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One Pot Creamy Vegetable Soup Recipe

One Pot Creamy Vegetable Soup Recipe
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★★★★★

5.3 from 29 reviews

A comforting and hearty one-pot creamy vegetable soup featuring a medley of fresh vegetables, aromatic herbs, and sharp cheddar cheese, perfect for a cozy meal any day of the year.

Ingredients

Scale

Vegetables and Herbs

  • 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
  • 2 cups broccoli, chopped in bite-sized pieces
  • 1 (15 oz.) can corn, drained
  • 3 cups (3/4″ thick) diced potatoes
  • fresh chopped parsley, for garnish

Dairy and Fats

  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 4 oz. sharp cheddar cheese, shredded (plus extra for garnish)

Other Ingredients

  • 1/3 cup flour
  • 6 cups vegetable broth
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • fresh cracked pepper, to taste
  • oyster crackers, for serving

Instructions

  1. Heat Butter and Sauté Aromatics: Heat butter in a large Dutch oven over medium heat. Add diced onion, carrots, celery, and a generous pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onions become translucent, about 10 minutes.
  2. Add Garlic and Herbs: Reduce heat to medium, then add minced garlic, dried oregano, thyme, and sage. Cook while stirring frequently for 1 minute until fragrant.
  3. Create Roux with Flour: Stir in the flour thoroughly to coat the vegetables, cooking for an additional minute to eliminate raw flour taste while stirring continuously.
  4. Deglaze the Pot: Pour in a hearty portion of vegetable broth, scraping the bottom of the pot to loosen any browned bits which add rich flavor to the soup.
  5. Add Remaining Vegetables and Broth: Mix in diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple pinches of salt and pepper.
  6. Simmer the Soup: Cover the pot, turn heat up to medium-high, and bring the soup to a simmer. Once simmering, reduce heat to low, keep covered, and gently simmer for 10-12 minutes or until potatoes are fork-tender, stirring occasionally to prevent sticking.
  7. Finish with Cream, Cheese, and Vinegar: Remove the pot from heat and stir in heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts completely and the soup turns velvety.
  8. Garnish and Serve: Serve hot, garnished with fresh chopped parsley, additional shredded cheddar cheese, and oyster crackers on the side for added crunch.

Notes

  • For a vegan version, substitute butter with olive oil, use plant-based cream, and vegan cheese alternatives.
  • Adjust consistency by adding more vegetable broth or cream depending on your preference for thickness.
  • Fresh herbs can be used instead of dried, but use about 3 times more fresh herbs to maintain flavor balance.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Feel free to swap vegetables based on seasonality or personal preference, such as adding peas or spinach.

Nutrition

Keywords: one pot soup, creamy vegetable soup, healthy soup recipe, vegetarian soup, comfort food

Find it online: https://victoriablair.com/one-pot-creamy-vegetable-soup-recipe/