This hearty and comforting soup combines a variety of fresh vegetables in a creamy, cheesy broth, all cooked together in one pot for a quick and easy weeknight dinner. Perfect for chilly evenings, this vegetarian soup is both satisfying and customizable to suit your taste preferences.

Ingredients:

• 6 tablespoons butter

• 1 white onion, diced

• 1½ cups chopped carrots

• 1½ cups chopped celery

• 6 cloves garlic, minced

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme

• 1 teaspoon dried sage

• ⅓ cup all-purpose flour

• 6 cups vegetable broth

• 2 cups broccoli florets, chopped into bite-sized pieces

• 1 (15 oz.) can corn kernels, drained

• 3 cups diced potatoes (about ¾-inch thick)

• ½ cup heavy cream

• 1½ cups shredded sharp cheddar cheese

Directions:

1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, chopped carrots, and chopped celery. Sauté until the vegetables are tender, about 5–7 minutes.

2. Add Aromatics: Stir in the minced garlic, dried oregano, dried thyme, and dried sage. Cook for an additional minute until fragrant.

3. Make Roux: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1–2 minutes to form a roux, which will help thicken the soup.

4. Add Broth and Vegetables: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the chopped broccoli, drained corn, and diced potatoes. Bring the mixture to a boil

5. Simmer: Reduce the heat and let the soup simmer uncovered for 15–20 minutes, or until the potatoes are tender.

6. Finish the Soup: Stir in the heavy cream and shredded sharp cheddar cheese. Continue to cook until the cheese is melted and the soup is creamy.

7. Serve: Ladle the soup into bowls and serve hot.

Nutritional Information (Per Serving):

• Calories: Approximately 350 kcal

• Protein: 12g

• Fat: 20g

• Carbohydrates: 35g

• Fiber: 5g

• Sugar: 6g

• Sodium: 800mg

• Cholesterol: 40mg