This One Pot Creamy Vegetable Soup is a delightful and wholesome dish that transforms an array of vegetables into a creamy, comforting meal. Perfect for busy weeknights or a cozy family dinner, this soup can be prepared in just over 30 minutes. With its rich flavor and versatility, you can easily customize the ingredients to suit your taste or to use up leftover veggies in your fridge!
Why You’ll Love This One Pot Creamy Vegetable Soup
This soup is not only delicious but also offers numerous benefits that make it a go-to recipe.
- Quick Preparation: This soup comes together in just 30 minutes, making it perfect for busy weeknights.
- Versatile Ingredients: Feel free to swap in any vegetables you have on hand, making it a great clean out the fridge recipe.
- Rich and Creamy Flavor: The addition of heavy cream and cheddar cheese creates a luscious texture that will warm you up.
- One Pot Cooking: Enjoy easy cleanup with everything cooking together in one pot, reducing the hassle after dinner.
- Family-Friendly Meal: Kids and adults alike will love this hearty soup, making it ideal for family dinners.
Tools and Preparation
Having the right tools on hand can make preparing your One Pot Creamy Vegetable Soup much easier.
Essential Tools and Equipment
- Large Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
Importance of Each Tool
- Large Dutch oven: This pot allows for even heating and ample space for all your ingredients.
- Wooden spoon or spatula: Great for stirring without scratching your cookware.
- Knife: A sharp knife makes chopping vegetables quick and efficient.
Ingredients
Ingredients:
– 6 tablespoons butter
– 1 white onion, diced
– 1.5 cups chopped carrots
– 1.5 cups chopped celery
– 6 cloves garlic, minced
– 2 teaspoons dried oregano
– 2 teaspoons dried thyme
– 1 teaspoon dried sage
– 1/3 cup flour
– 6 cups vegetable broth
– 2 cups broccoli, chopped in bite-sized pieces
– 1 (15 oz.) can corn, drained
– 3 cups (3/4″ thick) diced potatoes
– 1/2 cup heavy cream
– 4 oz. sharp cheddar cheese, shredded
– 1 teaspoon balsamic vinegar
– Kosher salt
– fresh cracked pepper
– fresh chopped parsley
– shredded cheese
– oyster crackers
How to Make One Pot Creamy Vegetable Soup
Step 1: Heat the Butter
In a large Dutch oven over medium heat, melt the butter until it’s bubbling.
Step 2: Sauté the Vegetables
- Add the diced onion, chopped carrots, chopped celery, and a generous pinch of salt and pepper.
- Increase heat to medium-high and cook for about 10 minutes until onions are translucent.
Step 3: Add Garlic and Herbs
Reduce the heat back to medium. Stir in minced garlic along with oregano, thyme, and sage.
* Cook for another minute while stirring frequently.
Step 4: Incorporate Flour
Add flour to the pot to coat the sautéed vegetables well.
* Stir continuously for one more minute to cook out the raw flour taste.
Step 5: Deglaze with Broth
Pour in a hearty amount of vegetable broth to deglaze the pot.
* Scrape any bits stuck at the bottom to enhance flavor.
Step 6: Add Remaining Vegetables
Stir in diced potatoes, corn, broccoli, and any remaining vegetable broth. Season with additional salt and pepper as needed.
Step 7: Simmer the Soup
Cover the pot and increase heat to medium-high until it reaches a simmer.
* Once simmering, reduce heat to low and let cook covered for about 10–12 minutes until potatoes are fork-tender. Stir occasionally.
Step 8: Finish with Cream and Cheese
Remove soup from heat once cooked through. Stir in heavy cream, shredded cheddar cheese, and balsamic vinegar until combined.
Step 9: Serve Hot
Ladle soup into bowls and garnish with fresh parsley, extra cheese if desired, and oyster crackers on top for added crunch. Enjoy your delicious One Pot Creamy Vegetable Soup!
How to Serve One Pot Creamy Vegetable Soup
Serving One Pot Creamy Vegetable Soup can elevate your dining experience and make it even more enjoyable. This soup is versatile, allowing you to pair it with various accompaniments that enhance its flavors.
With Fresh Bread
- Crusty Baguette – A warm, crusty baguette is perfect for dipping into the creamy soup.
- Garlic Bread – The rich flavor of garlic bread complements the soup’s creaminess beautifully.
Topped with Fresh Ingredients
- Chopped Fresh Herbs – Add a sprinkle of parsley or chives for a burst of freshness.
- Extra Cheese – Top each bowl with additional shredded cheese for a cheesy finish.
As Part of a Meal
- Salad – A side salad with mixed greens and a light vinaigrette balances the richness of the soup.
- Roasted Vegetables – Serve alongside seasoned roasted vegetables for added texture and nutrition.
How to Perfect One Pot Creamy Vegetable Soup
To achieve the best version of your One Pot Creamy Vegetable Soup, consider these helpful tips. Each tip will guide you toward creating a deliciously creamy and comforting dish.
- Use Fresh Vegetables – Fresh produce enhances flavor and nutrition. Opt for seasonal vegetables when possible.
- Adjust Seasoning – Taste as you go; adjusting salt and pepper will bring out the soup’s natural flavors.
- Experiment with Spices – Feel free to add spices like paprika or cumin for an extra kick.
- Consider Dairy Alternatives – For a lighter version, substitute heavy cream with coconut milk or almond milk.
- Blend for Smoothness – If you prefer a smoother texture, blend half the soup before adding back the chunky ingredients.
- Make Ahead – This soup tastes even better the next day, so consider making it in advance for meal prep.
Best Side Dishes for One Pot Creamy Vegetable Soup
Pairing side dishes with your One Pot Creamy Vegetable Soup can create a hearty meal that satisfies your family. Here are some great options to complement this comforting dish.
- Garlic Knots – These soft, buttery knots are perfect for soaking up every last drop of the soup.
- Caesar Salad – A classic Caesar salad adds crunch and tanginess that contrasts nicely with the creamy soup.
- Cheesy Biscuits – Fluffy biscuits loaded with cheese provide a delightful pairing that your family will love.
- Stuffed Peppers – Colorful stuffed peppers filled with rice and beans make a nutritious side option that’s filling too.
- Cornbread Muffins – Slightly sweet cornbread muffins bring warmth and sweetness that perfectly balance the savory soup.
- Quinoa Salad – A light quinoa salad with veggies offers a protein boost and freshness alongside the creamy soup.
Common Mistakes to Avoid
Making One Pot Creamy Vegetable Soup can be simple, but there are common mistakes to watch out for. Avoiding these will help you create a perfect soup every time.
- Skipping the aromatics: Failing to sauté onions and garlic can lead to bland soup. Always start by cooking these ingredients for flavor.
- Not using enough liquid: Without enough broth, your soup may end up too thick. Make sure to measure your vegetable broth accurately.
- Overcooking vegetables: Cooking veggies for too long can make them mushy. Keep an eye on the cooking time, especially for potatoes and broccoli.
- Neglecting seasoning: Forgetting to season at different stages can leave your soup flat. Season as you go for the best flavor.
- Choosing the wrong pot: Using a pot that’s too small can cause uneven cooking. Opt for a large Dutch oven to ensure everything cooks evenly.
Storage & Reheating Instructions
Refrigerator Storage
- Store the soup in airtight containers.
- It will last up to 5 days in the refrigerator.
Freezing Instructions
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags, leaving some space for expansion.
- The soup can be frozen for up to 3 months.
Reheating Instructions
- Oven: Preheat to 350°F (175°C). Pour soup into a baking dish and cover. Heat until warm, about 20-30 minutes.
- Microwave: Transfer soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring in between until hot.
- Stovetop: Pour the soup into a saucepan over medium heat. Stir occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making One Pot Creamy Vegetable Soup.
Can I customize the vegetables in One Pot Creamy Vegetable Soup?
Absolutely! Feel free to substitute or add any vegetables you have on hand, such as spinach, zucchini, or peas.
How do I make this recipe vegan?
To make it vegan, simply replace the butter with olive oil and use coconut cream instead of heavy cream. Ensure the cheese is non-dairy as well.
How long does One Pot Creamy Vegetable Soup last?
This soup lasts up to 5 days in the refrigerator and up to 3 months in the freezer if stored properly.
What can I serve with One Pot Creamy Vegetable Soup?
This comforting soup pairs well with crusty bread, grilled cheese sandwiches, or oyster crackers for added crunch.
Final Thoughts
This One Pot Creamy Vegetable Soup is not only delicious but also incredibly versatile. You can easily adapt it by using different vegetables or adjusting the seasonings according to your taste. Give it a try for a quick weeknight dinner that everyone will love!
One Pot Creamy Vegetable Soup
- Total Time: 30 minutes
- Yield: Serves approximately 6
Description
One Pot Creamy Vegetable Soup is your go-to comfort food, perfect for busy weeknights or cozy family dinners. In just over 30 minutes, you can transform a medley of fresh vegetables into a rich, creamy soup that warms the soul. This versatile recipe allows you to use up leftover veggies in your fridge, making it both practical and delicious. With its hearty flavor and creamy texture, this one pot meal is sure to become a family favorite.
Ingredients
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped
- 1 (15 oz.) can corn, drained
- 3 cups diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
Instructions
- In a large Dutch oven over medium heat, melt the butter until bubbling.
- Add the diced onion, carrots, celery, salt, and pepper; cook for about 10 minutes until onions are translucent.
- Stir in garlic and herbs; cook for an additional minute.
- Add flour to coat the vegetables; stir continuously for one minute.
- Pour in vegetable broth to deglaze the pot and scrape any bits off the bottom.
- Add potatoes, corn, broccoli, and season with salt and pepper; stir well.
- Cover and bring to a simmer on medium-high heat then reduce to low for about 10–12 minutes until potatoes are tender.
- Remove from heat; stir in heavy cream and cheddar cheese until combined.
- Serve hot with fresh parsley and oyster crackers as garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
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