If you’re anything like me and love comfort food that’s simple but packed with flavor, then you’re going to adore this One Pot Creamy Vegetable Soup Recipe. It’s the kind of dish that feels like a warm hug after a long day, and the best part? You only need one pot, so clean-up is a breeze. I absolutely love how the veggies get beautifully tender and the soup turns velvety creamy without being too heavy. Trust me, you’ll want to bookmark this one for weeknights or anytime you need some soul-soothing goodness!
Why You’ll Love This Recipe
- One-Pot Simplicity: Everything cooks together, which saves you time and keeps the kitchen tidy.
- Rich, Creamy Texture: The blend of heavy cream and sharp cheddar cheese creates a luscious, comforting soup.
- Wholesome Veggies: Loaded with carrots, celery, potatoes, broccoli, and corn for great flavor and nutrition.
- Perfectly Seasoned: A mix of herbs and a splash of balsamic vinegar adds layers of delicious depth.
Ingredients You’ll Need
The ingredients for this One Pot Creamy Vegetable Soup Recipe are straightforward and mostly pantry and fridge staples. I love how the combination really balances sweet, savory, and herbaceous notes, making each bite satisfying and cozy. Pro tip: choose fresh vegetables for the best texture and flavor.
- Butter: Adds richness and helps the veggies soften evenly without burning.
- White onion: Provides a sweet, aromatic base flavor when sautéed.
- Carrots: Their natural sweetness brightens the soup beautifully.
- Celery: Brings a subtle freshness and crunch that balances the creaminess.
- Garlic: Adds a warm, savory depth that’s essential here.
- Dried oregano, thyme, and sage: These herbs create an earthy, comforting fragrance.
- Flour: Helps thicken the soup to that perfect creamy consistency.
- Vegetable broth: The savory base liquid that ties everything together.
- Broccoli: Gives vibrant color and a nice texture contrast.
- Corn (canned, drained): Adds a pop of sweetness and a little bite.
- Potatoes: Make the soup hearty and filling with their creamy texture when cooked.
- Heavy cream: The secret to that smooth, indulgent finish.
- Sharp cheddar cheese: Melts into the soup for savory tang and richness.
- Balsamic vinegar: A splash at the end brightens and enhances the flavors.
- Kosher salt and fresh cracked pepper: To season throughout and highlight the ingredients.
Variations
I love how flexible this One Pot Creamy Vegetable Soup Recipe is—you can easily adjust it to your taste or what you have on hand. Don’t hesitate to get creative and make it your own!
- Adding Protein: I sometimes stir in cooked shredded chicken or crispy bacon for an extra hearty meal—my family goes crazy for the added smoky flavor.
- Dairy-Free Version: Swap out heavy cream for coconut milk and use a dairy-free cheese or nutritional yeast; it still keeps the soup creamy and satisfying.
- Seasonal Veggies: Feel free to swap broccoli and corn for zucchini or peas in spring, or add some roasted squash in the fall for a seasonal twist.
- Spicy Kick: If you like a little heat, toss in a pinch of smoked paprika or red pepper flakes—it’s a game-changer.
How to Make One Pot Creamy Vegetable Soup Recipe
Step 1: Sauté Your Aromatics and Veggies
Start by melting the butter in a large Dutch oven over medium heat. When it’s all bubbly and fragrant, toss in the diced onion, carrots, and celery along with a generous pinch of salt and pepper. I like turning the heat up just a bit here—medium-high works perfectly—because it helps the veggies get a tiny bit of caramelization without burning. Stir occasionally for about 10 minutes until the onions look translucent and soft. This slow sauté is key for building deep flavor.
Step 2: Add Herbs and Garlic
Now turn the heat down to medium and stir in the minced garlic, oregano, thyme, and sage. Cook this for about one minute, stirring frequently so the garlic doesn’t brown too much (nobody likes bitter garlic). This step releases all those beautiful herbal flavors that make each spoonful taste like a cozy hug.
Step 3: Thicken and Build the Base
Sprinkle the flour over the veggies and stir to coat everything well. Cook this mixture for another minute to get rid of any raw flour taste. Then, pour in a good splash of vegetable broth to deglaze the pot, scraping up that flavorful golden stuff stuck to the bottom—it’s like liquid gold for the soup!
Step 4: Add Remaining Veggies and Simmer
Next, stir in the diced potatoes, corn, broccoli, and the rest of the vegetable broth. Season again lightly with salt and pepper. Cover the pot and bring it up to a simmer over medium-high heat—that bubble just starting to tease. Once simmering, turn the heat down low, cover again, and let it gently cook for 10–12 minutes or until the potatoes are fork-tender. Give it a good stir now and then so nothing sticks to the bottom.
Step 5: Finish with Cream, Cheese, and Vinegar
After removing the pot from the heat, stir in the heavy cream, shredded cheddar cheese, and a teaspoon of balsamic vinegar. The cheese melts right into the soup, creating that silky, creamy texture I love so much. The vinegar might seem unusual here, but it brightens all the flavors and keeps the soup from feeling too heavy.
Top it off with fresh parsley, some extra shredded cheddar, and oyster crackers for crunch. Serve immediately and enjoy!
Pro Tips for Making One Pot Creamy Vegetable Soup Recipe
- Slow Sauté for Flavor: Taking your time to gently cook the onions, carrots, and celery really brings out a rich base that makes all the difference.
- Deglaze Carefully: Don’t skip scraping those browned bits off the pot; they’re packed with flavor that deepens the soup’s complexity.
- Watch Your Simmer: Keeping a gentle simmer prevents the potatoes from breaking down too much and keeps everything tender but intact.
- Add Cheese Off Heat: Stir the cheese in after removing the pot from heat to avoid curdling and to get that perfectly melty texture.
How to Serve One Pot Creamy Vegetable Soup Recipe
Garnishes
I love sprinkling a handful of fresh chopped parsley on top—it adds a pop of color and fresh herbiness that balances the richness. Extra shredded sharp cheddar cheese is a must for me because it melts just a little and amps up the creaminess. And oyster crackers? They’re my go-to for crunch and that nostalgic feeling of cozy soup nights.
Side Dishes
This soup shines on its own, but I often serve it alongside crusty bread or a warm baguette for dipping. Sometimes I whip up a simple green salad with a vinaigrette to keep the meal light and fresh. When I want to make it really special, garlic bread is an indulgent partner for soaking up every last drop.
Creative Ways to Present
For a special dinner, I’ve served this soup in pretty soup crocks or even hollowed-out mini pumpkins—everyone loved the rustic, cozy look! You can also drizzle a bit of extra cream or herb oil on top for an elegant touch. It’s an easy way to turn a humble soup into a centerpiece without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge, where it lasts beautifully for about 3 to 4 days. Just give it a good stir before reheating to recombine the cream and cheese that may have settled.
Freezing
This One Pot Creamy Vegetable Soup Recipe freezes well, but because of the cream and cheese, I recommend freezing before adding dairy if possible. Freeze the soup base in airtight containers or heavy-duty freezer bags for up to 2 months. When thawed, simply reheat and stir in cream and cheese fresh for best results.
Reheating
Reheat the soup gently on the stove over low heat, stirring often to prevent scorching and to encourage the cheese to melt smoothly. If the soup thickens too much, add a splash of vegetable broth or water until you reach your desired consistency.
FAQs
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Can I make this One Pot Creamy Vegetable Soup Recipe vegan?
Absolutely! Use a plant-based butter substitute or olive oil, swap the heavy cream for coconut cream or cashew cream, and choose a vegan cheese or nutritional yeast to keep that creamy, cheesy flavor. Just ensure your broth is vegetable-based and free of animal products.
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What can I substitute for heavy cream?
If you don’t have heavy cream on hand, whole milk mixed with a little melted butter can work in a pinch, though it won’t be quite as rich. For a lighter version, you can use half-and-half or even full-fat coconut milk, depending on your taste preferences.
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How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Make sure to check that your vegetable broth is gluten-free as well to keep everything safe.
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Can I add other vegetables to this soup?
Definitely! I’ve had great success adding chopped zucchini, spinach, or even green beans. Just be mindful of cooking times—add softer vegetables later so they don’t get mushy.
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What’s the best way to avoid the soup sticking to the pot?
Make sure to stir occasionally during simmering, especially when the potatoes are cooking. Using a heavy-bottomed pot, like a Dutch oven, helps distribute heat evenly and reduces sticking. Also, don’t let the heat get too high once simmering starts.
Final Thoughts
I truly believe this One Pot Creamy Vegetable Soup Recipe is a game changer for any home cook looking for something cozy and uncomplicated yet bursting with flavor. I first made this on a chilly evening when I needed comfort food fast—and now it’s become a family favorite that I go back to again and again. If you’re craving a hearty, creamy soup that’s easy to throw together and satisfies every time, do yourself a favor and try this out. You’ll be so glad you did!
Print
One Pot Creamy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a comforting and hearty dish perfect for any season. Combining a medley of fresh vegetables with aromatic herbs and a creamy cheddar cheese finish, this soup is both flavorful and filling. Made entirely in one pot, it’s a convenient and delicious option for a wholesome meal that will warm you up from the inside out.
Ingredients
Soup Base
- 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
Vegetables
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
Finishing Ingredients
- 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
- Prepare Vegetables and Base: Heat the butter in a large Dutch oven over medium heat. Add diced onion, chopped carrots, chopped celery, and season with a large pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions turn translucent.
- Sauté Herbs and Garlic: Reduce the heat to medium and add minced garlic, dried oregano, thyme, and sage. Cook for an additional minute while stirring frequently to release the herbs’ aroma and combine flavors.
- Add Flour for Thickening: Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for another minute, stirring constantly to remove the raw flour taste and help thicken the soup.
- Deglaze the Pot: Pour a generous amount of vegetable broth into the pot to deglaze. Use a wooden spoon to scrape any browned bits from the bottom, incorporating these flavorful pieces into the soup.
- Add Remaining Vegetables and Broth: Stir in the diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth. Season with additional salt and pepper to taste.
- Simmer the Soup: Cover the pot and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and let cook for 10 to 12 minutes or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Finish with Cream and Cheese: Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar. Stir until the cheese has melted completely and the soup is creamy and smooth.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, additional shredded cheddar cheese, and oyster crackers for added texture and flavor.
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk and omit the cheese or use a vegan cheese alternative.
- Use fresh herbs if available for a brighter flavor; reduce the quantities by half when using fresh.
- Feel free to add other vegetables like peas or zucchini for variation.
- Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
