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Cheesy Vegetable Soup

A Creamy Vegetable Soup filled with delicious veggies and the rich flavors of cheese and cream. 

Course Soup
Cuisine American
Keyword Cheese Soup, Cheesy Vegetable Soup, Creamy Vegetable Soup, Hearty Cheesy Vegetable Soup
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 10 servings
Calories 225 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 shallot diced
  • 2 tbsp dried minced onion
  • 1 tbsp minced garlic
  • 1 cup raw carrots sliced
  • 1/2 cup chopped frozen spinach
  • 2 tomatoes peeled and diced
  • 1 cup broccoli florets frozen or fresh
  • 3 celery stalks diced
  • 3 medium russet potatoes peeled and diced
  • 8 cups water
  • 1 tsp ground pink Himalayan salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried basil flakes
  • 1 tsp dried parsley flakes
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp seasoned salt
  • 1 tsp garlic salt
  • 1/2 tsp Tony's Creole Seasoning
  • 2 cups Half and Half Cream
  • 8 oz bag cubed Colby and Monterrey Jack Cheese

Instructions

  1. Place a 6 quart or larger Dutch Oven or stock pot on the stove and add the olive oil, heating until hot on medium heat.

  2. Add in the garlic, onion, and shallot, stirring and cooking until translucent and fragrant. 

  3. Add in all veggies and the water.

  4. Add in all spices and seasonings, stir well, and bring to a simmer.

  5. Once simmering, cover and cook until all veggies are tender (about 20 minutes).

  6. Turn the heat off, remove lid, stir well, and allow the soup to cool for 5-10 minutes or until it stops bubbling. 

  7. Stir in the half and half cream and add the cheese, stirring until it melts completely and is well blended with the other ingredients.

  8. Taste and add more seasonings if necessary. 

  9. Serve hot and enjoy! 

Slow Cooker Instructions:

  1. Place the onion, garlic and shallots in a 6 quart or larger slow cooker (raw and un-sauted without the oil). 

  2. Add all veggies, spices, and seasonings, along with the water.

  3. Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.

  4. Once cooked, remove the lid from the slow cooker, turn the heat off, stir, and allow to cool for about 10 minutes.

  5. Stir in the half and half cream and the cheese, stirring until the cheese is fully melted. Turn heat to low of need be to melt the cheese.

  6. Once the cheese is melted, turn the heat off and serve immediately. Enjoy! 

Recipe Notes

Optional Side Items:

Hot corn bread, buttered French bread, crackers, or a House Salad, Caesar Salad, Cobb Salad, or Wedge Salad. 

 

Soup can be stored in the fridge in a container with an airtight lid for up to 4 days and re-heated on the stove top or microwave.

Soup can be frozen in freezer-safe containers with airtight lids for up to 3 months. Place in fridge to thaw and re-heat in a microwave or on the stove top. Be sure to label any frozen portions with the name of the contents, the date it was made, and the thawing and heating instructions.