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.

One-Pot Creamy Vegetable Soup

Name: One-Pot Creamy Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegetarian
Ingredients: 2–6 tbsp butter or plant-based oil 1 medium onion, diced 1; .5 cups chopped carrots; .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

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