One Pot Creamy Vegetable Soup Recipe

If you’re looking for a comforting, hearty meal that feels like a warm hug in a bowl, you absolutely have to try this One Pot Creamy Vegetable Soup. It’s a delightful medley of fresh vegetables bathed in a luscious, cheesy broth that comes together effortlessly in a single pot. Perfect for cozy evenings or when you want something nutritious yet indulgent, this soup blends vibrant colors, fresh herbs, and creamy textures to create a satisfying dish everyone will love. Trust me, once you make this One Pot Creamy Vegetable Soup, it’ll quickly become one of your go-to recipes for any season.

Ingredients You’ll Need

This recipe keeps things wonderfully simple but relies on fresh, wholesome ingredients that really shine together. Each component brings its own magic—whether it’s the sweetness of the carrots, the earthy herbs, or that rich splash of cream that pulls everything into a silky smooth finish.

• 6 tablespoons butter: For sautéing veggies and adding a silky richness to the base.
• 1 white onion, diced: Adds a savory sweetness and depth of flavor when softened.
• 1.5 cups chopped carrots: Brings natural sweetness and a beautiful orange hue.
• 1.5 cups chopped celery: Offers fresh, mild bitterness and a crisp texture.
• 6 cloves garlic, minced: For that irresistible aromatic punch that makes soups sing.
• 2 teaspoons dried oregano: Lends a warm, peppery herb note.
• 2 teaspoons dried thyme: Adds an earthy, slightly minty nuance that complements the veggies.
• 1 teaspoon dried sage: Provides a rustic, savory depth to balance the creaminess.
• 1/3 cup flour: Helps thicken the soup into a luscious, creamy texture.
• 6 cups vegetable broth: The flavorful liquid base that unites all ingredients.
• 2 cups broccoli, chopped: Adds bursts of green, nutrients, and tender crunch.
• 1 (15 oz.) can corn, drained: Sweet kernels that bring pops of juicy brightness.
• 3 cups diced potatoes (3/4″ thick): Chunky comfort food that makes the soup hearty and filling.
• 1/2 cup heavy cream: For a luxuriously smooth, rich finish.
• 4 oz. sharp cheddar cheese, shredded: Infuses the soup with sharp, gooey cheesiness.
• 1 teaspoon balsamic vinegar: A subtle tang to brighten and balance the creamy elements.
• Kosher salt and fresh cracked pepper: To taste, enhancing and rounding out all the flavors beautifully.

How to Make One Pot Creamy Vegetable Soup

Step 1: Sauté the Base Vegetables

Start by melting the butter in a large Dutch oven over medium heat. Toss in the diced onion, chopped carrots, celery, along with a generous pinch of salt and pepper. Turn the heat up to medium-high and cook while stirring occasionally for about 10 minutes. You want your onions translucent and the veggies softening to release their natural sweetness, which lays the perfect foundation for this soup.

Step 2: Build Flavor with Herbs and Garlic

Reduce the heat to medium. Add minced garlic along with dried oregano, thyme, and sage. Cook everything together for another minute, stirring frequently. This step infuses the base with fragrant herbal notes and that signature garlicky warmth, making your kitchen smell incredible.

Step 3: Add Flour and Deglaze

Sprinkle the flour over the veggie mixture and stir well to coat every morsel. Let it cook for a minute more while stirring to prevent burning. Then, pour in a hearty splash of vegetable broth to deglaze the pot. Scrape up all the delicious browned bits stuck to the bottom—that’s pure flavor gold!

Step 4: Incorporate Vegetables and Simmer

Next, stir in the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season again with salt and pepper. Cover the pot, turn the heat to medium-high, and bring the soup to a gentle simmer. Once bubbling, lower the heat to low, keep the pot covered, and let it simmer for 10-12 minutes. Stir occasionally to keep those tender potatoes from sticking, and cook until they’re fork-tender and the veggies are beautifully cooked through.

Step 5: Finish with Cream, Cheese, and a Touch of Vinegar

Remove your soup from heat. Slowly stir in the heavy cream, shredded sharp cheddar cheese, and a teaspoon of balsamic vinegar. Keep stirring until the cheese melts into the soup, making it irresistibly creamy and rich with just the right hint of tang. Your One Pot Creamy Vegetable Soup is now ready to delight!

How to Serve One Pot Creamy Vegetable Soup

Garnishes

To elevate your soup experience, sprinkle fresh chopped parsley on top for a burst of herbaceous freshness and a vibrant pop of green. Feel free to add extra shredded cheddar cheese for those melty, gooey bites or scatter some oyster crackers for a satisfying crunch that pairs perfectly with the creamy texture.

Side Dishes

This soup shines beautifully on its own but pairs wonderfully with crusty artisan bread or warm garlic toast. A simple side salad with a light vinaigrette also complements the richness of the soup, adding contrasting crispness and brightness. Together, they make a well-rounded, comforting meal.

Creative Ways to Present

If you’re serving this at a dinner party or want to impress friends, ladle the soup into rustic mugs or mini cast iron skillets for a charming, cozy presentation. You can also swirl a little extra cream or sprinkle smoked paprika on top for a splash of color and that extra wow factor.

Make Ahead and Storage

Storing Leftovers

This One Pot Creamy Vegetable Soup keeps incredibly well in the fridge. Transfer your leftovers into an airtight container and store for up to 3 days. You’ll find the flavors meld even more after resting, making it just as delicious—or even better—the next day.

Freezing

If you want to stash some for longer, this soup freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months. Just be aware that the texture of potatoes and broccoli might soften slightly upon thawing, but the flavor remains fantastic.

Reheating

When you’re ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Reheat gently over medium-low heat on the stove, stirring occasionally to ensure even warming and to prevent sticking. If the soup has thickened too much, add a splash of vegetable broth or water to loosen it up and revive that creamy consistency.

FAQs

Can I substitute the heavy cream with something lighter?

Absolutely! For a lighter version, you can use half-and-half, whole milk, or even coconut milk for a dairy-free twist. Just keep in mind the soup will be less rich and creamy, but still delicious and satisfying.

Is it possible to use fresh herbs instead of dried?

Yes, fresh herbs can add a lovely brightness. Use about three times the amount of fresh herbs as dried, and add them toward the end of cooking to preserve their vibrant flavor and aroma.

Can I add other vegetables to the One Pot Creamy Vegetable Soup?

Definitely! Feel free to experiment with your favorites like zucchini, peas, or green beans. Just adjust cooking times accordingly to ensure all veggies are tender without overcooking.

How do I make this soup vegan or dairy-free?

Swap butter for olive oil, replace heavy cream with coconut cream or cashew cream, and use vegan cheddar cheese or nutritional yeast. Make sure your vegetable broth is vegan-friendly too. These swaps keep the soup creamy and flavorful without dairy.

Why is the soup thickened with flour?

The flour acts as a thickening agent, giving the soup its signature creamy, velvety texture without needing heavy cream alone. It also helps the broth cling to the vegetables perfectly, making every spoonful rich and luscious.

Final Thoughts

This One Pot Creamy Vegetable Soup brings warmth, comfort, and nourishment all in one delicious bowl. It’s so simple to make yet so full of layered flavors and textures, you’ll find yourself coming back to it again and again. Whether you’re cooking for family, friends, or simply craving something soothing on a chilly day, give this recipe a try — I promise it will steal your heart and maybe even your dinner rotation!

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