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
Scale
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
