If you’re craving a cozy, comforting meal that’s both delicious and effortless, you’ve got to try this One Pot Creamy Vegetable Soup Recipe. I absolutely love this soup because it’s loaded with fresh veggies, packed with flavor, and comes together in just one pot—meaning less cleanup for you! Whether you’re a veggie lover or just want something warm and nourishing on a chilly day, this recipe always hits the spot.
Why You’ll Love This Recipe
- One Pot Wonder: Everything simmers together in the same pot for easy cleanup and full flavor blending.
- Rich & Creamy Texture: The heavy cream and cheddar cheese make the soup luxuriously smooth without being too heavy.
- Loaded with Veggies: Carrots, celery, potatoes, broccoli, and corn make it hearty and nutritious.
- Kid-Friendly & Family-Approved: My family goes crazy for this, even my picky eater asks for seconds!
Ingredients You’ll Need
These ingredients come together in a way that creates a beautiful balance of savory herbs, creamy textures, and hearty vegetables. When you shop, aim for fresh veggies to really brighten up the flavor, and pick up a good-quality vegetable broth to keep that depth in every spoonful.
- Butter: The base for sautéing, it adds a rich flavor that’s crucial for building layers in this soup.
- White Onion: Adds a subtle sweetness and depth once cooked down.
- Carrots: Bring natural sweetness and color to the soup.
- Celery: Offers that classic soup flavor with a nice crunch if not overcooked.
- Garlic: A must-have for that warm, aromatic punch.
- Dried Oregano: Provides an earthy, herbal note that pairs beautifully with the veggies.
- Dried Thyme: Adds a woodsy fragrance that elevates the soup’s flavor profile.
- Dried Sage: Gives an inviting warmth and subtle bitterness that balances the sweetness.
- Flour: Used to thicken the soup, giving it that creamy texture without needing heavy cream early on.
- Vegetable Broth: The main liquid that infuses flavor into every bite – homemade or store-bought both work.
- Broccoli: Chopped into bite-sized pieces, it adds freshness and a nice pop of green.
- Corn: Adds bursts of sweetness and texture.
- Potatoes: Make the soup hearty and help make it filling.
- Heavy Cream: For that silky finish that makes it truly creamy and indulgent.
- Sharp Cheddar Cheese: Adds a tangy richness and depth.
- Balsamic Vinegar: A little zing that brightens and balances the richness.
- Kosher Salt and Fresh Cracked Pepper: Essential seasonings to tie all the flavors together.
Variations
I love how versatile this One Pot Creamy Vegetable Soup Recipe is. Over time, I’ve tweaked it depending on what’s in season or what my family’s craving. Feel free to play around—you’ll likely discover your own favorite twist!
- Protein Boost: Adding cooked white beans or shredded chicken makes it a more filling meal—I’ve done this on busy weeknights when we need extra staying power.
- Dairy-Free Version: Swap heavy cream for coconut milk and skip the cheese. I tried this for a friend who’s vegan, and it was surprisingly creamy and flavorful!
- Seasonal Veggies: Swap broccoli and corn for zucchini or green beans in summer for a fresh twist.
- Spicy Kick: A pinch of red pepper flakes added during the simmering step really wakes up the soup.
How to Make One Pot Creamy Vegetable Soup Recipe
Step 1: Sauté Your Flavor Foundation
Heat butter in a large Dutch oven over medium heat until melted and shimmering. Toss in your diced onion, chopped carrots, and celery along with a generous pinch of salt and pepper. Turn the heat up to medium-high and cook, stirring every few minutes, for about 10 minutes until the onions turn translucent and the veggies begin to soften. This step really develops your base flavors – don’t rush it!
Step 2: Aromatics and Herbs
Lower the heat back to medium and stir in minced garlic, dried oregano, thyme, and sage. Let them cook together for about a minute, stirring constantly so the garlic doesn’t burn. This packs the soup with those comforting, earthy aromas that make you feel right at home.
Step 3: Create the Creamy Base
Sprinkle the flour over the softened veggies and stir to coat everything evenly. Keep stirring for a full minute—this helps cook off that raw flour taste and starts to thicken the soup. Then pour in a cup or so of vegetable broth to deglaze the pot, scraping the bottom with your spoon to release those delicious browned bits. Those little bits are flavor gold!
Step 4: Add the Rest of the Veggies and Simmer
Now stir in the diced potatoes, corn, chopped broccoli, and the remaining vegetable broth. Add a couple pinches of salt and pepper to keep seasoning in check. Cover the pot, turn the heat up to medium-high, and bring the soup to a gentle simmer. Once simmering, lower the heat to low, keep the pot covered, and let it bubble away for 10–12 minutes until the potatoes are fork tender. I like to stir every few minutes here to make sure nothing sticks or burns on the bottom.
Step 5: Finish with Cream, Cheese & a Tangy Twist
Remove the soup from heat and stir in the heavy cream, shredded sharp cheddar cheese, and a teaspoon of balsamic vinegar. Stir until the cheese melts into silky perfection and everything combines beautifully. This finishing touch is the secret behind that velvety richness that makes this soup so special.
Step 6: Garnish and Serve
Top off the soup with fresh chopped parsley, an extra sprinkle of shredded cheddar, and if you like, oyster crackers for a little crunch. I find these garnishes bring a nice freshness and textural variety.
Pro Tips for Making One Pot Creamy Vegetable Soup Recipe
- Don’t Skip Deglazing: Scraping those browned bits after adding broth adds layers of flavor that make this soup sing.
- Use Fresh Herbs if Possible: I like to add a pinch of fresh thyme if I have it on hand for a lively boost.
- Stir Occasionally While Simmering: This keeps the potatoes from sticking and ensures even cooking.
- Adjust Thickness After Cooking: If soup feels too thick after adding cream, add a splash more broth to reach your perfect consistency.
How to Serve One Pot Creamy Vegetable Soup Recipe
Garnishes
I always reach for fresh chopped parsley because it adds that pop of green and freshness right before serving. Extra shredded cheddar is a love language in my family—melting cheese into the top makes me feel like I’m bringing a little slice of comfort. And oyster crackers? They add the perfect crunchy contrast.
Side Dishes
This soup goes hand-in-hand with a simple green salad for brightness or crusty bread to dip into the creamy broth. My go-to is a warm baguette or some garlic bread when I’m feeling indulgent—it’s pure heaven.
Creative Ways to Present
For a dinner party, I like to ladle this soup into small, rustic crocks with a sprinkle of cheese and a parsley sprig on top. Serve with mini grilled cheese sandwiches on the side for a nostalgic touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. I recommend storing it without the oyster crackers so they stay crunchy when you serve it again.
Freezing
I’ve frozen this soup several times with great results. Just cool it completely, then transfer to freezer-safe containers. Freeze for up to 3 months. I usually leave out the cream and cheese beforehand and add them fresh on reheating to keep the texture just right.
Reheating
Warm leftovers gently over medium-low heat on the stove, stirring frequently. If soup thickens too much, add extra broth or water to loosen it up. For frozen soup, thaw overnight in the fridge before reheating.
FAQs
-
Can I use other vegetables in this One Pot Creamy Vegetable Soup Recipe?
Absolutely! This soup is very forgiving. Feel free to swap in zucchini, green beans, or peas depending on what you have available. Just adjust cooking times slightly so everything stays tender but not mushy.
-
Is this soup suitable for vegans?
Not as written since it includes butter, cream, and cheese. However, you can easily make it vegan by using plant-based butter, coconut or oat cream, and skipping the cheese or using a vegan cheese alternative.
-
How do I make this soup ahead without losing creaminess?
Try keeping the cream and cheese separate and stir them in just before serving. Reheat gently to avoid curdling or separating the dairy.
-
Can I make this soup in a slow cooker?
You can, but I prefer stovetop so you can sauté the veggies first for better flavor. If using a slow cooker, sauté everything on the stove as directed, then transfer to slow cooker and cook on low for 4-6 hours. Add cream and cheese at the end.
Final Thoughts
Honestly, this One Pot Creamy Vegetable Soup Recipe has become one of my go-to meals when I want something comforting, nutritious, and fuss-free. Every time I make it, I’m reminded how something so simple can taste so amazing. I hope you’ll enjoy sharing it with your friends and family as much as I do. Trust me, once you try this soup, it’ll become a staple in your rotation, especially on those chilly days when you need a warm hug in a bowl.
Print
One Pot Creamy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a hearty and comforting meal loaded with fresh vegetables, aromatic herbs, and a rich creamy base. Made entirely in one pot, it features carrots, celery, broccoli, corn, and potatoes simmered in vegetable broth, then blended with sharp cheddar cheese and heavy cream for a velvety finish. Perfect for an easy weeknight dinner or cozy lunch, this soup is both nourishing and flavorful with minimal cleanup.
Ingredients
Sauté Base
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
Herbs & Seasonings
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Thickening & Broth
- 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 Touches
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
Garnish
- Fresh chopped parsley
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Heat butter: Melt butter in a large Dutch oven over medium heat until it starts to sizzle gently.
- Sauté vegetables: Add diced onion, chopped carrots, chopped celery, along with a generous pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions become translucent and the vegetables start to soften.
- Add herbs and garlic: Reduce heat to medium. Stir in minced garlic, dried oregano, thyme, and sage. Cook for another minute, stirring frequently, to release the aromas of the herbs and garlic.
- Incorporate flour: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 more minute, stirring constantly, to remove the raw flour taste and begin thickening the base.
- Deglaze the pot: Pour in a hearty splash of vegetable broth and use a wooden spoon to scrape and loosen any flavorful browned bits stuck to the bottom of the pot.
- Add remaining ingredients: Stir in the diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth. Season with additional salt and pepper to taste.
- Simmer the soup: Cover the pot, increase heat to medium-high, and bring the soup to a gentle simmer. Once simmering, reduce heat to low, keep the pot covered, and let it simmer for 10-12 minutes or until the potatoes are tender when pierced with a fork. Stir occasionally to avoid sticking.
- Finish with cream and cheese: Remove the pot from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar. Mix until the cheese is fully melted and the soup is creamy.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley, additional shredded cheddar cheese, and oyster crackers for added texture and flavor.
Notes
- Use fresh herbs if available for more vibrant flavor, adjusting quantities to taste.
- For a vegan version, substitute butter with olive oil, heavy cream with coconut or cashew cream, and use vegan cheese alternatives.
- To make the soup thicker, reduce some of the broth or add an extra tablespoon of flour during the sauté step.
- Oyster crackers are optional but add a classic crunchy accompaniment.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
