Five Vegetable Cheddar Soup Recipe

If you’re on the hunt for a cozy, comforting soup that’s packed with veggies and oozing with cheesy goodness, you’re going to flip for my Five Vegetable Cheddar Soup Recipe. This homemade soup strikes that perfect balance of creamy, flavorful, and nourishing — it’s a bowl I love to come back to, especially when the weather turns chilly. Stick with me, and I’ll guide you through each step so you nail it every single time.

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Ingredients You’ll Need

All the veggies come together perfectly to create a soup that’s both creamy and earthy. Choosing fresh, firm vegetables really makes a difference here, so I always shop for the best quality I can find.

• Olive oil: I like using extra virgin for a gentle fruity note.
• Butter: Adds richness and helps soften the vegetables perfectly.
• Yellow onion: This gives a subtle sweetness when cooked gently.
• Cauliflower: Its mild flavor blends smoothly and adds body to the soup.
• Broccoli stalks: Don’t throw these away — they add great flavor and texture once chopped well.
• Russet potato: This is your thickener, giving the soup that velvety consistency.
• Baby carrots: Naturally sweet and tender, no peeling needed.
• Garlic cloves: Just enough to add a fragrant punch without overpowering.
• Vegetable stock: A good quality stock adds depth and is key for flavor.
• Cream (or half and half): I use half and half to keep it lighter but still silky.
• Cheddar cheese: Sharp or mild cheese works, shredded fresh for best melting.
• Salt and pepper: Essential for seasoning and bringing all flavors together.

Variations

I love mixing things up with this soup depending on what’s in season or what I’m craving. Feel free to swap in your favorite veggies or tweak the creaminess to suit your taste.

• Swap the cheese: Trying smoked gouda or gruyere instead of cheddar added a delicious smoky twist that my friends adored.
• Make it vegan: Replace butter with olive oil, use coconut cream, and your favorite vegan cheese for a dairy-free version that’s just as comforting.
• More spice: Add a pinch of cayenne or smoked paprika for some warmth — I do this when I want a little kick.
• Seasonal veggies: Spinach or kale stirred in at the end freshens things up in spring or fall.

How to Make Five Vegetable Cheddar Soup Recipe

Step 1: Prep Your Veggies

Start by chopping the onion finely — this will soften quickly and build your base flavor nicely. Cut the cauliflower into 6-8 pieces after removing leaves and base, and trim broccoli florets from their tough stems. Peel and cube the potato, and give the baby carrots a rough chop (no peeling needed if you’re using baby carrots like I do — it saves time!). Mince your garlic cloves last so the flavor stays fresh.

Step 2: Sauté Aromatics and Vegetables

Heat the olive oil and butter in a large pot over medium heat. When the butter is nearly melted, toss in the onion and cook for about 2 minutes until the onion softens and smells sweet and fragrant. Then add the cauliflower, broccoli, and carrots, cooking another 2 minutes — you’ll notice the broccoli brighten to a gorgeous green. Toss in the potato and garlic last before building the broth.

Step 3: Simmer and Cook Soft

Pour in your vegetable stock, season lightly with salt and pepper, and cover the pot. Turn the heat down to medium-low and let it cook, covered, for 15 minutes. Then uncover and keep cooking for another 18–20 minutes until the potatoes are super tender — you’ll know it’s perfect when you can easily mash one against the side of the pot with your spoon.

Step 4: Blend and Add Cream & Cheese

Using an immersion blender, carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer in batches to a regular blender — just be cautious of the hot liquid! Return the soup to low heat, then stir in the cream and shredded cheddar cheese. Taste and adjust salt and pepper as needed. That melty cheese sweetness combined with the veggies is what makes this soup truly irresistible.

How to Serve Five Vegetable Cheddar Soup Recipe

Garnishes

I love topping my bowl with a little fresh cracked black pepper, a sprinkle of extra shredded cheddar, and sometimes chopped fresh chives or green onions if I have them on hand — they add a bright contrast to the rich soup. A small dollop of sour cream or Greek yogurt works wonders, too.

Side Dishes

This soup pairs beautifully with a crusty baguette or warm, buttery dinner rolls. I often serve it alongside a simple mixed green salad dressed lightly with lemon vinaigrette to balance out the richness.

Creative Ways to Present

For a special occasion, try serving the soup in hollowed-out mini pumpkins or large bread bowls — it’s a fun way to elevate the presentation and impress your guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before storing it in an airtight container in the fridge. It keeps well for up to 4 days, which makes it perfect for easy weekday lunches or dinners.

Freezing

I usually freeze leftovers in portion-sized containers. Just note that the texture may change slightly because of the cream and potatoes, so give it a good stir after thawing. Freeze for up to 3 months for best quality.

Reheating

Reheat gently in a saucepan over low heat, stirring often to prevent scorching. If it’s too thick, add a splash of stock or milk to loosen it up — I learned this trick the hard way when my reheated soup turned too dense!

FAQs

Final Thoughts

This Five Vegetable Cheddar Soup Recipe holds a special place on my weeknight dinner rotation because it feels both nourishing and indulgent — a hug in a bowl, really. Once you try it, I’m confident you’ll find it a go-to comfort food that’s easy to make and loved by everyone around your table. Give it a shot, and don’t be surprised if it quickly becomes one of your favorite homemade soups!

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