Ingredients
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2 cups mixed vegetables (carrots, peas, corn, etc.)
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1 cup vegetable broth
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1 cup heavy cream
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1 cup shredded cheese (cheddar or your choice)
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1 onion, chopped
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2 cloves garlic, minced
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Salt and pepper, to taste
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Olive oil, for sautéing
Instructions
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Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.
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Cook vegetables: Add mixed vegetables and cook for 3–5 minutes until they begin to soften.
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Add broth: Pour in the vegetable broth and bring to a gentle simmer.
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Add cream and cheese: Lower the heat, then stir in heavy cream and shredded cheese. Mix until the cheese is fully melted and the soup becomes creamy.
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Season: Add salt and pepper to taste. Adjust consistency with a splash of broth if needed.
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Serve: Ladle into bowls and serve warm for a delicious, comforting meal.
Notes
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Use any combination of vegetables — broccoli, green beans, or zucchini also work beautifully.
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For a lighter version, replace heavy cream with half-and-half or coconut milk.
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Add a pinch of paprika or thyme for extra flavor.
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Serve with garlic bread or a fresh side salad for a balanced meal.
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This soup can be stored in the fridge for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Comfort Food
- Method: Sautéing + Simmering
- Cuisine: American / Comfort Style
- Diet: Vegetarian