One Pot Creamy Vegetable Soup Recipe

If you’re searching for a cozy, nourishing meal that’s bursting with color and flavor, this One Pot Creamy Vegetable Soup is a total game changer. In just over half an hour, you’ll have a satisfying, velvety soup loaded with tender veggies and melt-in-your-mouth cheese—perfect for busy weeknights, meal prep, or whenever you need a bowl of comfort.

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Ingredients You’ll Need

Every ingredient in this One Pot Creamy Vegetable Soup is chosen for the harmony and heartiness it brings. They’re humble kitchen staples that, together, create a soup that’s bright, savory, and luxuriously creamy—with each veggie adding its own texture, flavor, and color to the pot.

• Butter: Creates a silky base and rich flavor for sautéing the veggies.
• White onion: Adds sweetness and depth, forming the aromatic backbone of the soup.
• Carrots: Offer natural sweetness and a pop of golden color—dice them evenly for tender bites.
• Celery: Infuses subtle earthiness and crunch, balancing the sweetness of the carrots and onions.
• Garlic: Packs each spoonful with savory, aromatic warmth; don’t skimp!
• Dried oregano, thyme, and sage: Bring classic, comforting herb flavor—perfect for elevating veggies.
• Flour: Thickens the broth so every bite is irresistibly creamy without being heavy.
• Vegetable broth: The flavorful liquid canvas that ties all the fresh ingredients together.
• Broccoli: Tender florets add color, bite, and green goodness (try to cut them all about the same size).
• Canned corn: A touch of sweetness and some bright yellow color; just drain before adding.
• Diced potatoes: Hearty cubes that make the soup extra satisfying and soak up all the amazing flavors.
• Heavy cream: Swirls in at the end for decadent texture and a full-bodied finish.
• Sharp cheddar cheese: Adds tang, richness, and that glorious melty stretch you want in every bite.
• Balsamic vinegar: Just a splash to brighten the soup and make all the savory flavors pop.
• Kosher salt & fresh cracked pepper: Essential for bringing every flavor to life—season to your taste.

Variations

This recipe for One Pot Creamy Vegetable Soup is so wonderfully adaptable—you can mix and match based on what’s in your kitchen, your diet, or what flavors you’re craving. Don’t be afraid to get creative and make it truly yours!

• Add Protein: Stir in cooked shredded rotisserie chicken, white beans, or chickpeas for extra heartiness and protein.
• Go Dairy-Free: Use coconut cream or your favorite unsweetened non-dairy milk, and replace the cheddar with a plant-based cheese or nutritional yeast.
• Switch Up Veggies: Toss in spinach, green beans, cauliflower, peas, or bell peppers—whatever’s in season or sitting in your crisper drawer.
• Make It Spicy: Sprinkle in a hit of crushed red pepper flakes or a dash of hot sauce for a soup with a subtle kick.

How to Make One Pot Creamy Vegetable Soup

Step 1: Sauté the Base Veggies

Start by heating the butter in a large Dutch oven over medium heat. Once it sizzles, add the onion, carrots, and celery with a generous pinch of salt and pepper. Turn the heat up to medium-high and sauté, stirring occasionally, until the onions are translucent and everything smells gorgeously aromatic—about 10 minutes. This step lays the foundation for all the layers of flavor to come.

Step 2: Add Aromatics and Herbs

Reduce the heat back to medium and add the garlic, dried oregano, thyme, and sage. Let them sizzle and bloom for a minute, stirring constantly so nothing sticks. This quick step infuses the soup with those warm savory notes that make it so tempting.

Step 3: Thicken the Base

Sprinkle the flour right over the veggies and stir until everything’s coated, cooking for one more minute. This creates a roux right in the pot, which will thicken your soup without lumps later—don’t rush this step; it’s what gives the soup its craveable creaminess.

Step 4: Add Veggies & Broth

Pour in a hearty splash of the vegetable broth to deglaze the pot, scraping up any brown bits stuck to the bottom (that’s where tons of flavor is hiding). Toss in the diced potatoes, corn, and broccoli, then the rest of the broth, and season with another pinch of salt and pepper to taste. Give it all a good stir to combine.

Step 5: Simmer Until Tender

Cover the pot and crank the heat up to medium-high just until the soup starts to bubble, then drop the heat to low and let it simmer gently for 10–12 minutes. Stir occasionally to keep the potatoes from sticking. You’ll know it’s ready when the potatoes are fork-tender and every veggie is beautifully cooked but never mushy.

Step 6: Finish with Cream and Cheese

Turn off the heat and stir in the heavy cream, shredded cheddar cheese, and that essential splash of balsamic vinegar. Stir until everything’s luxuriously creamy and the cheese has melted right into the soup. Taste and adjust salt and pepper as needed. Ladle into bowls and get ready to garnish for the finishing touch!

How to Serve One Pot Creamy Vegetable Soup

Garnishes

Top each bowl with a flourish of fresh chopped parsley for color and freshness, an extra sprinkle of sharp cheddar for melty goodness, and a handful of oyster crackers for that classic crunch. These little finishing touches turn this soup into a showstopper every single time!

Side Dishes

Nothing beats a thick slice of warm, crusty bread on the side for dipping. If you want to go all out, serve with a simple green salad or soft dinner rolls slathered with butter. This soup also pairs beautifully with a tangy apple slaw or a sharp vinaigrette-style salad for a little contrast.

Creative Ways to Present

For a fun twist, serve your One Pot Creamy Vegetable Soup in hollowed-out bread bowls or small mugs for a party. Tiny croutons, swirled sour cream, or even edible flower petals make for an eye-catching, special-occasion presentation.

Make Ahead and Storage

Storing Leftovers

Simply transfer leftovers to an airtight container and store in the fridge for up to 4 days. The flavors actually deepen as it sits, so you might love it even more the next day!

Freezing

You can freeze One Pot Creamy Vegetable Soup, but keep in mind the dairy can sometimes separate. For best results, let the soup cool completely, then freeze in single-portion containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Warm gently on the stovetop over medium-low, stirring frequently to help the soup regain its smooth texture. If it seems too thick, just add a splash of veggie broth or a bit of cream to loosen it up.

FAQs

Final Thoughts

This One Pot Creamy Vegetable Soup is everything I love in a favorite recipe—hearty, wholesome, and endlessly flexible. I hope it brings as much comfort and joy to your table as it does to mine, and that you feel encouraged to make it your own. Happy soup making, friend!

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