One Pot Creamy Vegetable

This creamy vegetable soup can be whipped up in just over 30 minutes using one pot, making it perfect for a quick and comforting weeknight dinner. It’s a flexible recipe where you can customize the vegetables or even use it as a way to clean out the fridge by adding leftover odds and ends. The rich texture and blend of fresh herbs create a satisfying meal that warms you from the inside out.

I first made this on a chilly evening when I needed something fast and cozy, and my whole family ended up asking for seconds. It’s now a go-to when I want something filling without spending hours in the kitchen.

Gather Your Ingredients

• Butter: six tablespoons for a rich base that brings everything together
• White onion: one diced adds sweetness and depth, choose firm and fresh for best flavor
• Carrots: one and a half cups chopped offers natural sweetness and body to the soup
• Celery: one and a half cups chopped for a subtle herbaceous note and crunch
• Garlic: six cloves minced essential for a fragrant, savory boost
• Dried oregano: two teaspoons provides warm, earthy flavor use good quality herbs for best taste
• Dried thyme: two teaspoons adds gentle floral undertones
• Dried sage: one teaspoon lends a slightly peppery, aromatic note
• Flour: one third cup thickens the soup to creamy perfection opt for all-purpose
• Vegetable broth: six cups the soup’s flavorful liquid homemade or low-sodium store-bought is ideal
• Broccoli: two cups chopped small brings a nice texture and green vibrance
• Corn: one (15 oz.) can drained adds sweetness and pop of color
• Potatoes: three cups diced about three quarters inch thick give heartiness and smooth texture when cooked
• Heavy cream: half cup makes the soup luscious and silky
• Sharp cheddar cheese: four ounces shredded melt-in flavor punch choose a sharp variety for richness
• Balsamic vinegar: one teaspoon brightens and balances the creaminess
• Kosher salt and fresh cracked pepper: seasoning essentials to taste
• Garnish: fresh chopped parsley, shredded cheese, oyster crackers for freshness and added texture when serving

How to Make It

Sauté the Aromatics:

Heat butter in a large Dutch oven over medium heat. Add diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally for about ten minutes until the onions turn translucent and vegetables soften. This slow cooking builds a flavorful foundation.

Add Herbs and Garlic:

Reduce heat back down to medium. Add minced garlic along with dried oregano, thyme, and sage. Stir frequently while cooking for one minute. This step layers the flavors and allows the herbs to release their aroma without burning the garlic.

Coat with Flour:

Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Cook for an additional minute stirring constantly to get rid of the raw flour taste and start thickening the base.

Deglaze the Pot:

Pour in a generous splash of vegetable broth and scrape up the browned bits stuck to the bottom of the pot. These bits hold a lot of flavor and their inclusion elevates the soup.

Add Vegetables and Broth:

Stir in the diced potatoes, drained corn, chopped broccoli and the rest of the vegetable broth. Add a couple more pinches of salt and freshly cracked pepper to enhance all the layers.

Simmer:

Cover the pot, turn the heat up to medium-high, and bring the soup to a gentle simmer. Once simmering, reduce heat to low, keep the pot covered, and cook for ten to twelve minutes until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.

Finish with Cream and Cheese:

Remove the soup from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts smoothly into the soup and it becomes creamy and rich.

Garnish and Serve:

Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheese, and oyster crackers if desired. This adds a fresh and crunchy contrast to the velvety soup.

The sharp cheddar cheese is my personal favorite ingredient because it adds a depth of flavor that creamy soups often lack. One cold winter’s evening, my kids and I enjoyed this soup while watching the snow fall—a simple meal that quickly became a cherished family memory.

Flavor Boosters

Butter, garlic, dried herbs, and sharp cheddar cheese combine to give this soup a rich depth of flavor. A splash of balsamic vinegar brightens the creaminess while fresh parsley adds a fresh contrast.

Serving Suggestions

Serve with warm crusty bread or a crisp green salad to make it a complete meal. Top with extra sharp cheese and crackers for texture contrast and added flavor. Pair with a light white wine such as Sauvignon Blanc to enhance the herbal notes.

Creative Twists

Use root vegetables and hearty greens in fall and winter for a warming soup. In spring and summer, lighten it up with fresh peas, sweet corn, and herbs like basil or chives for a bright freshness. Adjust the amount of cream or broth depending on the weather to keep the soup feeling just right.

This creamy vegetable soup balances rich flavors and home cooking ease, making it a year-round favorite ready in just over 30 minutes.

Recipe FAQs

→ What vegetables are best for this soup?

Carrots, celery, broccoli, potatoes, and corn provide a balanced texture and flavor, but you can swap in any firm vegetables you have on hand.

→ How do I prevent the soup from sticking to the pot?

Stir occasionally while simmering and use medium to low heat to avoid burning the bottom. Deglazing with broth also helps lift flavorful bits.

→ Can I make this soup dairy-free?

Yes, substitute the butter with oil, and use coconut cream or a plant-based cream alternative instead of heavy cream and cheese.

→ What herbs enhance the flavor in this soup?

Dried oregano, thyme, and sage add warmth and depth, complementing the natural sweetness of the vegetables.

→ How long does the soup take to prepare and cook?

Prep time is around 10 minutes, with 25 minutes cooking time, making a total of about 35 minutes for a quick and hearty meal.

→ Can I store leftovers safely?

Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally for even warming.