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One-Pot Creamy Vegetable Soup
This creamy vegetable soup transforms simple garden vegetables into a restaurant-quality meal that’s both nutritious and incredibly satisfying. Packed with vibrant carrots, celery, broccoli, and potatoes, this one-pot wonder delivers essential vitamins, fiber, and comfort in every spoonful. The rich, velvety texture comes from a perfect blend of heavy cream and sharp cheddar cheese, creating a soup that’s hearty enough to serve as a complete meal for busy weeknights or special family gatherings.
Why You'll Love This Recipe
- Budget-friendly recipe using affordable seasonal vegetables that costs under $15 to feed eight people generously
- Complete nutritional powerhouse providing vitamin A from carrots, vitamin C from broccoli, and potassium from potatoes
- Minimal cleanup required since everything cooks in one Dutch oven, saving time and dishwashing effort
- Freezer-friendly meal prep option that keeps for up to three months and reheats beautifully
- Customizable base recipe that works perfectly with whatever vegetables you have on hand
Why This Creamy Vegetable Soup Recipe Works
The secret lies in building layers of flavor through proper technique. Starting with a butter and flour roux creates the perfect thickening base, while sautéing the aromatics releases their natural sweetness. The vegetables cook at different rates, so adding them strategically ensures everything reaches perfect tenderness simultaneously.
Sharp cheddar cheese melts seamlessly into the hot soup, creating richness without grittiness. The splash of balsamic vinegar at the end brightens all the flavors, preventing the soup from tasting flat or one-dimensional. This method produces consistently creamy results every single time.
What You’ll Need for This Creamy Vegetable Soup
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Butter | 6 tablespoons | Creates roux base for thickening |
| White onion | 1 medium, diced | Aromatic foundation |
| Carrots | 1.5 cups chopped | Natural sweetness and vitamin A |
| Celery | 1.5 cups chopped | Adds crunch and flavor depth |
| Garlic cloves | 6 minced | Enhances overall flavor profile |
| Dried oregano | 2 teaspoons | Earthy herb notes |
| Dried thyme | 2 teaspoons | Complements vegetables perfectly |
| Dried sage | 1 teaspoon | Adds warmth and complexity |
| All-purpose flour | 1/3 cup | Thickening agent for creamy texture |
| Vegetable broth | 6 cups | Soup base and liquid foundation |
| Broccoli florets | 2 cups bite-sized | Vitamin C and vibrant color |
| Corn kernels | 1 can (15 oz), drained | Natural sweetness and texture |
| Potatoes | 3 cups diced | Heartiness and additional thickening |
| Heavy cream | 1/2 cup | Creates luxurious creamy finish |
| Sharp cheddar cheese | 4 oz shredded | Rich flavor and smooth texture |
| Balsamic vinegar | 1 teaspoon | Brightens and balances flavors |
Tools
| Tool | Purpose |
|---|---|
| Large Dutch oven | Even heat distribution for perfect cooking |
| Wooden spoon | Stirring without scratching cookware |
| Sharp knife | Precise vegetable chopping |
| Cutting board | Safe food preparation surface |
| Measuring cups | Accurate ingredient portions |
How to Make One-Pot Creamy Vegetable Soup
| Step | Instructions |
|---|---|
| Step 1: Prepare Base | Heat butter in large Dutch oven over medium heat until melted and foaming |
| Step 2: Sauté Vegetables | Add onion, carrots, celery with salt and pepper. Cook 10 minutes until onions turn translucent |
| Step 3: Add Aromatics | Reduce heat to medium, add garlic, oregano, thyme, and sage. Cook 1 minute stirring frequently |
| Step 4: Create Roux | Sprinkle flour over vegetables, stir to coat completely. Cook 1 minute more |
| Step 5: Deglaze Pot | Pour generous amount of vegetable broth, scraping up browned bits from bottom |
| Step 6: Add Remaining Ingredients | Stir in potatoes, corn, broccoli, and remaining broth with salt and pepper |
| Step 7: Simmer Soup | Cover, increase heat to medium-high until simmering, then reduce to low for 10-12 minutes |
| Step 8: Finish Soup | Remove from heat, stir in cream, cheese, and vinegar until cheese melts completely |
| Step 9: Garnish and Serve | Top with fresh parsley, extra cheese, and crackers before serving hot |
Chef's Helpful Tips
- Cut all vegetables into uniform sizes to ensure even cooking and professional presentation
- Don’t rush the initial vegetable sautéing step as this builds the soup’s flavor foundation
- Add cheese off the heat to prevent it from becoming stringy or separating from the soup
- Taste and adjust seasoning at the end since cheese and broth already contain salt
- For extra richness, reserve some cheese for melting on top of individual bowls when serving
Serving and Storage Tips for Creamy Vegetable Soup
Serving Tips
Serve this creamy vegetable soup immediately while hot in warmed bowls for the best experience. Pair it with crusty bread, grilled cheese sandwiches, or hearty casseroles for a complete meal. The soup works wonderfully for casual family dinners, potluck gatherings, or meal prep sessions.
Store leftovers in the refrigerator for up to four days in airtight containers. For longer storage, freeze portions for up to three months. When reheating, add a splash of broth or cream to restore the original consistency. This recipe pairs beautifully with other comfort foods like creamy pasta dishes.
Mistakes to Avoid while making Creamy Vegetable Soup
Don’t skip the flour-cooking step, as raw flour creates an unpleasant chalky taste. Rushing the vegetable sautéing process results in less developed flavors throughout the soup. Adding cheese while the soup is still boiling causes it to curdle and become grainy.
Overcooking the vegetables turns them mushy and unappetizing. Using low-sodium broth helps control the final salt level, especially when adding cheese. For more soup-making techniques, check out this comprehensive guide.
You Must Know
- Always remove soup from heat before adding dairy products to prevent curdling and maintain smooth texture
- Fresh herbs can replace dried ones using a 3:1 ratio, but add them in the final minutes of cooking
- Frozen vegetables work in this recipe but may release extra water, so drain them thoroughly first
- The soup thickens as it cools, so thin with additional broth when reheating if needed
Suggestions for Creamy Vegetable Soup
Transform this base recipe by adding cooked chicken, turkey, or plant-based proteins for extra heartiness. Swap regular potatoes for sweet potatoes to add natural sweetness and beta-carotene. Different cheese varieties like Gruyère or Parmesan create unique flavor profiles.
For inspiration from similar comfort food recipes, explore Dolly Parton’s famous stampede soup. Seasonal vegetables like butternut squash, cauliflower, or green beans work beautifully in this adaptable recipe. Consider adding a dollop of Greek yogurt for extra protein and tang.
FAQs:
Yes, substitute coconut cream for heavy cream and use nutritional yeast instead of cheese. Cashew cream also works wonderfully for achieving creamy texture without dairy products.
Properly stored in the refrigerator, this soup stays fresh for 4-5 days. Frozen portions maintain quality for up to 3 months when stored in freezer-safe containers.
Root vegetables like carrots, potatoes, and parsnips work excellently. Broccoli, cauliflower, and corn add great texture. Avoid delicate greens as they become mushy when cooked too long.
Absolutely! Blend half the soup for chunky texture or blend completely for silky smoothness. Always remove from heat and let cool slightly before blending hot liquids.
This usually happens from skipping the flour roux step or not cooking the flour long enough. Also, ensure vegetables are properly drained if using frozen ones.
Conclusion
This one-pot creamy vegetable soup delivers maximum flavor with minimal effort, making it perfect for busy households seeking nutritious comfort food. The combination of fresh vegetables, aromatic herbs, and creamy cheese creates a satisfying meal that pleases both adults and children. With proper technique and quality ingredients, you’ll have a restaurant-worthy soup that costs a fraction of dining out.
Whether you’re meal prepping for the week or hosting a cozy dinner party, this versatile recipe adapts beautifully to your needs and preferences. The health benefits, budget-friendly ingredients, and simple preparation make it a valuable addition to your recipe collection that you’ll return to again and again.
More Easy Dinner Recipes:
- Creamy Potato Gratin: Perfect Cheesy Comfort Food Recipe
- Vegetarian Dinner Ideas: Delicious and Nutritious Meals for Every Night
- Juneteenth BBQ Meatballs – Easy Baked Recipe for 12
- Perfect Vegan Miso Ramen Soup Recipe – Easy Homemade Bowl
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📖 Recipe Card
Creamy Vegetable Soup
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
A rich and hearty creamy vegetable soup packed with fresh vegetables, herbs, and melted cheddar cheese. This comforting soup combines a perfect blend of carrots, celery, broccoli, corn, and potatoes in a luxurious cream base.
Ingredients
- 6 tablespoons Butter
- 1 medium White onion, diced
- 1.5 cups Carrots, chopped
- 1.5 cups Celery, chopped
- 6 Garlic cloves, minced
- 2 teaspoons Dried oregano
- 2 teaspoons Dried thyme
- 1 teaspoon Dried sage
- 1/3 cup All-purpose flour
- 6 cups Vegetable broth
- 2 cups Broccoli florets, bite-sized
- 1 can (15 oz) Corn kernels, drained
- 3 cups Potatoes, diced
- 1/2 cup Heavy cream
- 4 oz Sharp cheddar cheese, shredded
- 1 teaspoon Balsamic vinegar
Instructions
- Step 1: Prepare Base – Heat butter in large Dutch oven over medium heat until melted and foaming
- Step 2: Sauté Vegetables – Add onion, carrots, celery with salt and pepper. Cook 10 minutes until onions turn translucent
- Step 3: Add Aromatics – Reduce heat to medium, add garlic, oregano, thyme, and sage. Cook 1 minute stirring frequently
- Step 4: Create Roux – Sprinkle flour over vegetables, stir to coat completely. Cook 1 minute more
- Step 5: Deglaze Pot – Pour generous amount of vegetable broth, scraping up browned bits from bottom
- Step 6: Add Remaining Ingredients – Stir in potatoes, corn, broccoli, and remaining broth with salt and pepper
- Step 7: Simmer Soup – Cover, increase heat to medium-high until simmering, then reduce to low for 10-12 minutes
- Step 8: Finish Soup – Remove from heat, stir in cream, cheese, and vinegar until cheese melts completely
- Step 9: Garnish and Serve – Top with fresh parsley, extra cheese, and crackers before serving hot
Notes
- Cut all vegetables into uniform sizes to ensure even cooking and professional presentation
- Don’t rush the initial vegetable sautéing step as this builds the soup’s flavor foundation
- Add cheese off the heat to prevent it from becoming stringy or separating from the soup
- Taste and adjust seasoning at the end since cheese and broth already contain salt
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 285 calories
- Sugar: 8g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: creamy vegetable soup, homemade soup, comfort food, vegetarian soup, easy dinner recipe, healthy vegetables
