Cheesy Creamy Vegetable Soup
You won't miss the meat with this loaded, creamy vegetable soup. Hearty enough to be a stand alone meal, or add some crusty bread and a side salad.
Equipment
- 1 Dutch oven or large heavy bottomed pot
Ingredients
- 2 tbsp oil olive or any oil of choice
- 1/2 cup chopped onion or minced for picky eaters
- 1 cup chopped celery include the leaves if there are any
- 1 tbsp minced garlic
- 5 cups water or vegetable broth use low-sodium if using broth
- 1 tsp dried basil
- 1/4 tsp dried thyme leaves
- 3 cups shredded carrots
- 1/2 cup thinly chopped parsnips
- 1 cup chopped cauliflower small bite-sized pieces, approx. 1/2 head
- 1 cup chopped broccoli small bite-sized pieces, approx. 1/2 head
- 3 cups peeled, diced potatoes can use white or sweet potatoes
- 3 tbsp cornstarch
- 1/2 cup half and half whole milk works as well
- 1 cup cubed Velveeta
- salt and pepper to taste
Instructions
- Combine the oil, onion, celery and garlic in the Dutch oven or pot. Cook over medium heat for a few minutes or until the onion softens.
- Add the water/broth, basil, thyme, carrots, parsnips, cauliflower, broccoli, and potatoes. Cover and increase the heat to high. Stirring occasionally, bring the soup to a boil. Keeping lid on, reduce the heat to medium low and cook for 10 minutes or until potatoes are tender.
- Mix the cornstarch with the half and half and stir into the soup. Add the Velveeta. Allow the mixture to thicken and the cheese to melt. Should take about 5 minutes.
- Turn off the heat. Add pepper and more salt if desired.