cheesy vegetable soup
This comforting cheesy vegetable soup is packed with colorful veggies and creamy cheese, making it a perfect dish for chilly days. Quick and nutritious, it is sure to please both kids and adults alike.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 immersion blender (optional)
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- ½ cup heavy cream optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
- Add the diced zucchini, vegetable broth, dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and simmer for about 10 minutes.
- Add the broccoli florets and frozen corn, cooking for another 5-7 minutes until the vegetables are tender.
- If desired, use an immersion blender to puree a portion of the soup for a creamier texture.
- Stir in the shredded cheddar cheese until melted and smooth. If you want a richer soup, add the heavy cream at this point and mix well.
- Serve hot, garnished with additional cheese if desired.
Notes
Feel free to customize the soup by adding your favorite vegetables.
You can replace the cheddar cheese with other types like gouda or Monterey jack for a different flavor.
This soup can be stored in the refrigerator for up to 3 days or frozen for future meals.