If you’re craving pure comfort in a bowl, this One Pot Creamy Vegetable Soup is about to become your new go-to! Creamy, cheesy, brimming with vibrant veggies, and coming together in under 40 minutes—this soup is everything you want on a chilly night (or let’s be honest, anytime you need a hug in a bowl). It’s hearty, nourishing, and loaded with flavor, all without the hassle of multiple pots or complicated steps.
Why You’ll Love This Recipe
- True One-Pot Wonder: Everything cooks together, so you spend less time cleaning and more time savoring.
- Supremely Creamy & Cheesy: The combo of heavy cream and sharp cheddar gives every spoonful a silky, luxe texture.
- Packed with Veggies: Carrots, celery, broccoli, and corn all swim together for incredible color, texture, and nutrition.
- Crazy Flexible: Swap out vegetables or add your favorites—this recipe welcomes all your crisper drawer treasures!
Ingredients You’ll Need
One Pot Creamy Vegetable Soup comes together with just a few simple, everyday ingredients—each one adding a special touch to the flavor or texture. Here’s why every item is totally essential to the soup’s signature taste!
- Butter: Creates that rich, comforting base and helps the veggies soften beautifully.
- White onion: Adds sweetness and depth as it cooks down.
- Carrots & celery: These classic aromatics bring savory flavor, color, and balance.
- Garlic: A generous hit for aromatic warmth that gives this soup its magic.
- Dried oregano, thyme & sage: The trio that makes every sip herbaceous and cozy.
- Flour: The secret to thickening that creamy broth without fuss.
- Vegetable broth: Adds body and unites all the veggie flavors in one happy pot.
- Broccoli: Bite-sized florets soak up all that creamy goodness (plus a pop of green!).
- Canned corn: Brings sweetness and beautiful pops of color.
- Potatoes: Diced thick for hearty texture and creamy bites.
- Heavy cream: The finishing touch for irresistible silkiness.
- Sharp cheddar cheese: Melts in for tangy, cheesy goodness in every bite.
- Balsamic vinegar: Just a dash makes all the flavors “pop” and balances the richness.
- Kosher salt & freshly cracked pepper: Season to perfection and bring out all those layered flavors.
Variations
This One Pot Creamy Vegetable Soup is open to just about anything you throw at it! It’s easy to tweak based on what’s in season, what your family loves, or if you want to make it vegan, gluten free, or extra protein-packed.
- Dairy-Free: Swap the butter for olive oil, use coconut cream instead of heavy cream, and try your favorite vegan cheese or simply skip it for a rich but lighter vibe.
- Switch Up the Veggies: Add peas, spinach, green beans, mushrooms—or whatever’s peeking out from your fridge drawer!
- Protein Boost: Stir in cooked chickpeas or white beans for extra heartiness (and plant-based protein).
- Make It Gluten-Free: Use gluten-free flour blend for thickening, or try cornstarch instead—just be sure to whisk it with a splash of cold broth before adding!
How to Make One Pot Creamy Vegetable Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large Dutch oven over medium heat. Toss in the diced onion, chopped carrots, celery, a generous pinch of salt, and a little freshly cracked pepper. Turn the heat up to medium-high and cook, stirring now and then, until the onions are soft and translucent—about 10 minutes. This sets up those deep, sweet flavors that make the soup irresistible!
Step 2: Boost with Garlic and Herbs
Now, dial the heat down to medium and add the minced garlic, dried oregano, thyme, and sage. Let them cook for about a minute (stirring the whole time) so the kitchen starts smelling incredible and the flavors infuse the veggies.
Step 3: Thicken the Base
Sprinkle in the flour and stir until all the veggies are coated. Cook for one minute more, stirring the whole time—this gets rid of the raw flour taste and sets you up for a creamy broth later!
Step 4: Build the Soup
Next, pour in a hefty splash of vegetable broth. Scrape the bottom to get every bit of flavor up, then add the potatoes, corn, broccoli, and the rest of the broth. Toss in another pinch of salt and pepper here to start layering in flavor early.
Step 5: Simmer Until Cozy
Cover your pot and turn the heat up to bring everything to a simmer. Once it’s bubbling gently, reduce the heat to low and let it cook for 10–12 minutes, or until the potatoes are tender—don’t forget to stir every so often so nothing sticks.
Step 6: Finish with Cream, Cheese & Vinegar
Remove the pot from the heat. Stir in the heavy cream, sharp cheddar, and a teaspoon of balsamic vinegar. Watch as everything melts together into ultimate creaminess. Taste and adjust for salt and pepper. That’s it—you’re ready to serve!
Pro Tips for Making One Pot Creamy Vegetable Soup
- Veggie Size Matters: Cut your potatoes and broccoli in uniform, bite-sized pieces so everything cooks evenly and each spoonful is just right.
- Shred Cheese Yourself: Skip the bagged stuff—shredding cheddar fresh means a smoother melt and zero added anti-caking agents.
- Low & Slow Simmer: Once the broth goes in, keep the simmer gentle. Boiling too hard can make veggies mushy or split the cream later.
- The Vinegar Secret: Don’t skip the splash of balsamic—it perfectly balances the richness for a soup that tastes like hours of slow-simmered love.
How to Serve One Pot Creamy Vegetable Soup
Garnishes
Go all in on coziness—sprinkle your bowl with fresh chopped parsley for color, an extra twist of cracked pepper, a handful of shredded cheddar, or a few oyster crackers for crunch. Even a swirl of extra cream or a drizzle of olive oil can take this soup over the top.
Side Dishes
This soup is a superstar all on its own (thanks, veggies!), but it’s unbeatable with a thick slice of crusty bread, soft dinner rolls, or even a toasty grilled cheese for dipping. Want something green? Add a crisp side salad for balance and brightness.
Creative Ways to Present
Try ladling your One Pot Creamy Vegetable Soup into mini bread bowls for a fun, edible presentation! It’s also gorgeous served in wide, shallow bowls with a sprinkle of brightly colored herbs or microgreens. Hosting a party? Serve sippable portions in little mugs or shot glasses so guests can enjoy the coziness, too.
Make Ahead and Storage
Storing Leftovers
One Pot Creamy Vegetable Soup stores like a dream. Simply ladle cooled soup into airtight containers and refrigerate for up to 4 days—it actually tastes even better the next day as the flavors meld together!
Freezing
Want to stash some for a future cozy night? Let your soup cool completely, then portion it into freezer-safe containers. It’ll keep well for up to 2 months. Just know that the texture may change a bit as the potatoes and dairy thaw (but that doesn’t stop the deliciousness one bit).
Reheating
To reheat, simply warm your soup gently on the stovetop over low heat, stirring occasionally until hot. Add a splash of broth or milk if it looks extra thick. If microwaving, do so in short bursts, stirring in between to ensure it heats evenly without breaking the creamy base.
FAQs
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Can I use other vegetables instead of the ones listed?
Absolutely! One Pot Creamy Vegetable Soup is very flexible—swap in peas, green beans, spinach, cauliflower, or any of your favorites. Just keep the total amount about the same for best texture.
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How do I make this soup vegan?
Simply use a plant-based butter or olive oil, swap the heavy cream for full-fat coconut milk or a plant-based cream, and use your favorite vegan cheese or leave it out. The soup will still be deliciously creamy!
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What can I use instead of flour to thicken the soup?
If you’re gluten-free, cornstarch or a gluten-free flour blend work well. For cornstarch, mix it with a splash of cold broth before adding so it doesn’t clump in the hot soup.
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Is One Pot Creamy Vegetable Soup suitable for freezing?
Absolutely! For best results, freeze after the soup has cooled and before adding the cream and cheese (these can be stirred in after reheating if you’re worried about separation). The soup will keep in the freezer for up to 2 months.
Final Thoughts
I can’t wait for you to experience how comforting, satisfying, and downright crave-worthy this One Pot Creamy Vegetable Soup truly is. It’s the kind of recipe you’ll come back to whenever you’re in need of something warm, wholesome, and easy—so round up those veggies and let’s make some kitchen magic. Enjoy every spoonful!
Print
One Pot Creamy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a hearty and comforting dish perfect for a cozy night in. Packed with a variety of veggies, creamy textures, and savory flavors, it’s a simple yet satisfying recipe that will warm you up from the inside out.
Ingredients
Vegetable Soup:
- 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
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- fresh chopped parsley
- shredded cheese
- oyster crackers
Instructions
- Heat butter in a large Dutch oven over medium heat. Add onion, carrots, celery, and a large pinch of salt and pepper, and cook until onions are translucent.
- Reduce heat to medium. Add garlic, oregano, thyme, and sage and cook for another minute.
- Stir in flour and cook for one minute.
- Deglaze the pot with veggie broth. Add potatoes, corn, broccoli, and remaining broth. Bring to a simmer.
- Cover and simmer until potatoes are fork-tender. Stir in heavy cream, cheese, and vinegar.
- Garnish with parsley, cheese, and crackers.
Nutrition
- Serving Size: 1/8 of soup
- Calories: 287
- Sugar: 7.3 g
- Sodium: 562.8 mg
- Fat: 16.8 g
- Carbohydrates: 29.2 g
- Fiber: 4.3 g
- Protein: 7.5 g
- Cholesterol: 45.4 mg
