Ingredients
Vegetables and Herbs
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- fresh chopped parsley (for garnish)
Liquids and Dairy
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded (plus extra for garnish)
Other Ingredients
- 6 tablespoons butter
- 1/3 cup flour
- 1 teaspoon balsamic vinegar
- Kosher salt (to taste)
- fresh cracked pepper (to taste)
- oyster crackers (optional, for serving)
Instructions
- Heat butter: In a large Dutch oven over medium heat, melt the butter to create a flavorful base for your soup.
- Sauté aromatics and vegetables: Add the diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes until the onions turn translucent.
- Add garlic and herbs: Reduce heat to medium. Stir in minced garlic, dried oregano, thyme, and sage. Cook for another minute, stirring frequently to release the herbs’ fragrance.
- Incorporate flour: Sprinkle the flour over the vegetables and stir well to coat. Continue cooking for one minute, stirring constantly to eliminate raw flour taste.
- Deglaze the pot: Pour in a generous splash of vegetable broth and use a spoon to scrape up the browned bits stuck to the bottom of the pot for added richness.
- Add remaining ingredients: Add the diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth. Season with a couple pinches of salt and freshly cracked pepper.
- Simmer the soup: Cover the pot, raise heat to medium-high, and bring the soup to a simmer.
- Cook until tender: Once simmering, reduce heat to low, keep the pot covered, and let the soup simmer for 10 to 12 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
- Finish with cream and cheese: Remove the soup from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts and the soup becomes creamy.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheddar cheese, and oyster crackers if desired. Enjoy warm.
Notes
- For a vegan version, substitute butter with a plant-based alternative, use vegan cheese, and replace heavy cream with coconut cream or cashew cream.
- Adjust seasoning with salt and pepper to taste as the broth and cheese add saltiness.
- To make the soup thicker, use less broth or add an extra tablespoon of flour in step 4.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Adding oyster crackers just before serving adds a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian