Cheesy Vegetable Soup Recipe Is Almost Like a Chowder (35 Minutes) by Donna John

Confession: I stalk my children on Snapchat. Well, my son rarely posts, but my two adult daughters do almost daily. I love seeing what they're up to and seeing what they're cooking for dinner. My oldest daughter recently posted a photo of a delicious looking cheesy vegetable soup, which she shared with me.

This creamy, cheesy vegetable soup recipe is rich, delicious and easy to prepare. The soup comes together in about 35 minutes. Here is your short shopping list for this vegetarian soup recipe: butter, onion, garlic (read about the health benefits of garlic), carrots, potatoes, broccoli (broccoli has lots of health benefits), vegetable broth, sharp cheddar cheese, milk of choice and flour (all-purpose or gluten-free). 

Ladle this thick chowder-like vegetable soup into bowls for a satisfying vegetarian lunch or dinner. Add a side dish like a fresh garden salad or loaf of hot bread, and you're in for a treat! Print this recipe and share it with friends or family (or post it on Snapchat for us stalkers!).

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 10 cloves garlic, minced
• 1 pounds carrots, peeled and chopped
• 2 russet potatoes, peeled and chopped
• 32 ounces (1 box) vegetable broth
• 2 cups broccoli florets, finely chopped
• 8 ounces grated sharp cheddar cheese
• 2 cups milk or nut milk 
• 2 tablespoons all-purpose flour or gluten-free flour

Here's how to make it: 

1. Melt the butter in a soup pot. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook about 30 seconds. 
2. Add the carrots and cook for 5 minutes. Add the potato and broth. Bring to a broil and cook until the potatoes are tender, about 5 to 7 minutes. 
3. In a small bowl, whisk together the milk and flour. (Use gluten-free flour for a gluten-free soup.) Whisk it into the soup. Add the broccoli and gently simmer for about 10 to 15 minutes. The longer you cook the soup, the thicker it will get.
4. Stir in the cheese until melted. (You could use regular cheddar cheese or even your favorite cheese blend.) Add salt and black pepper, to taste. Store the soup in an airtight container in the fridge. Reheat in the microwave. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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