Creamy, cozy, and positively packed with flavor and color, this One Pot Creamy Vegetable Soup is my go-to comfort meal whenever I crave something satisfying but easy. Every bowl brims with tender vegetables, rich broth, and that irresistible creaminess—plus, cleanup couldn’t be simpler thanks to the magic of one-pot cooking!
Why You’ll Love This Recipe
- One-Pot Simplicity: Everything simmers together in a single pot, making prep, cooking, and cleanup a breeze.
- Rich and Creamy Texture: The blend of velvety broth, tender chunks of veggies, and melty cheddar creates pure comfort in every spoonful.
- Flavorful & Flexible: Sweet corn, earthy potatoes, and bright broccoli meet aromatic herbs and a hint of tang—plus you can easily swap or add your favorite vegetables.
- Perfect for All Seasons: Warm and hearty on chilly days but vibrant and fresh enough for year-round craving fulfillment.
Ingredients You’ll Need
This recipe proves how humble pantry staples and fresh veggies can create something truly special. Each ingredient brings its own flavor, texture, or color—so let’s go over what makes every component essential to this beautiful One Pot Creamy Vegetable Soup.
- Butter: Adds richness, a silky base, and helps sauté the aromatics for extra flavor depth.
- White onion: Gently sweet when cooked, it’s the aromatic backbone of the soup.
- Carrots & celery: Classic soup duo; carrots add natural sweetness and color, while celery brings a mellow earthiness and crunch.
- Garlic: Six cloves means bold, fragrant flavor—don’t be shy!
- Dried oregano, thyme, and sage: These herbs layer in an irresistible aroma and savory backbone.
- Flour: This little touch thickens the soup, making each spoonful creamy and satisfying.
- Vegetable broth: The flavorful foundation that brings every component together; use low-sodium if you want to control saltiness.
- Broccoli: Chopped into bite-size pieces, it brings a pop of green and added nutrients (plus a little crunch if you don’t overcook!).
- Corn: Canned or fresh, it brings sunny sweetness and a fun texture.
- Potatoes: Tender, soft, and hearty, they thicken the soup naturally and make it super filling.
- Heavy cream: Just a splash for luscious richness—substitute half-and-half for a lighter soup.
- Sharp cheddar cheese: Melts into gooey deliciousness and infuses the whole pot with extra flavor.
- Balsamic vinegar: A small splash for gentle acidity, which perks up all the flavors without making the soup taste vinegary.
- Kosher salt + cracked pepper: Don’t skip the seasoning! Simple but crucial for amplifying taste.
- Fresh chopped parsley, extra cheese, oyster crackers (for garnish): All optional, but highly recommended for color and crunch.
Variations
This is one of my absolute favorite “blank canvas” soups—it’s endlessly customizable! Don’t be afraid to make One Pot Creamy Vegetable Soup your own based on what you love or have on hand. Here are a few tasty variations to get you started:
- Swap the veggies: Add peas, green beans, spinach, or zucchini for more color and even more veg power.
- Make it vegan: Replace butter with olive oil, cream with coconut milk or cashew cream, and choose dairy-free cheese or skip the cheese entirely.
- Kick up the spice: Stir in a pinch of chili flakes, a dash of smoked paprika, or even a swirl of hot sauce for a little heat.
- Use other cheeses: Try gruyere, Monterey Jack, or fontina for a different cheesy finish.
- Add protein: Toss in white beans, cooked lentils, or shredded rotisserie chicken if you’d like to bulk up the soup even more.
How to Make One Pot Creamy Vegetable Soup
Step 1: Build the Flavor Base
Melt the butter over medium heat in your trusty Dutch oven or large soup pot. Add the diced onion, carrots, celery, and a big pinch of salt and pepper. Bump up the heat to medium-high and sauté for about 10 minutes, stirring occasionally, until your kitchen smells incredible and onions are turning translucent. This is where all the flavor magic begins.
Step 2: Boost with Herbs & Aromatics
Reduce the heat to medium. Stir in the garlic, oregano, thyme, and sage, cooking for about a minute until everything is super fragrant. The dried herbs will start to bloom in the butter, infusing every veggie with deep, savory flavor.
Step 3: Thicken the Soup
Sprinkle the flour evenly over the veggies and stir to coat. Cook for another minute, stirring frequently. This helps cook off the raw flour flavor and sets the stage for a perfectly thick and creamy soup.
Step 4: Add the Broth & Veggies
Pour in a hearty splash of vegetable broth, scraping up any golden bits from the bottom—they’re pure flavor! Add the diced potatoes, corn, and broccoli, then the remaining vegetable broth. Season with another pinch or two of salt and pepper. Stir everything together, making sure all the veggies are nestled into the broth.
Step 5: Simmer Until Tender
Cover the pot and bring everything up to a gentle simmer over medium-high heat. Once it’s bubbling, lower the heat to a gentle simmer and cook, covered, for 10–12 minutes. Stir now and then, and check for doneness—the potatoes should be easily pierced with a fork but not falling apart.
Step 6: Finish with Cream & Cheese
Take the pot off the heat. Add the heavy cream, shredded sharp cheddar, and a splash of balsamic vinegar. Give it a good stir until the cheese is melted and the soup is velvety-smooth. Taste and adjust salt and pepper as needed. Your One Pot Creamy Vegetable Soup is now gloriously creamy and ready for garnishes!
Pro Tips for Making One Pot Creamy Vegetable Soup
- Veggie Size Matters: Cut your veggies into similarly sized pieces for even cooking—especially the potatoes and carrots, so everything gets perfectly tender at the same rate.
- Broccoli Timing: If you prefer your broccoli with more bite, add it halfway through simmering so it stays vibrantly green and a little crisp.
- Cheese Off the Heat: Always stir in the cheese after you remove the pot from the heat—this ensures it melts smoothly for a creamy, silky soup without clumps.
- Acidity Boost: Don’t skip the balsamic vinegar! It’s subtle, but brings out the flavor of the veggies and balances the richness beautifully.
How to Serve One Pot Creamy Vegetable Soup
Garnishes
A sprinkle of fresh chopped parsley adds brightness and color, while extra shredded cheddar brings cheesy decadence to the top. Don’t forget a handful of oyster crackers for a classic, soup-night crunch—or, if you have homemade croutons, they’re fantastic too!
Side Dishes
This soup is hearty on its own, but I love serving it with warm, crusty bread (think sourdough or a rustic baguette) for dunking and mopping up all that cheesy goodness. A light green salad with a sharp vinaigrette or simple roasted veggies also make great companions for a fully rounded meal.
Creative Ways to Present
Try ladling your One Pot Creamy Vegetable Soup into bread bowls for a playful, party-ready twist. Or serve in individual mugs with little cheese toasts balanced on top for a cozy appetizer. For special occasions, garnish with a swirl of cream and a sprinkle of finely chopped chives for an elegant, restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
One Pot Creamy Vegetable Soup keeps beautifully! Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen and get even cozier as it sits, making lunch or dinner a snap the next day.
Freezing
This soup can be frozen, but the texture may change a bit due to the cream and potatoes. For best results, let the soup cool, then freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Warm leftover soup gently on the stovetop over low heat, stirring often—if it’s too thick, stir in a splash of broth or milk to revive the creamy consistency. Avoid boiling, as this may cause the dairy to separate. Top with fresh garnishes to restore that just-made magic!
FAQs
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Can I make One Pot Creamy Vegetable Soup dairy-free?
Absolutely! Swap the butter for olive oil, use unsweetened plant-based milk or canned coconut milk instead of heavy cream, and choose a vegan-friendly cheese or omit it altogether. You’ll still end up with a deliciously creamy, satisfying soup.
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How can I thicken my soup if it seems too thin?
If your soup is thinner than you’d like, simply let it simmer uncovered for a few extra minutes to reduce, or mash some of the potatoes right into the pot. You can also add an extra tablespoon of flour during the thickening step for future batches.
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Which type of potatoes work best for this soup?
Yukon Gold or red potatoes hold their shape well and create a naturally creamy texture. Russet potatoes also work but break down more and may make the soup thicker and a little rustic.
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Can I add protein to One Pot Creamy Vegetable Soup?
Definitely! Stir in drained canned beans (like white beans or chickpeas), cooked shredded chicken, or even a scoop of cooked lentils toward the end of cooking for extra heartiness.
Final Thoughts
I hope you treat yourself and your loved ones to a big pot of One Pot Creamy Vegetable Soup soon. It’s pure comfort food—a vibrant, nourishing hug in a bowl, perfect for any night of the week! Let me know if you try it and how you make it your own—I’d love to hear your twists and see your bowls.
Print
One Pot Creamy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Creamy Vegetable Soup is a hearty and comforting dish perfect for a cozy night in. Packed with a variety of vegetables, creamy broth, and topped with cheese and herbs, it’s a satisfying meal all on its own.
Ingredients
Vegetable Soup:
- 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 in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- fresh chopped parsley
- shredded cheese
- oyster crackers
Instructions
- Heat butter in a large Dutch oven over medium heat.
- Reduce heat to medium and add garlic, oregano, thyme, and sage and cook for another minute, stirring frequently.
- Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
- Cover, turn heat up to medium-high and bring to a simmer.
- Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
Add onion, carrots, celery, and a large pinch of salt and pepper, and turn the heat up to medium-high. Cook, stirring occasionally for 10 minutes or until the onions are translucent.
Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.
Nutrition
- Serving Size: 1/8 of soup
- Calories: 287
- Sugar: 7.3 g
- Sodium: 562.8 mg
- Fat: 16.8 g
- Carbohydrates: 29.2 g
- Fiber: 4.3 g
- Protein: 7.5 g
- Cholesterol: 45.4 mg
