cheesy vegetable soup
This cheesy vegetable soup is a comforting and creamy dish packed with nutritious vegetables and rich cheese flavor. It's perfect for a cozy night in or as a starter for any meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 medium potato, diced
- 4 cups vegetable broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, until the vegetables begin to soften.
- Add the diced zucchini and potato to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes, or until all the vegetables are tender.
- Once the vegetables are cooked, use a whisk to stir in the whole milk, followed by the shredded cheddar cheese. Stir continuously until the cheese is melted and the soup is creamy.
- Season the soup with dried thyme, salt, and pepper to taste. Adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a spicier kick, you can add a pinch of cayenne pepper or some diced jalapeños.
You can substitute or add other vegetables like spinach, bell peppers, or broccoli based on your preference.
For a lighter version, you can use low-fat milk and reduced-fat cheese.