One Pot Creamy Vegetable Soup

This creamy vegetable soup comes together easily in just over 30 minutes, making it a perfect weeknight meal when you want something comforting without the fuss. Everything cooks in one pot, which means less cleanup and more time to enjoy your meal. You can tailor the veggies to whatever you have on hand which makes it great for using up leftovers or adding seasonal produce.

I first tried this recipe after a long day when I wanted something warm and satisfying but not complicated. Since then, it’s become a family favorite, especially because my kids love the creamy texture and the cheesy finish.

Gather Your Ingredients

• 6 tablespoons butter: for richness and to sauté vegetables smoothly, choose good quality unsalted butter if possible
• 1 white onion: diced for a sweet and savory base, look for firm onions with no soft spots
• 1.5 cups chopped carrots: fresh ones add natural sweetness and vibrant color
• 1.5 cups chopped celery: brings a nice crunch and aromatic foundation
• 6 cloves garlic: minced for pungency and depth fresh garlic is crucial for flavor
• 2 teaspoons dried oregano: adds earthiness use high-quality dried or substitute with fresh if available
• 2 teaspoons dried thyme: gives a woodsy, herbaceous note
• 1 teaspoon dried sage: which lends a warm, slightly peppery flavor
• 1/3 cup flour: to thicken the soup evenly all-purpose is fine
• 6 cups vegetable broth: it makes the soup hearty and flavorful homemade or low-sodium store-bought works best
• 2 cups broccoli: chopped in bite-sized pieces for texture and nutrients fresh broccoli is preferable but frozen will do in a pinch
• 1 (15 oz.) can corn: drained for a little sweetness and texture
• 3 cups diced potatoes: roughly 3/4 inch thick for creaminess and substance waxy potatoes hold shape well
• 1/2 cup heavy cream: to give the soup its creamy finish and luscious mouthfeel
• 4 ounces sharp cheddar cheese: shredded for cheesy richness and a slightly tangy dimension
• 1 teaspoon balsamic vinegar: adds brightness balancing the richness of the cream and cheese
• Kosher salt and freshly cracked pepper: to season and enhance all flavors
• Garnish options: like fresh chopped parsley, extra shredded cheese, and oyster crackers add freshness and crunch

How to Make It

Heat butter:

in a large Dutch oven over medium heat.

Add diced onion carrots celery:

along with a generous pinch of salt and pepper. Turn heat up to medium-high and cook, stirring occasionally for about 10 minutes until onions become translucent and the vegetables soften – this creates a flavorful foundation.

Reduce heat:

to medium and add minced garlic dried oregano thyme and sage. Cook for another minute while stirring frequently to allow the herbs to release their aroma.

Add flour:

and stir constantly to coat veggies evenly. Let it cook for one more minute to remove any raw flour taste and help thicken the soup later on.

Pour vegetable broth:

into the pot to deglaze. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan – these hold a lot of concentrated flavor.

Add diced potatoes drained corn broccoli:

and the rest of the vegetable broth along with a couple of pinches of salt and pepper for seasoning.

Cover the pot and bring to simmer:

Turn the heat to medium-high to bring the mixture to a simmer.

Reduce heat and simmer:

once simmering starts reduce the heat to low, cover again and let it simmer for 10 to 12 minutes or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent sticking on the bottom.

Remove pot from heat and add cream cheese vinegar:

Stir in heavy cream shredded cheddar cheese and balsamic vinegar.

Keep stirring:

until the cheese has fully melted and the soup is creamy and smooth.

Serve:

garnished with fresh chopped parsley, additional cheddar cheese and oyster crackers for added texture and flavor.

The cheddar cheese adds not only a creamy texture but a sharp tang that really brings the soup to life. I have fond memories of making this for my parents on a chilly evening and watching everyone scoop up bowl after bowl while the warmth filled the kitchen.

Flavor Boosters

Storage Tips store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove, stirring often to prevent the dairy from separating.

Serving Suggestions

Pair this soup with crusty bread or a simple side salad for a full meal. Top with a dollop of sour cream or a sprinkle of fresh chives for extra flavor layers. Serve as a starter before a heartier main dish or enjoy as a comforting solo meal.

Creative Twists

Ingredient Substitutions butter can be replaced with olive oil for a dairy-free or lighter option though butter gives a richer flavor. Heavy cream can be swapped for coconut cream or a cashew cream for a vegan version. Sharp cheddar cheese can be substituted with grated Parmesan or a dairy-free cheese alternative depending on dietary needs. Vegetables like green beans or cauliflower work well if you want to switch it up or use what is available. Seasonal Adaptations in spring try asparagus and fresh peas instead of broccoli and corn. During fall use butternut squash and kale for harvest flavors. Summer versions can include zucchini and fresh corn for a light and fresh take.

This soup is easy to make and perfect for busy nights, delivering comforting flavors with minimal effort.

Common Questions About the Recipe

→ What vegetables can I substitute in this soup?

You can replace or add almost any fresh or leftover vegetables such as zucchini, spinach, or bell peppers to personalize the soup's flavor and texture.

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

Stir occasionally during simmering and make sure to use medium to low heat once it begins to bubble. A heavy-bottomed pot like a Dutch oven also helps prevent sticking.

→ Can I make this creamy without using dairy?

Yes, substitute the heavy cream with coconut cream or a plant-based cream alternative for a dairy-free variation that maintains smoothness.

→ What herbs work best with this vegetable mix?

Oregano, thyme, and sage complement the vegetables well, providing an earthy and aromatic background that enhances the overall flavor.

→ How long does it take to cook the vegetable mixture until tender?

Simmer the vegetables covered for about 10-12 minutes, or until potatoes are fork-tender, ensuring a soft and cohesive texture.

→ What are good garnishes to serve with this dish?

Fresh chopped parsley, shredded sharp cheddar, and oyster crackers add texture and brightness when sprinkled just before serving.