With a velvety broth loaded with the goodness of corn, potatoes, and bell peppers, this cheesy, Creamy Vegetable Soup is one heck of a hearty meal.
The first time I tasted this soup, I’d arrived at my aunt and uncle’s house in Arizona around 8pm, after a long flight. I wasn’t especially hungry, but the kitchen smelled so good that I couldn’t resist a bowl of the warm soup that was waiting on the stove.
We sat down to eat and I simply grinned at the first bite. This soup adds up to a whole lot of delicious flavors that are much more than the sum of its parts. It turns out that this was one of my Grandmother’s recipes and I’m thrilled to be sharing it with you now.
Over the past few months, this soup has become a family favorite for my husband and kids, as well as for the friends we’ve shared it with. I hope that you will enjoy it as much as we do!
Creamy Vegetable Soup
It’s honestly kind of rare for dinner at my house to be completely vegetarian. My boys love meatier fare. But, this soup was very well received. It’s hearty even without the inclusion of any meat.
Still, if you want to make it with meat, you could easily add chicken to the recipe. Or, bacon. Definitely bacon. Actually, I may have to make this creamy soup again with bacon just at the thought of it.
There are very few traditions that I recall from childhood that were as long-running or firmly upheld, as potato soup after church on Sunday nights. Perhaps the only one stronger was that we attended church on Sunday nights.
My siblings and I have all shared a laugh as adults over the very thin soups that my mother would feed us. But, the truth is that I know she did her best.
It’s hard to imagine my mom trying to stretch a little milk with not nearly enough potatoes to feed a family of seven. She tried to build a tradition that celebrated family and love when there wasn’t always enough food. She succeeded.
It’s harder still because there are many mothers today in that position, hoping desperately that their children won’t ask for a second helping so that they too, may eat. Rich and creamy potato soups never fail to remind me of how very blessed I am.
I’ve heard this kind of soup called a vegetable chowder. But my grandmother called hers a creamy vegetable soup recipe. So, which is it? Well, I don’t pick sides in the soup vs chowder argument.
Call it whatever you want. This cheesy vegetable chowder (or cheesy vegetble soup!) is absolutely delicious. Especially during the winter months, when it is so cold outside, I love how filling and cozy it is.
Cheesy Vegetable Soup
You’ll need the following to make this recipe:
- butter and milk
- yellow onion and celery ribs
- Yukon gold potatoes
- canned corn and canned cream-style corn
- red and green bell peppers
- parsley, salt, and pepper
- shredded cheddar cheese
- water and chicken bouillon
Start by melting the butter in a large pot over medium heat. Add the onion and celery and cook until tender, about 3 minutes. Then, add the potatoes, bouillon, and water. Bring to a boil and simmer for about 10 minutes.
In a small glass, whisk together 1 cup of milk with ⅓ cup of flour. Then, add the flour mixture to the soup, along with the remaining milk, both cans of corn, bell peppers, parsley, and pepper.
Bring to a simmer, stirring constantly, and cook until slightly thickened, about 5 minutes. The peppers should be tender-crisp when the soup is finished cooking.
Remove from the heat and stir in the cheese. Serve warm with additional cheese on top, if desired.
Looking for more vegetable soups to try?
Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant Cabbage Roll Soup is as cozy as it gets.
Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup is inspired by the Italian Vegetable Soup that has been a family favorite for over 20 years.
Filled with tender chunks of chicken, kale, and creamy white beans, this Chicken Kale Soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
Chunks of turkey, carrots, celery, and thick egg noodles come together in this Creamy Turkey Soup to create a perfect after-Thanksgiving meal.
Red potatoes, chicken, carrots, broccoli, and spinach, along with a bit of broth and spices make a Chicken Vegetable Soup that is perfect for a rainy day.
Slow-Cooker Stuffed Pepper Soup is full of seasoned beef, rice, bell peppers and plenty of rich flavors. This first time I made this soup, I suspected it was going to be a hit with my family and I was right.
Creamy Vegetable Soup
- 2 tablespoons butter
- 1 small yellow onion chopped into ¼ inch pieces, about 1 cup
- 4 celery ribs sliced thin, about 1 cup
- 2 large Yukon golden potatoes chopped into ½ inch pieces, about 2 cups
- 4 teaspoons chicken bouillon (I use Better than Bouillon chicken base.)
- 4 cups water
- ⅓ cup all purpose flour
- 4 cups milk divided
- 15 ounces canned cream-style corn
- 15 ounces canned corn drained
- 1 medium green bell pepper chopped into ½ inch pieces, about 1 cup
- 1 medium red bell pepper chopped into ½ inch pieces, about 1 cup
- 2 teaspoons dried parsley
- 1 teaspoon freshly ground black pepper adjust to taste
- kosher salt ONLY if needed, adjust to taste
- 2 cups freshly shredded cheddar cheese
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook until tender, about 3 minutes. Add the potatoes, bouillon, and water. Bring to a boil and simmer for about 10 minutes.
- In a small glass, whisk together 1 cup of milk with ⅓ cup of flour. Add the flour mixture to the soup, along with the remaining milk, both cans of corn, bell peppers, parsley, and pepper.
- Bring to a simmer, stirring constantly, and cook until slightly thickened, about 5 minutes. The peppers should be tender-crisp when the soup is finished cooking.
- Remove from the heat and stir in the cheese. Serve warm with additional cheese on top, if desired.