One Pot Creamy Vegetable Soup for a Cozy Dinner

There’s nothing quite as comforting as a bowl of creamy vegetable soup on a chilly day. This one pot creamy vegetable soup is the perfect balance of hearty, flavorful, and creamy goodness, all cooked in a single pot for ultimate convenience. Whether you’re preparing a quick weeknight dinner or making a big batch to enjoy throughout the week, this soup is sure to please everyone at the table.

In this recipe, we’ll explore the process of creating a rich, flavorful soup using fresh vegetables and simple ingredients. Plus, I’ll walk you through some additional tips and tricks to elevate the dish and make it uniquely yours. Let’s dive into how you can make this simple yet delicious soup!

What You Will Love About This Recipe

This one pot creamy vegetable soup is a versatile and comforting dish that’s easy to make and packed with flavor. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is designed to be approachable and straightforward. Here are just a few reasons why you’ll love this recipe:

One-Pot Wonder: All ingredients are cooked in a single pot, which means less cleanup and more time spent enjoying your meal.
Vegetable-Packed: Loaded with fresh veggies, this soup is a great way to get in your daily servings of vegetables.
Customizable: You can easily swap out ingredients based on what you have on hand, making this a great way to clean out the fridge.
Comforting and Creamy: The creamy base, enriched with heavy cream and melted cheese, makes each spoonful a satisfying, indulgent treat.
Quick and Easy: Ready in just under 40 minutes, this soup is perfect for busy weeknights.

Ingredients

Before we get started, let’s take a look at the ingredients you’ll need to make this creamy vegetable soup. You may recognize many of these staples, but I’ll also suggest some substitutions to help you customize the soup to your liking.

Base Flavors & Aromatics

Butter: Adds rich flavor to the soup. Opt for unsalted butter to control sodium levels.
Onion, Carrot, Celery: These vegetables, known as mirepoix, form the flavor foundation of the soup.
Garlic: Fresh garlic adds depth to the base flavor. You can also use garlic powder as a substitute if you don’t have fresh garlic on hand.

Seasonings & Herbs

Dried Oregano: A fragrant herb that complements the soup’s richness.
Dried Thyme: A savory herb that pairs well with vegetables and enhances the overall flavor.
Dried Sage: Offers an earthy flavor that balances the creaminess.
Salt & Pepper: Essential for seasoning. Add to taste.

Main Ingredients

Flour: This is used to create a roux that thickens the soup and gives it a creamy texture.
Vegetable Broth: Acts as the soup’s base. You can use chicken broth if you aren’t aiming for a vegetarian version.
Potatoes: These help to create a creamy, hearty texture in the soup. Yellow potatoes are particularly great as they cook quickly and don’t require peeling.
Broccoli: Fresh or frozen, broccoli adds a nice texture and flavor contrast to the creamy soup.
Corn: Corn kernels add a touch of sweetness and extra texture to the soup. You can use canned, frozen, or fresh corn.
Heavy Cream: This is the key to making the soup rich and creamy. For a lighter option, you can substitute with whole milk or half and half, but the result will be a thinner consistency.
Sharp Cheddar Cheese: Provides that perfect cheesy richness and a slight tang that enhances the overall flavor.

Optional Garnishes

Fresh Parsley: A sprinkle of fresh parsley adds a burst of color and a mild herbaceous flavor to the final dish.
Crumbled Crackers or Bread: For some crunch, serve the soup with crackers or a slice of crusty bread on the side.

Preparation Steps

Now that we’ve gathered all the ingredients, it’s time to get cooking! The process for making this creamy vegetable soup is simple, and with a few easy steps, you’ll have a delicious meal ready in no time. Here’s how to prepare it:

Sauté the Aromatics
Begin by heating the butter in a large pot over medium heat. Once the butter has melted, add the diced onion, chopped carrots, and celery. Season with a pinch of salt and pepper. Cook these vegetables for about 10 minutes, or until the onions become translucent and the vegetables soften.
Add the Garlic and Herbs
Reduce the heat to medium and add the minced garlic to the pot. Cook it for about 1 minute, stirring frequently, until the garlic becomes fragrant. Then, add the dried oregano, thyme, and sage. These herbs will infuse the soup with an irresistible aroma.
Make the Roux
Sprinkle the flour over the vegetables and stir well to coat them. This creates a roux, which will help thicken the soup. Continue cooking for 1-2 minutes, stirring frequently, until the flour is lightly toasted. Be sure to scrape any bits off the bottom of the pot as you stir.
Deglaze with Broth
Pour in a generous amount of vegetable broth to deglaze the pot. Use your spatula to scrape up the browned bits from the bottom of the pot. This step ensures that all those delicious flavors get incorporated into the soup.
Add the Vegetables
Stir in the diced potatoes, corn, and broccoli. Pour in the remaining vegetable broth and season with a little more salt and pepper. Bring the soup to a simmer over medium-high heat. Once it begins to simmer, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes or until the potatoes are fork-tender.
Finish with Cream and Cheese
Once the vegetables are tender, remove the soup from the heat. Stir in the heavy cream and shredded sharp cheddar cheese until the cheese melts into the soup, making it rich and creamy. For an extra depth of flavor, add a teaspoon of balsamic vinegar to balance the creaminess with a touch of acidity.
Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley, additional shredded cheese, and some crackers for crunch. Serve immediately and enjoy the comforting warmth of this creamy vegetable soup!

Tips for Perfecting Your One Pot Creamy Vegetable Soup

Blend for Extra Creaminess: If you prefer a smoother texture, use an immersion blender to puree half or all of the soup before adding the cream and cheese. This will give you a velvety consistency while still keeping some of the vegetable chunks.
Use Fresh, Seasonal Vegetables: While this recipe calls for potatoes, corn, and broccoli, feel free to swap in whatever vegetables are in season or available in your fridge. Zucchini, peas, spinach, or even cauliflower make excellent additions.
Adjust the Thickness: If the soup is too thick, simply add a bit more broth or water to thin it out. On the other hand, if it’s too thin, you can cook it uncovered for a few more minutes to allow the liquid to reduce and thicken.
Add Protein: For a more filling soup, consider adding cooked beans, lentils, or tofu for a boost of plant-based protein.

Make-Ahead, Storage, and Freezing Tips

One of the best things about this creamy vegetable soup is that it’s just as good, if not better, the next day. Whether you’re planning to make it in advance or want to enjoy leftovers throughout the week, this soup is a great meal prep option. Here are some tips to help you store, freeze, and reheat the soup effectively.

Make-Ahead Tips

Prep the Veggies in Advance: Save time during the cooking process by prepping your vegetables ahead of time. Chop the onions, carrots, celery, and potatoes and store them in an airtight container in the refrigerator. If you’re making the soup in bulk, you can even pre-measure the herbs and seasonings to have everything ready when it’s time to cook.
Store in the Fridge: If you plan to make the soup in advance, you can store it in the fridge for up to 3-4 days. Simply let the soup cool to room temperature before transferring it to an airtight container. The soup will keep well, and the flavors will meld together over time, making it even more delicious the next day.

Storage

Store Leftovers: After enjoying your soup, store any leftovers in an airtight container in the refrigerator. The soup should be good for about 3-4 days when kept refrigerated. Be sure to let it cool before storing to avoid any condensation inside the container.
Label and Date: When storing leftovers or make-ahead portions, always label the container with the date it was made. This ensures you don’t forget about it and helps track how long it’s been stored.

Freezing
If you’d like to keep the soup for a longer period of time, freezing is an excellent option. Here’s how to do it properly:

Freezing the Soup: To freeze, let the soup cool completely. Pour the soup into freezer-safe containers or heavy-duty freezer bags, making sure to leave a little space at the top for the soup to expand. Store it in the freezer for up to 3 months.
Freezing Tips: If you’re freezing large batches, portion out the soup into smaller containers. This makes it easier to thaw and reheat just the right amount for a single meal. If you use freezer bags, consider laying them flat so they freeze evenly and stack neatly in the freezer.

Reheating

Thawing: When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge. If you’re in a rush, you can reheat it directly from the freezer, though it may take a little longer to warm through.
Reheat on the Stove: To reheat, place the soup in a pot over medium heat and stir occasionally. If the soup has thickened too much after freezing, add a little vegetable broth or water to adjust the consistency.
Microwave: You can also reheat individual portions of soup in the microwave. Heat it in 1-minute intervals, stirring in between to ensure it warms evenly.

Troubleshooting Common Soup Issues

While making a creamy vegetable soup is fairly straightforward, there are a few common issues that might arise. Here’s how to fix them if they occur:

1. Soup is Too Thin
If your soup turns out too thin, you can easily thicken it by doing one of the following:

Make a Slurry: Mix a tablespoon of flour or cornstarch with a small amount of cold water, then whisk it into the soup. Simmer for an additional 5-10 minutes to thicken.
Add More Vegetables: Add some additional diced potatoes or blended vegetables to help thicken the soup naturally.

2. Soup is Too Thick
If the soup ends up too thick, simply add a little extra broth or water. Stir it in gradually until the soup reaches your desired consistency. Always taste and adjust the seasoning afterward, as you may need to add more salt and pepper.

3. Flavor Seems Bland
If your soup doesn’t have enough flavor, try adding more seasonings. A touch more salt, pepper, or herbs can make a big difference. Additionally, a splash of vinegar (like balsamic or apple cider vinegar) can help balance out the creaminess and brighten the flavors.

4. Cheese Didn’t Melt Smoothly
If the cheese doesn’t melt smoothly into the soup, it’s likely due to the temperature. Make sure to remove the soup from the heat before adding the cheese. Stir the soup gently and give it time to melt completely. You can also opt for a high-quality cheese that melts well, like Gruyère or fontina.

Health Benefits of This Creamy Vegetable Soup

Although this soup is rich and creamy, it can still be part of a healthy, balanced diet. The vegetables used in this recipe provide essential nutrients, and you can make adjustments to increase the health benefits of the dish.

Packed with Vegetables
Vegetables like broccoli, carrots, and potatoes are excellent sources of vitamins, minerals, and fiber. Broccoli, for example, is a great source of vitamin C and antioxidants, while carrots provide a good amount of beta-carotene and fiber. Potatoes contribute potassium, a vital nutrient for heart health.

Customizable for Dietary Needs

Vegetarian and Vegan Options: The soup can easily be made vegan by swapping the butter for olive oil or plant-based butter and using dairy-free cream and cheese alternatives. Plant-based cheese made from nuts or soy works well as a substitute.
Low-Carb or Keto Version: For a low-carb or keto-friendly option, substitute the potatoes with cauliflower. Cauliflower has a similar texture and can absorb the flavors of the soup while reducing the carb content.
Gluten-Free Option: If you need a gluten-free version, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup.

How to Serve Your One Pot Creamy Vegetable Soup

Once your soup is ready, there are many ways you can serve it to enhance the meal experience:

With Fresh Bread: A warm, crusty loaf of bread makes a perfect companion to this creamy soup. You can serve the bread on the side or even dip it directly into the soup for an extra comforting touch.
Add a Salad: Pair the soup with a light salad for a well-rounded meal. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the rich soup.
Top with Croutons: For extra crunch, top your soup with homemade or store-bought croutons. These add texture and a savory flavor that complements the creamy base.
Sprinkle with Cheese: A little extra shredded cheese on top just before serving can elevate the dish. Try a different cheese like parmesan or gouda for a unique twist.

One Pot Creamy Vegetable Soup Recipe Card

Ingredients

6 tablespoons butter (unsalted)
1 white onion, diced
1.5 cups carrots, chopped
1.5 cups celery, chopped
6 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried sage
1/3 cup flour (all-purpose)
6 cups vegetable broth (or chicken broth)
2 cups broccoli, chopped into bite-sized pieces
1 (15 oz.) can corn, drained (or use fresh/frozen corn)
3 cups potatoes, diced (about 3/4″ thick)
1/2 cup heavy cream (or whole milk for a lighter version)
4 oz. sharp cheddar cheese, shredded
1 teaspoon balsamic vinegar (optional)
Kosher salt, to taste
Fresh cracked pepper, to taste

For Garnish

Fresh chopped parsley
Shredded cheese
Oyster crackers or crusty bread (optional)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat butter over medium heat. Add diced onion, chopped carrots, and celery, seasoning with a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are softened and onions are translucent.
Add Garlic & Herbs: Reduce heat to medium. Add minced garlic, oregano, thyme, and sage, and cook for another 1 minute, stirring frequently.
Make the Roux: Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring often, until the flour is lightly toasted.
Deglaze the Pot: Pour in a bit of vegetable broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
Add Vegetables & Remaining Broth: Stir in diced potatoes, corn, broccoli, and the remaining vegetable broth. Season with salt and pepper. Bring the soup to a simmer over medium-high heat, then reduce the heat to low and cover. Simmer for 10-12 minutes or until the potatoes are fork-tender.
Finish the Soup: Remove the pot from heat. Stir in heavy cream, shredded cheddar cheese, and balsamic vinegar (if using). Stir until the cheese has melted and the soup is creamy.
Serve: Ladle the soup into bowls and garnish with fresh parsley, additional shredded cheese, and crackers or crusty bread. Serve immediately.

Notes

For Extra Creaminess: Use an immersion blender to blend half or all of the soup before adding the cream and cheese.
Vegetable Variations: Feel free to swap in other vegetables like zucchini, peas, or cauliflower to match your preferences.
Vegan Option: Swap butter with olive oil, and use dairy-free cream and cheese alternatives for a vegan version of this soup.
Make Ahead: This soup stores well in the fridge for up to 3-4 days and can be frozen for up to 3 months.