One Pot Creamy Vegetable (Print-Friendly Version)
A creamy and hearty vegetable soup prepared quickly in a single pot with fresh vegetables and herbs.
# Ingredients You’ll Need:
→ Dairy
01 -
6 tablespoons butter
02 -
1/2 cup heavy cream
03 -
4 oz. sharp cheddar cheese, shredded
→ Vegetables
04 -
1 white onion, diced
05 -
1.5 cups chopped carrots
06 -
1.5 cups chopped celery
07 -
6 cloves garlic, minced
08 -
2 cups broccoli, chopped into bite-sized pieces
09 -
3 cups diced potatoes, approximately 3/4 inch thick
→ Canned Goods
10 -
1 (15 oz) can corn, drained
→ Dry Ingredients
11 -
1/3 cup all-purpose flour
12 -
2 teaspoons dried oregano
13 -
2 teaspoons dried thyme
14 -
1 teaspoon dried sage
→ Liquids
15 -
6 cups vegetable broth
16 -
1 teaspoon balsamic vinegar
→ Seasonings
17 -
Kosher salt, to taste
18 -
Freshly cracked black pepper, to taste
→ Garnish
19 -
Fresh chopped parsley
20 -
Shredded cheddar cheese
21 -
Oyster crackers
# How to Make It:
01 -
Melt butter in a large Dutch oven over medium heat. Add diced onion, chopped carrots, and celery with a generous pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onions become translucent, approximately 10 minutes.
02 -
Reduce heat to medium and incorporate minced garlic, dried oregano, thyme, and sage. Stir frequently and cook for an additional minute to release aromas.
03 -
Sprinkle all-purpose flour over the vegetables and stir thoroughly to coat. Continue cooking for one minute, stirring constantly to eliminate raw flour taste.
04 -
Pour a portion of vegetable broth into the pot to deglaze, scraping the bottom to lift browned bits for enhanced flavor.
05 -
Add diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth to the pot. Season with salt and pepper, then cover.
06 -
Raise heat to medium-high and bring to a simmer. Once simmering, lower heat to low, cover, and cook for 10 to 12 minutes until potatoes are tender, stirring occasionally to prevent sticking.
07 -
Remove from heat and stir in heavy cream, shredded cheddar cheese, and balsamic vinegar until cheese is fully melted and incorporated.
08 -
Ladle soup into bowls and garnish with fresh parsley, additional shredded cheddar, and oyster crackers to taste.
# Extra Tips:
01 -
For a thinner consistency, add more vegetable broth. Adjust seasoning before serving.