If you’re craving something creamy, comforting, and packed with wholesome veggies, you’re going to want to try this Five Vegetable Cheddar Soup Recipe. It’s one of those recipes that feels like a warm hug in a bowl — easy to make and absolutely satisfying. I can’t wait to share not only how to make it but also the tips that have made this recipe a favorite in my kitchen.
Why You’ll Love This Recipe
- Simple, wholesome ingredients: It uses everyday vegetables that come together in a rich, cheesy broth you’ll want to dive into again and again.
- Comfort food with a healthy twist: The veggies add fiber and nutrients without sacrificing any creaminess or flavor.
- Perfect for all skill levels: Whether you’re a kitchen newbie or a seasoned cook, you’ll find this soup straightforward and forgiving.
- Crowd-pleaser every time: My family goes crazy for this, especially on chilly nights when you crave some cozy vibes.
Ingredients You’ll Need
These five veggies pair beautifully to create a balanced soup with great color and texture. I like to use fresh, firm vegetables for the best flavor — and remember, the quality of your cheddar really makes a difference here!
- Olive oil: Adds a subtle richness and helps soften the veggies without overpowering their natural flavors.
- Butter: Gives the soup a silky texture and depth of flavor — trust me, don’t skip it!
- Yellow onion: Provides a sweet, aromatic base that wakes up the entire dish.
- Cauliflower: Adds creaminess when blended, plus a lovely mild taste that melds with the cheese.
- Broccoli stalks: Often overlooked, but these give great earthiness and texture without being too strong.
- Russet potato: Acts as a thickener to make the soup hearty and smooth.
- Baby carrots: Sweetness and depth in every bite — no need to peel if you’re using baby carrots like I do!
- Garlic: Aromatic magic that brightens the flavors.
- Vegetable stock: The flavorful liquid foundation; opt for low sodium so you can control the saltiness better.
- Cream (or half and half): I prefer half and half for a lighter touch that still feels indulgent.
- Cheddar cheese: Sharp, shredded cheddar melts beautifully — pick a good-quality block for the best melt and flavor.
- Salt and pepper: Essential to bring everything together and enhance all those fresh flavors.
Variations
I love that this Five Vegetable Cheddar Soup Recipe is like a blank canvas — you can easily swap veggies or tweak the creaminess to match your mood or pantry stock. Here are some ways I’ve personalized it over time:
- Adding spice: I sometimes add a pinch of cayenne or smoked paprika, which gives the soup a nice, subtle kick without overpowering the cheese flavor.
- Dairy-free version: Swap cream for coconut milk and use a vegan cheese alternative — it works surprisingly well and keeps it creamy.
- Seasonal swaps: When I can’t find baby carrots, I use diced sweet potatoes or parsnips for sweetness and texture.
- Extra protein: Stir in cooked lentils or shredded rotisserie chicken for a heartier meal.
How to Make Five Vegetable Cheddar Soup Recipe
Step 1: Prep Your Vegetables
Start by chopping your yellow onion finely to get that flavor base going. Then with the cauliflower, remove the base and any leaves, and chop it into 6-8 chunks — I find this size cooks perfectly without turning to mush too quickly. For the broccoli, toss out the stems and keep just the florets for a smoother texture. Peel and cube your russet potato, making sure the pieces are roughly the same size to cook evenly. Baby carrots? A rough chop is all you need, and if you’re using regular carrots, peeling them is best to avoid any bitterness.
Step 2: Sauté and Build Your Base
Heat olive oil and butter together in a large pot over medium heat. Once the butter almost melts, toss in your onions and cook for about 2 minutes until fragrant and slightly softened — this is where the soup starts developing its cozy, mellow notes. Add the cauliflower, broccoli, and carrots next and cook for an additional 2 minutes; you’ll notice the broccoli brighten to a vibrant green, which is always a good sign you’re on the right track. Then stir in your potatoes and minced garlic for that extra punch.
Step 3: Simmer Until Tender
Pour in your vegetable stock, season lightly with salt and pepper, and cover the pot. Turn the heat to medium-low and let the veggies cook for 15 minutes covered — this gentle steaming softens everything just right. After 15 minutes, remove the lid and let it simmer for about 18-20 more minutes. You want those potatoes so soft that they mash easily with the side of your spoon. This is the perfect test to know when you’re ready for the next step.
Step 4: Blend and Finish with Cheese and Cream
Once the veggies are tender, it’s immersion blender time. I love using an immersion blender because it’s easy and less messy — just puree it until silky smooth right in the pot. If you’re using a regular blender, blend carefully in batches to avoid spills. Return your soup to low heat and stir in the cream (I usually go with half-and-half for that perfect balance) and shredded cheddar cheese. Stir constantly until the cheese melts and the soup becomes luxuriously creamy. Give it a taste and adjust the seasoning with a little more salt and pepper if needed — this step makes all the difference.
Pro Tips for Making Five Vegetable Cheddar Soup Recipe
- Use fresh vegetables: I learned that using fresh, firm produce keeps that delicious veggie flavor vibrant and prevents the soup from tasting dull.
- Don’t rush the sauté: Taking the time to soften the onion and veggies in butter and oil really builds the richness you want.
- Choose sharp cheddar: Sharp cheddar melts better and adds more distinct flavor — mild cheddar just doesn’t have the same punch.
- Blend carefully: When using a regular blender with hot soup, vent the lid slightly and hold it firmly to avoid any messy spills.
How to Serve Five Vegetable Cheddar Soup Recipe
Garnishes
I usually top the soup with a sprinkle of extra shredded cheddar or a small handful of chopped fresh chives to add a pop of color and a mild oniony freshness. Sometimes I’ll throw on some crunchy crumbled baked bacon or even toasted breadcrumbs for an added texture twist — both really elevate the experience.
Side Dishes
Nothing beats pairing this soup with either crusty bread — a baguette or sourdough works wonders — or warm buttery dinner rolls. For a heartier meal, I love serving it alongside a simple mixed greens salad with a tangy vinaigrette to balance out the richness.
Creative Ways to Present
One memorable time, I served this Five Vegetable Cheddar Soup Recipe in mini bread bowls for a cozy party — everyone went nuts over the presentation! You can also scoop it into clear glass mugs or jars for a fun, rustic look. Adding a swirl of cream and a few tiny vegetable florets on top makes for an elegant touch if you’re hosting guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Five Vegetable Cheddar Soup Recipe in airtight containers in the fridge, and it keeps beautifully for up to 3 days. If you plan to consume it soon, just give it a good stir before reheating to recombine any separated cream or cheese.
Freezing
Freezing this soup is possible but a bit tricky because dairy can separate when thawed. I recommend freezing the soup before adding the cream and cheddar. Then, when you reheat, stir in the cheese and cream fresh for the best texture and flavor.
Reheating
When reheating, do it gently over low heat on the stovetop to avoid curdling the cream. Stir often and add a splash of stock or water if it feels too thick. Microwave works too, but just be sure to heat in short bursts and stir in between.
FAQs
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Can I use other types of cheese in the Five Vegetable Cheddar Soup Recipe?
Absolutely! While sharp cheddar is the classic choice and melts beautifully, you can experiment with gouda, Monterey Jack, or even a blend of cheeses for a different flavor profile. Just be sure to add cheeses that melt well to maintain that creamy texture.
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Is this soup suitable for vegetarians?
Yes, this soup is 100% vegetarian as it uses vegetable stock and no meat products. Just double-check your vegetable stock if you’re buying pre-made to ensure it doesn’t contain animal products.
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Can I make this soup dairy-free?
Definitely! To make this Five Vegetable Cheddar Soup Recipe dairy-free, substitute the butter with olive oil, replace cream with coconut or cashew milk, and swap cheddar for a vegan cheese alternative or nutritional yeast for a cheesy flavor.
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How thick should the soup be?
You’re aiming for a creamy, smooth consistency that’s thick enough to coat a spoon but still spoonable. If it gets too thick after blending, simply stir in a bit more vegetable stock or cream until you reach your desired texture.
Final Thoughts
This Five Vegetable Cheddar Soup Recipe has truly become one of my go-to comfort meals — it’s easy, nourishing, and hits that perfect spot between simple and special. I love sharing it because it’s approachable for every cook, yet still impresses when you serve it. I hope you enjoy making it in your kitchen as much as I do in mine. Grab your veggies, get cozy, and savor every creamy, cheesy spoonful!
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
Description
This Five Vegetable Cheddar Soup is a creamy, comforting dish bursting with the natural flavors of cauliflower, broccoli, potato, carrots, and onion, blended together into a velvety texture and enriched with sharp cheddar cheese and cream. Perfect as a hearty appetizer or a light meal, this soup combines fresh vegetables with a rich cheese finish for a satisfying and nutritious dining experience.
Ingredients
Vegetables
- ½ head cauliflower (10 oz.)
- 2 broccoli stalks (stems removed, 10 oz.)
- 1 russet potato (10 oz.)
- 10 baby carrots (2 oz.)
- 2 tablespoons yellow onion (chopped)
- 2 cloves garlic (minced)
Liquids and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock
- 1 cup cream (half and half)
Dairy
- 1 cup cheddar cheese (shredded)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the vegetables. Chop the onion finely. Remove the base and leaves from the cauliflower and cut it into 6-8 pieces. Remove the stems from the broccoli florets. Peel and cube the russet potato. Roughly chop the baby carrots; peeling is unnecessary if using baby carrots.
- Sauté onion and vegetables. In a large pot over medium heat, melt the olive oil and butter together. Once the butter is nearly melted, add the chopped onion and cook for about 2 minutes until softened and fragrant. Add cauliflower, broccoli, and carrots, cooking for another 2 minutes until the broccoli brightens and becomes a vibrant green.
- Add potato, garlic, and stock; simmer. Add the cubed potato and minced garlic to the pot. Pour in the vegetable stock and season lightly with salt and pepper. Cover the pot, reduce heat to medium-low, and let it simmer for 15 minutes.
- Continue cooking uncovered. Remove the lid and cook the mixture uncovered for an additional 18-20 minutes, until the potatoes are very soft and easy to mash with a spoon.
- Puree the soup. Using an immersion blender or a standard blender (carefully avoiding hot splashes), puree the soup until smooth and creamy.
- Finish with cream and cheddar. Return the pureed soup to low heat. Stir in the cream and shredded cheddar cheese until melted and combined. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
Notes
- Use baby carrots to avoid peeling; regular carrots should be peeled before chopping.
- You can substitute half and half with heavy cream or whole milk for a lighter or richer texture.
- For a vegan version, replace butter with additional olive oil, use a plant-based milk and cheese substitute, and use vegetable stock.
- Be careful when blending hot soup to prevent spills.
- Adjust the thickness by adding more or less vegetable stock to your preference.
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
