One Pot Creamy Vegetable Soup is a gentle hug in a bowl, filled with tender veggies and a silky, creamy broth that feels just right on chilly days. This soup is all about simple, fresh ingredients like carrots, celery, and potatoes, all cooked together until soft and blended into a smooth, comforting texture. It’s easy to make and doesn’t require a lot of fancy steps, which makes it perfect for busy days or when you just want something cozy without the fuss.
I love making this soup when I want something warm but light enough to enjoy any time of day. Using just one pot means less cleanup, and for me, that’s always a huge bonus. I usually toss in whatever veggies I have on hand, and the creamy base – made without heavy cream – gives it that wonderful richness without feeling too heavy. It’s a recipe I keep coming back to because it’s like a little bowl of calm after a hectic day.
My favorite way to eat this soup is with a slice of crusty bread or a simple grilled cheese sandwich on the side. It’s a perfect weekday dinner or a cozy lunch, especially when paired with good company or a good book. I find this soup so soothing and satisfying, and I bet if you try it, you’ll want to have it on repeat too.
Key Ingredients & Substitutions
Olive oil or butter: Both work well to start your soup. Butter adds a rich flavor, while olive oil is a lighter choice. For dairy-free, stick with olive oil or a neutral oil.
Vegetables: Carrots, celery, potatoes, green beans, broccoli, and corn bring different textures and flavors. Feel free to swap in zucchini, peas, or cauliflower depending on what you have.
Milk or cream: This gives your soup its creamy texture. You can use whole milk, half-and-half, or heavy cream for richness. For a dairy-free version, coconut milk or unsweetened almond milk works great.
Flour: A little flour helps thicken the soup. If you want a gluten-free option, try cornstarch or a potato starch slurry instead.
Herbs (thyme or rosemary): These add warmth and aroma. Fresh herbs for garnish bring a bright finish.
How Do You Get a Creamy Soup Without It Being Too Heavy?
To keep the soup creamy but not heavy, follow these tips:
- After sautéing the veggies, lightly coat them with flour to help thicken the broth gradually.
- Simmer slowly to let the starches from potatoes and flour build body.
- Add milk or cream at the end and heat gently—avoid boiling to stop curdling.
- If you want extra smoothness, use an immersion blender on part of the soup before adding cream.
This method keeps the soup cozy and silky without feeling thick or heavy. It’s comforting and light at the same time!
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it distributes heat evenly and handles a lot of soup.
- Wooden spoon or spatula – makes stirring easy and keeps the pot from scratching.
- Measuring cups and spoons – to keep everything just right and consistent.
- Immersion blender or regular blender – optional, for smoothing part of the soup to get a creamier texture.
Flavor Variations & Add-Ins
- Stir in cooked shredded chicken or cooked sausage for extra protein and heartiness.
- Add chopped spinach, kale, or zucchini for more greens and freshness.
- Top with shredded cheese, croutons, or a dollop of sour cream for flavor and texture.
- Spice it up with a pinch of cayenne pepper, smoked paprika, or curry powder for a different flavor profile.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or cream (or coconut milk for dairy-free)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 teaspoon dried thyme or rosemary (plus extra fresh rosemary for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s a quick, comforting meal perfect for any day when you want something warm and wholesome without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent – this should take about 4 to 5 minutes. Next, add the minced garlic and cook for another minute until you can smell its lovely aroma. This builds a flavorful base for your soup.
2. Add Root Vegetables:
Now stir in the sliced carrots, diced celery, and diced potatoes. Cook these together for about 5 minutes, stirring occasionally. This helps soften them up a bit before adding broth.
3. (Optional) Thicken the Soup:
Sprinkle the flour evenly over the vegetables and stir well so everything is coated. Cook this mixture for 1 to 2 minutes while stirring constantly to avoid lumps. This will help give your soup a nice creamy texture.
4. Cook the Vegetables in Broth:
Pour in the vegetable broth and raise the heat to bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the vegetables start to get tender.
5. Add Quick-Cooking Vegetables and Seasonings:
Stir in the green beans, broccoli florets, and corn kernels. Add the dried thyme or rosemary, plus salt and black pepper to your taste. Let the soup simmer uncovered for another 8 to 10 minutes until all the veggies are tender but still bright and fresh.
6. Finish with Creaminess:
Lastly, stir in the milk or cream. Heat gently, but do not boil to avoid curdling. Taste and adjust the seasoning if needed.
7. Serve and Garnish:
Ladle the warm soup into bowls and sprinkle with fresh rosemary or any herbs you love. This soup goes perfectly with a slice of crusty bread or a light side salad.
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just add frozen vegetables a few minutes earlier than fresh ones to make sure they cook through. No need to thaw—just toss them in straight from the freezer.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of milk if it seems too thick.
How Can I Make This Soup Vegan?
Replace butter with olive oil and use coconut milk or another plant-based milk instead of cream. Double-check your vegetable broth is vegan-friendly, too.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw frozen soup overnight in the fridge before reheating on the stove.
