If you’re craving a comforting, soul-warming dish that embraces the vibrant goodness of garden-fresh veggies in a creamy, luscious broth, you have to try this One Pot Creamy Vegetable Soup Recipe. It perfectly balances rich flavors and satisfying textures, all cooked effortlessly in a single pot. This recipe brings together tender potatoes, bright corn, crisp broccoli, and aromatic herbs, enveloped in a velvety, cheesy base that feels like a big, cozy hug on a chilly day. Whether you’re feeding a crowd or simply indulging in a wholesome meal, this soup will quickly become your go-to comfort food classic.
Ingredients You’ll Need
This recipe shines because of its simple, thoughtful ingredients. Each element contributes to the depth of flavor, heartiness, and beautiful color that make this soup so inviting and rich without ever feeling heavy.
- 6 tablespoons butter: Adds a silky richness that begins the soup’s flavor foundation.
- 1 white onion, diced: Builds a sweet, savory base when softened perfectly.
- 1.5 cups chopped carrots: Brings a subtle natural sweetness and vibrant orange hue.
- 1.5 cups chopped celery: Offers aromatic crunch and an earthy undertone.
- 6 cloves garlic, minced: Infuses every bite with warm, inviting depth.
- 2 teaspoons dried oregano: Adds a fragrant, slightly peppery herbal note.
- 2 teaspoons dried thyme: Lends a gentle woodsy aroma to the broth.
- 1 teaspoon dried sage: Enhances the earthiness with a hint of savory warmth.
- 1/3 cup flour: Thickens the soup beautifully for that creamy texture.
- 6 cups vegetable broth: The flavorful liquid base that ties it all together.
- 2 cups broccoli, chopped in bite-sized pieces: Adds bright green freshness and a slight crunch.
- 1 (15 oz.) can corn, drained: Sprinkles sweetness and poppy bursts of texture.
- 3 cups diced potatoes (3/4″ thick): Provides comforting heartiness and body to the soup.
- 1/2 cup heavy cream: Rounds out the soup with velvety smoothness and decadence.
- 4 oz. sharp cheddar cheese, shredded: Melts in for a rich, tangy finish you won’t forget.
- 1 teaspoon balsamic vinegar: Balances all the flavors with a subtle bright acidity.
- Kosher salt and freshly cracked pepper to taste: Essential for seasoning and bringing all the ingredients alive.
How to Make One Pot Creamy Vegetable Soup Recipe
Step 1: Melt the Butter and Sauté Aromatics
Begin by heating the butter in a large Dutch oven over medium heat. Once melted, add diced onion, carrots, and celery to the pot. Let them soften, releasing their natural sweetness and creating a flavorful base. Then it’s time to stir in the minced garlic along with dried oregano, thyme, and sage. These herbs infuse the dish with that warm, comforting aroma that makes your kitchen feel like home.
Step 2: Create the Roux
Sprinkle the flour over the softened vegetables and cook for about one more minute. This step is crucial because the flour combines with butter to create a roux that thickens the soup, giving it that creamy, velvety texture without needing any heavy-handed additions.
Step 3: Deglaze and Add Broth
Pour in the vegetable broth gradually, using a wooden spoon to scrape off any flavorful bits stuck to the bottom of the pot. This technique unlocks fantastic depth and richness that would otherwise go to waste. Then add the diced potatoes, drained corn, and chopped broccoli, seasoning everything generously with salt and fresh cracked pepper.
Step 4: Simmer Until Tender
Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender. This simmering step melds the flavors beautifully as the broth thickens and the vegetables become tender but still retain some texture to keep each spoonful interesting.
Step 5: Finish with Cream, Cheese, and Vinegar
Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar cheese, and a splash of balsamic vinegar. The cheese melts smoothly into the soup, adding a tangy richness, while the vinegar brightens the overall flavor profile, cutting through the creaminess with a subtle zing.
How to Serve One Pot Creamy Vegetable Soup Recipe
Garnishes
Serving this soup with fresh chopped parsley sprinkled on top adds a burst of color and a fresh herbal note. Extra shredded sharp cheddar contributes an indulgent cheese pull, while crunchy oyster crackers provide a delightful contrast to the creamy broth, making each bite even more satisfying.
Side Dishes
Pair this creamy vegetable soup with crusty artisanal bread or warm garlic breadsticks for dipping. A crisp green salad with a light vinaigrette complements the soup’s richness perfectly, adding balance and freshness to your meal.
Creative Ways to Present
For an inviting presentation, ladle the soup into rustic bowls and swirl extra cream on top in a pretty pattern. Garnish with microgreens or a sprinkle of smoked paprika to add a hint of color and drama. Serving it in bread bowls also elevates the experience, turning your meal into an impressive feast that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
This One Pot Creamy Vegetable Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its creamy texture and vibrant flavors so you can easily enjoy leftovers for lunch or a quick dinner without any fuss.
Freezing
Freezing this soup is absolutely doable, but take care to cool it completely before transferring into freezer-safe containers. It can be frozen for up to 3 months. Because of the cream and cheese, you might notice some textural changes, but a thorough stir and gentle reheating usually bring it right back to life.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent sticking and help the creaminess return. Add a splash of broth or water if it thickens too much during reheating. Avoid the microwave if possible for best texture, but if you must, heat in short bursts and stir in between.
FAQs
Can I use other vegetables in this One Pot Creamy Vegetable Soup Recipe?
Absolutely! This recipe is very versatile – you can swap or add veggies like zucchini, green beans, or peas depending on what you have on hand or what’s in season. Just adjust the cooking time to keep the vegetables tender but not mushy.
Is there a dairy-free version of this soup?
Yes! You can replace the butter with olive oil, use a plant-based cream or coconut milk instead of heavy cream, and omit the cheese or use a dairy-free alternative. The soup will still be creamy and delicious with these substitutions.
How thick is the soup supposed to be?
The soup should be creamy and moderately thick but still ladle-able. Thanks to the roux and the potatoes, it won’t be too watery or overly dense. If it feels too thick, simply stir in a bit more broth or water until it reaches your preferred consistency.
Can I make this soup in a slow cooker?
While this recipe is designed for stovetop preparation, you can adapt it for a slow cooker by sautéing the aromatics first, then transferring everything to the slow cooker. Cook on low for 4-5 hours or until vegetables are tender, adding cream and cheese at the end off-heat.
What’s the best cheese to use if I don’t have sharp cheddar?
Sharp cheddar is great for its tangy bite, but mild cheddar, gouda, or even a blend of mozzarella and parmesan can be excellent substitutes. Choose cheeses that melt well to maintain the soup’s creamy texture.
Final Thoughts
This One Pot Creamy Vegetable Soup Recipe is a true gem that brings wholesome ingredients together in the most comforting way possible. It’s wonderfully simple to make, yet impressively flavorful and satisfying — perfect for cozy nights at home or feeding a hungry crowd. Give it a try and watch this creamy veggie soup become a cherished staple in your kitchen too!
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One Pot Creamy Vegetable Soup Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a comforting, hearty, and easy-to-make recipe that combines fresh vegetables with savory herbs and creamy cheddar cheese. Made entirely in one pot, it’s perfect for a quick weeknight meal or a warm, satisfying lunch. Loaded with carrots, celery, broccoli, potatoes, and corn, this soup is rich in flavor and texture, finished with a touch of balsamic vinegar and garnished with parsley and oyster crackers for the perfect comforting bite.
Ingredients
Main Ingredients
- 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 to taste
Garnish
- Fresh chopped parsley
- Shredded cheese
- Oyster crackers
Instructions
- Heat butter: In a large Dutch oven over medium heat, melt the butter until fully melted and hot.
- Add aromatics: Reduce the heat slightly and add the minced garlic, dried oregano, thyme, and sage. Cook together for about one minute until fragrant, stirring frequently to avoid burning.
- Stir in flour: Sprinkle the flour over the vegetables and stir well to coat them evenly. Continue cooking for an additional minute to cook out the raw flour taste.
- Deglaze the pot: Slowly pour in the vegetable broth while scraping the bottom of the pot with a wooden spoon to release any browned bits. This will add extra flavor to the soup.
- Add vegetables and broth: Mix in the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with kosher salt and fresh cracked black pepper to taste.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low and simmer 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 is melted and everything is well combined.
- Garnish and serve: Ladle the soup into bowls and top with fresh chopped parsley, additional shredded cheese, and oyster crackers as desired for added texture and flavor.
Notes
- The soup can be made vegetarian and vegan by substituting butter with olive oil, using a plant-based cream alternative, and omitting the cheese or using vegan cheese.
- For a thicker soup, use less broth or add an extra tablespoon of flour at the start.
- You can add other vegetables like zucchini or spinach for variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Freeze leftover soup in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
