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
Scale
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
