Print

One Pot Creamy Vegetable Soup Recipe

One Pot Creamy Vegetable Soup Recipe
Print Recipe

★★★★★

5.3 from 24 reviews

A rich and comforting one-pot creamy vegetable soup packed with fresh vegetables, aromatic herbs, and sharp cheddar cheese, perfect for a wholesome, hearty meal.

Ingredients

Scale

Main Ingredients

  • 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
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 2 cups broccoli, chopped in bite-sized pieces
  • 1 (15 oz.) can corn, drained
  • 3 cups (3/4″ thick) diced potatoes
  • 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

Instructions

  1. Heat Butter: In a large Dutch oven, melt 6 tablespoons of butter over medium heat.
  2. Sauté Vegetables: Add diced white onion, chopped carrots, chopped celery, and a generous pinch of kosher salt and fresh cracked pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes or until onions become translucent.
  3. Add Aromatics: Reduce heat to medium and stir in minced garlic, dried oregano, dried thyme, and dried sage. Cook for an additional minute, stirring frequently to release their flavors.
  4. Incorporate Flour: Sprinkle 1/3 cup of flour over the vegetables and stir well to coat everything evenly. Continue cooking for one more minute, stirring constantly to avoid burning.
  5. Deglaze the Pot: Pour a generous amount of vegetable broth into the pot, scraping the bottom to loosen any browned bits, which add depth of flavor.
  6. Add Vegetables and Broth: Stir in diced potatoes, drained corn, chopped broccoli, and the remainder of the vegetable broth (about 6 cups total). Season again with a couple pinches of salt and pepper.
  7. Simmer: Cover the pot, increase heat to medium-high, and bring the soup to a simmer.
  8. Cook Until Tender: Once simmering, reduce heat to low, cover, and let the soup simmer gently for 10-12 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  9. Finish Soup: Remove the pot from heat. Stir in 1/2 cup heavy cream, shredded sharp cheddar cheese, and 1 teaspoon balsamic vinegar until cheese melts smoothly into the soup.
  10. Garnish and Serve: Ladle soup into bowls and garnish with fresh chopped parsley, additional shredded cheddar cheese, and oyster crackers for added texture and flavor.

Notes

  • Use fresh vegetables for optimal flavor and texture.
  • Adjust seasoning with salt and pepper according to taste preference.
  • For a vegan version, substitute butter for olive oil, use a plant-based cream alternative, and omit cheese or use vegan cheese.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Add oyster crackers just before serving to maintain their crunchiness.

Nutrition

Keywords: creamy vegetable soup, one pot soup, easy vegetable soup, cheddar vegetable soup, comfort food soup

Find it online: https://tastybella.com/one-pot-creamy-vegetable-soup-recipe/