Name: Cheddar Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 Tablespoons unsalted butter; 1 ½ cups yellow onion (diced, 1 small onion); 4 cloves garlic (finely chopped or minced); Salt (to taste); 3 Tablespoons all-purpose flour; 2 ½ cups vegetable stock (2 cups if using Instant Pot); 2 cups half-and-half (room temperature); Freshly ground black pepper (to taste); ⅛ teaspoon white pepper; 2 cups broccoli florets (chopped); 2 cups cauliflower florets (chopped); 1 large carrot (shredded); 8 ounces cheddar cheese (shredded, about 2 cups once shredded)

Description

A creamy and hearty cheddar vegetable soup filled with nutritious vegetables and a rich flavor.

Ingredients

Scale

3 Tablespoons unsalted butter
1 ½ cups yellow onion (diced, 1 small onion)
4 cloves garlic (finely chopped or minced)
Salt (to taste)
3 Tablespoons all-purpose flour
2 ½ cups vegetable stock (2 cups if using Instant Pot)
2 cups half-and-half (room temperature)
Freshly ground black pepper (to taste)
⅛ teaspoon white pepper
2 cups broccoli florets (chopped)
2 cups cauliflower florets (chopped)
1 large carrot (shredded)
8 ounces cheddar cheese (shredded, about 2 cups once shredded)

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Instructions

In a Dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue to saute for 2 minutes.
Whisk in flour, and stir frequently for 1 minute. Whisk in vegetable stock, incorporating it with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper.
Then add broccoli, cauliflower, and shredded carrot. Bring to a simmer, but do not boil, and cook for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
Using the sauté function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot.
Put the lid on the Instant Pot, making sure it’s sealed. Set to high pressure for zero minutes. Once it’s come to pressure, carefully quick release the pressure.
While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove.
Once you’ve released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you weren’t able to while cooking).

Notes

This soup can be garnished with extra cheddar cheese and fresh herbs.
For a thicker consistency, blend a portion of the soup and mix it back into the pot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop, Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg