Description
This One Pot Creamy Vegetable Soup is the epitome of comfort food—rich, creamy, and filled with nutritious vegetables. Made with potatoes, broccoli, corn, and a savory broth, finished with heavy cream and sharp cheddar, this soup offers a satisfying, hearty meal that’s perfect for any time of year.
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
Instructions
- 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.
- Stir in the minced garlic, dried oregano, dried thyme, and dried sage. Cook for an additional minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for an additional minute to help the flour absorb the flavors.
- Add a splash of vegetable broth to the pot to deglaze it, scraping up any browned bits from the bottom of the pot.
- 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.
- Remove the pot from heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Stir until the soup is smooth and creamy.
- Ladle the soup into bowls and garnish with fresh parsley, additional shredded cheese, and a handful of oyster crackers.
Notes
- Dairy-Free: Use coconut milk or almond milk instead of heavy cream and a dairy-free cheese alternative instead of cheddar.
- Add Protein: You can add cooked chicken, turkey, or beans for an extra protein boost.
- Spicy Kick: Add red pepper flakes or a diced jalapeño when sautéing the vegetables.
- Different Vegetables: Swap broccoli for spinach, kale, or green beans. Add peas or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg
