Why You’ll Love This Recipe

This Creamy One-Pot Vegetable Soup is a comforting, hearty, and easy-to-make dish that’s perfect for any season. Packed with a variety of vegetables, including carrots, celery, broccoli, and potatoes, this soup offers a rich, creamy texture that’s perfectly complemented by the savory flavors of garlic, herbs, and sharp cheddar cheese. Whether you’re enjoying it for lunch or dinner, this dish is sure to warm you up and satisfy your cravings with minimal cleanup. Plus, the best part is that it’s all made in one pot, making it a breeze to prepare!

Ingredients

6 tablespoons unsalted butter
1 white onion, diced
1 ½ cups chopped carrots
1 ½ cups chopped celery
6 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried sage
⅓ cup all-purpose flour
6 cups vegetable broth
3 cups diced yellow potatoes (¾-inch thick)
2 cups broccoli florets (fresh or frozen)
1 (15 oz.) can corn, drained
½ cup heavy cream
4 oz. sharp cheddar cheese, shredded
1 teaspoon balsamic vinegar
Kosher salt and freshly cracked black pepper, to taste

Garnish:

Chopped parsley
Extra shredded cheese
Oyster crackers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the butter in a large Dutch oven over medium heat.
Add the diced onion, carrots, and celery along with a pinch of salt and pepper. Increase the heat to medium-high and sauté for about 10 minutes until the onion becomes translucent.
Reduce the heat to medium, then stir in the minced garlic, dried oregano, dried thyme, and dried sage. Cook for 1 more minute, stirring frequently to combine the flavors.
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for another minute, stirring constantly to prevent the flour from burning.
Add a generous splash of vegetable broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
Add the diced potatoes, corn, broccoli, and the remaining vegetable broth to the pot. Season with additional salt and pepper to taste.
Cover and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and simmer covered for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
Remove the pot from the heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Mix well until the cheese melts and the soup becomes creamy.
Garnish with fresh chopped parsley, additional shredded cheese, and oyster crackers before serving.

Servings and Timing

This recipe yields approximately 6-8 servings. The preparation time is about 10-15 minutes, with a cooking time of 25-30 minutes. This makes it a quick and satisfying meal that’s perfect for busy weeknights or when you need a cozy dish to enjoy.

Variations

Dairy-Free: To make this soup dairy-free, substitute the heavy cream with coconut milk or almond milk and use a dairy-free cheese alternative.
Add More Veggies: Feel free to add additional vegetables like green beans, spinach, or peas for more variety and color.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a bit of heat.
Protein Boost: For an extra protein boost, you can add cooked beans, lentils, or even shredded chicken if you prefer a non-vegetarian option.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for up to 2-3 months. When reheating, either warm it up on the stove over low heat, stirring occasionally, or microwave it in intervals, stirring in between, until heated through.

FAQs

Can I use frozen vegetables in this soup?

Yes, frozen vegetables, such as frozen broccoli and frozen corn, work perfectly in this soup. Just add them directly to the pot as directed.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors have time to meld together. You can prepare it ahead of time and reheat it when ready to serve.

Can I use another type of cheese?

Yes, if you prefer a different cheese, you can substitute the sharp cheddar with mozzarella, gouda, or even a mild cheddar for a different flavor profile.

Can I make this soup vegan?

Yes, to make this soup vegan, simply use plant-based butter, skip the cheese or use a vegan cheese alternative, and substitute the heavy cream with coconut milk or another non-dairy cream.

How can I make this soup thicker?

If you prefer a thicker soup, you can blend a portion of the soup in a blender or use an immersion blender directly in the pot until you reach your desired consistency.

Can I add pasta to this soup?

Yes, adding pasta is a great option! Add small pasta like ditalini or orzo after the potatoes are cooked and let it cook in the soup until al dente.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer a non-vegetarian version of the soup. The flavor will be slightly different but still delicious.

How do I know when the potatoes are fork-tender?

The potatoes are fork-tender when a fork or knife easily slides into the pieces without resistance. They should not be mushy but soft enough to eat.

Can I add herbs like fresh parsley or basil to the soup?

Yes, fresh herbs like parsley, basil, or even dill can be added either during cooking or as a garnish for extra flavor.

What should I serve with this soup?

This creamy vegetable soup pairs well with crusty bread, grilled cheese sandwiches, or a simple side salad.

Conclusion

This Creamy One-Pot Vegetable Soup is a delightful, comforting meal that’s perfect for any occasion. Its rich, creamy texture and savory flavor, combined with the goodness of fresh vegetables, make it an ideal dish for cozy dinners. With minimal preparation and easy-to-find ingredients, this soup will become a staple in your recipe rotation. It’s versatile, hearty, and absolutely delicious—so go ahead and enjoy a bowl of this comforting soup today!