Five Vegetable Cheddar Soup Recipe

If you’re craving a comforting bowl of soup that’s loaded with wholesome veggies and ooey-gooey cheddar, you’re going to absolutely adore this Five Vegetable Cheddar Soup Recipe. It’s one of those dishes I turn to when I want something cozy but still fresh and flavorful. Trust me, once you try it, you’ll find yourself making it again and again!

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Ingredients You’ll Need

The beauty of this Five Vegetable Cheddar Soup Recipe is in its simplicity. Each ingredient brings a unique texture and flavor that all mingle perfectly when simmered. When shopping, look for fresh, firm veggies and a good-quality sharp cheddar — it makes a noticeable difference.

• Olive oil: Adds a subtle fruity flavor and helps sauté the vegetables.
• Butter: Gives the soup a silky richness that olive oil alone can’t provide.
• Yellow onion: For a sweet and savory base flavor.
• Cauliflower: Adds a mild nuttiness and nice body to the soup.
• Broccoli stalks: Often overlooked, these add earthiness — just remove the tough stems.
• Russet potato: The secret thickener that makes the soup velvety without any flour.
• Baby carrots: Bringing in a touch of natural sweetness and color.
• Garlic: For that aromatic depth that wakes up every bite.
• Vegetable stock: The flavorful liquid that ties all the veggies together.
• Cream (or half and half): To make it dreamy and luscious, without overwhelming heaviness.
• Cheddar cheese: Sharp and melty, giving the soup its signature cheesy punch.
• Salt and pepper: Must-haves to balance and elevate all the flavors.

Variations

I love making this Five Vegetable Cheddar Soup Recipe my own depending on the season or what’s in the fridge. Don’t be afraid to experiment — you might discover your new favorite combo!

• Swap the cheddar: I sometimes use sharp white cheddar or a blend for a slightly different flavor profile that still melts beautifully.
• Add spice: A pinch of smoked paprika or cayenne can take this soup from cozy to kickin’ without overpowering the veggies.
• Use different veggies: I’ve swapped in zucchini or sweet corn when those are fresh and in season — just adjust cooking times as needed.
• Dairy-free option: Substitute the cream with coconut milk and use vegan cheese for a tasty plant-based version.

How to Make Five Vegetable Cheddar Soup Recipe

Step 1: Prep Your Veggies Like a Pro

Start by chopping the onion finely — this releases their sweetness quickly while cooking. Then, remove the base and leaves of the cauliflower and cut it into 6-8 pieces. Don’t throw away the broccoli stalks either; just peel the tough outer layer and chop the stems for cooking. Peel and dice your russet potato into cubes; this is what will give your soup that lovely creamy texture. Finally, roughly chop the baby carrots — they’re already tender so no need to peel them. Mincing your garlic cloves last helps keep their punch noticeable but not overwhelming.

Step 2: Sauté and Build Flavor

In a large pot, heat the olive oil and butter together over medium heat. When the butter just starts to melt, toss in your chopped onions and cook for about 2 minutes, stirring occasionally — you want them soft and fragrant, not brown. Next, add in the cauliflower, broccoli, and carrots. Cook another 2 minutes until the broccoli turns a vibrant green, signaling those veggies are waking up to the heat. Add the potato cubes and minced garlic, giving everything a good stir to combine flavors.

Step 3: Simmer to Perfection

Pour in your vegetable stock, then season lightly with salt and pepper — you can always add more later. Cover your pot, reduce the heat to medium-low, and let everything simmer gently for 15 minutes. After that, remove the lid and cook uncovered for another 18-20 minutes. You’ll know it’s ready when the potatoes are so soft you can easily mash one against the side of your spoon — that creaminess is key.

Step 4: Blend and Finish

Using an immersion blender (or carefully working in batches with a regular blender), puree the soup until smooth and creamy. Be careful — hot liquids have a tendency to splash! Return the blended soup to low heat, then stir in your cream and shredded cheddar cheese slowly, letting it melt into that luscious base. Give the soup a taste and adjust seasoning with more salt and pepper if needed.

How to Serve Five Vegetable Cheddar Soup Recipe

Garnishes

I love topping this soup with a sprinkle of extra shredded cheddar for that melty cheese on top moment. A few fresh chives or chopped parsley add a pop of color and freshness that brightens each spoonful. If you’re feeling indulgent, a swirl of sour cream or a sprinkle of crispy bacon bits takes it next level.

Side Dishes

Crusty bread or warm garlic rolls are my go-to partners with this soup — they’re perfect for dipping and soaking up every cheesy drop. I’ve also served it alongside a fresh green salad for a balanced weeknight dinner that feels fancy but takes almost no effort.

Creative Ways to Present

For special gatherings, I’ve ladled the soup into mini bread bowls — such a showstopper! Another fun idea is serving it in small cups or shot glasses as an appetizer at parties, garnished with microgreens or tiny croutons for a bite-sized treat.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the fridge for up to 4 days. When I store leftovers, I let the soup cool completely before refrigerating to keep it fresh and safe — plus, it re-heats really well.

Freezing

I’ve frozen this soup successfully several times. Just be sure to freeze it without the cream and cheese first; then add those when reheating for best texture. Label your container and it’ll keep well for about 3 months.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to prevent sticking. Add your cream and cheese last so the soup stays silky and the cheddar melts perfectly. If the soup is too thick after reheating, just splash in a bit of vegetable stock or water to loosen it up.

FAQs

Final Thoughts

I absolutely love how this Five Vegetable Cheddar Soup Recipe hits all the right notes — creamy, cheesy, and packed with wholesome veggies that somehow feel like a hug in a bowl. When I first tried this recipe, I was amazed at how simple ingredients could come together for such a rich, satisfying meal. If you want an easy, nourishing soup that your friends and family will rave about, I can’t recommend this enough. Give it a try tonight — I promise, it’s going to become one of your favorites too!

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