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One Pot Creamy Vegetable Soup

One Pot Creamy Vegetable Soup

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If you’re in search of a heartwarming dish that brings comfort to your weeknight dinners, look no further than this One Pot Creamy Vegetable Soup. This easy-to-make recipe comes together in just 30 minutes and combines a medley of fresh vegetables into a rich, creamy base that’s sure to please everyone at the table. Perfect for chilly evenings or as a quick meal for family gatherings, this soup is not only delicious but also versatile—allowing you to use whatever vegetables you have on hand. With minimal cleanup required thanks to the one-pot method, it’s an ideal choice for busy nights when you crave something nourishing yet effortless.

Ingredients

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  • 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
  • 1 (15 oz.) can corn, drained
  • 3 cups diced potatoes
  • 1/2 cup heavy cream
  • 4 oz. sharp cheddar cheese, shredded

Instructions

  1. In a large Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery, and a pinch of salt and pepper; sauté until onions are translucent.
  2. Reduce heat to medium and stir in minced garlic along with oregano, thyme, and sage; cook for an additional minute until fragrant.
  3. Sprinkle flour over the vegetables and stir well; cook for another minute to remove raw flour taste.
  4. Pour in some vegetable broth to deglaze the pot, scraping up any bits stuck at the bottom.
  5. Add diced potatoes, corn, broccoli, and remaining broth; cover and bring to a gentle simmer.
  6. Let simmer on low heat for about 10-12 minutes or until potatoes are tender.
  7. Remove from heat; stir in heavy cream and shredded cheese until melted and smooth.
  8. Serve garnished with parsley, extra cheese if desired, and oyster crackers.

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