One Pot Creamy Vegetable Soup: Comfort Food in Just 30 Minutes!

Hey there, my kitchen buddies! Today, I’ve got a delightful treat for you, a One Pot Creamy Vegetable Soup that comes together in about 30 minutes! It’s all done in just one pot, making cleanup a breeze! This quick and easy meal is something your family will love, it’s packed with flavor, nutritious veggies, and a dreamy, creamy texture. Plus, you’re going to love how versatile this soup is, you can switch up the ingredients to suit your taste or even use it as a perfect “clean out the fridge” meal to use up what you’ve got lying around! Let’s get cooking!

Ingredients Breakdown

Here’s what you’re going to need to whip up this creamy goodness!

6 tablespoons Butter

Butter is going to give you the best flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself. You can substitute olive oil if you prefer a dairy-free option, but honestly, nothing beats butter for that rich, luscious flavor!

1 White Onion, diced

Onions are essential for building the flavor base of your soup. I prefer sweet onions for their milder taste, but yellow onions work great too! You can even omit onions if you’re not a fan, though if you ask me, they’re the backbone of any good soup.

1.5 cups Chopped Carrots

Carrots add sweetness and vibrant color! Fresh or frozen carrots work well. If you happen to have leftover roasted carrots in your fridge, toss those in for extra flavor.

1.5 cups Chopped Celery

Celery gives that nice crunch and aromatic background that really elevates the soup. You can also swap it out with bell peppers or even fennel if you’re feeling adventurous!

6 cloves Garlic, minced

I’m a real sucker for garlic, it adds such depth to the soup! Fresh cloves are best, but you can use pre-minced garlic from a jar if you’re in a pinch. Just don’t skimp on it; the more garlic, the merrier!

2 teaspoons Dried Oregano

Oregano brings that lovely Italian flavor to the mix. If you have fresh oregano on hand, even better! You can use about triple the amount since fresh herbs are less potent than dried ones.

2 teaspoons Dried Thyme

Thyme complements the soup beautifully. You can substitute with Italian seasoning or herb blends if that’s what you have in your spice cabinet.

1 teaspoon Dried Sage

I just adore sage in this recipe, its warm, earthy flavor is the perfect match for our creamy base. If you don’t have it, you can skip it or even add in a dash of rosemary for a different twist.

1/3 cup Flour

This is what will thicken our soup to a creamy, luscious consistency. If you need to avoid gluten, you can use a gluten-free flour blend or cornstarch slurry, which will work well in this recipe.

6 cups Vegetable Broth

Vegetable broth is key for flavor! I always recommend low-sodium broth so you can control the saltiness of your dish. You could also use chicken broth if that’s what you have on hand.

2 cups Broccoli, chopped in bite-sized pieces

Broccoli adds great texture and nutrition! Fresh or frozen broccoli works well, just remember to chop it into bite-sized pieces so it cooks evenly.

1 (15 oz.) Can Corn, drained

Corn brings bursts of sweetness to the mix! You can also use frozen corn if that’s what you’ve got, just toss it in straight from the freezer!

3 cups Diced Potatoes (3/4 inch thick)

Potatoes make this soup hearty and filling. I prefer Yukon gold or red potatoes for their creamy texture, but you could use any potato you have.

1/2 cup Heavy Cream

Ah, the heavy cream, it gives our soup that luxurious smoothness! If you’re in a pinch, half-and-half or even coconut cream can serve as stand-ins; just keep in mind that they may alter the flavor slightly.

4 oz. Sharp Cheddar Cheese, shredded

Cheese makes everything better! The sharpness adds a depth of flavor that harmonizes beautifully with the creaminess. You can swap it out with your favorite cheese, Monterey Jack or Gruyère would be spectacular choices too.

1 teaspoon Balsamic Vinegar

This little splash of balsamic adds a depth of flavor and a touch of acidity that balances the creaminess and the best part is, it’s optional, so feel free to skip it if you’re in a rush!

Kosher Salt, to taste

A couple pinches of salt help bring all the flavors together. Always best to start with less and adjust as you go!

Fresh Cracked Pepper, to taste

I love a bit of spice, so I never hold back on the pepper! Just remember to taste as you season.

Fresh Chopped Parsley (for garnish)

This adds a pop of color and freshness right before serving. You can use any fresh herbs your heart desires!

Shredded Cheese (for garnish)

Extra cheese for good measure, you can never have too much, right?

Oyster Crackers (for garnish)

These are perfect for adding a little crunch to each bite! You can also use croutons or crunchy bread if you prefer.

Let’s Get Cooking!

Alright, now that we have everything prepped, let’s dive into making this comforting bowl of soup!

Step 1: Melt the Butter

Heat the butter in a large Dutch oven over medium heat until it’s all melted and bubbly, this should take about 1-2 minutes. You’ll love how that buttery scent fills your kitchen!

Step 2: Sauté the Veggies

Add the diced onion, chopped carrots, and celery to the pot, seasoning with a couple pinches of salt and pepper. Sauté them, stirring occasionally, for about 10 minutes, until the onions are translucent and the carrots have softened a bit.

Step 3: Bring in the Aromatics

Add in the minced garlic, oregano, thyme, and sage; let them cook for about 1 minute until fragrant, you know it’s ready when your kitchen starts smelling like a cozy Italian kitchen!

Step 4: Thicken It Up

Sprinkle flour over the veggies and stir it in, coating everything well. Allow it to cook for another minute, this is going to help thicken our soup later!

Step 5: Deglaze the Pot

Pour a splash of veggie broth to deglaze the pot, scraping the yummy bits off the bottom. Oh, those bits are flavor GOLD!

Step 6: Add the Chunky Goodness

Into the pot, stir in your diced potatoes, corn, broccoli, and the rest of the vegetable broth. Season again with a bit of salt and pepper.

Step 7: Simmer Time

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook, stirring occasionally, for about 10-12 minutes until the potatoes are fork-tender.

Step 8: Cream It Up

Once everything is tender, remove the pot from heat and stir in that luscious heavy cream, shredded cheese, and balsamic vinegar (if using). Stir until the cheese is melted and everything is beautifully combined.

Step 9: Serve and Savor

Ladle the creamy vegetable soup into bowls and garnish with fresh parsley, more cheese, and a sprinkle of oyster crackers for crunch. You’re in for a real treat!

My Go-To Recipe for Family Comfort

I can’t tell you how many times this One Pot Creamy Vegetable Soup has been my savior after a long day! It’s my go-to recipe when I want something warm and comforting that both the kids and I will devour. I mean, can you blame them? Creamy, cheesy, and loaded with veggies, it seriously ticks all the boxes! And the best part is, you can use whatever you’ve got on hand, making it super versatile. The other day, I used up some leftover bell peppers and spinach, and it turned out just as delicious. This soup is also perfect for meal prep, you can enjoy it all week long. Just you wait; it’s going to become your family favorite too!

If you loved this One Pot Creamy Vegetable Soup, be sure to check out my Soulful Mushroom Soup! You’re going to find some more warm, comforting meals to add to your repertoire!

Why This Recipe Works

Quick & Easy

This soup comes together all in one pot in under 30 minutes. Seriously, I can whip this up between my kids’ homework and their after-school activities without compromising on taste, talk about a lifesaver!

Crowd-Pleaser

I promise you, the whole family will love it. The creamy texture, savory flavors, and colorful veggies are a hit every time I serve this up. Even my pickiest eater asks for seconds (and that, my friends, is a win!).

Customizable

The beauty of this soup lies in its versatility. You can mix and match ingredients based on what you have in your fridge. Don’t have broccoli? Swap it with spinach. Out of potatoes? Try sweet potatoes or even squash. The options are endless!

Comfort Food

This soup is loaded with tons of flavor and delivers that warm, cozy feeling we all crave, especially on chilly evenings. Seriously, it’s like a warm hug in a bowl!

Budget-Friendly

Using fresh or frozen veggies makes this recipe not only delicious but affordable, too! You really can’t go wrong with a recipe that’s super delicious while keeping your wallet happy.

Serving and Storage Tips

Serving Suggestions

This creamy vegetable soup is perfect on its own, but if you’re looking to bulk it up even more, serve it with crusty bread, a fresh garden salad, or even a classic grilled cheese sandwich. Trust me; the combo is unbeatable!

How to Store This Soup

Once cooled, this soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Just make sure it’s cooled down before you pop it into the fridge!

Reheating Instructions

To reheat, you can warm it gently on the stove over low heat until heated through. If it seems too thick, add a splash more broth or water to loosen it up.

Is It Freezer Friendly?

Absolutely! This soup is freezer-friendly for up to 3 months. Just store it in an airtight container or freezer bag. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat as mentioned above.

So there you have it, a delicious, creamy, and soul-warming One Pot Creamy Vegetable Soup that’s not only a breeze to whip up but also makes for a delightful dinner to share with your loved ones. Now go grab those ingredients and let’s get cooking! You won’t regret it!

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