Name: One‑Pot Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 carrots, chopped; 2 celery stalks, chopped; 1 medium onion, diced; 1 medium potato, diced; 1 cup zucchini or broccoli florets; 2 tbsp olive oil or butter; 3 garlic cloves, minced; 4 cups vegetable or chicken broth; 1/2 cup heavy cream or half-and-half; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 tsp dried thyme or 1 tbsp fresh thyme; 1 tsp dried parsley or 1 tbsp fresh parsley; Optional: 1/4 cup grated Parmesan cheese or 2 tbsp nutritional yeast

I love how this creamy vegetable soup comes together in just one pot—packed with vibrant veggies and a velvety broth, it’s cozy, hearty, and perfect for any day.

Why You’ll Love This Recipe

I enjoy that this soup is both nourishing and effortless. I toss everything into one pot, simmer until tender, blend for that smooth texture, and it’s ready in under an hour. It’s a great way to get a hearty serving of vegetables, and it feels indulgent without being heavy.

Ingredients

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

Assorted vegetables: carrots, celery, onion, potato
Zucchini or broccoli florets
Olive oil or butter
Garlic cloves, minced
Vegetable or chicken broth
Heavy cream or half‑and‑half
Salt and freshly ground black pepper
Dried or fresh herbs (thyme, rosemary, or parsley)
Optional: grated Parmesan cheese or nutritional yeast

Directions

I heat olive oil (or butter) in a large pot over medium heat and sauté onion, carrots, celery, and garlic until just softened.
I add diced potato and broth, then bring it to a gentle boil.
I stir in zucchini (or broccoli) and herbs, then reduce heat and simmer until all vegetables are tender.
I remove a cup of mixture and set it aside to preserve some texture.
I use an immersion blender (or carefully transfer in batches to a blender) and blend the remaining soup until smooth and creamy.
I stir the reserved veggies back in and pour in cream—gently heating until warmed through.
I season to taste with salt, pepper, and optional cheese (like Parmesan) or nutritional yeast for a subtle depth.
I taste and adjust, adding more herbs, salt, or pepper as needed before serving.

Servings and timing

I usually get 6 hearty servings from this pot. Prep time is about 15 minutes, and cooking takes around 30 minutes—so it’s ready in roughly 45 minutes total.

Variations

I swap in sweet potato or cauliflower for potatoes for varied flavor and texture.
I stir in fresh spinach, kale, or peas at the end for extra color and nutrients.
I sometimes add corn kernels or beans (like cannellini or navy beans) for added protein.
I use coconut milk instead of cream to give it a subtle tropical note and make it dairy‑free.
I swirl in pesto or drizzle with chili oil just before serving for added zest.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze in individual portions for up to 3 months. To reheat, I gently warm it on the stovetop over low heat, stirring and adding a splash of broth or cream as needed to preserve the creamy consistency. In the microwave, I heat in 1‑minute increments, stirring in between until warmed through.

FAQs

Can I make this soup vegan?

Yes—I substitute dairy cream with coconut milk or cashew cream, use vegetable broth, and skip the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor.

Can I prepare this ahead of time?

Absolutely—I’ll cook and blend the soup, then refrigerate it without the cream. Just stir in the cream and heat through before serving.

How can I make it thicker or thinner?

If I want it thicker, I mash some of the veggies instead of blending everything. For a thinner soup, I add more broth or milk during reheating.

Will it work with a blender instead of an immersion blender?

Yes—I carefully transfer the soup to a blender in batches. I make sure lids are vented slightly to allow steam to escape, then blend until smooth.

Can I freeze the soup with dairy?

I prefer to freeze it without cream. When I reheat, I add fresh cream or milk so the soup maintains its silky texture—freezing dairy directly can sometimes cause separation.

Conclusion

This one‑pot creamy vegetable soup has become a favorite in my kitchen—I love how it’s easy, flavorful, and packed with veggies. Whether I’m craving something comforting or need a simple meal, it checks all the boxes. I hope it brings warmth and satisfaction to your table too!