Cheddar Vegetable Soup Recipe

Name: Cheddar Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large onion, chopped; 3 celery ribs, chopped; 3 carrots, chopped; 1/4 cup plus 2 tablespoon all-purpose flour; 1 cup dry white wine; 6 cups chicken broth; 2 medium potatoes, peeled and diced; 1 to 1 1/2 cups half-n-half; 1 cup steamed broccoli florets; 3 to 4 cups coarsely grated extra-sharp Cheddar; 1/2 teaspoon ground nutmeg; Salt and freshly ground pepper; 1 tablespoon Dijon-style mustard; Tabasco, to taste

Servings: persons

3 tablespoons unsalted butter
1 large onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup plus 2 tablespoon all-purpose flour
1 cup dry white wine
6 cups chicken broth
2 medium potatoes, peeled and diced
1 to 1 1/2 cups half-n-half
1 cup steamed broccoli florets
3 to 4 cups coarsely grated extra-sharp Cheddar
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1 tablespoon Dijon-style mustard
Tabasco, to taste

1
In a large heavy pot melt the butter over moderately high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender.
2
Add the flour and stir to coat, cooking for another minute.
3
Stir in the white wine and stir to combine.
4
Stir in chicken broth and bring to a simmer.
5
Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender.
6
Stir in 1 cup of the half-n-half.
7
Stir in the broccoli and reduce heat to moderately low.
8
Add the Cheddar a handful at a time, stirring after each handful until melted.
9
Do not allow soup to boil.
10
If soup is too thick, stir in additional half-n-half to achieve desired consistency.
11
Season soup with nutmeg, salt, pepper, mustard and Tabasco.

1105

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 large onion, chopped, 3 celery ribs, chopped, 3 carrots, chopped, and more.

Yes, Cheddar Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions