Description
This Creamy One-Pot Vegetable Soup is a comforting, hearty, and easy-to-make dish packed with vegetables and a rich, creamy texture. Perfect for any season, it’s a satisfying meal made in just one pot for minimal cleanup.
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
Instructions
- 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.
Notes
- Dairy-Free: Substitute heavy cream with coconut milk or almond milk and use dairy-free cheese alternatives for a dairy-free version.
- Add More Veggies: Add green beans, spinach, or peas for more variety.
- Spicy Kick: Add red pepper flakes or a diced jalapeño for heat.
- Protein Boost: Add cooked beans, lentils, or shredded chicken for extra protein.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 45 mg
