Description
This Five Vegetable Cheddar Soup is a rich and creamy blend of cauliflower, broccoli, potato, carrots, and onion, simmered in vegetable stock and enriched with cheddar cheese and cream. Perfect for a comforting and nourishing meal, this soup is smooth, cheesy, and packed with wholesome vegetables.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
- 4 cups vegetable stock
- 1 cup cream (half and half recommended)
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Chop the onion finely. Trim the base and leaves of the cauliflower and cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and cube the potato. Roughly chop the baby carrots. Mince the garlic cloves carefully.
- Sauté Onion and Vegetables: In a large pot, heat olive oil and butter over medium heat. Once the butter melts, add the chopped onion and sauté for about 2 minutes until fragrant and beginning to soften. Add the cauliflower, broccoli, and carrots, and cook for another 2 minutes. The broccoli should deepen into a vibrant green.
- Add Potato, Garlic, and Stock: Stir in the cubed potato and minced garlic. Pour in the vegetable stock, season with salt and pepper, and cover the pot. Reduce heat to medium-low and simmer covered for 15 minutes.
- Simmer Further: Remove the lid and continue cooking for an additional 18-20 minutes until the potatoes are very soft and easily mashed when pressed with a spoon.
- Puree the Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until the soup is smooth and creamy. Return the soup to low heat.
- Add Cream and Cheese: Stir in the cream and shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with more salt and pepper as desired.
- Serve: Serve hot, garnished as preferred or enjoyed plain for a creamy vegetable delight.
Notes
- Baby carrots are preferred to avoid peeling; if using regular carrots, peel first.
- Use half and half or cream to balance richness and texture.
- An immersion blender is easiest, but a traditional blender works if done carefully to avoid hot spills.
- Adjust seasoning gradually to ensure a balanced flavor.
- For a thinner soup, add additional vegetable stock or water when pureeing.
Nutrition
- Serving Size: 1 serving
- Calories: 458 kcal
- 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
