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
Scale
- 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