Description
This creamy Five Vegetable Cheddar Soup is a comforting and flavorful blend of cauliflower, broccoli, potatoes, carrots, and yellow onions, simmered in vegetable stock and finished with rich cream and sharp cheddar cheese. Perfect for a cozy meal, this soup offers a hearty texture with vibrant vegetable flavors and a cheesy twist.
Ingredients
Scale
Vegetables
- 2 tablespoons yellow onion, chopped
- ½ head cauliflower (about 10 oz.), cut into 6-8 pieces
- 2 broccoli stalks (stems removed, about 10 oz.)
- 1 russet potato (about 10 oz.), peeled and cubed
- 10 baby carrots (about 2 oz.), roughly chopped
- 2 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock
- 1 cup cream (half and half used)
Cheese & Seasoning
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Chop the yellow onion finely. Remove the base and any leaves from the cauliflower and cut it into 6-8 pieces. Remove the stems from the broccoli florets, peel and cube the russet potato, and roughly chop the baby carrots. Mince the garlic cloves.
- Sauté Onion and Vegetables: In a large pot, heat the olive oil and butter over medium heat until the butter is nearly melted. Add the chopped onion and cook for 2 minutes until fragrant and beginning to soften. Add the cauliflower, broccoli, and carrots, cooking for another 2 minutes, allowing the broccoli to brighten in color. Then add the cubed potato and minced garlic.
- Add Stock and Simmer: Pour in the vegetable stock and season with salt and pepper. Cover the pot, reduce heat to medium-low, and simmer for 15 minutes to soften the vegetables.
- Continue Cooking Uncovered: Remove the lid and cook uncovered for an additional 18-20 minutes until the potatoes are very soft and easily mashed with a spoon.
- Puree the Soup: Use an immersion blender directly in the pot or carefully transfer to a blender to puree the soup until smooth. Be cautious handling hot liquids to avoid spills or burns.
- Finish with Cream and Cheese: Return the pureed soup to low heat. Stir in the cream and shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
Notes
- Use baby carrots to avoid peeling; if using full-sized carrots, peel them first.
- An immersion blender is ideal for pureeing directly in the pot, but a standard blender works if used carefully.
- For a richer soup, substitute heavy cream for half and half.
- Adjust salt and pepper toward the end after adding cheese, since cheese adds saltiness.
- This soup freezes well; store in airtight containers and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 7 g
- Sodium: 1208 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 103 mg
