I absolutely love how cozy and comforting this One Pot Creamy Vegetable Soup Recipe turns out every time I make it. It’s one of those recipes that feels like a warm hug on cooler days and comes together with just a handful of simple ingredients you might already have on hand. Whether you’re after a quick weeknight dinner or a nourishing meal to prep ahead for busy days, this soup fits the bill perfectly.
What makes this One Pot Creamy Vegetable Soup Recipe stand out is how creamy and flavorful it is without needing any heavy cream overload or complicated steps. Plus, cooking everything in one pot means fewer dishes and less fuss—something I always appreciate when I’m juggling a million things. You’ll find that this recipe balances fresh veggies with herbs in a way that’s both hearty and elegant, making it a family favorite in my kitchen.
Why You’ll Love This Recipe
- One Pot Wonder: Everything cooks in one pot for easy cleanup and less stress in the kitchen.
- Velvety Creaminess: The combination of cream, cheese, and veggies creates a luxuriously smooth texture you’ll rave about.
- Versatile Flavors: Fresh herbs and simple seasonings make it easy to customize according to your taste buds.
- Family Friendly: Kids and adults alike love this soup, which makes it a go-to dinner all year round.
Ingredients You’ll Need
The ingredients in this One Pot Creamy Vegetable Soup Recipe come together like old friends—it’s all about layering simple veggies with herbs, a touch of flour to thicken, and the perfect splash of cream and cheese to finish. Here’s what you’ll want to have ready, and a few tips to make your shopping trip smoother.
- Butter: Adds richness and helps sauté the veggies to perfection without sticking.
- White onion: Use fresh and firm for that sweet onion base flavor.
- Carrots: Opt for firm, colorful carrots to add natural sweetness and texture.
- Celery: Adds a subtle earthiness and crunch, balancing the soup nicely.
- Garlic: Fresh minced garlic is key for that punch of aroma and depth.
- Dried oregano, thyme, and sage: These herbs bring warmth and a subtle herbal complexity.
- Flour: A little goes a long way to thicken the soup, so no need for heavy cream substitutes.
- Vegetable broth: Use a good-quality broth for a clean flavor foundation.
- Broccoli: Chop bite-sized florets so they cook evenly without becoming mushy.
- Corn: Drained canned corn works well, but fresh or frozen can be swapped in easily.
- Potatoes: Diced medium-firm potatoes add heartiness; I prefer Yukon Gold for their buttery texture.
- Heavy cream: Just a splash to make the soup irresistibly creamy without overwhelming the veggies.
- Sharp cheddar cheese: Freshly shredded melts better and adds a lovely tangy finish.
- Balsamic vinegar: This surprising addition brightens the whole soup with a subtle acidic note.
- Kosher salt and fresh cracked pepper: Don’t skip seasoning, it pulls all the flavors together.
Variations
I love to mix things up depending on the season or what’s in my fridge—this One Pot Creamy Vegetable Soup Recipe is like a canvas you can paint on. Feel free to swap in your favorite veggies or tweak the herbs to match your mood.
- Vegetable Swaps: I’ve replaced broccoli with spinach or kale for a leafy green boost that melts perfectly into the creamy base.
- Dairy-Free Option: I once used coconut milk instead of cream and omitted the cheese—still super tasty and creamy!
- Spice Twist: Adding a pinch of smoked paprika or red pepper flakes gave it a delicious smoky heat that my family couldn’t stop eating.
- Protein Boost: Stir in cooked chickpeas or white beans for a more filling dinner.
How to Make One Pot Creamy Vegetable Soup Recipe
Step 1: Sauté Your Aromatics with Love
Start by melting six tablespoons of butter over medium heat in a large Dutch oven—you’ll want a nice sizzle but nothing too hot. Toss in the diced onion, carrots, celery, and a generous pinch of salt and pepper. Turn the heat up to medium-high and cook, stirring occasionally, until the onions turn translucent and the veggies soften (about 10 minutes). I find this step builds the foundation of flavor, so don’t rush it.
Step 2: Infuse with Garlic and Herbs
Turn the heat back down to medium and add the minced garlic, dried oregano, thyme, and sage. Stir everything together and cook for about a minute—this helps release the essential oils of the herbs and deepens the aroma right before adding the flour.
Step 3: Create the Creamy Base
Sprinkle in about a third of a cup of flour and stir to coat all the veggies evenly. Cook it for one minute while stirring frequently to get rid of that raw flour taste. Then comes a little trick I discovered: add a hearty pour of vegetable broth to deglaze the pot. Use your spoon or spatula to scrape up those delicious browned bits stuck to the bottom—that’s pure flavor magic right there.
Step 4: Add Vegetables and Simmer
Next up, toss in the diced potatoes, broccoli florets, drained canned corn, and the remaining vegetable broth. Add a couple of pinches of salt and freshly cracked pepper, then cover the pot. Turn the heat up to medium-high and bring everything to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork-tender. Make sure to stir occasionally so nothing sticks or burns on the bottom.
Step 5: Finish with Cream, Cheese, and a Zing
Turn off the heat and stir in a half cup of heavy cream, four ounces of shredded sharp cheddar cheese, and a teaspoon of balsamic vinegar. Watch the cheese melt beautifully and blend into the soup, making it creamy and full of depth. The balsamic vinegar adds a subtle brightness that balances the richness perfectly.
Step 6: Garnish and Serve
Ladle your soup into bowls and sprinkle fresh chopped parsley, extra shredded cheese, and oyster crackers on top for that classic comfort food finish. It looks inviting and tastes even better fresh from the pot.
Pro Tips for Making One Pot Creamy Vegetable Soup Recipe
- Don’t Rush the Veggies: Taking time to soften onions and carrots boosts the sweetness and flavor base dramatically.
- Perfect Thickness: Stirring in the flour with the veggies before adding broth creates a silky consistency without lumps.
- Taste as You Go: Adjust salt and pepper during simmering to suit your preference; the flavors intensify as it cooks.
- Add Cheese Off Heat: To prevent cheddar from clumping, mix it in after turning off the stove while the soup’s still hot.
How to Serve One Pot Creamy Vegetable Soup Recipe
Garnishes
I usually top the soup with fresh chopped parsley because it adds a fresh pop of color and brightness. Sometimes I add extra shredded cheddar for cheesier bites and oyster crackers for a little crunch. It’s simple but elevates the experience—think of it like your cozy finishing touch.
Side Dishes
This creamy soup pairs wonderfully with crusty bread, garlic toast, or a light side salad. Whenever I serve it, I reach for a warm baguette or even a grilled cheese sandwich to make it a full meal that’s sure to satisfy.
Creative Ways to Present
For special occasions, I like to serve the soup in mini pumpkin bowls or ramekins lined with a sprinkle of cheese and herbs on top for a fancy touch. It’s a fun way to impress guests and adds a seasonal flair that feels extra cozy.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually keeps well for 3-4 days. When you reheat, give it a good stir and add a splash of broth or water if it’s gotten too thick—that cream can soak up a lot!
Freezing
I’ve frozen this soup successfully by letting it cool completely, then portioning it into freezer-safe containers. Just note that fresh cream and cheese can sometimes separate slightly after freezing, so I recommend stirring well after thawing and reheating gently.
Reheating
I reheat leftovers slowly on the stovetop over low heat to avoid curdling. Adding a splash of broth or cream while reheating helps keep the soup smooth and luscious, just like when freshly made.
FAQs
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Can I make this One Pot Creamy Vegetable Soup Recipe vegan?
Absolutely! Simply swap the butter for a plant-based alternative, replace heavy cream with coconut cream or cashew cream, and skip the cheddar cheese or use vegan cheese. The soup still turns out deliciously creamy and flavorful.
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Can I use frozen vegetables instead of fresh?
Yes! Frozen broccoli and corn work just fine. Just adjust the simmer time slightly since frozen veggies cook faster. Add them towards the end of the simmering process to keep their texture nice and vibrant.
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How do I prevent the soup from getting too thick or thin?
Use the exact broth measurements in the recipe, and remember you can always add more broth or water to thin it out during cooking or reheating. If it gets too thin, let it simmer uncovered for a few extra minutes to reduce and thicken naturally.
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Can I add other vegetables?
Definitely! Feel free to add zucchini, peas, or green beans. Just chop them bite-size and add them in during the simmer stage so they cook through without getting mushy.
Final Thoughts
This One Pot Creamy Vegetable Soup Recipe has become a staple in my kitchen because it’s dependable, delicious, and comforting all at once. I recommend you try it on a cozy weekend or whenever you need a straightforward, nourishing bowl of goodness. Trust me, once you make it, it’ll be one of those meals you reach for again and again—warm, creamy, and perfectly satisfying.
Print
One Pot Creamy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a hearty and comforting dish perfect for warming up on chilly days. Packed with fresh vegetables like carrots, celery, broccoli, potatoes, and corn, it features a rich and velvety texture from butter, flour, heavy cream, and sharp cheddar cheese. Enhanced with aromatic herbs like oregano, thyme, and sage, this easy-to-make soup comes together in a single pot, making cleanup a breeze without sacrificing flavor. Garnished with fresh parsley and oyster crackers, it’s a nutritious and satisfying meal ideal for family dinners or meal prep.
Ingredients
Sofrito and Base
- 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
Thickener and Broth
- 1/3 cup flour
- 6 cups vegetable broth
Vegetables
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
Finishing Ingredients
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Heat and Cook Vegetables: Heat butter in a large Dutch oven over medium heat. Add diced onion, chopped carrots, and celery along with a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until the onions become translucent.
- Add Herbs and Garlic: Reduce heat to medium, then add minced garlic, dried oregano, thyme, and sage. Stir frequently and cook for one additional minute to release the flavors.
- Incorporate Flour: Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for one more minute, stirring frequently to create a roux that will thicken the soup.
- Deglaze the Pot: Pour a generous amount of vegetable broth into the pot to deglaze, scraping up any browned bits stuck to the bottom to add depth of flavor.
- Add Remaining Ingredients: Stir in diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple of pinches of salt and freshly cracked pepper.
- Simmer the Soup: Cover the pot, turn heat to medium-high and bring the mixture to a simmer. Once simmering, reduce heat to low, keep the pot covered, and simmer for 10-12 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Finish with Cream and Cheese: Remove the soup from heat and stir in heavy cream, shredded sharp cheddar cheese, and balsamic vinegar. Stir until the cheese has melted and the soup is creamy and smooth.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, additional shredded cheddar cheese, and oyster crackers for a delicious crunch.
Notes
- For a thicker soup, increase the flour by an additional tablespoon to create a more robust roux.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian option.
- Adjust seasoning gradually, especially salt, to taste as the cheese adds some saltiness.
- Use fresh herbs if available for a more vibrant flavor, adjusting quantities accordingly.
- To make this soup vegan, substitute butter with olive oil, heavy cream with coconut milk or cashew cream, and omit the cheddar cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat gently on the stovetop to avoid curdling the cream.
