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One Pot Creamy Vegetable Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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