If you’re searching for a cozy, satisfying soup that’s bursting with fresh flavors and creamy goodness, you’re in for a treat. I’m excited to share my Five Vegetable Cheddar Soup Recipe—a fan-freaking-tastic blend of wholesome veggies and sharp cheddar melted into a velvety, comforting bowl of happiness. Whether you’re new to making soups or just looking for a fresh twist, you’ll find this recipe super approachable and utterly delicious. So grab your favorite soup pot, and let’s dive in!
Why You’ll Love This Recipe
- Simple, Fresh Ingredients: This soup highlights five fresh veggies—each bringing unique flavors and textures that balance beautifully.
- Creamy, Cheesy Comfort: The sharp cheddar and cream add that perfect rich, velvety finish you’ll want to savor spoonful after spoonful.
- Perfect for Any Season: Whether chilly fall evenings or light spring dinners, this soup adapts to your mood and cravings.
- Great for Families and Meal Prep: I love making a big batch because it’s an easy crowd-pleaser that stores well.
Ingredients You’ll Need
Each ingredient in the Five Vegetable Cheddar Soup Recipe plays a key role—giving you layers of flavor and that hearty, creamy taste. When I shop for these, I like to pick fresh and firm veggies to get the best texture and natural sweetness in the soup.
- Olive oil: Adds a subtle fruitiness and helps sauté vegetables without overpowering flavors.
- Butter: Gives richness and helps develop the base flavor when cooked with onions.
- Yellow onion: Provides a sweet, aromatic backbone that melds beautifully with the other veggies.
- Cauliflower: Offers a creamy texture when blended and a subtle nutty flavor.
- Broccoli stalks: Often overlooked, their tender stems bring a fresh, slightly earthy note and boost nutrition.
- Russet potato: Perfect for thickening the soup naturally and adds a lovely, hearty mouthfeel.
- Baby carrots: Naturally sweet and tender, these make the soup positively comforting.
- Garlic cloves: A punch of savory depth—don’t skimp here!
- Vegetable stock: The flavorful liquid base that ties everything together.
- Cream (half and half): I use half and half for a nice balance of creaminess without too much heaviness.
- Sharp cheddar cheese: The star that melts in and gives the soup its signature tangy, cheesy character.
- Salt and pepper: Essential for seasoning and bringing out every bit of flavor.
Variations
I’ve played around with this Five Vegetable Cheddar Soup Recipe quite a bit, and you’ll quickly find it’s versatile and forgiving. Feel free to customize it to suit your tastes or dietary needs.
- Swap veggies: Sometimes I swap the broccoli stalks for kale or spinach for extra green goodness and a different texture.
- Dairy-free: Using coconut milk and vegan cheddar creates a delicious dairy-free version my plant-based friends love.
- Spicy kick: Adding a pinch of smoked paprika or cayenne pepper gives it a wonderful warmth without overpowering.
- Protein boost: Stir in some cooked chickpeas or shredded chicken for a more filling, protein-packed meal.
How to Make Five Vegetable Cheddar Soup Recipe
Step 1: Prep Your Veggies with Care
Start by chopping the onion finely so it distributes flavor evenly. Then, remove the base and leaves from the cauliflower, cutting it into 6-8 bite-sized pieces — this helps it cook evenly and blend into the soup nicely. Take the broccoli florets apart, saving the stems for chopping—they add great texture and none of that broccoli goes to waste. Peel and cube your russet potato; I like them medium-sized so they break down just enough to thicken the soup without disappearing entirely. Give the baby carrots a rough chop; if you’re using large carrots, peeling beforehand makes a difference here! Lastly, mince the garlic cloves so their aroma infuses the base gently.
Step 2: Build the Flavor Base
In a large soup pot, melt the olive oil and butter together over medium heat. When the butter is nearly melted and sizzling, toss in the chopped onions. Cook these for about 2 minutes until they soften and unleash their sweet aroma. Then add the cauliflower, broccoli, and carrots, letting them sauté for another couple of minutes—the broccoli will brighten, signaling it’s ready for the next step. This stage really helps build that foundational flavor you’ll keep loving.
Step 3: Simmer to Tender Perfection
Next, add the cubed potato and the minced garlic directly into the pot. Pour in the vegetable stock and season with a little salt and pepper. Pop the lid on, turn the heat down to medium-low, and let everything cook away for 15 minutes. After that, take off the lid and simmer for another 18-20 minutes until you can easily mash a potato piece with your spoon’s side. This slow simmer is key to softening the veggies without turning them mushy, keeping just the right texture for blending.
Step 4: Blend and Stir in the Creamy Goodness
Use an immersion blender right in the pot to puree the soup until smooth and silky — just be careful to avoid splashes since it’s hot. If you don’t have one, blend in batches in a sturdy blender, holding the lid tight. Once pureed, put the soup back on low heat and stir in your cream (I love using half and half here) and shredded sharp cheddar. Keep stirring until the cheese melts perfectly into the soup. Taste and adjust salt and pepper as needed. The result? A luscious, cheesy, veggie-powered bowl you’ll want to dive into immediately.
Pro Tips for Making Five Vegetable Cheddar Soup Recipe
- Don’t Skip the Butter and Oil: Combining these fats gives you a fuller flavor base and helps soften the onions more gently than oil alone.
- Use Broccoli Stalks Wisely: Don’t toss broccoli stems! Peeled and chopped, they add great texture and flavor without the fibrous bite.
- Blend in Stages if Needed: To avoid splatters and get a smooth texture, blend in batches and allow steam to escape slowly.
- Adjust Cheese Last: Adding the cheddar at the end prevents it from separating or becoming grainy, keeping the soup velvety.
How to Serve Five Vegetable Cheddar Soup Recipe
Garnishes
I love topping my bowl with a sprinkle of extra shredded cheddar and some freshly chopped chives or parsley for a pop of color and fresh herb flavor. A dollop of sour cream or a drizzle of good olive oil adds an extra creamy or fruity note that makes every spoonful feel special. Plus, a few crunchy croutons or toasted nuts add texture contrast I appreciate.
Side Dishes
My family goes crazy for this soup paired with crusty sourdough bread or a warm grilled cheese sandwich for dunking. It also pairs nicely with a simple green salad or roasted garlic breadsticks if you want something lighter on the side.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini bread bowls—it’s a total crowd-pleaser and loads of fun. You can also serve it in mason jars as an elegant starter or garnish with edible flowers for a beautiful presentation that wows your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Five Vegetable Cheddar Soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. I’ve found that the flavors deepen overnight, making the next day’s lunch even better!
Freezing
If you want to freeze this soup, just cool it completely, then portion it into freezer-safe containers or bags. It freezes well for up to 3 months, though I recommend leaving out the cream and cheese if freezing, then stirring them in fresh upon reheating for the best texture.
Reheating
To reheat, gently warm the soup on the stove over low heat, stirring often to prevent sticking. If the soup has thickened too much, add a splash of vegetable stock or water to loosen it up. Add a little extra cheese at this point if you want it extra cheesy—melts perfectly!
FAQs
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Can I make the Five Vegetable Cheddar Soup Recipe vegan?
Absolutely! Simply swap out the butter for a plant-based alternative, use vegetable broth, and replace the cream and cheddar with your favorite dairy-free cream and vegan cheese. The soup’s rich texture and flavor still shine through beautifully.
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What if I don’t have an immersion blender?
No worries! You can puree the soup in batches using a regular blender. Just be sure to let it cool slightly and remove the center piece of the lid to allow steam to escape, covering the hole with a kitchen towel to avoid splatters.
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Can I use frozen vegetables for this soup?
Frozen veggies can work in a pinch, especially cauliflower and broccoli, but fresh usually provides better texture and flavor. If using frozen, reduce the initial cooking time slightly to avoid overcooking.
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How thick should the soup be?
The soup should be creamy and pourable but thick enough to coat your spoon. If it feels too thin, let it simmer uncovered a bit longer, or add a little mashed potato to thicken it naturally.
Final Thoughts
Honestly, I absolutely love how this Five Vegetable Cheddar Soup Recipe turns out every single time. It’s that warm, comforting hug in a bowl that always makes my kitchen smell amazing and satisfies everyone at our table. I used to struggle finding a veggie soup that was both hearty and indulgent, and this recipe nails it perfectly without any fuss. You’ll enjoy how easy it is to customize and how quickly it becomes a family favorite. I can’t wait for you to try it out and make it your own—trust me, it’s a winner!
Print
Five Vegetable Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Five Vegetable Cheddar Soup that combines cauliflower, broccoli, potato, carrots, and onion simmered in vegetable stock, then blended smooth and enriched with cream and sharp cheddar cheese. This hearty soup is perfect for a cozy meal and packed with wholesome vegetables and rich flavors.
Ingredients
Vegetables
- 2 tablespoons yellow onion, chopped
- ½ head cauliflower (10 oz.)
- 2 broccoli stalks (stems removed, 10 oz.)
- 1 russet potato (10 oz.)
- 10 baby carrots (2 oz.)
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable stock
- 1 cup cream (half and half recommended)
- 1 cup cheddar cheese, shredded
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Vegetables: Chop the yellow onion finely. Remove the base and leaves from the cauliflower, then cut into 6-8 pieces. Remove stems from the broccoli florets. Peel and cube the russet potato. Roughly chop the baby carrots; peeling is unnecessary for baby carrots. Mince the garlic cloves.
- Sauté Aromatics and Vegetables: In a large pot, heat olive oil and butter over medium heat until butter is nearly melted. Add the chopped onion and cook for about 2 minutes until softened and fragrant. Add cauliflower, broccoli, and carrots, and cook for another 2 minutes until broccoli turns a vibrant green. Then add the cubed potato and minced garlic.
- Simmer the Soup: Pour in the vegetable stock, season with salt and pepper, and cover the pot. Reduce heat to medium-low and cook covered for 15 minutes to soften the vegetables.
- Continue Cooking: Remove the lid and cook uncovered for an additional 18-20 minutes until potatoes are very soft and easily mashable with a spoon’s edge.
- Blend the Soup: Use an immersion blender or carefully transfer the soup to a countertop blender to puree until smooth. Take care when handling hot liquids to avoid spills or burns.
- Finish the Soup: Return the pureed soup to low heat and stir in the cream (or half and half) and shredded cheddar cheese until melted and combined. Adjust seasoning with additional salt and pepper to taste.
Notes
- You can substitute half and half with heavy cream or whole milk for a lighter or richer texture.
- Use an immersion blender to puree the soup directly in the pot for easier cleanup.
- For a vegan version, replace butter with olive oil, use plant-based cream and vegan cheddar cheese alternatives.
- Adjust the thickness by adding more vegetable stock if the soup is too thick after blending.
- Serve warm with crusty bread or crackers for a complete meal.
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
