This cheddar cheese soup with vegetables is the best way to get your family to eat their veggies. The creamy, sharp cheddar sauce coats tender broccoli, carrots, and celery in pure comfort food goodness.
It's like the popular restaurant broccoli cheddar soup but loaded with even more vegetables. Every spoonful delivers that satisfying cheese flavor along with nutritious veggies.
Vegetable Variations
Feel free to customize the vegetables:
- Broccoli - Classic choice, holds up well
- Cauliflower - Milder, creamy when cooked
- Spinach - Add at the end to wilt
- Peas - Sweet pop of color
- Corn - Kids love it
Cheese Tips
- Use sharp or extra-sharp cheddar for best flavor
- Shred your own - pre-shredded has coatings
- Add cheese off heat to prevent graininess
- Stir constantly while adding
Serving Suggestions
- Crusty bread bowl
- Oyster crackers on top
- Extra cheese sprinkled on top
- Bacon bits for non-vegetarian version
Cheddar Cheese Soup with Vegetables
Creamy cheddar soup loaded with broccoli, carrots, and celery.
Nutrition per serving
345Calories
14gProtein
18gCarbs
24gFat
3gFiber
5gSugar
Ingredients
Instructions
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Sauté vegetables. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 minutes until starting to soften. Add broccoli and garlic, cook 2 more minutes.
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Make the base. Sprinkle flour over vegetables and stir 2 minutes. Gradually whisk in vegetable broth and milk. Bring to a simmer and cook 15 minutes until vegetables are tender.
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Add cheese. Reduce heat to low. Add cheese one handful at a time, stirring until each addition melts. Stir in mustard powder.
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Season and serve. Taste and season with salt and pepper. Ladle into bowls and serve immediately.
Recipe Notes
- Smoother soup: Blend half before adding cheese.
- Lower fat: Use 2% milk and reduced-fat cheese.
- Kid-friendly: Blend smooth to hide veggies.
- Storage: Refrigerate 4 days. Reheat gently on low.
