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
