This creamy One Pot Creamy Vegetable Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the vegetables to suit your taste or use it as a “clean out the fridge” meal to get rid of those leftovers and odd ends that have been sitting there begging for attention!
Ingredients You’ll Need
Let’s dive right into the star of the show! Here’s everything you need to whip up this hearty and delicious soup, plus a few thoughts on why each ingredient is so key to making it amazing.
6 tablespoons butter
Butter is going to give you the best flavor and texture for this recipe. I prefer using unsalted butter so that I can control the sodium level myself. You can substitute olive oil if you prefer, but trust me, butter adds that wonderful richness that just can’t be beat!
1 white onion, diced
Onions are the foundation for so many great dishes and this one is no exception. They provide sweetness and depth of flavor. If you don’t have a white onion, feel free to use yellow or red, whatever you’ve got on hand will work just fine!
1.5 cups chopped carrots
Carrots add both sweetness and nutrition, making the soup satisfying and vibrant. Fresh or frozen carrots work well; just chop them up or use pre-cut ones if you’re in a pinch!
1.5 cups chopped celery
Celery brings a nice crunch and flavor to the mix. I love using crunchy, fresh celery, but you can easily swap it out for fennel or even leeks if you’re feeling fancy!
6 cloves garlic, minced
Garlic is the flavor hero of this soup! It’s aromatic and adds so much depth. I’m a real sucker for garlic, so I use a generous amount, but you can use less if you’re not as obsessed as I am!
2 teaspoons dried oregano
Oregano adds an earthy flavor that complements the other ingredients beautifully. If you don’t have dried oregano, you can use Italian seasoning or thyme instead, as they both work beautifully here!
2 teaspoons dried thyme
Just like oregano, thyme is another great herb that brings warmth to the soup. Dried or fresh, it doesn’t matter, just adjust the amount accordingly if you’re using fresh!
1 teaspoon dried sage
Sage offers a unique, slightly peppery flavor that adds a beautiful complexity to the soup. If you’re not a fan of sage, you can leave it out or swap for rosemary!
1/3 cup flour
This helps thicken the soup, giving it that creamy, comforting texture we all adore! Gluten-free flour also works well in this recipe if you’d like to keep it allergy-friendly.
6 cups vegetable broth
Vegetable broth is the backbone of the soup, providing moisture and flavor. Use low-sodium broth if you can, this way, you can control how salty the soup gets while cooking!
2 cups broccoli, chopped into bite-sized pieces
Broccoli adds color and a nice bite to the soup. Fresh or frozen broccoli works well; just make sure it’s cut into small pieces for even cooking.
1 (15 oz.) can corn, drained
Corn adds sweetness and a lovely pop of color. Feel free to use frozen corn if that’s what you have! I often use whatever I have on hand, which is part of the beauty of this recipe.
3 cups (3/4 inch thick) diced potatoes
Potatoes give the soup body and make it hearty! I usually opt for Yukon gold or red potatoes, but any kind will work. Just chop them evenly so they cook at the same rate.
1/2 cup heavy cream
This is where the magic happens, heavy cream makes the soup rich and luxurious! If you prefer a lighter option, coconut milk works great too, and it brings its own unique flavor!
4 oz. sharp cheddar cheese, shredded
Cheese in soup? Yes, please! Sharp cheddar brings an amazing, cheesy richness to the soup! If cheese isn’t your thing, you can definitely omit it or use a dairy-free cheese.
1 teaspoon balsamic vinegar
A splash of balsamic vinegar adds a touch of acidity that brightens everything up! You could also use lemon juice, or omit it entirely, but I highly recommend trying it!
Kosher salt and fresh cracked pepper to taste
Don’t forget the seasoning, just a couple pinches when you sauté the veggies, and a bit more to taste later on. This helps all the flavors shine!
Let’s Get Cooking!
Alright, now that we have everything lined up and ready to go, let’s dive into those step-by-step instructions to make this one pot creamy vegetable soup!
Heat the butter in a large Dutch oven over medium heat. Once melted and bubbly, toss in the diced onion, carrots, and celery. Season with a couple pinches of salt and pepper, and cook for about 10 minutes, stirring occasionally, until the veggies are nice and translucent.
Add in the minced garlic along with the dried oregano, thyme, and sage. Cook for 1 minute more, stirring frequently until fragrant. Oh, the smell is heavenly!
Next, sprinkle in the flour to coat all the veggies and cook for another minute. This is going to help thicken up our delicious soup!
Slowly pour in the vegetable broth, scraping up any yummy bits stuck on the bottom of the pot, this is where all the flavor is!
Toss in the diced potatoes, drained corn, and broccoli. Add more broth if necessary; bring everything to a simmer, then reduce heat to maintain that gentle bubble.
Cover the pot and let it simmer away for about 10-12 minutes until the potatoes are tender. You’ll know they’re ready when you can easily pierce through them with a fork.
Once tender, remove the pot from heat and stir in the heavy cream, shredded cheese, and balsamic vinegar until everything is beautifully melted and creamy. Just wait until you see that creamy richness come together!
Garnish with fresh parsley and additional cheese if desired before serving. I always love a little sprinkle of herbs on top!
Serve with oyster crackers or nice crusty bread on the side, and you’ve got yourself a meal that’s perfect for family dinners or any cozy occasion!
Why I Love This Recipe
This soup is truly my go-to recipe when I need something hearty, comforting, and quick, perfect for chilly evenings when you’d much rather spend your time snuggled up with a good book or movie! I’m a real sucker for all things creamy and vegetable-packed, and this soup checks all the boxes! The best part is you can use whatever you’ve got on hand, making it ideal for cleaning out the fridge while still being incredibly satisfying. You seriously can’t go wrong with this recipe!
If you loved this One Pot Creamy Vegetable Soup, be sure to check out my Easy Chicken Noodle Soup, my Homemade Tomato Basil Soup, or my Vegetarian Chili!
Why This Recipe Works
One Pot Wonder
The secret to a delicious One Pot Creamy Vegetable Soup is that it comes together all in one pot! This means minimal cleanup, and isn’t that the dream? You get to enjoy a fabulous, hearty meal without a mountain of dishes waiting for you afterward.
Customizable
You can switch up the veggies depending on what you have available! Got some wilted spinach? Toss it in. Leftover green beans from last night’s dinner? In they go! This recipe is so versatile and tailored to fit what you have.
Comfort Food
This soup is the epitome of comfort food it’s creamy, loaded with flavor, and warms you up from the inside out. Seriously, it’s like a warm hug in a bowl!
Quick & Easy
This recipe comes together in under 30 minutes! Perfect for busy weeknights when you need dinner on the table fast but still want to serve something wholesome. You won’t believe how simple it is, and your taste buds will be so happy!
Meal Prep Friendly
This soup is perfect for meal prep! Make a big batch, and you’ve got delicious lunches for the week ahead. Just reheat and enjoy it’s that easy!
Serving Suggestions
You can enjoy this One Pot Creamy Vegetable Soup on its own, but if you’re looking for a complete meal, consider pairing it with:
- A side salad: A simple green salad with vinaigrette balances out the richness.
- Crusty bread: Perfect for dipping!
- Oyster crackers: A classic touch that adds a nice crunch!
- Grilled cheese sandwiches: You can’t go wrong pairing soup with grilled cheese—it’s a match made in heaven!
Storage and Reheating
Storage: This soup keeps in the refrigerator for about 3-4 days in an airtight container. Just let it cool down completely before storing.
Reheating: Store leftovers in a pot over low heat, stirring occasionally until heated through. You may need to add a splash of broth or cream to loosen it up again!
Freezer Friendly: Yes! This soup can be frozen for up to 3 months! Just thaw overnight in the refrigerator before reheating.
So there you have it, a warm and inviting One Pot Creamy Vegetable Soup recipe that makes dinnertime a breeze! I hope you give this a try, you’ll be so glad you did! Cozy nights in just got a whole lot tastier!
Happy Cooking!
For more family-tested recipes that make weeknight dinners exciting:
- The Comfort of Mushroom Soup – A Bowl of Love
- Cozy Autumn Wild Rice Soup
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One Pot Creamy Vegetable Soup
Ingredients
Method
- Heat the butter in a large Dutch oven over medium heat.
- Once melted, add the diced onion, carrots, and celery. Season with salt and pepper, and cook for about 10 minutes until translucent.
- Stir in the minced garlic, oregano, thyme, and sage, and cook for 1 more minute until fragrant.
- Sprinkle in the flour to coat the vegetables and cook for another minute.
- Slowly pour in the vegetable broth, scraping up any bits stuck on the bottom.
- Add the diced potatoes, corn, and broccoli. Bring everything to a simmer, then reduce heat.
- Cover and let simmer for 10-12 minutes until the potatoes are tender.
- Stir in the heavy cream, shredded cheese, and balsamic vinegar until melted and creamy.
- Garnish with parsley and additional cheese if desired before serving.
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