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One Pot Creamy Vegetable Soup Recipe

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★★★★★

4.2 from 78 reviews

This One Pot Creamy Vegetable Soup is a comforting, hearty dish perfect for any season. Made with a medley of fresh vegetables, aromatic herbs, and a creamy cheese finish, it’s an easy-to-make soup that combines wholesome ingredients with rich flavors. It’s ideal for a cozy family meal and can be quickly prepared in one pot, making cleanup a breeze.

Ingredients

Scale

Vegetables and Aromatics

  • 1 white onion, diced
  • 1.5 cups chopped carrots
  • 1.5 cups chopped celery
  • 6 cloves garlic, minced
  • 2 cups broccoli florets (bite-sized)
  • 1 can (15 oz) corn, drained
  • 3 cups diced potatoes (¾-inch pieces)
  • Fresh parsley (for garnish)

Herbs and Seasonings

  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp dried sage
  • Kosher salt and black pepper, to taste
  • 1 tsp balsamic vinegar

Liquids and Fats

  • 6 tbsp butter
  • ⅓ cup flour
  • 6 cups vegetable broth
  • ½ cup heavy cream

Dairy and Garnishes

  • 4 oz sharp cheddar cheese, shredded
  • Extra shredded cheddar (for garnish)
  • Oyster crackers (for serving)

Instructions

  1. Sauté the aromatics: In a Dutch oven, melt the butter over medium heat. Add the diced onion, chopped carrots, chopped celery, along with salt and pepper to taste. Sauté for about 10 minutes until the onions are soft and fragrant.
  2. Add garlic and herbs: Stir in the minced garlic, dried oregano, dried thyme, and dried sage. Cook for 1 minute until the garlic is aromatic.
  3. Coat with flour: Sprinkle the flour over the sautéed vegetables and herbs. Stir well to coat all ingredients. Cook for an additional 1 minute to remove the raw flour taste.
  4. Deglaze the pot: Add a splash of vegetable broth to the pot and scrape up any browned bits from the bottom to incorporate the flavorful residue into the soup base.
  5. Add vegetables and broth: Pour in the remaining vegetable broth, then add the diced potatoes, broccoli florets, and drained corn. Season with additional salt and pepper. Cover the pot and let the soup simmer for 10 to 12 minutes or until the potatoes are fork-tender.
  6. Finish with cream and cheese: Remove the pot from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until everything is evenly combined and the soup is creamy.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley, extra shredded cheddar cheese, and oyster crackers for added texture and flavor.

Notes

  • Use fresh herbs if available for an even brighter flavor.
  • Adjust the amount of cream and cheese for a lighter or richer soup.
  • For a vegan version, substitute butter and cream with plant-based alternatives and use vegan cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated gently over low heat.
  • Oyster crackers add a nice crunch, but toasted bread slices also work well as a side.

Keywords: creamy vegetable soup, one pot soup, cheesy vegetable soup, vegetarian soup, comfort food, easy soup recipe

Find it online: https://foodiecara.com/one-pot-creamy-vegetable-soup-recipe/