One Pot Creamy Vegetable Soup

Why You’ll Love This Recipe

If you’re looking for a simple, yet satisfying soup, this One Pot Creamy Vegetable Soup is a must-try. It’s creamy, flavorful, and packed with a variety of vegetables, making it both hearty and healthy. The best part? Everything cooks together in one pot, which means minimal cleanup and less time spent in the kitchen. You can customize it by adding your favorite vegetables or using up leftover produce. Whether you’re feeding your family or serving it at a dinner party, this soup is sure to impress!

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

• Fresh cracked pepper

• Garnish: fresh chopped parsley, shredded cheese, oyster crackers

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

Directions

1. Heat butter in a large Dutch oven over medium heat.

2. Add onion, carrots, celery, and a large pinch of salt and pepper. Turn the heat up to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions are translucent.

3. Reduce heat to medium and add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.

4. Add flour and stir to coat the vegetables. Cook for one more minute, stirring frequently.

5. Deglaze the pot by adding a hearty pour of vegetable broth, scraping up any bits from the bottom of the pot.

6. Stir in diced potatoes, corn, broccoli, and the remaining vegetable broth. Add a couple of pinches of salt and pepper.

7. Cover the pot and turn the heat up to medium-high to bring the soup to a simmer. Once it begins to simmer, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking.

8. Remove soup from heat and stir in heavy cream, shredded cheese, and balsamic vinegar. Stir until the cheese is melted.

9. Garnish with fresh chopped parsley, shredded cheese, and oyster crackers before serving.

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add different veggies: Feel free to swap out the broccoli for spinach, kale, or zucchini.

• Protein boost: Add some cooked chicken or beans for a more filling meal.

• Dairy-free: Use coconut milk or a plant-based cream alternative instead of heavy cream and omit the cheese for a dairy-free version.

• Spice it up: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy kick.

• Use a different cheese: Try using mozzarella, gouda, or Parmesan for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. Be sure to let it cool completely before transferring to a freezer-safe container.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or milk to adjust the consistency if needed.

FAQs

1. Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables in place of fresh ones. Just be sure to adjust the cooking time slightly, as frozen veggies might cook faster.

2. 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 3 days. It actually tastes even better the next day as the flavors continue to meld.

3. Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version of the soup.

4. How can I make this soup spicier?

You can add a pinch of red pepper flakes, cayenne pepper, or even a chopped jalapeño to give it a spicy kick.

5. Can I use non-dairy milk instead of heavy cream?

Yes, you can use coconut milk or almond milk as a non-dairy alternative to heavy cream for a dairy-free version.

6. Is this soup gluten-free?

This soup is not naturally gluten-free due to the flour in the recipe. However, you can use a gluten-free flour blend to make it gluten-free.

7. Can I add more protein to this soup?

Yes, you can add cooked chicken, sausage, or beans to this soup to increase its protein content.

8. Can I use a slow cooker for this recipe?

Yes, you can cook this soup in a slow cooker. Add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and cheese at the end, just before serving.

9. How can I make the soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes with a potato masher before adding the cream and cheese, or you can add a bit more flour at the beginning of the recipe.

10. Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.

Conclusion

This One Pot Creamy Vegetable Soup is a fantastic recipe for anyone looking for a quick, easy, and hearty meal. It’s perfect for any night of the week and can easily be customized to fit your tastes. Whether you’re feeding a crowd or just enjoying a cozy dinner with family, this soup is sure to become a go-to favorite. Happy cooking!