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One Pot Creamy Vegetable Soup Recipe

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3.8 from 6 reviews

This One Pot Creamy Vegetable Soup is a comforting and hearty dish packed with fresh vegetables, aromatic herbs, and a creamy base enriched with sharp cheddar cheese. Made entirely in one pot, it combines the flavors of carrots, celery, broccoli, corn, and potatoes with a blend of herbs, creating a nutritious and satisfying meal perfect for any season.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Aromatics

  • 1 white onion, diced
  • 1.5 cups chopped carrots
  • 1.5 cups chopped celery
  • 6 cloves garlic, minced
  • 2 cups broccoli, chopped into bite-sized pieces
  • 3 cups (3/4″ thick) diced potatoes
  • 1 (15 oz.) can corn, drained

Herbs & Seasonings

  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 teaspoon balsamic vinegar
  • Fresh chopped parsley, for garnish

Liquids & Dairy

  • 6 tablespoons butter
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 1/2 cup heavy cream
  • 4 oz. sharp cheddar cheese, shredded

Garnishes

  • Shredded cheddar cheese
  • Oyster crackers

Instructions

  1. Heat Butter and Sauté Vegetables: In a large Dutch oven, melt the butter over medium heat. Add the diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes until the onions become translucent and the vegetables soften.
  2. Add Garlic and Herbs: Reduce the heat to medium. Add the minced garlic along with dried oregano, thyme, and sage. Cook for about 1 minute, stirring frequently to release the herbs’ fragrance without burning the garlic.
  3. Incorporate Flour: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Continue cooking for 1 minute, stirring constantly, to cook off the raw flour taste and form a roux that will thicken the soup.
  4. Deglaze the Pot: Pour a generous amount of vegetable broth into the pot, scraping the bottom with a spoon to lift the browned bits. This step adds rich flavor to the soup base.
  5. Add Remaining Vegetables and Broth: Stir in the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple of pinches of salt and pepper to taste.
  6. Simmer the Soup: Cover the pot and bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the potatoes are tender when pierced with a fork.
  7. Finish with Cream and Cheese: Remove the soup from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts completely, creating a creamy texture and rich flavor.
  8. Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheddar cheese, and oyster crackers for added texture and flavor.

Notes

  • For a thicker soup, reduce the broth by half a cup or cook a few minutes longer uncovered to evaporate excess liquid.
  • Feel free to substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free alternative.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use fresh herbs if available; reduce dried herbs by half if substituting.
  • Add a pinch of red pepper flakes for a spicy twist.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/one-pot-creamy-vegetable-soup-recipe-2/