One Pot Creamy Vegetable Soup

5 from 4 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!




  • fresh chopped parsley
  • shredded cheese
  • oyster crackers


  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.