Looking for the ultimate comfort food that brings creaminess, hearty vegetables, and just the right hint of savory herbs together in one easy dish? Look no further than One Pot Creamy Vegetable Soup! This recipe is a game-changer for busy weeknights or whenever you crave something soothing and satisfying. It’s gloriously simple yet loaded with flavor, adaptable to whatever veggies you have on hand, and it all comes together in just one pot, so cleanup is a breeze. Plus, it’s the kind of soup that always gets rave reviews, from picky eaters to soup aficionados alike.
Ingredients You’ll Need
Gathering ingredients for this One Pot Creamy Vegetable Soup is a breeze, and each component plays a crucial role in building rich, full flavors and a luxuriously silky texture. Every ingredient pulls its weight, from the way butter enhances the sautéed aromatics to the sharp cheddar that gives the finished soup that irresistible taste.
- Butter: Adds richness while helping to sauté the vegetables for extra depth of flavor.
- White Onion: A classic base that brings natural sweetness and aroma to the soup.
- Carrots: Provide vibrant color, subtle sweetness, and healthy crunch.
- Celery: Balances the flavors with its herby undertones and a hint of freshness.
- Garlic: Lends a wonderful punch that makes the soup taste warm and inviting.
- Dried Oregano: Infuses the soup with an herbal essence that pairs beautifully with vegetables.
- Dried Thyme: Offers a subtle earthiness that deepens the overall flavor profile.
- Dried Sage: Brings a gentle, aromatic note that’s classic in creamy soups.
- Flour: Used for thickening the broth into a lush and creamy consistency.
- Vegetable Broth: Acts as the flavorful base, tying all the ingredients together.
- Broccoli: Breaks down just enough to be tender, adding texture and green goodness.
- Canned Corn: Gives pops of sweetness and color throughout every spoonful.
- Potatoes: Make the soup hearty and satisfying, absorbing the creamy broth beautifully.
- Heavy Cream: Turns the soup luxuriously smooth and creamy.
- Sharp Cheddar Cheese: Adds depth and classic comfort-cheese vibes.
- Balsamic Vinegar: Just a splash brightens the flavors and brings everything into balance.
- Kosher Salt: Essential for seasoning and enhancing every bite.
- Fresh Cracked Pepper: Brings a bit of heat and complexity at the finish.
- Fresh Parsley, Extra Cheese, Oyster Crackers (for garnish): All optional, but they add color, taste, and crunch!
How to Make One Pot Creamy Vegetable Soup
Step 1: Sauté the Aromatics
Start your One Pot Creamy Vegetable Soup by melting the butter in a large Dutch oven over medium heat. Toss in the diced onions, carrots, and celery, plus a generous pinch of salt and pepper. Turn the heat up to medium-high, stirring occasionally, and allow the mixture to cook for about ten minutes. This step is key for building the soup’s backbone—let those onions get translucent for max flavor!
Step 2: Add Garlic and Herbs
With your vegetables starting to soften, reduce the heat to medium and stir in the minced garlic, oregano, thyme, and sage. Cook for just about one minute, stirring frequently to avoid burning. As soon as you smell those fragrant herbs, you know your soup is heading in a delicious direction.
Step 3: Incorporate the Flour
Sprinkle the flour over the sautéed veggies, stirring well to coat everything evenly. This step creates a light roux right in the pot, which will thicken your soup without any lumps. Let it cook for one more minute while stirring constantly, then get ready for the next big flavor boost!
Step 4: Deglaze and Add Veggies
Pour in a hearty splash of vegetable broth to deglaze the pot, making sure to scrape up any caramelized bits that might be sticking to the bottom—those are pure gold for flavor! Next, stir in the diced potatoes, corn, chopped broccoli, and the rest of the broth. Don’t forget a couple more pinches of salt and pepper at this stage for perfect seasoning.
Step 5: Simmer Until Tender
Cover the pot and raise the heat to medium-high to bring the soup just to a simmer. Once it’s bubbling, lower the heat back to low and keep it covered, letting everything cook for 10 to 12 minutes. Give it a gentle stir once or twice to ensure nothing sticks. The soup is ready for the final touch when your potatoes are fork-tender.
Step 6: Add the Creamy Finish
Remove your Dutch oven from the heat and swirl in the heavy cream, shredded cheddar cheese, and that little splash of balsamic vinegar. Stir until the cheese melts completely, creating a gloriously creamy and velvety soup. Your One Pot Creamy Vegetable Soup is now ready for the spotlight!
How to Serve One Pot Creamy Vegetable Soup
Garnishes
Turn your bowl of One Pot Creamy Vegetable Soup into a feast for the eyes by tossing on some fresh chopped parsley, an extra sprinkle of sharp cheddar, and a handful of oyster crackers. These garnishes aren’t just pretty; they add a little crunch, pop of color, and an extra burst of flavor to every bite.
Side Dishes
This creamy soup is absolutely dreamy on its own, but it plays beautifully with a side of rustic bread or homemade garlic toast. A crisp green salad with a zippy vinaigrette makes a fresh counterpoint, while a half sandwich—think grilled cheese or even a veggie melt—takes things into classic comfort food territory.
Creative Ways to Present
Consider serving your One Pot Creamy Vegetable Soup in cute bread bowls for an extra-special twist, or pour it into petite mugs for a fun appetizer. If you’re feeling festive, let everyone top their own bowl with favorite garnishes, or serve with a swirl of pesto or chili oil for an unexpected flavor boost!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover One Pot Creamy Vegetable Soup into airtight containers and store in the refrigerator for up to four days. The flavors only get better after a night in the fridge, making leftovers a treat for tomorrow’s lunch or a swift dinner solution.
Freezing
You can absolutely freeze this soup! Let it cool completely, then ladle it into freezer-safe containers or bags for up to three months. Keep in mind that the texture of cream-based soups may change slightly after freezing, but a quick stir upon reheating brings back most of the creaminess.
Reheating
To reheat, pour the soup into a pot over medium-low heat, stirring gently until hot and bubbling. If it’s thickened more than you like, add a splash of milk or broth to loosen it up. For single servings, microwave in 30-second intervals, stirring between each, until warmed through.
FAQs
Can I make One Pot Creamy Vegetable Soup vegan?
Absolutely! Swap the butter for extra virgin olive oil or vegan buttery spread, use a good plant-based cream (like oat or cashew cream), and opt for your favorite non-dairy cheese or simply skip the cheese for a lovely vegan version.
What are the best potatoes to use for this soup?
Yukon Golds or red potatoes are excellent choices since they hold their shape nicely and become deliciously tender without getting mushy. If you only have russets, they’ll add extra creaminess, but may break down a bit more in the soup.
Can I add protein to this soup?
Definitely! Stir in cooked shredded chicken, white beans, or even chickpeas towards the end for a heartier meal. If you’re keeping things vegetarian, a scoop of cooked lentils or tofu cubes works beautifully.
Is it possible to use frozen vegetables?
Yes, frozen veggies are a fantastic shortcut for busy nights! Add them just as you would the fresh veggies, keeping in mind that you may need a minute or two less of simmering time.
How do I prevent milk or cream from curdling?
Always add cream or milk after removing the soup from direct heat and stir it in gently. Gradual incorporation and avoiding a rolling boil after adding dairy will keep your One Pot Creamy Vegetable Soup smooth and luscious.
Final Thoughts
If you crave cozy, homemade flavors without a kitchen full of dirty dishes, One Pot Creamy Vegetable Soup is destined to become your go-to recipe. It’s flexible, family-friendly, and so much fun to make. Grab your favorite pot, chop up those veggies, and let this creamy, dreamy soup work its magic in your kitchen tonight!
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One Pot Creamy Vegetable Soup Recipe
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a hearty, comforting vegetarian meal made entirely in a single pot. Packed with carrots, celery, potatoes, broccoli, and corn, this soup is both delicious and versatile—perfect for busy weeknights or using up leftover veggies. A splash of heavy cream and sharp cheddar cheese creates a silky, rich texture that will have everyone asking for seconds.
Ingredients
Main Ingredients
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
For Garnish
- Fresh chopped parsley
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Saute Vegetables: Heat the butter in a large Dutch oven over medium heat. Add the diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions are translucent and the vegetables have softened.
- Add Aromatics: Reduce the heat to medium. Add the minced garlic, dried oregano, thyme, and sage. Stir frequently and cook for about 1 minute until fragrant.
- Add Flour: Sprinkle the flour over the vegetables and stir to evenly coat them. Continue cooking for 1 more minute, stirring frequently, to remove the raw flour taste.
- Deglaze: Pour in a generous splash of the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This step adds depth and flavor to the soup.
- Add Remaining Ingredients & Simmer: Stir in the diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth. Add a couple more pinches of salt and pepper. Cover the pot, increase the heat to medium-high, and bring the soup to a simmer.
- Cook Until Tender: Once simmering, turn the heat down to low and keep the pot covered. Continue to simmer for 10–12 minutes, stirring occasionally, until the potatoes are fork-tender and the vegetables are cooked through. Be sure to stir periodically to prevent the potatoes from sticking to the bottom.
- Finish Soup: Remove the pot from the heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Stir well until the cheese melts and the soup is creamy and smooth.
- Garnish & Serve: Ladle the soup into bowls and garnish each serving with fresh chopped parsley, extra shredded cheddar cheese, and a handful of oyster crackers, if desired. Enjoy immediately!
Notes
- You can substitute or add other veggies such as zucchini, green beans, or bell peppers depending on what’s in your fridge.
- Leftovers keep well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- For extra richness, use half-and-half or even whole milk in place of heavy cream, or omit for a lighter soup.
- Feel free to use frozen vegetables if you don’t have fresh ones on hand.
- For a gluten-free version, replace the flour with gluten-free all-purpose flour or a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of soup
- Calories: 287
- Sugar: 7.3 g
- Sodium: 562.8 mg
- Fat: 16.8 g
- Saturated Fat: 9.6 g
- Unsaturated Fat: 6.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 29.2 g
- Fiber: 4.3 g
- Protein: 7.5 g
- Cholesterol: 45.4 mg
