Creamy One-Pot Vegetable Soup

This Creamy One-Pot Vegetable Soup is one of those recipes I turn to again and again when I need something hearty, nourishing, and easy. Whether I’m cleaning out the fridge or just in the mood for a cozy bowl of goodness, this soup always delivers. It’s loaded with seasonal vegetables, buttery flavor, and melty sharp cheddar cheese—all brought together in a single pot for maximum flavor and minimal cleanup.

Why You’ll Love This Recipe

Soup is the ultimate comfort food, and this version hits all the right notes. Here’s why I keep this recipe in my regular rotation:

• All made in one pot—less mess, fewer dishes
• Creamy and cheesy without being overly heavy
• Perfect for using up whatever veggies I have on hand
• Ready in about 30 minutes, making it weeknight-friendly
• Vegetarian-friendly and loved even by picky eaters
• Easily customizable based on the season or what’s in the fridge

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons unsalted 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 all-purpose flour
• 6 cups vegetable broth
• 3 cups diced yellow potatoes (¾-inch pieces)
• 2 cups broccoli florets (fresh or frozen)
• 1 (15 oz.) can corn, drained
• ½ cup heavy cream
• 4 oz. sharp cheddar cheese, shredded
• 1 teaspoon balsamic vinegar
• Kosher salt and freshly cracked black pepper, to taste
• Garnish: chopped parsley, extra shredded cheese, oyster crackers

Directions

1. I start by melting the butter in a large Dutch oven over medium heat.
2. I add the onion, carrots, and celery, along with a pinch of salt and pepper. I increase the heat to medium-high and sauté for about 10 minutes, until the onion turns translucent.
3. I reduce the heat back to medium and stir in the garlic, oregano, thyme, and sage. I let that cook for about 1 minute, stirring often.
4. I sprinkle in the flour and stir to coat the veggies, cooking for another minute while stirring constantly.
5. I pour in a splash of the vegetable broth to deglaze the pot, scraping up the brown bits from the bottom.
6. I add the potatoes, broccoli, corn, and the remaining broth. I season with more salt and pepper.
7. I bring the soup to a simmer over medium-high heat, then reduce to low, cover, and simmer for 10–12 minutes until the potatoes are fork-tender.
8. I take the pot off the heat and stir in the heavy cream, cheddar cheese, and balsamic vinegar until everything is melted and creamy.
9. I garnish each bowl with chopped parsley, extra cheese, and oyster crackers before serving.

Servings and timing

This recipe makes 8 servings. It takes 10 minutes to prep and 25 minutes to cook, so I can have a satisfying meal on the table in about 35 minutes.

Variations

I love switching things up with whatever veggies I have on hand. Sometimes I toss in spinach, kale, or even green beans. If I want more protein, I stir in canned white beans or cooked lentils. I’ve also swapped cheddar for pepper jack when I want a little kick or used a splash of white wine for a deeper flavor profile.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If the soup thickens too much in the fridge, I just add a splash of broth or water when reheating.

FAQs

Can I freeze this soup?

Yes, I can freeze it, but I leave out the cream and cheese until I reheat. Dairy can separate when frozen, so I stir them in fresh for the best texture.

What’s the best potato to use?

I like using yellow or Yukon Gold potatoes—they hold their shape and add a creamy texture without turning mushy.

Can I make this vegan?

Absolutely. I swap the butter for plant-based butter, the cream for coconut milk or cashew cream, and use vegan cheese or leave it out entirely.

Can I make it gluten-free?

Yes. I use a gluten-free flour blend for the roux, or skip the flour and thicken the soup with a cornstarch slurry at the end.

What can I serve this soup with?

I love it with crusty bread, garlic toast, or a simple side salad. It’s also great in a bread bowl for extra comfort.

Conclusion

This Creamy One-Pot Vegetable Soup is everything I want in a comforting homemade meal—rich, hearty, flavorful, and flexible enough to adapt to whatever ingredients I have on hand. It’s the kind of dish that brings everyone to the table and makes them stay just a little longer. Whether I’m cooking for the week or enjoying a slow Sunday supper, this soup never lets me down.

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