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!

One Pot Creamy Vegetable Soup

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4.9 from 10 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

Units 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
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.

measuring cup

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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