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

Scale

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

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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