Sneak in the Veggies Cheddar Cheese Soup

Warm, creamy, and secretly packed with nutritious vegetables, "Sneak in the Veggies Cheddar Cheese Soup" is the ultimate comfort food with a healthful twist. This velvety soup combines sharp cheddar and Parmesan (optional) with a vibrant medley of carrots, celery, zucchini, and potatoes, all pureed into a luscious, silky base. Perfect for picky eaters, this recipe lets you easily incorporate veggies into every spoonful without compromising on flavor. Boosted with zesty ground mustard and a hint of paprika, it offers a subtly smoky and tangy depth that stands out. Easy to prepare in under an hour, this soup is ideal for busy weeknights or family dinners. Serve it steaming hot with crusty bread or a sprinkle of fresh herbs for a cozy, satisfying meal everyone will love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, peeled and diced
• 2 units celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 2 cups milk
• 3 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• 0.25 cups Parmesan cheese, grated (optional)
• 0.5 teaspoons ground mustard
• 0.5 teaspoons paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

In a large pot, heat the unsalted butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion, carrot, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the diced zucchini and potato to the pot, and cook for another 5 minutes, stirring to combine.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the vegetables are tender.

Step 5

Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.

Step 6

In a separate small saucepan, whisk together the flour and milk over medium heat until fully combined and slightly thickened, about 3-4 minutes.

Step 7

Slowly stir the milk mixture into the pureed soup, whisking to combine thoroughly.

Step 8

Gradually add the shredded cheddar cheese and Parmesan cheese (if using) to the soup, stirring constantly until the cheese is melted and the soup is creamy.

Step 9

Stir in the ground mustard, paprika, salt, and black pepper, and adjust seasonings to taste.

Step 10

Serve the soup hot with a sprinkle of additional cheese or fresh herbs, if desired, and enjoy!

Nutrition Facts

Serving size	(2498.6g)

Amount per serving	% Daily Value*
Calories	2451.7

Total Fat 146.9g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 4.5g
Cholesterol 393.3mg	0%
Sodium 6133.0mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 55.2g
Protein 122.3g	0%

Vitamin D 262.7IU	0%
Calcium 3165.2mg	0%
Iron 10.4mg	0%
Potassium 4963.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 19.4%

Carbs: 28.1%