There is nothing quite as comforting on a cozy day as a warm bowl of homemade soup, and this One Pot Creamy Vegetable Soup Recipe is an absolute game-changer. It’s the perfect harmony of fresh vegetables, rich creaminess, and aromatic herbs all coming together in one pot to create a dish that is as nourishing as it is delicious. Whether you’re looking for an easy weeknight dinner or a crowd-pleaser for guests, this soup is incredibly satisfying with its vibrant colors and layered flavors that celebrate every ingredient. You’ll find yourself reaching for seconds, guaranteed.
Ingredients You’ll Need
The magic of the One Pot Creamy Vegetable Soup Recipe is in its simplicity and quality of ingredients. Each one is thoughtfully chosen to build layers of flavor and texture, from the hearty potatoes and sweet corn to the fresh aromatic herbs and creamy cheese that give this soup its signature richness. Here’s what you’ll gather before you dive into cooking.
- 6 tablespoons butter: Provides a velvety base and brings everything together with richness.
- 1 white onion, diced: Adds a sweet and savory aroma when sautéed.
- 1.5 cups chopped carrots: Gives a subtle sweetness and vibrant color.
- 1.5 cups chopped celery: A classic soup staple for crunch and freshness.
- 6 cloves garlic, minced: Infuses a deeply fragrant, savory kick.
- 2 teaspoons dried oregano: Offers an earthy herbal note.
- 2 teaspoons dried thyme: Contributes a warm, slightly minty touch.
- 1 teaspoon dried sage: Brings a little woodsy depth to the flavor profile.
- 1/3 cup flour: Acts as a thickening agent for that perfect creamy texture.
- 6 cups vegetable broth: The heart of the soup, infusing richness and flavor.
- 2 cups broccoli, chopped bite-sized: Adds earthiness and a lovely pop of green.
- 1 (15 oz.) can corn, drained: A burst of sweetness and color.
- 3 cups diced potatoes (3/4” thick): The hearty base that fills and comforts.
- 1/2 cup heavy cream: For the luxurious smooth finish.
- 4 oz. sharp cheddar cheese, shredded: Melts beautifully and adds a sharp tang.
- 1 teaspoon balsamic vinegar: Balances richness with a subtle tang.
- Kosher salt and fresh cracked pepper to taste: Essential seasoning for bringing everything alive.
How to Make One Pot Creamy Vegetable Soup Recipe
Step 1: Melt the Butter and Sauté the Aromatics
Start by heating your butter in a large Dutch oven over medium heat. Once melted and shimmering, add in the diced onion, chopped carrots, and celery, cooking until soft and fragrant. Then, stir in the minced garlic along with oregano, thyme, and sage. Let these mingle for about a minute. This step unlocks the incredible herbal and savory base that makes the soup so inviting.
Step 2: Add Flour to Thicken
Sprinkle the flour over your veggies, stirring well to coat everything evenly. Cooking flour for about a minute here is key—it will gently toast and help create that lush, creamy texture that defines this One Pot Creamy Vegetable Soup Recipe without any lumps.
Step 3: Deglaze with Vegetable Broth
Pour in the vegetable broth slowly while scraping up any browned bits stuck to the pot’s bottom. This deepens the flavor and ensures nothing gets wasted. Then, add the diced potatoes, drained corn, and chopped broccoli. Season the pot generously with kosher salt and cracked pepper, and bring everything to a gentle simmer.
Step 4: Simmer Until Potatoes are Tender
Let the soup simmer on medium-low for about 20 minutes or until the potatoes are fork-tender. This time lets all the flavors meld beautifully and the veggies soften just right without turning mushy.
Step 5: Stir in Cream, Cheese, and Vinegar
Remove the pot from heat and immediately stir in the heavy cream and shredded sharp cheddar cheese until smooth and silky. Finish by adding a splash of balsamic vinegar to brighten the flavors. The cheese melts into the soup for that perfect cheesy creaminess we all crave.
How to Serve One Pot Creamy Vegetable Soup Recipe
Garnishes
Fresh parsley, extra shredded cheddar, and crunchy oyster crackers take this soup to the next level. Parsley adds a fresh herbal burst, cheddar gives richness, and crackers bring a delightful texture contrast. They’re simple touches with a big impact.
Side Dishes
Serve alongside warm crusty bread or garlic toast to sop up every last bit of that creamy goodness. A light side salad with a citrus vinaigrette can also add a refreshing balance to your meal.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out bread bowls or serve in individual ramekins topped with a sprinkle of extra cheese and a sprig of parsley. It’s both comforting and visually charming for family dinners or gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup into airtight containers and refrigerate. It will keep well for up to 3 days. The flavors deepen after resting, making leftovers even tastier!
Freezing
This One Pot Creamy Vegetable Soup Recipe freezes beautifully. Pack into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave space for expansion and avoid freezing with the cheese as it may slightly change texture. Add extra cheese after reheating if you like.
Reheating
Gently reheat on the stove over low heat, stirring often to prevent burning. You might notice the soup thickens as it cools; feel free to add a splash of vegetable broth or cream to loosen it up to your desired consistency.
FAQs
Can I use different vegetables in this soup?
Absolutely! This recipe is wonderfully flexible. Feel free to swap broccoli for zucchini, use sweet potatoes instead of regular potatoes, or add your favorite greens like spinach or kale near the end.
Is this soup suitable for vegans?
This soup can be made vegan by substituting butter with olive oil, using plant-based cream alternatives, and leaving out the cheese or swapping with vegan cheese. The vegetable broth should also be vegan-friendly.
How do I make the soup thicker or thinner?
If you prefer a thicker soup, simply simmer a bit longer uncovered to reduce the liquid. For a thinner consistency, add more vegetable broth or a little water until it reaches your preferred texture.
Can I prepare this soup in advance?
Yes! You can prep the vegetables and aromatics a day ahead and refrigerate. When ready, follow the cooking steps to bring everything together fresh. The soup also tastes fantastic after a day in the fridge once flavors have melded.
What kind of cheese works best in this recipe?
Sharp cheddar is ideal for its tang and meltability, but you can experiment with other cheeses like Gruyere, Monterey Jack, or even a bit of Parmesan for a different flavor profile.
Final Thoughts
This One Pot Creamy Vegetable Soup Recipe is the kind of dish you keep coming back to, whether you want a quick weekday meal or a soothing bowl of comfort. It shows how easy it is to create something rich, flavorful, and hearty with simple ingredients and minimal fuss. Give it a whirl and share the warmth with those you care about—you’ll make memories one spoonful at a time.
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 hearty and comforting meal perfect for any season. Loaded with fresh vegetables like carrots, celery, broccoli, and potatoes, it’s enriched with sharp cheddar cheese and a touch of heavy cream for a rich, velvety texture. Infused with fragrant herbs and garlic, this flavorful soup is easy to prepare in a single pot, making cleanup a breeze and dinner time hassle-free.
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, fresh cracked pepper to taste
Garnishes
- Fresh chopped parsley
- Shredded cheese
- Oyster crackers
Instructions
- Heat butter: In a large Dutch oven over medium heat, melt the butter until fully liquefied and hot.
- Sauté aromatics and herbs: Reduce heat to medium-low and add the minced garlic, dried oregano, thyme, and sage. Cook for one minute, stirring constantly to avoid burning and to release the flavors.
- Add flour: Sprinkle the flour over the vegetables and herbs. Stir well to coat the mixture evenly and cook for an additional minute to eliminate the raw flour taste.
- Deglaze the pot: Slowly pour in the vegetable broth while scraping the bottom of the pot to lift any browned bits and incorporate them into the broth for added flavor.
- Add vegetables and simmer: Add diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season the soup with kosher salt and freshly cracked pepper. Bring the soup to a gentle simmer and cook until the potatoes are tender, about 15-20 minutes.
- Finish the soup: Remove the pot from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts and the soup is creamy and smooth.
- Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley, additional shredded cheese if desired, and oyster crackers for a satisfying crunch.
Notes
- For a thicker soup, increase the flour by an additional 2 tablespoons during step 3.
- Feel free to substitute the heavy cream with half-and-half for a lighter version.
- This soup can be made in advance and reheated gently on the stovetop; add cream and cheese after reheating.
- Use vegetable broth low in sodium to better control the saltiness of the soup.
- Garnish options can vary; try adding a dollop of sour cream or a sprinkle of smoked paprika for a flavor twist.
