This One-Pot Creamy Vegetable Soup is a wholesome, flavorful meal that requires minimal fuss and delivers maximum comfort. It’s loaded with vegetables like carrots, celery, diced potatoes, and onion, all cooked together in a creamy broth for a nourishing bowl you’ll enjoy all season.
Table of Contents
Why I Love This Soup
This recipe stands out because it’s all about ease and flavor. I love that everything cooks in one pot, saving time on cleanup. The vegetables simmer gently in broth, then a creamy swirl turns it into a velvety bowl of comfort. It reminds me of how cozy dishes like Slow Cooker Tuscan Garlic Chicken bring warmth, though this one stays fully vegetarian and focused on vegetables.
I often serve it alongside one-pot meals like my One-Pan French Onion Chicken Rice, where the soup adds a soft, veggie-forward touch to a richer main dish.
Ingredients & Prep Tips
What You’ll Need
| Ingredient | Amount |
|---|---|
| Butter or plant‑based oil | 2–6 tbsp |
| Onion, diced | 1 medium |
| Carrots, chopped | 1.5 cups |
| Celery, chopped | 1.5 cups |
| Garlic cloves, minced | 4–6 |
| Potatoes, diced | 3 cups |
| Broccoli florets (optional) | 2 cups |
| Frozen corn or peas (optional) | 1 cup |
| Vegetable broth | 6 cups |
| Flour (for roux) | ⅓ cup |
| Heavy cream or dairy‑free milk | ½–1 cup |
| Sharp cheddar cheese (optional) | 4 oz |
| Herbs: thyme, sage, oregano | to taste |
Smart Prep Tips
Dice all veggies in uniform sizes so they cook evenly. Begin by gently sautéing the onion, carrots, and celery — this builds the flavor base. Once softened, add garlic and your herbs before sprinkling the flour in to form a roux that thickens the soup naturally. Use dairy-free milk or cashew milk for a vegan version to keep richness without dairy.
Since this soup is one-pot, it also makes a great companion to other meals in your rotation like the Creamy Garlic Parmesan Chicken with Potatoes, where its veggie-lover’s simplicity balances richer mains.
Step-by-Step Cooking Method
1. Build the Flavor Base
Melt butter or heat oil over medium heat in a heavy-bottomed pot. Add onion, carrot, and celery with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 7–10 minutes. Add garlic, thyme, sage, and oregano, stirring for another minute.
2. Create the Roux
Sprinkle the flour over the vegetables and stir well — cook for 1–2 minutes to eliminate raw flouriness. This step thickens the broth without heavy cream right away.
3. Add Broth and Vegetables
Pour in the vegetable broth and scrape the bottom of the pot to release any flavorful bits. Add diced potatoes, broccoli (if using), and corn or peas. Increase heat to medium-high until soup comes to a gentle simmer. Cover and cook for 10–12 minutes, until potatoes are tender.
4. Finish with Cream and Cheese
Remove soup from heat. Stir in cream or dairy-free milk, shredded cheddar cheese (if using), and a splash of vinegar or fresh herbs to brighten flavor. Stir gently until cheese melts and soup becomes rich and creamy.
Print
One-Pot Creamy Vegetable Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This One-Pot Creamy Vegetable Soup combines carrots, potatoes, celery, and onion in a creamy, seasoned broth for a comforting and easy meal.
Ingredients
2–6 tbsp butter or plant-based oil
1 medium onion, diced
1.5 cups chopped carrots
1.5 cups chopped celery
4–6 garlic cloves, minced
3 cups diced potatoes
2 cups broccoli florets (optional)
1 cup frozen corn or peas
6 cups vegetable broth
1/3 cup flour
1/2–1 cup heavy cream or dairy-free milk
4 oz sharp cheddar cheese (optional)
Herbs: thyme, sage, oregano to taste
Instructions
1. Heat butter or oil in a large pot. Add onion, carrots, and celery with a pinch of salt. Cook until softened.
2. Add garlic and herbs, stir for 1 minute.
3. Sprinkle flour over vegetables and cook 1–2 minutes, stirring to form a roux.
4. Pour in broth, scraping the pot bottom. Add potatoes, broccoli, and corn. Bring to a gentle boil.
5. Cover and simmer for 10–12 minutes until potatoes are tender.
6. Remove from heat and stir in cream or dairy-free milk, cheese if using, and adjust seasoning.
7. Ladle into bowls and serve hot.
Notes
To make it vegan, use olive oil and plant-based milk and cheese.
You can blend a portion of the soup for a thicker texture.
Freeze leftovers in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Creamy Vegetable Soup, One-Pot Vegetable Soup, Easy Vegetarian Soups, Comfort Soup
FAQs
Can I make this soup vegan or dairy-free?
Certainly — swap butter for olive oil or vegan butter, and use plant-based milk such as cashew or oat milk. Skip cheese or use vegan cheese to keep it plant-based. For extra creaminess, consider blending soaked cashews into the soup for a velvety finish.
Is it freezer-friendly?
Yes — allow the soup to cool completely, then store it in airtight containers. Refrigerate for up to 4–5 days or freeze for up to 3 months. Thaw overnight and reheat on low, stirring occasionally.
How can I adjust thickness?
If the soup thickens too much as it cools, stir in more broth or milk. If it’s too thin, simmer uncovered a bit longer, or whisk a small slurry of flour and water into the hot soup to thicken further.
Conclusion
This One-Pot Creamy Vegetable Soup offers a balance of ease, freshness, and comfort. It’s a nourishing meal that showcases simple ingredients elevated through careful sautéing, creamy broth, and gentle seasoning. Customize it with your favorite vegetables and adjust richness to your preference—whether classic or vegan. I hope it becomes a weeknight favorite that you come back to often. Happy cooking!