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
Scale
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