If you’re craving a comforting bowl that hits all the right notes of rich, fresh, and vibrant, this Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe is a total winner. It’s a luscious celebration of garden-fresh vegetables enveloped in a velvety, cheesy broth, accented with fragrant herbs that bring incredible depth without overpowering. Whether you’re looking for a wholesome family dinner or a cozy meal to brighten a chilly day, this soup effortlessly combines simple ingredients into an unforgettable mouthful of warmth and flavor.
Ingredients You’ll Need
This recipe shines because it relies on straightforward, pantry-friendly ingredients that each add something special to the mix—whether it’s the natural sweetness of carrots, the aromatic punch of fresh herbs, or the creamy finish from sharp cheddar. Gathering these essentials sets you up for a soup that’s wonderfully balanced in taste, texture, and color.
- 6 tablespoons butter: Provides a rich, silky base and enhances the natural flavors of the vegetables.
- 1 white onion, diced: Builds a sweet and savory foundation for the soup’s depth.
- 1.5 cups chopped carrots: Adds natural sweetness and vibrant color.
- 1.5 cups chopped celery: Offers a subtle crunch and fresh aroma.
- 6 cloves garlic, minced: Infuses the broth with an irresistible savory warmth.
- 2 teaspoons dried oregano: Brings a hint of herbal earthiness.
- 2 teaspoons dried thyme: Adds a delicate, slightly floral note that brightens the soup.
- 1 teaspoon dried sage: Contributes a warm, woodsy flavor that complements the creamy base.
- 1/3 cup flour: Helps thicken the soup to that perfectly creamy consistency.
- 6 cups vegetable broth: The flavorful liquid foundation that ties all ingredients together.
- 2 cups broccoli, chopped bite-sized: Adds a fresh, slightly crisp texture and vivid green color.
- 1 (15 oz.) can corn, drained: Brings bursts of sweetness and a playful pop in every spoonful.
- 3 cups diced potatoes (3/4″ thick): Creates body and hearty creaminess once cooked.
- 1/2 cup heavy cream: Rounds out the soup with a luscious, velvety richness.
- 4 oz. sharp cheddar cheese, shredded: Gives that beloved sharp, tangy kick that makes the soup irresistible.
- 1 teaspoon balsamic vinegar: Adds subtle acidity to balance all the creamy and savory flavors.
- Kosher salt and fresh cracked pepper, to taste: Essential for seasoning and bringing all flavors to life.
- Garnish: fresh chopped parsley, shredded cheese, oyster crackers: These final touches elevate texture and visual appeal with fresh herbaceousness, cheesy goodness, and crunch.
How to Make Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
Step 1: Sauté the Veggies and Herbs
Start by melting the butter in a large Dutch oven over medium heat. Once melted, reduce the heat slightly and add diced onion, carrots, and celery. Sauté until the onion is soft and translucent—this is the moment the soup’s flavor foundation begins to build. Next, toss in minced garlic, dried oregano, thyme, and sage. Let those aromas mingle and bloom for about a minute to awaken the herbs without letting the garlic burn. This fragrant base sets the stage for a soup bursting with cozy herbal warmth.
Step 2: Thicken the Soup
Sprinkle the flour over the sautéed vegetables and herbs, stirring quickly to coat every bit and cook it out for about one minute. This step is key—it not only thickens the soup later but also gives it a subtle, toasty undertone. Don’t rush; letting the flour cook a bit ensures your soup won’t taste floury or raw at the end.
Step 3: Build the Broth
Slowly pour in the vegetable broth to deglaze the pot, scraping up all those lovely browned bits stuck to the bottom, packed with intense flavor. Once combined, add the diced potatoes, drained corn, and chopped broccoli. Season generously with kosher salt and fresh cracked pepper. Bring everything to a gentle simmer and let it cook until the potatoes are fork-tender—about 15-20 minutes. This is where the veggies soften, the flavors marry, and your kitchen fills with incredible, inviting aromas.
Step 4: Add Cream, Cheddar, and Vinegar
Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar, and a splash of balsamic vinegar. The cream and cheese transform the broth into a beautifully rich and silky masterpiece, while the balsamic vinegar adds just the right counterpoint of brightness. Give your soup a good stir until the cheese melts smoothly into the mix. This finishing touch is what truly elevates the dish to something irresistible and soul-warming.
How to Serve Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
Garnishes
Sprinkle fresh chopped parsley over each bowl for a fresh, herbaceous accent that adds color and brightness. Add a bit more shredded cheddar on top for melted cheesy indulgence and serve with crunchy oyster crackers for that satisfying textural contrast. These garnishes don’t just make the soup pretty; they turn every spoonful into a perfect bite.
Side Dishes
This soup pairs beautifully with hearty crusty bread, warm garlic toast, or even a crisp green salad. These sides balance out the creaminess and make your meal feel complete without overshadowing the soup’s vibrant flavors. For something heartier, try serving alongside a grilled cheese sandwich to double down on cheesy comfort.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out mini pumpkins for fall festivities. You can also drizzle a little extra sharp cheddar cheese sauce or herb-infused olive oil on top to add an elegant touch. Don’t be afraid to sprinkle in some toasted nuts or seeds for an unexpected crunch that pairs wonderfully with the creamy texture.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making leftovers even more delicious. Just be sure to give it a good stir before reheating, as the cream and cheese may settle somewhat.
Freezing
You can freeze the soup for up to 2 months in freezer-safe containers. Keep in mind that potatoes sometimes change texture when frozen and thawed, but the soup will still be delightful. To maintain the best texture, leave out fresh herbs and garnishes before freezing and add them fresh when serving.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup has thickened too much, add a splash of vegetable broth or water to loosen it up. Alternatively, microwave in short intervals, stirring between each to ensure even heating and that creamy texture remains intact.
FAQs
Can I use other types of cheese if I don’t have sharp cheddar?
Absolutely! While sharp cheddar gives a nice tang and depth, you can substitute with gouda, Monterey Jack, or even a mild mozzarella. Just keep in mind that the flavor profile will shift slightly, but it will still be deliciously creamy.
Is this soup suitable for vegetarians?
Yes, this Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe uses vegetable broth and no meat products, making it completely vegetarian-friendly. Just double-check your broth to ensure it’s vegetarian if buying pre-made.
Can I make this soup vegan?
To make this vegan, swap butter for olive oil or vegan margarine, use a plant-based cream or coconut milk, and replace cheddar with vegan cheese alternatives. Use vegetable broth as usual. The soup will still be creamy and flavorful but with a plant-based twist.
What are some good herb substitutions if I don’t have oregano or thyme?
If you don’t have oregano or thyme on hand, try using Italian seasoning, rosemary, or marjoram. These herbs provide a similar earthy and aromatic quality that complements the vegetables beautifully.
Is it okay to add more vegetables to the soup?
Definitely! Feel free to mix in zucchini, kale, spinach, or cauliflower to customize the soup to your liking. Remember to adjust cooking times slightly depending on the veggies to keep everything tender and tasty.
Final Thoughts
I hope you’re as excited as I am to dive into this Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe. It’s one of those dishes that feels like a warm hug in a bowl—simple, nourishing, and packed with flavor. Once you make it, you’ll understand why it quickly becomes a favorite in the rotation. Don’t hesitate to share it with loved ones; comfort food this good always brings people together.
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Creamy Vegetable Soup with Cheddar and Fresh Herbs Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy one-pot vegetable soup packed with hearty potatoes, broccoli, corn, and a blend of aromatic herbs. This easy recipe combines fresh vegetables with cream, sharp cheddar cheese, and a touch of balsamic vinegar, perfectly garnished with parsley, extra cheese, and oyster crackers for a satisfying meal in just 35 minutes.
Ingredients
Main Ingredients
- 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 flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt, fresh cracked pepper to taste
Garnish
- Fresh chopped parsley
- Shredded cheese
- Oyster crackers
Instructions
- Heat butter: In a large Dutch oven over medium heat, melt the butter until fully melted and starting to bubble slightly to prepare the base for sautéing.
- Sauté aromatics and herbs: Reduce the heat slightly and add the minced garlic, dried oregano, dried thyme, and dried sage. Cook for about one minute, stirring constantly to release flavors without burning the garlic.
- Add flour: Stir in the flour to coat the vegetables and cook the mixture for an additional minute, which helps thicken the soup later.
- Deglaze the pot: Slowly pour in the vegetable broth, stirring and scraping the bottom of the pot to release any flavorful browned bits, ensuring a richer taste.
- Add vegetables and simmer: Add the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth if any. Season with kosher salt and freshly cracked black pepper to taste. Bring to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
- Finish soup: Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar to add creaminess and a hint of tang.
- Garnish and serve: Ladle the soup into bowls and top with fresh chopped parsley, extra shredded cheese, and oyster crackers for a perfect texture contrast and enhanced flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though it may be less rich.
- For a vegan version, replace butter with olive oil, use a plant-based cream, and omit the cheese or use vegan cheese.
- To speed up cooking, you can use pre-chopped vegetables.
- This soup reheats well and can be stored refrigerated for up to 3 days.
- Feel free to add other seasonal vegetables like zucchini or spinach for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
