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One Pot Creamy Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This One Pot Creamy Vegetable Soup is a hearty and comforting dish packed with fresh vegetables, aromatic herbs, and a smooth, cheesy finish. Perfect for chilly days, this easy-to-make soup combines carrots, celery, broccoli, potatoes, and corn in a creamy broth enriched with sharp cheddar cheese and a hint of balsamic vinegar for depth. Ready in just 35 minutes, it’s an ideal weeknight dinner that delivers both nutrition and flavor in a single pot.

Ingredients

Units Scale

Vegetables

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

Dairy

  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 4 oz. sharp cheddar cheese, shredded

Pantry & Spices

  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Fresh chopped parsley
  • Shredded cheddar cheese
  • Oyster crackers

Instructions

  1. Heat Butter and Vegetables: Heat butter in a large Dutch oven over medium heat. Add diced onion, chopped carrots, celery, and a generous pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally for about 10 minutes, until onions become translucent and vegetables soften.
  2. Add Garlic and Herbs: Reduce heat back to medium. Add minced garlic, dried oregano, thyme, and sage. Cook for an additional minute, stirring frequently to release the fragrant aromas.
  3. Add Flour and Coat Veggies: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Continue cooking for one minute while stirring constantly to eliminate the raw flour taste.
  4. Deglaze the Pot: Pour a hearty ladle of vegetable broth into the pot to deglaze, scraping up any browned bits stuck to the bottom; those add wonderful flavor to your soup.
  5. Add Remaining Ingredients: Stir in diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple of pinches of salt and cracked pepper to your taste.
  6. Simmer the Soup: Cover the pot and bring to a simmer over medium-high heat. Once bubbling, reduce the heat to low, cover again, and let the soup simmer gently for 10-12 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  7. Finish with Cream, Cheese, and Vinegar: Remove the pot from heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar until the cheese melts completely, creating a rich and creamy texture.
  8. Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, extra shredded cheddar cheese, and oyster crackers for added crunch and flavor.

Notes

  • Use freshly shredded cheese for best melting and flavor.
  • Adjust the thickness of the soup by adding more or less vegetable broth according to preference.
  • If you prefer a smoother texture, blend a portion of the soup before adding cream and cheese.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.

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