One Pot Creamy Vegetable Soup Recipe

Introduction

This One Pot Creamy Vegetable Soup is a comforting and flavorful dish perfect for chilly days. Packed with fresh vegetables and enriched with sharp cheddar, it’s both hearty and easy to prepare in a single pot.

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-inch thick)
• 1/2 cup heavy cream
• 4 oz. sharp cheddar cheese, shredded
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish
• Additional shredded cheddar cheese, for garnish
• Oyster crackers, for serving

Instructions

1. Step 1: Heat butter in a large Dutch oven over medium heat.
2. Step 2: Add diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions are translucent.
3. Step 3: Reduce heat to medium. Add minced garlic, dried oregano, thyme, and sage. Cook for another minute, stirring frequently to release the aromas.
4. Step 4: Sprinkle the flour over the vegetables and stir well to coat. Cook for one more minute, stirring frequently to cook off the raw flour taste.
5. Step 5: Pour in a generous splash of vegetable broth to deglaze the pot, scraping the bottom to lift any browned bits.
6. Step 6: Stir in diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Add a couple more pinches of salt and freshly cracked pepper to taste.
7. Step 7: Cover the pot, increase the heat to medium-high, and bring the soup to a simmer.
8. Step 8: Once simmering, reduce the heat to low, keep the pot covered, and let the soup simmer for 10–12 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
9. Step 9: Remove the soup from heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar until the cheese is fully melted and the soup is creamy.
10. Step 10: Serve hot, garnished with fresh parsley, extra shredded cheddar cheese, and oyster crackers on the side for added crunch.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut milk and omit the cheese or use a plant-based alternative.
• Add a pinch of red pepper flakes with the herbs for a subtle spicy kick.
• Swap out broccoli for cauliflower or green beans depending on what you have on hand.
• If you prefer a thicker soup, mash a few of the potatoes after cooking and stir them back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. Add a splash of broth or cream during reheating if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day as the flavors meld. Simply store it in the refrigerator and reheat before serving.

Can I freeze the soup?

Freezing is possible, but the texture of cream-based soups may change slightly. If freezing, omit the cream and cheese initially and add them fresh when reheating.

One Pot Creamy Vegetable Soup Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A comforting, creamy vegetable soup made in one pot featuring a medley of fresh vegetables, aromatic herbs, and sharp cheddar cheese. This hearty soup is perfect for a cozy meal, combining tender potatoes, broccoli, and corn in a savory broth thickened with flour and finished with cream and cheese for richness.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 white onion, diced
• 1.5 cups chopped carrots
• 1.5 cups chopped celery
• 6 cloves garlic, minced
• 2 cups broccoli, chopped in bite-sized pieces
• 1 (15 oz.) can corn, drained
• 3 cups (3/4″ thick) diced potatoes

Herbs and Seasonings

• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish

Other Ingredients

• 6 tablespoons butter
• 1/3 cup flour
• 6 cups vegetable broth
• 1/2 cup heavy cream
• 4 oz. sharp cheddar cheese, shredded
• 1 teaspoon balsamic vinegar
• Shredded cheddar cheese, for garnish
• Oyster crackers, for serving

Instructions

1. Heat butter: In a large Dutch oven, melt 6 tablespoons of butter over medium heat to prepare the base for your soup.
2. Sauté vegetables: Add the diced onion, chopped carrots, and celery along with a large pinch of salt and pepper. Increase heat to medium-high and cook for about 10 minutes, stirring occasionally until the onions turn translucent and the vegetables start to soften.
3. Add aromatics and herbs: Reduce heat back to medium and add minced garlic, dried oregano, thyme, and sage. Cook for another minute, stirring frequently to release the herbs’ flavors.
4. Incorporate flour: Stir in 1/3 cup of flour to coat the vegetables evenly. Continue cooking for one minute to slightly toast the flour, which will help thicken the soup.
5. Deglaze pot: Pour in a generous amount of vegetable broth to scrape up any flavorful browned bits stuck to the bottom of the pot.
6. Add remaining vegetables and broth: Stir in diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple of pinches of salt and pepper.
7. Simmer: Cover the pot, increase heat to medium-high, and bring the soup to a simmer.
8. Cook potatoes: Once simmering, lower the heat to low, keep covered, and let simmer for 10-12 minutes or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. Finish soup: Remove the soup from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese is melted and the soup is creamy.
10. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley, additional shredded cheddar cheese, and oyster crackers as desired for extra texture and flavor.

Notes

• For a vegan version, substitute butter with olive oil, heavy cream with coconut milk, and omit cheese or use a vegan cheese alternative.
• If you prefer a thicker soup, cook a little longer or add an extra tablespoon of flour at step 4.
• Fresh herbs can be used instead of dried; use about three times the quantity.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• To add protein, consider stirring in cooked beans or shredded chicken after step 9.

Keywords: creamy vegetable soup, one pot soup, vegetarian soup, broccoli soup, cheddar cheese soup, easy vegetable soup