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

Scale

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

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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