Imagine the comforting aroma of cheese melding with a medley of vibrant vegetables, wafting through your kitchen.
This Cheesy Vegetable Soup is a breeze to make, offering a cozy and indulgent experience that quickly becomes a favorite for its simplicity and heartwarming essence.
As the vegetables soften and the cheese melts into a creamy delight, a magical transformation unfolds from humble ingredients.
Let’s bring this comforting masterpiece to life in your kitchen!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 3 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cheesy Vegetable Soup, you can follow this timeline:
Timeline:
- 0:00 – 5:00 minutes (5 minutes)
- Read the recipe thoroughly, gather all the equipment and ingredients.
- 5:00 – 15:00 minutes (10 minutes)
- Chop the onion, mince the garlic, slice the carrots and celery, and chop the red bell pepper.
- Make sure all vegetables are uniformly cut for even cooking.
- 15:00 – 30:00 minutes (15 minutes)
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced carrots, celery, and chopped red bell pepper to the pot.
- Cook the vegetables until they start to soften, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover, and let it simmer for 15 minutes.
- 30:00 – 40:00 minutes (10 minutes)
- Stir in the broccoli and cauliflower florets, cooking until tender.
- Add the milk and shredded cheddar cheese.
- Stir until the cheese is melted and the soup is creamy.
- Season with salt, black pepper, and dried thyme.
- Simmer for an additional 5 minutes, stirring occasionally.
- 40:00 – 45:00 minutes (5 minutes)
- Remove from heat and let the soup rest for 5 minutes before serving.
- 45:00 – 50:00 minutes (5 minutes)
- Serve the soup and enjoy!
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the sliced carrots, celery, and chopped red bell pepper to the pot.
Cook the vegetables until they start to soften, about 5 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce the heat, cover, and let it simmer for 15 minutes.
Stir in the broccoli and cauliflower florets, cooking until tender.
Add the milk and shredded cheddar cheese.
Stir until the cheese is melted and the soup is creamy.
Season with salt, black pepper, and dried thyme.
Simmer for an additional 5 minutes, stirring occasionally.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: A warm, crusty bread loaf is perfect for dipping and soaking up the cheesy soup.
- Side Salad: A fresh green salad with a tangy vinaigrette can provide a rejuvenating contrast to the creamy soup.
- Grilled Cheese Sandwich: Pairing the soup with a classic grilled cheese sandwich makes for a comforting and hearty meal.
- Croutons: Sprinkle some crunchy croutons on top of the soup for added texture.
- Baked Potato: A simple baked potato can complement the flavors of the soup and round out the meal.
Storage
To store Cheesy Vegetable Soup, allow it to cool completely.
Then, transfer it to airtight containers.
Refrigerate for up to 3 days or freeze for longer storage.
Reheat gently before serving.
Freezing
To freeze cheesy vegetable soup, allow it to cool completely.
Store in airtight containers, leaving space for expansion.
Label with date and freeze.
Thaw in the refrigerator before reheating.
Reheating
To reheat Cheesy Vegetable Soup, use a stovetop on low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave-safe bowl.
Cover it with a damp paper towel to retain moisture.
Final Thoughts
Cheesy Vegetable Soup is a comforting and flavorful dish that’s perfect for any occasion.
With its combination of hearty vegetables and creamy cheese, it’s sure to satisfy your taste buds.
Feel free to customize the soup with your favorite vegetables or spices.
Serve it with some crusty bread for a complete meal.
Don’t forget to let the soup rest before serving to allow the flavors to meld together.
Enjoy this delicious and hearty soup with family and friends!
Frequently Asked Questions
Can I Use a Different Type of Cheese for This Soup?
You can swap cheddar for gouda or Monterey Jack. These cheeses melt well, adding a creamy texture. Their mild flavors pair nicely with vegetables. Avoid harder cheeses like parmesan, as they won’t melt smoothly in the soup.
How Can I Make This Soup Vegan?
To make it vegan, replace milk with almond or coconut milk and use vegan cheddar. Verify the cheese melts well for creaminess. Pair with nutritional yeast for added flavor, and check broth is vegetable-based and vegan-friendly.
What Can I Serve With This Soup?
Pair your soup with a crusty baguette for dipping, enhancing textures. Add a simple mixed greens salad with lemon vinaigrette to balance flavors. Top with toasted pumpkin seeds for crunch and a touch of nuttiness. Enjoy!
Can I Add Meat to This Recipe?
You can definitely add meat! Brown some diced chicken or crumbled sausage in the pot before the vegetables. Their savory flavors pair well with the creamy cheese, enhancing the soup’s richness. Adjust seasoning as needed.
How Can I Make the Soup Spicier?
To spice up the soup, add diced jalapeños or a pinch of cayenne pepper while sautéing the onions. Pair with smoked paprika for depth, and finish with a splash of hot sauce for a zesty kick.
Cheesy Vegetable Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 red bell pepper chopped
- 3 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced carrots, celery, and chopped red bell pepper to the pot.
- Cook the vegetables until they start to soften, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover, and let it simmer for 15 minutes.
- Stir in the broccoli and cauliflower florets, cooking until tender.
- Add the milk and shredded cheddar cheese.
- Stir until the cheese is melted and the soup is creamy.
- Season with salt, black pepper, and dried thyme.
- Simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
