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One Pot Creamy Vegetable Soup
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Creamy Vegetable Soup

When it comes to a cozy meal that warms you from the inside out, One Pot Creamy Vegetable Soup is the answer. It’s rich, satisfying, and easy to prepare in just one pot, making cleanup a breeze. This recipe is perfect for those who love comfort food but don’t want to spend too much time in the kitchen. Packed with fresh vegetables and a creamy base, this soup is not only nutritious but also customizable based on what you have on hand.
Course Stove Top
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 287kcal

Ingredients

  • 6 tablespoons butter
  • 1 white onion, diced
  • 1.5 cups carrots, chopped
  • 1.5 cups  celery, chopped
  • 6 cloves garlic, minced
  • 2  teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/3  cup all-purpose flour
  • 6 cups  vegetable broth
  • 2 cups  broccoli, chopped into bite-sized pieces
  • 1  (15 oz.) can corn, drained
  • 3  cups yellow potatoes, diced (1/2-inch cubes)
  • 1/2 cup  heavy cream
  • 4 oz sharp cheddar cheese, shredded
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

For Garnish:

  • Fresh chopped parsley
  • Shredded cheese
  • Oyster crackers

Instructions

  • In a large Dutch oven or pot, heat butter over medium heat.
  • Add onion, carrots, and celery. Season with salt and pepper, and sauté for 8-10 minutes until the vegetables soften and the onion turns translucent.
  • Add garlic, oregano, thyme, and sage. Cook for 1 minute until fragrant.
  • Stir in flour and cook for 1-2 minutes, forming a roux.
  • Pour in vegetable broth, deglazing the pot by scraping up any brown bits from the bottom.
  • Stir in potatoes, corn, and broccoli. Add the remaining vegetable broth and season with salt and pepper.
  • Cover and bring the soup to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 10-12 minutes until the potatoes are tender.
  • Remove from heat and stir in heavy cream, shredded cheddar cheese, and balsamic vinegar until smooth.
  • Garnish with fresh parsley, extra cheddar cheese, and oyster crackers.
  • Serve warm and enjoy!

Notes

  • Vegetable Variations: Feel free to swap the broccoli for spinach, zucchini, or green beans. Sweet potatoes can replace regular potatoes for a different flavor.
  • Make It Dairy-Free: Use olive oil instead of butter and coconut milk instead of heavy cream for a dairy-free version.
  • Thickening: If you prefer a thicker soup, blend a portion of the soup before adding the cream and cheese.