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

Units Scale

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

Cook Mode Prevent your screen from going dark

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.