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
A creamy cheddar cheese soup loaded with broccoli, carrots, and celery. Nutritious and delicious comfort food.
Nutrition per serving
345 Calories
14g Protein
18g Carbs
24g Fat
3g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion, carrots, celery 6 minutes. Add broccoli and garlic, cook 2 minutes.
- . Whisk in flour, cook 2 minutes. Add broth and milk. Simmer 15 minutes until vegetables tender.
- . Reduce heat. Add cheese gradually with mustard powder, stirring until melted.
- . Season and serve.
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.