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One Pot Creamy Vegetable Soup Recipe

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This creamy vegetable soup is a comforting dish, loaded with fresh vegetables and a rich, creamy base. With a hint of sharp cheddar cheese, it’s an easy, quick meal made in one pot, perfect for busy weeknights or cozy weekends.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. 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. Cook for about 10 minutes, stirring occasionally, until the onions are translucent and the vegetables are softened.
  2. Reduce the heat to medium and add the garlic, oregano, thyme, and sage. Cook for an additional minute, stirring frequently, until fragrant.
  3. Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Continue cooking for about 1 minute, stirring constantly.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheese, and oyster crackers for a delightful crunch.
  8. Serve and enjoy your creamy, veggie-loaded goodness!

Notes

  • Add More Vegetables: Add spinach, zucchini, or peas for more flavor and heartiness.
  • Vegan Version: Use olive oil instead of butter, plant-based cream, and omit or substitute the cheese with dairy-free options.
  • Spicy Kick: Add red pepper flakes or diced jalapeño for a zesty twist.
  • Storage: Store the soup in an airtight container for up to 3-4 days in the fridge.
  • Reheating: Add a splash of vegetable broth or water to thin it out when reheating, and warm gently over medium-low heat.

Nutrition

Find it online: https://cheftinaskitchen.com/one-pot-creamy-vegetable-soup-recipe/