One-Pot Creamy Vegetable Soup

This one pot creamy vegetable soup is a quick, wholesome, and comforting meal that’s ready in just over 30 minutes. Packed with tender vegetables, creamy broth, and a touch of sharp cheddar, it’s the perfect weeknight dinner to warm you up. It also doubles as a “clean out the fridge” recipe, letting you use up leftover veggies with ease.

Why You’ll Love This Recipe

You’ll love this soup for its versatility, flavor, and ease. Everything cooks in one pot, which means minimal cleanup. The creamy base is perfectly balanced with hearty vegetables, and the cheese adds richness without being too heavy. Whether you follow the recipe exactly or swap in what you have on hand, this dish always delivers satisfying results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons butter

• 1 white onion, diced

• 1.5 cups chopped carrots

• 1.5 cups chopped celery

• 6 cloves garlic, minced

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme

• 1 teaspoon dried sage

• 1/3 cup flour

• 6 cups vegetable broth

• 2 cups broccoli, chopped into bite-sized pieces

• 1 (15 oz) can corn, drained

• 3 cups diced potatoes (about ¾-inch thick)

• 1/2 cup heavy cream

• 4 oz sharp cheddar cheese, shredded

• 1 teaspoon balsamic vinegar

• Kosher salt, to taste

• Fresh cracked pepper, to taste

For garnish:

• Fresh chopped parsley

• Extra shredded cheddar cheese

• Oyster crackers

Directions

1. Melt butter in a large Dutch oven over medium heat.

2. Add onion, carrots, and celery with a pinch of salt and pepper. Increase heat to medium-high and cook for 10 minutes, stirring occasionally, until onions are translucent.

3. Lower heat to medium. Stir in garlic, oregano, thyme, and sage. Cook for 1 minute, stirring often.

4. Add flour, tossing to coat the vegetables. Cook for another minute.

5. Deglaze the pot with a splash of vegetable broth, scraping the bottom to release browned bits.

6. Stir in potatoes, corn, broccoli, and the remaining broth. Season with more salt and pepper.

7. Cover, bring to a simmer over medium-high heat, then reduce to low. Simmer for 10–12 minutes, stirring occasionally, until potatoes are fork-tender.

8. Remove from heat. Stir in heavy cream, cheddar cheese, and balsamic vinegar until cheese melts.

9. Garnish with parsley, extra cheese, and crackers. Serve warm.

Servings and timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Swap the potatoes for sweet potatoes for a sweeter flavor.

• Add spinach, kale, or Swiss chard at the end for extra greens.

• Use Parmesan or Gruyère instead of cheddar for a different cheese profile.

• Make it lighter by substituting half-and-half or whole milk for heavy cream.

• For a heartier soup, stir in cooked beans or lentils before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water. Avoid freezing, as the dairy may separate and change texture.

FAQs

Can I make this soup gluten-free?

Yes, substitute the flour with a gluten-free flour blend or cornstarch slurry to thicken the soup.

Can I use frozen vegetables?

Absolutely. Frozen broccoli, corn, or carrots work well and make the recipe even easier.

Can I make this dairy-free?

Yes, use olive oil instead of butter, plant-based milk or cream, and dairy-free cheese.

How can I make the soup thicker?

Mash some of the cooked potatoes against the pot or add a cornstarch slurry for extra thickness.

Can I add protein to this soup?

Yes, add cooked chicken, turkey, or beans for a protein boost.

What can I serve with creamy vegetable soup?

Crusty bread, a green salad, or a grilled cheese sandwich make excellent sides.

Why add balsamic vinegar at the end?

It balances the creaminess with a slight tang, enhancing the overall flavor.

Can I make this soup in advance?

Yes, it reheats well and can be made a day ahead for easy meals.

What other cheeses can I use?

Sharp cheddar is classic, but Gruyère, Monterey Jack, or Parmesan are great alternatives.

How do I prevent the cheese from clumping?

Stir the cheese in off the heat and add gradually, ensuring the soup isn’t boiling.

Conclusion

One pot creamy vegetable soup is a comforting, versatile dish that comes together quickly and satisfies every craving for cozy, homemade goodness. With its creamy broth, hearty vegetables, and customizable ingredients, it’s a go-to recipe for weeknights, meal prep, or whenever you need a warming, nourishing bowl of soup.

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