Creamy Cheddar Vegetable Soup Recipe – Nutmeg & Broccoli

Last Updated on 2 months by Neha Deshmukh

Creamy Cheddar Vegetable Soup Recipe – Nutmeg & Broccoli

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly! This creamy cheddar vegetable soup is a family favourite – it’s the kind of recipe I first made when I was craving something cozy and nourishing, and it’s been a go-to ever since. The subtle warmth of nutmeg really elevates it, and honestly, who can resist a generous helping of cheddar? Let’s get cooking!

Why You’ll Love This Recipe

This soup is the perfect blend of comforting and flavourful. It’s packed with goodness from broccoli and carrots, made incredibly creamy with a touch of half-and-half, and finished with a delightful cheesy kick. It’s relatively easy to make, and it’s a fantastic way to sneak in some extra veggies – even the kids won’t suspect a thing! Plus, it’s wonderfully adaptable to your tastes.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 10 gms Butter
• 1 medium Onion, chopped
• 50 gms Butter
• ¼ cup Plain Flour
• 2 cups Half-and-half cream or full-fat milk
• 2 cups Chicken/vegetable stock
• ½ lb Broccoli florets
• 1 cup Carrot, julienned
• ¼ tsp Nutmeg
• 8 ounces Sharp cheddar cheese, shredded
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Nutmeg: Don’t skip the nutmeg! It adds a lovely warmth that complements the cheddar beautifully. A little goes a long way, so ¼ teaspoon is perfect.
• Stock Choice: I often use chicken stock for a richer flavour, but vegetable stock works wonderfully for a vegetarian version. It really depends on what you prefer!
• Creaminess Factor: Using half-and-half or full-fat milk is key to achieving that lovely, creamy texture. You can use lower-fat milk, but the soup won’t be quite as decadent.
• Cheddar: Sharp cheddar is my go-to, but medium cheddar will also work. Avoid pre-shredded cheese if you can, as it doesn’t melt as smoothly.

Step-By-Step Instructions

Alright, let’s get this soup on the stove!

1. First, melt 10 gms of butter in a pan over medium heat. Add the chopped onion and sauté until it’s softened and translucent – about 5-7 minutes.
2. Now, add the julienned carrots and broccoli florets to the pan. Cook for another 2-3 minutes, just to give them a little head start. Set this mixture aside.
3. In a large pot, melt 50 gms of butter over low-medium heat. Whisk in the flour and cook for 3-4 minutes, stirring constantly. This creates a roux, which will thicken our soup. Don’t let it brown!
4. Gradually whisk in the milk and stock, making sure to get rid of any lumps. Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally. This allows the flavours to meld and the soup to thicken.
5. Add the sautéed vegetables to the pot. Continue to simmer for another 25 minutes, or until the broccoli and carrots are tender.
6. Finally, stir in the nutmeg, salt, pepper, and shredded cheddar cheese. Keep stirring until the cheese is melted and smooth. If the soup is too thick, add a splash of extra milk or water to reach your desired consistency.
7. Serve hot and enjoy!

Expert Tips

• Don’t rush the roux! Cooking the flour with the butter is essential for a smooth, lump-free soup.
• Taste as you go! Adjust the seasoning to your liking.
• For an extra smooth soup, you can use an immersion blender to partially blend it. I like to leave some chunks of vegetables for texture.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the butter for plant-based butter, the milk for unsweetened plant-based milk (cashew or soy work well), and use a vegan cheddar cheese alternative.
• Gluten-Free Adaptation: Ensure your stock is gluten-free. The rest of the recipe is naturally gluten-free!
• Spice Level: Add a pinch of cayenne pepper for a little kick. My friend, Priya, loves adding a dash of smoked paprika too!
• Quick Version: Use pre-cut vegetables to save time. It’s a lifesaver on busy weeknights.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I use different vegetables in this soup? Absolutely! Cauliflower, peas, and potatoes would all be delicious additions.
2. What’s the best way to prevent the soup from becoming too thick? Add a little extra milk or water until you reach your desired consistency.
3. Can this soup be frozen? While it’s not ideal (the texture can change slightly), you can freeze it for up to 2 months. Thaw completely before reheating.
4. What kind of cheddar cheese works best in this recipe? Sharp cheddar is my favourite, but medium cheddar will also work well.
5. Can I make this soup ahead of time? Yes! You can make the soup a day or two in advance and store it in the refrigerator. Just reheat before serving.