One-Pot Creamy Vegetable Soup
A hearty, creamy vegetable soup made all in one pot — easy to throw together and full of vegetables and flavor.
Equipment
- Large pot or Dutch oven
- Ladle / wooden spoon
- Knife & cutting board
Ingredients
Vegetable base
- 2 Tbsp butter (or oil)
- 1 onion diced
- 2 carrots carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
Thickener / broth & main veggies
- ⅓ cup all-purpose flour
- 6 cups vegetable broth
- 2 cups potatoes diced
- 1 cup broccoli florets or mix of green vegetables
- 1 cup corn (frozen or canned) drained if canned
Cream & finishing
- ½ cup heavy cream
- 1 cup cheddar cheese (shredded)
- 1 tsp balsamic vinegar (optional) for brightness
- Salt & pepper to taste
Instructions
- In a large pot, melt butter (or heat oil) over medium heat.
- Add onion, carrots, and celery (with a pinch of salt and pepper). Sauté until onion is translucent, about 5-7 minutes.
- Stir in garlic, oregano, thyme (or your dried herbs) and cook 1 minute until fragrant.
- Sprinkle flour over the vegetables, stirring to coat (makes a roux) and cook 1–2 minutes to eliminate raw flour flavor.
- Gradually pour in vegetable broth, scraping the bottom of the pot to deglaze, until mixture is smooth.
- Add potatoes, broccoli, corn (and any other hearty vegetables). Stir, bring to a gentle simmer, cover and cook about 10-12 minutes or until potatoes are tender.
- Remove from heat. Stir in heavy cream, shredded cheese, and balsamic vinegar (if using). Stir until cheese is melted and soup is creamy.
- Taste and adjust salt and pepper. Serve warm, optionally with fresh parsley, extra cheese or crackers.
Notes
You can customize with whatever vegetables you have (peas, zucchini, green beans, etc.). If you want it extra creamy, blend a portion of the soup before adding cream and cheese. Leftovers can be stored in fridge for up to 4 days and reheated gently, adding a splash of broth or cream if it thickens too much.