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    Home » Soups

    One Pot Creamy Vegetable Soup

    Published: Oct 17, 2021 » Modified: Oct 17, 2021 » By: Kylie » This post may contain affiliate links. » 5 Comments

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    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!

    Overhead shot of a large bowl of cheesy vegetable soup topped with oyster crackers
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    Make Ahead Instructions, Storage, Freezing, and Reheating
    FAQ
    Family Favorite Soups
    Recipe
    One Pot Creamy Vegetable Soup

    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!
    White marble counter top with bowls of ingredients to make cheesy veggie 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.

    Large white pot filled with sautéed veggies garlic and herbs

    Stir in flour and cook.

    Large white pot filled with sautéed veggies a big scoop of flour

    Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.

    Large white pot filled with sautéed veggies in a roux of flour and butter

    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.

    Large white pot filled with ingredients to make creamy vegetarian soup

    Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.

    Large white pot filled with ingredients to make creamy vegetable soup

    Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.

    Large white pot filled with cheesy vegetable soup garnished with parsley

    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.
    Overhead shot of a large bowl of cheesy vegetable soup topped with oyster crackers

    FAQ

    How do you make vegetable soup taste richer?

    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.

    How do you make vegetable soup thick?

    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.

    How do you fix bland vegetable soup?

    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!

    Family Favorite Soups

    • One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
    • Easy Vegetarian One Pot Lasagna Soup
    • One-Pot Macaroni Cheeseburger Soup - NO VELVEETA!
    • Creamy Vegan Instant Pot Lentil Soup

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    Recipe

    One Pot Creamy Vegetable Soup

    Print Recipe
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    ★★★★★

    5 from 3 reviews

    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!

    • Author: Kylie
    • 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

    Scale
    • 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
    • ⅓ cup flour
    • 6 cups vegetable broth
    • 2 cups broccoli, chopped in bite-sized pieces
    • 1 (15 oz.) can corn, drained
    • 3 cups (¾" thick) diced potatoes
    • ½ 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

    1. Heat butter in a large Dutch oven over medium heat.
    2. 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.
    3. Reduce heat to medium and add garlic, oregano, and thyme and cook for another minute, stirring frequently.
    4. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
    5. Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
    6. Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
    7. Cover, turn heat up to medium-high and bring to a simmer.
    8. 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.
    9. Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
    10. Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.

    Equipment

    measuring cup

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    Nutrition

    • Serving Size:
    • 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
    « Vegan Olive Garden Minestrone Soup
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    Reader Interactions

    Comments

    1. Holly

      December 21, 2022 at 1:44 pm

      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! 🙂

      ★★★★★

      Reply
    2. Melissa

      October 22, 2021 at 4:16 pm

      You’ve done it again! I made this tonight with some added peas and it was delicious! I will definitely make this again.

      ★★★★★

      Reply
    3. Luke

      October 17, 2021 at 8:49 am

      Our whole family loved this one! It's kind of like broccoli cheese soup, but loaded with veggies. Definitely keeping this one handy for the cold winter months!

      ★★★★★

      Reply
      • Laurie

        April 25, 2022 at 6:01 am

        Would coconut milk mess this up?

        Reply
        • Kylie

          April 25, 2022 at 10:07 am

          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!

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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