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

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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