Creamy Vegetable Soup Recipe

This hearty 30 minute creamy vegetable soup delivers ultimate comfort food with its robust flavors. It blends crisp bacon, an array of garden-fresh vegetables, and a rich, velvety broth perfected with cheddar cheese. Each spoonful invites warmth and satisfaction, making this soup an ideal meal for brightening chilly days and soothing hungry souls.

I wanted a meal that was both nutritious and comforting so I developed this Creamy Vegetable Soup. In about 30 minutes it cooks up to be a hearty dish full of flavour.

I started by frying 4 slices of bacon in a tablespoon of olive oil then tossing in a medium yellow onion, chopped fine, and 3 cloves garlic minced to create a savoury base. Next I added 2 diced carrots and 2 celery stalks along with a large potato cut into small cubes which gives it that needed starchy kick.

I then mixed in 1 cup of broccoli florets and 1 cup of cauliflower florets for extra vitamins. A bay leaf and 1 teaspoon dried thyme were added while the soup simmered in 4 cups of chicken broth.

Finally I stirred in 1 cup whole milk, 1 cup heavy cream and 1 cup shredded cheddar cheese for a rich, creamy taste. This soup not only fills you up but also packs a nutritional punch.

Why I Like this Recipe

I love this recipe because it always fills my kitchen with amazing smells and makes me feel all cozy inside. First, I like how the bacon comes out crispy and adds that extra kick of flavor that makes every spoonful exciting. Second, the mix of vegetables is just perfect – it’s colorful, hearty, and adds nice textures that keep the soup interesting even after a few bowls. Third, the creamy broth combined with the cheddar cheese gives it a rich, comfort-food vibe that really cheers me up on a cold day. Lastly, I appreciate how quick and simple it is to put together – in about 30 minutes I can have a delicious meal that tastes way fancier than it really is.

Ingredients

• Bacon: Provides savory protein with some fat and crunch though sometimes too salty.
• Olive oil: Healthy fat that enriches flavor and aids in cooking vegetables nicely.
• Yellow onion: Adds depth, slight sweetness and fiber, essential for flavor base of soup.
• Carrots: Sweet, fibrous veggie delivering natural sugars and vitamins to boost flavor.
• Broccoli: Supplies fiber, vitamins and a bit of crunch giving healthy vibrancy to soup.
• Heavy cream: Creates a luxuriously creamy texture while adding richness, though extra calories.
• Cheddar cheese: Enhances savory taste and offers calcium alongside hearty, melty goodness.
• Garlic: Bolsters aroma and health with its natural, anti-inflammatory compounds.
• Potato: Provides hearty carbohydrates that keep the soup filling and comfortingly smooth.

Ingredient Quantities

• 4 slices bacon, chopped up
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped fine
• 3 cloves garlic, minced (or crushed if you prefer)
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 large potato, peeled and cut into small cubes
• 1 cup broccoli florets, roughly chopped
• 1 cup cauliflower florets, broken into small bits
• 1 cup zucchini, diced (you can leave the skin on)
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 cups chicken broth (or vegetable broth if you like)
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

How to Make this

1. In a large pot, fry the bacon over medium heat until its crispy, then take it out with a slotted spoon and set aside.

2. Add the olive oil to the bacon fat left in the pot. Then toss in the chopped yellow onion and garlic and cook ’em until the onions get soft.

3. Add the diced carrots and chopped celery to the pot. Stir and let them cook for a couple of minutes.

4. Mix in the cubed potato, roughly chopped broccoli, broken cauliflower pieces and diced zucchini along with the bay leaf and dried thyme.

5. Pour in the chicken broth (or vegetable broth if you prefer) and bring the mixture to a boil.

6. Lower the heat to a simmer and cook for about 15 minutes until the vegetables start getting tender.

7. Stir in the whole milk and heavy cream then let everything heat slowly for another 5 minutes.

8. Sprinkle in the shredded cheddar cheese and add back the crispy bacon then stir until the cheese is melted and combined.

9. Season with salt and pepper to taste and make sure the flavors mix well.

10. Remove the bay leaf, taste and adjust the seasonings if needed, then ladle the warm soup into bowls and serve with your favourite crusty bread if you like.

Equipment Needed

1. Large pot
2. Slotted spoon
3. Cutting board
4. Chef’s knife
5. Wooden spoon for stirring
6. Measuring cups and spoons
7. Ladle
8. Stove

FAQ

Creamy Vegetable Soup Recipe Substitutions and Variations

• Bacon: you can swap out the bacon for turkey bacon or just leave it out altogether if you want a vegetarian twist
• Olive Oil: feel free to use canola oil or even butter if you’re after a richer flavor in your soup
• Chicken Broth: you can replace chicken broth with vegetable broth or even beef broth for a different depth of flavor
• Heavy Cream: if you prefer a lighter soup, use half and half instead of heavy cream
• Shredded Cheddar Cheese: try using Monterey Jack cheese or mix up a couple of your favorite cheeses for a different twist

Pro Tips

1. Try not to overcook the bacon so it stays crunchy and full of flavor. Save some of that bacon fat to cook your onions and garlic along with the olive oil cause it really gives the soup a rich taste.

2. When you’re cooking the garlic and onions, keep an eye on them and stir constantly. Burnt garlic can ruin the flavor, so keep the heat moderate and try not leaving them alone for too long.

3. When you pour in the whole milk, heavy cream and add the cheese, lower the heat real low. This helps prevent the dairy from curdling and makes sure the cheese melts smoothly into the soup.

4. Let the soup rest for a couple minutes after you add the final ingredients. This resting time helps blend all the flavors together better so every spoonful tastes just right.