Creamy Vegetable Soup (Print-Friendly Version)

A creamy, hearty soup filled with vibrant vegetables and herbs, cooked together in one warm pot.

# Ingredients You'll Need:

→ Vegetables

01 - Diced white onion, 1 piece
02 - Chopped carrots, 1.5 cups
03 - Chopped celery, 1.5 cups
04 - Minced garlic, 6 cloves
05 - Broccoli florets, bite-sized, 2 cups
06 - Drained corn from a 15-ounce can
07 - Diced potatoes, 3 cups, in 3/4-inch pieces

→ Dairy

08 - Unsalted butter, 6 tablespoons
09 - Heavy cream, 1/2 cup
10 - Shredded sharp cheddar cheese, 4 ounces

→ Pantry Items

11 - Dried oregano, 2 teaspoons
12 - Dried thyme, 2 teaspoons
13 - Dried sage, 1 teaspoon
14 - All-purpose flour, 1/3 cup
15 - Vegetable broth, 6 cups
16 - Balsamic vinegar, 1 teaspoon
17 - Kosher salt, adjust to taste
18 - Fresh cracked black pepper, adjust to taste

→ Garnishes

19 - Chopped fresh parsley
20 - Shredded cheddar cheese
21 - Oyster crackers

# How to Make It:

01 - Scoop soup into bowls. Top with chopped parsley, extra shredded cheddar cheese, and oyster crackers if you like. Enjoy right away.
02 - Take the pot off heat. Stir in heavy cream, shredded cheddar, and balsamic vinegar. Keep mixing until the cheese has melted and the soup is nice and creamy.
03 - Put a lid on and get it simmering over medium-high heat. When it starts to bubble, turn the heat down low, keep it covered, and let it cook for 10 to 12 minutes. Stir occasionally until the potatoes are tender.
04 - Add a splash of vegetable broth to deglaze the pot. Stir well to get those caramelized bits off the bottom. Mix in the potatoes, corn, broccoli, and the rest of the broth. Season with salt and pepper to taste.
05 - Mix in the flour with the veggies for an even coating. Stir it up and let it cook for a minute while stirring often.
06 - Turn the heat down to medium. Toss in the minced garlic, dried oregano, thyme, and sage. Keep stirring for about a minute until it smells great.
07 - In a large Dutch oven, melt the butter over medium heat. Throw in onion, carrots, celery, plus a good pinch of kosher salt and black pepper. Turn the heat to medium-high and cook for around 10 minutes, stirring every now and then until the onions are see-through.

# Extra Information:

01 - For the best texture, make sure to chop the vegetables evenly and keep an eye on the simmering so you don't overcook delicate veggies like broccoli.

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