There’s nothing quite as comforting on a chilly day as a warm bowl of cheese vegetable soup. This recipe combines the creamy richness of cheese with the wholesome goodness of fresh vegetables, creating a hearty meal that satisfies both your taste buds and your soul.
Whether you’re looking for a quick lunch or a cozy dinner, this soup is packed with vibrant veggies and melty cheese, making it perfect for family meals or entertaining guests. Plus, it’s incredibly easy to prepare, even if you’re new to cooking.
In this post, I’ll share my best cheese vegetable soup recipe, loaded with nutrition and flavor. From crisp carrots and tender potatoes to savory onions and bell peppers, every spoonful delivers a perfect balance of textures.
The secret to its creamy texture is a smooth cheese blend that melts beautifully without overpowering the fresh vegetable flavors. Let’s dive in and create a delicious pot of soup that you’ll want to make again and again!
Why You’ll Love This Recipe
This cheese vegetable soup is a true crowd-pleaser for many reasons. First, it’s incredibly versatile—feel free to swap or add your favorite vegetables for a personalized touch.
The combination of sharp cheddar and creamy mozzarella creates a luscious texture that complements the fresh vegetables perfectly.
It’s also a nutritious choice, featuring a variety of vegetables that provide fiber, vitamins, and antioxidants. The soup is filling enough to serve as a main dish but light enough for a starter or side.
Best of all, it comes together quickly, making it an excellent option for busy weeknights or relaxed weekend cooking.
If you enjoy this recipe, be sure to explore more wholesome meals in our A to Z Vegetarian Recipes for Every Meal and Occasion collection.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and chopped
- 4 cups vegetable broth
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Fresh parsley, chopped for garnish
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Grater for cheese
- Ladle for serving
- Bowl for mixing cheese with flour (optional)
Instructions
- Prepare the vegetables: Wash, peel, and dice the onion, carrots, celery, bell pepper, and potatoes. Trim and chop the green beans into bite-sized pieces.
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add vegetables: Add the carrots, celery, bell pepper, potatoes, and green beans to the pot. Stir well to combine and cook for 5 minutes to soften the vegetables slightly.
- Season and add broth: Sprinkle in the dried thyme, smoked paprika (if using), salt, and pepper. Pour in the vegetable broth, stirring everything together. Increase heat to high and bring the soup to a boil.
- Simmer: Once boiling, reduce heat to low and let the soup simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Make cheese mixture: In a small bowl, mix the shredded cheddar and mozzarella cheese with the flour. This step helps the cheese melt smoothly and thickens the soup.
- Add milk and cheese: Slowly pour the milk into the simmering soup, stirring continuously. Gradually add the cheese and flour mixture, stirring well until the cheese melts and the soup thickens. This should take about 3-5 minutes.
- Adjust seasoning: Taste the soup and add more salt or pepper if needed. If the soup is too thick, add a splash of milk or broth to reach your preferred consistency.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley.
Tips & Variations
For a lighter version, substitute half of the milk with unsweetened almond milk or low-fat milk.
If you prefer a smoother texture, feel free to blend a portion of the soup using an immersion blender before adding the cheese.
Try adding other vegetables like zucchini, corn, or peas for more variety. You can also experiment with different cheeses such as gouda or Monterey Jack for unique flavors.
For a spicy kick, add a pinch of cayenne pepper or use our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 280 kcal |
Protein | 15 g |
Fat | 14 g |
Carbohydrates | 22 g |
Fiber | 5 g |
Sodium | 600 mg |
Calcium | 300 mg |
Serving Suggestions
This cheese vegetable soup shines when paired with crusty bread, garlic toast, or a warm, buttery biscuit. For a complete meal, serve it alongside a fresh green salad or a simple quinoa side dish.
Leftovers reheat beautifully, making this soup a perfect make-ahead meal for busy days. Pour it into thermoses for hearty lunches at work or school.
If you love exploring soup recipes, check out our 5 Ingredient Soup Recipes Vegetarian for Quick Healthy Meals for more easy and delicious ideas.
Conclusion
This cheese vegetable soup is a wonderfully comforting dish that combines creamy, cheesy goodness with a vibrant mix of wholesome vegetables. It’s an ideal recipe for anyone looking to enjoy a warm, nourishing meal that’s both satisfying and easy to prepare.
Perfect for cooler days or whenever you need a bowl of comfort, this soup can be customized to suit your tastes and dietary needs.
With simple ingredients and straightforward steps, it’s a recipe you can confidently make whether you’re cooking for yourself, your family, or guests. Don’t forget to experiment with different cheeses and vegetables to keep this soup exciting every time.
For more hearty and delicious vegetarian recipes, explore our Best Vegetarian Creamy Soup Slow Cooker Recipes to Try.
Enjoy your cooking adventure, and may each spoonful bring warmth and joy!
📖 Recipe Card: Best Cheese Vegetable Soup
Description: A creamy, comforting cheese vegetable soup packed with fresh vegetables and melted cheese. Perfect for a cozy meal any day.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups vegetable broth
- 2 cups diced potatoes
- 1 cup chopped broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and celery, cook for 5 minutes.
- Pour in vegetable broth and add potatoes; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook for 5 more minutes.
- Stir in milk and shredded cheese until melted.
- Season with salt and pepper, then serve hot.
Nutrition: Calories: 220 kcal | Protein: 12 g | Fat: 13 g | Carbs: 15 g
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