Name: One Pot Creamy Vegetable Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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 into bite-sized pieces 1 (15 oz) can corn, drained 3 cups diced potatoes (about 3/4″ thick) 1/2 cup heavy cream 4 oz sharp cheddar cheese, shredded 1 teaspoon balsamic vinegar Kosher salt and freshly cracked pepper, to taste Fresh chopped parsley, for garnish Shredded cheese, for garnish Oyster crackers, for garnish

Why You’ll Love This Recipe

I absolutely love how easy and versatile this One Pot Creamy Vegetable Soup is. It requires minimal prep and is made in just one pot, which means less cleanup—always a bonus! The richness of the butter and heavy cream balances perfectly with the variety of vegetables, and the sharp cheddar cheese adds that extra layer of flavor that makes it so satisfying. Plus, this soup is so adaptable. I can switch up the vegetables based on what I have in the fridge, or even use up leftover produce! It’s hearty, comforting, and perfect for a cozy dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 into bite-sized pieces

1 (15 oz) can corn, drained

3 cups diced potatoes (about 3/4″ thick)

1/2 cup heavy cream

4 oz sharp cheddar cheese, shredded

1 teaspoon balsamic vinegar

Kosher salt and freshly cracked pepper, to taste

Fresh chopped parsley, for garnish

Shredded cheese, for garnish

Oyster crackers, for garnish

Directions

Heat the butter in a large Dutch oven over medium heat. Once melted, add the diced onion, carrots, celery, and a generous pinch of salt and pepper. Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally, until the onions are translucent and the vegetables are softened.

Reduce the heat to medium and add the garlic, oregano, thyme, and sage. Cook for an additional minute, stirring frequently, until fragrant.

Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Continue cooking for about 1 minute, stirring constantly.

Pour in a generous splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the remaining vegetable broth, diced potatoes, corn, and broccoli. Season with a pinch of salt and pepper.

Cover the pot, increase the heat to medium-high, and bring to a simmer. Once it starts simmering, reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom.

Remove the pot from the heat and stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Stir until the cheese has melted and the soup is creamy.

Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheese, and oyster crackers for a delightful crunch.

Serve and enjoy your creamy, veggie-loaded goodness!

Servings and Timing

Servings: 8

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Variations

Add More Vegetables: If I want to make the soup even heartier, I’ll sometimes add spinach, zucchini, or peas. Feel free to throw in any extra veggies you have on hand!

Vegan Version: To make it vegan, I swap the butter for olive oil, use a plant-based cream alternative, and omit the cheese or substitute it with a dairy-free cheese.

Spicy Kick: If I like a little heat, I’ll toss in a pinch of red pepper flakes or a small diced jalapeño for a zesty twist.

Storage/Reheating

Storage: The soup can be stored in an airtight container in the fridge for up to 3-4 days. It’s perfect for meal prepping!

Reheating: When reheating, the soup may thicken, so I’ll add a splash of vegetable broth or water to thin it out to my preferred consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and can be made ahead. I love making a big batch and storing it in the fridge for a few days of easy meals.

What can I use instead of heavy cream?

For a lighter version, I can use half-and-half, milk, or a non-dairy alternative like coconut cream or almond milk.

Can I freeze this soup?

Absolutely! This soup freezes well. I let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, I just reheat it on the stovetop, adding a little extra broth if needed.

Can I use fresh broccoli instead of frozen?

Definitely! I prefer using fresh broccoli because it holds its texture better in the soup, but frozen broccoli works fine too. Just be sure to adjust cooking time slightly if using frozen.

How can I make this soup more filling?

To make this soup more filling, I sometimes add cooked beans, like cannellini or chickpeas, or some cooked pasta. You can also serve it alongside a hearty slice of bread for dipping!

Conclusion

This One Pot Creamy Vegetable Soup is a delicious and comforting meal that’s perfect for any day of the week. It’s rich, creamy, and packed with healthy vegetables, making it a great choice for a quick weeknight dinner or a cozy weekend meal. The fact that it’s all cooked in one pot makes cleanup a breeze. I love how versatile it is—just throw in whatever vegetables I have on hand, and it always turns out amazing. Give it a try, and I’m sure it’ll become a staple in your dinner rotation too!