One Pot Creamy Vegetable Soup
This creamy vegetable soup can be made in just over 30 minutes and everything cooks together all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!
You Will Love This
- This is my go-to recipe when I’m looking for a quick and easy veggie loaded dinner. I’m a real sucker for one pot recipes, especially when they are versatile as this one! This recipe is vegetarian comfort food at it’s finest. And the best part is you can use whatever you’ve got on hand!
- If you loved this creamy veggie soup, be sure to check out my Creamy Vegan Chickpea Stew, my One Pot Olive Garden Minestrone, or my Easy Vegan Tomato Soup!
Ingredients and Substitutions
- Butter – Butter is going to give you the best flavor and texture for this creamy soup. I like to use unsalted butter so that I can control the sodium level myself.
- Onion, Carrot, Celery – This aromatic trio of veggies adds such a delicious base of flavor to this creamy veggie soup. If you want to save time, check and see if your grocery store offers a pre-chopped mirepoix mix!
- Garlic – I like to use fresh garlic, but if you’ve only got garlic powder, try adding a teaspoon or so in place of the fresh.
- Herbs – Dried oregano, dried thyme, dried sage are my dried herbs of choice but you can use Italian seasoning in their place as well.
- Flour – Stick with all-purpose in this soup recipe for the best creamy texture.
- Vegetable Broth – If you aren’t worried about this recipe being vegetarian, you can use chicken broth in place of the veggie broth.
- Broccoli – Fresh or frozen broccoli florets work well in this recipe.
- Corn – Canned, frozen, or fresh from the cob will work for the corn in this creamy veggie soup.
- Potatoes – I prefer yellow potatoes for this soup. I love how quickly they cook and their creamy texture pairs really well with the other veggies. I don’t peel my yellow potatoes because the skin is quite thin anyway, but you can if you like.
- Heavy Cream – If you don’t have any heavy cream on hand, you can sub whole milk or half and half but the soup will be a bit thinner and less creamy. Heavy cream is going to give this veggie soup the most creamy texture.
- Sharp Cheddar Cheese – Sharp cheddar cheese has a pretty strong flavor on its own, but in this soup it tastes delicious when combined with all the other ingredients. You could substitute your favorite melty cheese though – smoked Gouda is another one of my favorites!
Instructions
Sauté onion, carrots, celery. Then add garlic, oregano, and thyme and cook.
Stir in flour and cook.
Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper. Simmer 10-12 minutes or until potatoes are fork-tender.
Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.
Tips
- Use whatever veggies you like for this recipe! I love to make a big batch of this soup when I need to clean out the fridge. As long as you keep the ratio of veggies the same, the soup will turn out delicious every single time!
- If you want an extra creamy soup, before you add the heavy cream and cheese, you can use an immersion blender or high speed blender to blend half or even all of the soup. Then follow recipe instructions and stir in the heavy cream and cheddar cheese.
Make Ahead Instructions, Storage, Freezing, and Reheating
- Make Ahead: This cheesy veggie soup is one of my favorite make ahead meals. I like to prep it on Sunday afternoon and then enjoy it for lunch all week! You can also prep all the veggies a day or two in advance and store them in an airtight container in the fridge until you’re ready to make the soup. Just cover the potates with water so they don’t brown.
- Storage: Store leftovers in an airtight container for up to 5 days.
- Freezing: Freeze leftover soup in an airtight container for up to 3 months.
- Reheating: Thaw frozen soup in the fridge overnight. Then reheat in a small saucepan over medium heat. Cook, stirring, until warmed through. Season to taste with salt and pepper.
FAQ
The rich flavor of this veggie soup stems from a simple roux that helps to thicken the soup as it cooks. Then flavors are layered with sauteed veggies and dried herbs. Then heavy cream and sharp cheddar come in at the end as the key ingredients to makes this vegetable soup so rich and creamy.
This creamy vegetable soup relies on a simple roux that’s made by sautéing the veggies in butter and then mixing in flour. As the soup simmers, the roux thickens the soup. Then melty sharp cheddar and heavy cream give this veggie soup the perfect creamy texture.
You’ll never have to worry about bland veggie soup with this recipe! The dried herbs combine with mirepoix to create delicious layers of flavor – combine that with a variety of vegetables, sharp cheddar cheese, and heavy cream and you can say goodbye to bland soups for good!
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One Pot Creamy Vegetable Soup
This creamy vegetable soup can be made in just over 30 minutes and everything cooks together all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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.
- 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.
- Reduce heat to medium and add garlic, oregano, and thyme and cook for another minute, stirring frequently.
- Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
- Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
- Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
- Cover, turn heat up to medium-high and bring to a simmer.
- 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.
- Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
- 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
- Saturated Fat: 10 g
- Carbohydrates: 29.2 g
- Fiber: 4.3 g
- Protein: 7.5 g
- Cholesterol: 45.4 mg
Hello! I had a quick question. The recipe says it makes 6 servings. Approximately how many cups is 1 serving of this soup?
Loved this soup! I made a double batch so we have one to freeze, which will be great! I used turkey broth we had in the freezer, and also added some bacon to use up some that we had leftover. A great way to use anything you have!
That sounds delicious! Great idea to freeze some for later!! I’m so glad that you enjoyed this veggie soup recipe, Andrea. Thanks for taking the time to leave a review – I really appreciate it 🙂
I followed the recipe, but I added some cut up cauliflower, green beans,and chopped-up kale…. just because I had them. I used chicken broth because that’s what I had in the freezer. I also added some shredded meat from some chicken drumsticks that I used to make the broth. For the cheese, I used some grated, smoked Gouda that was left from your roasted red pepper soup recipe, which, BTW, was terrific. I now have enough soup to feed an army of about 50. I cut down the amount of butter since the cream has more than enough calories.
Had all the ingredients and made a 1/2 recipe to try it. Wow 🤩 it hit the spot for a “Blizzard Cold Day ❄️”. I topped my bowl with bit more cheese 🧀.
I also think if there is any leftover, I will blend it up for a creamy soup next. 😋 Thank you for a yummy new recipe.
I love to hear that, LL! This veggie soup is perfect for a cozy winter meal. Thanks for taking the time to leave a review – I really appreciate it 🙂
This soup is the best!! I have made it countless times over the past few years since finding the recipe. My husband and I have even nick named it “Favorite Soup” because we love it so much. It is a go-to in our house. It’s so delicious and flavorful with so many yummy veggies. It’s so versatile as well. I have made it while missing an ingredient or two and still delicious every time. You must make this soup!
Maybe I should change the name of the recipe to Favorite Soup! 😉 I’m so glad to hear that you enjoyed this soup. Thanks for taking the time to a leave a review – I really appreciate it!!
First time trying! It is delicious and very aromatic!
I’m so glad to hear that you enjoyed this veggie soup, Jen! Thanks for leaving a review!
So good! I made tweaks to this – added scotch bonnet, jerk seasoning, mushroom bouillon, Caribbean sweet potato, and coconut milk to this soup; it was so good!
Wow! That sounds like a really delicious combo!!
This was so good! I roasted a head of garlic, the cauliflower and carrots for the soup and it added wonderful flavor. Great recipe!
YUM – I bet the roasted veggies, especially the garlic, added so much delicious flavor!! Great idea, Ashley 🙂
I’ve be making this soup for years ,I also added parsnips gives added flavour to the soup
Great idea to add parsnips, Margaret! I will have to try that next time I make this creamy vegetable soup. Thanks for taking the time to leave a review – I really appreciate it 🙂
Sounds delicious!! Could I use 2% milk instead of heavy cream? Thanks, Paula
You certainly can but the texture will be much thinner than if you use heavy cream. You might want to start with about half the amount and then add more as needed.
Can I make this in the crockpot?
I have not tried this one in the crock pot so I can’t say for sure.
I made this for the first time for my new mother-in-law’s 70th birthday party (she requested a cozy soup get-together with family), and it was a hit! I made a few adjustments (made it 1.5x bigger, used peas instead of corn, and replaced the salt and pepper with Trader Joe’s Umami Powder) but basically kept it as is and it was FANTASTIC! Thank you so much for this deliciousness. Everyone asked for the recipe (I passed the link on!) and I’m looking forward to making it again for my family soon! What a perfect winter dish–delicious filling comfort food. Definitely serve with some delicious bread for dipping! 🙂
Would coconut milk mess this up?
I think coconut milk would be delicious in this! Would you use it in place of the heavy cream? If so, it should work beautifully. I’ve made lots of dairy free soups using coconut milk instead of heavy cream and with all the other herbs and veggies you’ve got going on you won’t taste the coconut flavor!
You’ve done it again! I made this tonight with some added peas and it was delicious! I will definitely make this again.