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

Scale

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

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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