One Pot Creamy Vegetable Soup Recipe

Why You’ll Love This Recipe

This One Pot Creamy Vegetable Soup is the epitome of comfort food—rich, creamy, and filled with nutritious vegetables. With ingredients like potatoes, broccoli, and corn, all simmered in a savory broth and finished with creamy heavy cream and sharp cheddar, this soup offers a satisfying, hearty meal that’s perfect for any time of year. The best part? It’s made in just one pot, making cleanup a breeze. Whether you’re looking for a cozy dinner or a healthy, filling lunch, this soup will quickly become a staple in your kitchen!

Ingredients

• 6 tbsp butter
• 1 white onion, diced
• 1 ½ cups chopped carrots
• 1 ½ cups chopped celery
• 6 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp dried sage
• ⅓ cup flour
• 6 cups vegetable broth
• 2 cups broccoli florets (bite-sized)
• 1 can (15 oz) corn, drained
• 3 cups diced potatoes (¾-inch pieces)
• ½ cup heavy cream
• 4 oz sharp cheddar cheese, shredded
• 1 tsp balsamic vinegar
• Kosher salt and black pepper, to taste

Garnish:

• Fresh parsley
• Extra shredded cheddar cheese
• Oyster crackers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables
   In a Dutch oven, melt the butter over medium heat. Add the diced onion, chopped carrots, chopped celery, salt, and pepper. Sauté for about 10 minutes, until the onions are soft and translucent.
2. Add Garlic and Herbs
   Stir in the minced garlic, dried oregano, dried thyme, and dried sage. Cook for an additional minute until fragrant.
3. Add Flour and Cook
   Sprinkle the flour over the vegetables and stir to coat. Cook for an additional minute to help the flour absorb the flavors.
4. Deglaze the Pot
   Add a splash of vegetable broth to the pot to deglaze it, scraping up any browned bits from the bottom of the pot. This step adds a lot of flavor to the soup.
5. Simmer the Soup
   Add the diced potatoes, broccoli florets, corn, and the remaining vegetable broth. Season with additional salt and pepper to taste. Bring to a simmer, cover, and cook for 10–12 minutes, until the potatoes are fork-tender.
6. Add Cream and Cheese
   Remove the pot from heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Stir until the soup is smooth and creamy.
7. Serve and Garnish
   Ladle the soup into bowls and garnish with fresh parsley, additional shredded cheese, and a handful of oyster crackers.

Servings and Timing

This recipe yields approximately 6-8 servings. The preparation time is about 10 minutes, and the cooking time is around 25-30 minutes, making it a perfect dish for a quick weeknight dinner or a hearty lunch.

Variations

• Dairy-Free: For a dairy-free version, use coconut milk or almond milk in place of the heavy cream and omit the cheddar cheese, using a dairy-free cheese alternative instead.
• Add Protein: You can add cooked chicken, turkey, or even beans to this soup for an extra protein boost.
• Spicy Kick: For a little heat, add red pepper flakes or a diced jalapeño when sautéing the vegetables.
• Different Vegetables: Feel free to swap the broccoli for another green vegetable, like spinach, kale, or green beans. You can also add peas or bell peppers for extra color and flavor.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. To reheat, simply warm on the stove over low heat, adding a bit of broth or water if it thickens too much during storage.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen vegetables, such as broccoli and corn, can be used in place of fresh vegetables. Just add them directly to the pot when it’s time to add the vegetables.

How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes once they’re tender, or use an immersion blender to blend part of the soup before adding the cream and cheese.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. The flavors actually improve as they meld together.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you’re not vegetarian or vegan. The flavor will be slightly different but still delicious.

Can I make this soup vegan?

Yes, to make this soup vegan, use vegan butter, plant-based cream, and skip the cheese or use a dairy-free cheese alternative.

Can I add more herbs to the soup?

Absolutely! You can add herbs like rosemary, basil, or parsley to enhance the flavor further.

Is this soup gluten-free?

Yes, this soup is gluten-free as long as you use a gluten-free flour or cornstarch instead of regular flour. Be sure to check the labels of your vegetable broth and other packaged ingredients to ensure they are also gluten-free.

Can I use a different type of cheese?

Yes, feel free to swap out the sharp cheddar for other cheeses like gouda, mozzarella, or Parmesan for different flavor profiles.

How can I make this soup spicier?

Add some crushed red pepper flakes, cayenne pepper, or a diced jalapeño pepper to the soup for an extra spicy kick.

What can I serve with this soup?

This soup pairs perfectly with crusty bread, grilled cheese sandwiches, or a simple salad. It’s also great with a side of crackers or warm pita.

Conclusion

This One Pot Creamy Vegetable Soup is an easy, flavorful, and wholesome meal that’s sure to become a family favorite. Packed with veggies, creamy goodness, and cheesy comfort, it’s the perfect meal to warm you up on cold days. The best part? You only need one pot to make it, making cleanup a breeze! Whether you’re making it for a busy weeknight or a cozy weekend meal, this soup will surely satisfy your cravings.

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