the stage for the rest of your Cheesy Vegetable Soup Recipe!

Step 2: Add Potatoes and Simmer

Toss in the diced potatoes and pour in the vegetable broth. Add the dried thyme and a good crack of black pepper. Crank up the heat to bring everything to a boil, then drop it down to a gentle simmer. Let it bubble away for about 10–12 minutes, or until the potatoes are fork-tender but not falling apart. This is the moment when veggies start to work their magic in the broth.

Step 3: Broccoli and Cauliflower Time

Stir in the broccoli and cauliflower florets and let them simmer for another 5–7 minutes. You want them cooked through but still with a tiny bite—they’ll add wonderful texture to your Cheesy Vegetable Soup Recipe and look so inviting once it’s ladled up.

Step 4: Thicken the Soup

In a small bowl or measuring cup, whisk together the flour and milk until completely smooth—no lumps allowed! Slowly pour this mixture into the pot while stirring constantly. Let everything simmer for five more minutes. The soup will start to thicken into a creamy, dreamy base that’s just begging for cheese.

Step 5: Melt in That Cheese

Drop the heat to low and start adding the shredded cheddar cheese by the handful, stirring patiently until each batch has melted in. The soup will turn golden and glossy. Taste and season with more salt or pepper if needed. That’s it—your Cheesy Vegetable Soup Recipe is ready to serve!

How to Serve Cheesy Vegetable Soup Recipe

Garnishes

A soup this special deserves a little flourish! Scatter extra shredded cheddar, a sprinkle of fresh parsley, or even some sliced green onions over each bowl right before serving for color and flavor. For crunch, a handful of homemade croutons or crispy fried onions on top is simply irresistible.

Side Dishes

This soup pairs beautifully with crusty sourdough, garlic bread, or classic saltine crackers—perfect for dunking into that luscious broth. For a fresh and light contrast, consider a simple green salad on the side, dressed with a zippy vinaigrette to balance the richness of your Cheesy Vegetable Soup Recipe.

Creative Ways to Present

Pour the soup into bread bowls for a show-stopping dinner or serve in brightly colored mugs for an easy, handheld lunch. For small gatherings, offer a toppings “bar” with bacon bits, different shredded cheeses, or chopped herbs so everyone can build their dream bowl. However you serve it, this Cheesy Vegetable Soup Recipe always brings smiles!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover soup in an airtight container in the refrigerator for up to four days. The flavors continue to meld, making your Cheesy Vegetable Soup Recipe even more delicious the next day. Just give it a quick stir before reheating since the cheese may thicken as it sits.

Freezing

You can freeze this soup in freezer-safe containers or bags for up to three months, but keep in mind the dairy may separate slightly when thawed. For best results, allow the soup to cool completely before portioning, and label with the date so you can keep your freezer organized.

Reheating

To reheat, pour the soup back into a pot and warm gently over low heat. Stir often to bring everything back together. If it’s especially thick, add a splash of milk or broth. The soup should return to its creamy glory in just a few minutes, perfect for a super fast meal.

FAQs

Can I make Cheesy Vegetable Soup Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend, or use cornstarch dissolved in cold milk. You’ll get the same lovely thickness without any gluten worries, and the flavor stays just as fabulous.

What vegetables can I swap or add?

Feel free to use what’s in your fridge—zucchini, bell peppers, peas, or even a handful of spinach tossed in at the end all work well. The beauty of this Cheesy Vegetable Soup Recipe is how flexible it is, so let your taste buds (and your veggie drawer) inspire you.

How do I make it even creamier?

If you crave ultra richness, replace half a cup of milk with heavy cream as suggested in the recipe notes. You can also blend part of the finished soup with an immersion blender to thicken things up while still keeping plenty of delicious veggie chunks.

What’s the best cheese to use?

Sharp cheddar is the classic and delivers both tang and meltability. You could also try Monterey Jack or a bit of smoked gouda for a fun twist. Be sure to grate it fresh yourself—it melts more smoothly than pre-shredded varieties, which sometimes have added anti-caking agents.

Can I make Cheesy Vegetable Soup Recipe ahead for a party?

Yes! Prep the soup the day before and store in the fridge. It reheats beautifully on the stove or crockpot. Just give it a good stir as it warms up, and set out toppings or bread for an effortless, crowd-pleasing meal.

Final Thoughts

This Cheesy Vegetable Soup Recipe is true, cozy comfort in a bowl—cheesy, creamy, and packed with a rainbow of veggies. It’s the dish I turn to when I want to feed the people I love something wholesome and totally satisfying. I hope you’ll try it soon and make it your family’s new favorite, too!

Cheesy Vegetable Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy and comforting goodness of this Cheesy Vegetable Soup. Packed with a variety of vegetables and rich cheddar cheese, this soup is a hearty and delicious meal for any day of the week.

Ingredients

Scale

Vegetable Mixture:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 medium potato, peeled and diced

Soup Base:

3 cups vegetable broth
1 cup broccoli florets
1 cup cauliflower florets
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Cheese Mixture:

2 cups milk
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables are slightly softened.
Cook Potatoes: Stir in the potatoes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the potatoes are just tender.
Add Remaining Vegetables: Add the broccoli and cauliflower, and simmer for another 5–7 minutes until all vegetables are cooked through.
Thicken Soup: In a small bowl, whisk the flour into the milk until smooth, then pour into the pot. Stir well and simmer for 5 minutes to allow the soup to thicken slightly.
Finish with Cheese: Reduce heat to low and stir in the shredded cheddar cheese a handful at a time, stirring constantly until melted and smooth. Taste and adjust seasoning if needed.
Serve: Serve warm, optionally topped with extra cheese or fresh herbs.

Notes

For added richness, replace ½ cup of the milk with cream.
You can blend half the soup with an immersion blender for a creamier texture while still keeping some chunks.
Great with crusty bread or crackers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American