Garden Cheese Soup

Warm up with a comforting bowl of Garden Cheese Soup, a hearty, vegetable-packed delight that’s as nutritious as it is satisfying. This creamy vegetarian soup combines a medley of fresh garden produce, including tender broccoli, zucchini, carrots, and celery, simmered to perfection in a savory vegetable broth. Infused with the richness of sharp cheddar cheese and a hint of garlic, every spoonful offers a velvety texture and layers of flavor. Perfect for a cozy dinner or a crowd-pleasing starter, this 45-minute recipe is easy to make yet impressively indulgent. Garnished with fresh parsley for a touch of brightness, it's a must-try for anyone craving classic comfort food with a wholesome twist.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 2 Garlic cloves, minced
• 0.25 cup All-purpose flour
• 4 cups Vegetable broth
• 2 cups Broccoli florets, chopped into small pieces
• 1 medium Zucchini, diced
• 2 cups Milk
• 2 cups Sharp cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped for garnish (optional)

Directions

Step 1

In a large soup pot, melt the butter over medium heat.

Step 2

Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flavor of the flour.

Step 5

Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.

Step 6

Bring the mixture to a gentle boil. Add the broccoli and zucchini to the pot, then reduce the heat to a simmer. Cook for 10-12 minutes or until the vegetables are tender.

Step 7

Stir in the milk and increase the heat slightly. Do not allow the soup to boil after adding milk to prevent curdling.

Step 8

Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.

Step 9

Season the soup with salt, black pepper, and paprika. Adjust seasoning to taste if needed.

Step 10

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2423.3 grams (2423.3g)

Amount per serving	% Daily Value*
Calories	2104

Total Fat 128.80g	165%
Saturated Fat 77.40g	387%
Polyunsaturated Fat 3.20g
Cholesterol 377mg	126%
Sodium 6468mg	281%
Total Carbohydrate 153.50g	56%
Dietary Fiber 25.40g	91%
Total Sugars 54.60g
Protein 103.10g	206%

Vitamin D 263IU	1314%
Calcium 2593mg	199%
Iron 11mg	61%
Potassium 4596mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 18.9%

Carbs: 28.1%