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
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, 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.
