This One Pot Creamy Vegetable Soup is a wholesome, hearty dish that brings together the flavors of fresh vegetables in a rich, creamy broth. It’s easy to make, packed with nutrients, and the perfect cozy meal for busy weeknights. Everything cooks together in just over 30 minutes, and the best part? You only need one pot!
Why You’ll Love This Recipe
-
Quick and Easy: With just 10 minutes of prep and 25 minutes of cooking, this soup is a perfect go-to for a busy day.
-
Customizable: Feel free to swap out veggies based on what you have on hand or use leftovers to clean out your fridge.
-
Comforting: The creamy texture, combined with fresh veggies and sharp cheddar cheese, makes every spoonful cozy and satisfying.
-
Vegetarian: A filling vegetarian dish that doesn’t skimp on flavor!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
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 into bite-sized pieces
-
1 (15 oz.) can corn, drained
-
3 cups diced potatoes (about 3/4 inch thick)
-
1/2 cup heavy cream
-
4 oz. sharp cheddar cheese, shredded
-
1 teaspoon balsamic vinegar
-
Kosher salt and fresh cracked pepper, to taste
Garnish:
-
Fresh chopped parsley
-
Shredded cheese
-
Oyster crackers
Equipment
-
Large Dutch oven
-
Measuring cups & spoons
Directions
-
Cook Vegetables: Heat butter in a large Dutch oven over medium heat. Add onion, carrots, celery, and a large pinch of salt and pepper. Turn the heat up to medium-high and cook, stirring occasionally, for 10 minutes or until the onions are translucent.
-
Add Garlic & Herbs: Reduce the heat to medium and add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.
-
Add Flour: Stir in flour and cook for another minute, stirring frequently to coat the veggies. This helps thicken the soup later.
-
Deglaze the Pot: Pour a hearty splash of vegetable broth into the pot to deglaze, scraping the tasty bits off the bottom of the pot.
-
Add Remaining Ingredients: Stir in diced potatoes, corn, broccoli, and the remaining vegetable broth, along with a pinch of salt and pepper. Bring the soup to a simmer, cover, and cook for 10-12 minutes or until the potatoes are fork-tender. Stir occasionally.
-
Finish the Soup: Once the potatoes are tender, remove the soup from heat. Stir in heavy cream, shredded cheese, and balsamic vinegar. Stir until the cheese is melted and the soup is creamy.
-
Garnish & Serve: Garnish with fresh parsley, additional shredded cheese, and oyster crackers. Serve immediately and enjoy!
Notes
-
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
-
Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
-
Substitutions: Feel free to swap the vegetables based on what you have on hand, such as using spinach instead of broccoli or adding zucchini or green beans.
Nutrition (per serving)
-
Calories: 287
-
Fat: 16.8g
-
Carbohydrates: 29.2g
-
Protein: 7.5g
-
Fiber: 4.3g
-
Sodium: 562.8mg
-
Cholesterol: 45.4mg
Conclusion
This One Pot Creamy Vegetable Soup is a crowd-pleaser with its rich, creamy texture and full flavor. It’s a simple and satisfying meal that comes together quickly, making it the perfect option for a weeknight dinner. Enjoy it with some crusty bread or a sprinkle of extra cheese for an even more indulgent meal!
Print
One Pot Creamy Vegetable Soup
- Total Time: 35 minutes
- Yield: 8 servings
Description
This One Pot Creamy Vegetable Soup is a hearty and wholesome dish, featuring fresh vegetables in a rich, creamy broth. Packed with nutrients and full of flavor, this easy-to-make soup is perfect for busy weeknights. Made in just over 30 minutes with minimal cleanup, it’s the ultimate comfort meal!
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 into bite-sized pieces
1 (15 oz.) can corn, drained
3 cups diced potatoes (about 3/4 inch thick)
1/2 cup heavy cream
4 oz. sharp cheddar cheese, shredded
1 teaspoon balsamic vinegar
Kosher salt and fresh cracked pepper, to taste
Garnish:
Fresh chopped parsley
Shredded cheese
Oyster crackers
Instructions
- Cook Vegetables:
- Heat butter in a large Dutch oven over medium heat.
- Add onion, carrots, celery, and a pinch of salt and pepper.
- Increase heat to medium-high and cook for 10 minutes, stirring occasionally, until onions are translucent.
- Add Garlic & Herbs:
- Reduce heat to medium. Add garlic, oregano, thyme, and sage. Cook for 1 minute, stirring frequently.
- Add Flour:
- Stir in flour and cook for another minute to coat the veggies. This helps thicken the soup.
- Deglaze the Pot:
- Pour a splash of vegetable broth to deglaze, scraping any flavorful bits from the bottom of the pot.
- Add Remaining Ingredients:
- Stir in diced potatoes, corn, broccoli, the remaining vegetable broth, and a pinch of salt and pepper.
- Bring to a simmer, cover, and cook for 10-12 minutes until the potatoes are fork-tender. Stir occasionally.
- Finish the Soup:
- Remove the soup from heat. Stir in heavy cream, shredded cheese, and balsamic vinegar. Stir until cheese melts and soup is creamy.
- Garnish & Serve:
- Garnish with fresh parsley, additional shredded cheese, and oyster crackers.
- Serve immediately and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: Let soup cool completely before freezing in a freezer-safe container for up to 3 months.
- Substitutions: Swap vegetables based on availability, such as spinach instead of broccoli, or add zucchini or green beans for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
