There’s something so comforting about a bowl of warm vegetable soup.
This recipe is creamy, hearty, and full of fresh flavors from broccoli, carrots, onion, and cheese.
It’s simple to make, nourishing, and perfect for cozy meals at home.
Why You’ll Love This Recipe
It’s a wholesome soup filled with vegetables and lightened with low-fat dairy.
The creamy base is flavorful without being heavy.
It’s easy to prepare with basic kitchen ingredients.
Perfect as a main meal with bread or as a starter for dinner.
What You’ll Need (Ingredient Highlights)
Butter adds richness and depth to the soup.
Onion, carrots, and celery form the aromatic base.
Garlic and smoked paprika bring warm, savory flavor.
Broccoli makes the soup hearty and full of nutrients.
Cheddar cheese and cottage cheese create a creamy, cheesy texture.
Vegetable broth keeps it light while milk adds creaminess.
Pro Tips Before You Start
Chop vegetables evenly so they cook at the same rate.
Use an immersion blender for easier blending directly in the pot.
Keep the heat low after adding milk to prevent curdling.
Blending just part of the soup gives a creamy texture while leaving chunks.
How to Make Vegetable Soup
Step 1 – Cook the base vegetables
Melt butter in a large pot over medium heat.
Add onion, carrot, and celery, and cook for 10 minutes, stirring often.
Step 2 – Add garlic and spices
Stir in garlic, then add smoked paprika and flour.
Cook for 1 minute to coat the vegetables.
Step 3 – Add broth and broccoli
Pour in the vegetable broth, add broccoli, and bring to a simmer.
Cook 8–9 minutes until broccoli is tender.
Step 4 – Stir in milk and cheeses
Add milk, blended cottage cheese, and shredded cheddar.
Stir gently until melted and creamy.
Step 5 – Blend for creaminess
Blend one cup of soup in a blender and return it to the pot, or use an immersion blender for partial blending.
Step 6 – Season and serve
Taste and add salt and pepper as needed. Serve warm.
What to Serve Them With
Crusty bread or garlic bread for dipping.
A fresh garden salad for a balanced meal.
Grilled cheese sandwiches for a classic pairing.
Variations / Substitutions
Swap broccoli for cauliflower or spinach.
Use almond milk or oat milk for a dairy-free version.
Add chickpeas or white beans for extra protein.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months; thaw and reheat gently before serving.
Reheat slowly on the stove to maintain the creamy texture.
FAQs
Can I make this soup gluten-free?
Yes, just replace the all-purpose flour with gluten-free flour.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works fine, just adjust cooking time slightly.
Can I skip the cheese for a lighter version?
Yes, but the soup will be less creamy—consider adding blended beans for texture.
How do I prevent the milk from curdling?
Keep the heat low and stir constantly after adding dairy.
Can I make this soup vegan?
Yes, use plant-based milk, vegan cheese, and olive oil instead of butter.
Can I use chicken broth instead of vegetable broth?
Yes, but the soup will no longer be vegetarian.
How can I make it thicker?
Blend more of the soup or add an extra spoon of flour when cooking the base.
Can I add more vegetables?
Absolutely—zucchini, peas, or potatoes would be delicious additions.
What’s the best way to reheat leftovers?
Warm slowly on the stove or in the microwave, stirring occasionally.
Can I make this ahead of time?
Yes, it keeps well and tastes even better the next day.
Final Thoughts
This vegetable soup is hearty, creamy, and full of nourishing flavors.
It’s a comforting meal that’s easy to prepare and perfect for sharing with family.
