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Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!

Cheesy Vegetable Soup being spooned out of a bowl.

The weather has been so weird here in Utah since we got back from Disneyworld. Not too cold, and today it has been raining. Utah weather is so strange which means we should brace ourselves for a big snow storm. That is usually how it works.

But I can’t seem to get enough soup this time of year. It is perfect for a chilly day and so comforting. Since the New Year is here, it is time for some more veggies since they didn’t make much of an appearance for the Holidays! This soup has so many yummy veggies, and you won’t be able to get enough of this creamy, cheesy soup!

Cheesy Vegetable Soup in a iron skillet.

What is in cheesy vegetable soup?

This soup is packed with so many yummy veggies. Broccoli, Cauliflower, Celery, Carrots, Onions, and Potatoes. Then it involves a creamy and cheesy base that makes this soup amazing!

Everything combines in this soup to bring you a hearty, veggie-filled delicious soup! Our entire family loved this soup and it is even better served in a bread bowl. It makes the perfect healthy soup for a chilly night and will become a new family favorite!

Cheesy Vegetable Soup in a black bowl.

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Cheesy Vegetable Soup

5 from 4 votes
By: Alyssa Rivers
Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 Servings



  • In a large pot over medium-high heat add 2 Tablespoons butter and melt. Saute onion, celery, carrots, and garlic until tender. Add the chicken broth and potatoes and bring to a boil. Cover and cook for 15 minutes or until tender. Add the broccoli and cauliflower the last 5 minutes and cook until tender.
  • In a medium-sized saucepan add the remaining 4 tablespoons butter and melt over medium-high heat. Add the flour and create a roux cooking for 3-4 minutes. Slowly whisk in the half and half.
  • Pour into the soup and stir. Add the cheese and stir. Let simmer until thickened and cheese has melted. Salt and pepper to taste.


Calories: 518kcalCarbohydrates: 28gProtein: 18gFat: 38gSaturated Fat: 24gCholesterol: 114mgSodium: 863mgPotassium: 938mgFiber: 4gSugar: 2gVitamin A: 4890IUVitamin C: 45.1mgCalcium: 468mgIron: 4.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

More delicious soup recipes:

Ham and Potato Cheddar Soup

Cheeseburger Soup 

Creamy Turkey Wild Rice Soup 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    I made this last night. I didn’t have any carrots or celery, so added baby bella mushrooms instead. Also added some cheese tortellini just for fun. This recipe is enough for a small dinner party. Very delicious especially on a cold winter’s day or night. Yummy.

  2. 5 stars
    This soup is dangerously delicious, as in, I feel like I want to keep going back for more!
    I made the following modification to suit my preferences:

    4 c veg broth
    2 c whole milk
    Whole bunch of kale chopped spoon sized, added with potatoes(omitted broccoli/cauliflower)
    Sprinkle of nutmeg, shake of mustard powder.

    OMG! Thanks for the great recipe! I had an idea of what I wanted to make and this recipe helped me achieve it! Another time I’ll try with the broccoli and cauli as I’m sure that will also be delicious!

  3. This soup looks awesome. Do you know the nutritional info, I didn’t see it or a link to get it. Thanks, Jim