This One-Pot Creamy Vegetable Soup is a warm, comforting dish that’s perfect for cozy nights or easy weekday lunches. It’s packed with colorful veggies and simmered in a creamy, flavorful broth that feels indulgent but is surprisingly light. I love that it comes together in one pot with minimal cleanup and maximum comfort.
Why You’ll Love This Recipe
I love how this soup is both wholesome and satisfying without being heavy. It’s a great way to use up whatever vegetables I have on hand, and I can make it dairy-free or add protein if I want to bulk it up. The one-pot method means less cleanup, and the creamy texture makes it feel like a hug in a bowl. It’s also kid-friendly, meal-prep friendly, and freezer-friendly, which makes it a reliable recipe to come back to again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, diced
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Garlic, minced
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Carrots, diced
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Celery, diced
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Potatoes, peeled and cubed
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Green beans, chopped
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Corn kernels (fresh, frozen, or canned)
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Peas (fresh or frozen)
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Vegetable broth
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Milk or cream (or dairy-free alternative like oat or almond milk)
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All-purpose flour (for thickening)
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Dried thyme
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Salt and pepper to taste
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Fresh parsley or chives for garnish (optional)
Directions
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I heat olive oil in a large pot over medium heat. I sauté the onion, garlic, carrots, and celery for about 5 minutes until they begin to soften.
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I add the potatoes, green beans, corn, and peas, then stir in the dried thyme, salt, and pepper.
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I sprinkle in the flour and stir for 1–2 minutes to coat the veggies—it helps the soup thicken later.
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I slowly pour in the vegetable broth while stirring to avoid lumps, then bring it all to a simmer.
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I reduce the heat and cook for 20–25 minutes, until the vegetables are tender.
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I stir in the milk or cream and let it heat through for another 5 minutes.
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I taste and adjust the seasoning, then serve hot, garnished with parsley or chives if I have them.
Servings and timing
This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I can have it ready in under 45 minutes from start to finish.
Variations
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I swap the milk for coconut milk to make it dairy-free and extra creamy.
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To add protein, I stir in cooked lentils, white beans, or shredded rotisserie chicken.
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I sometimes blend half the soup for a thicker texture while still keeping some veggie chunks.
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I use sweet potatoes instead of regular potatoes for a different flavor twist.
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A sprinkle of shredded cheese on top adds a little richness if I want something extra cozy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. If it thickens too much, I just add a splash of broth or milk to loosen it up. I can also freeze this soup for up to 3 months—just skip the cream when freezing and add it fresh when reheating for the best texture.
FAQs
Can I use frozen vegetables?
Yes, I often use frozen mixed veggies to save time. I add them straight to the pot—no need to thaw first.
How do I make this soup thicker?
I use flour or blend a portion of the soup to thicken it naturally. Adding a bit of mashed potato works too.
Can I make this soup vegan?
Absolutely. I use vegetable broth and a plant-based milk like oat, almond, or coconut milk. It’s still rich and creamy.
What’s the best type of potato to use?
I usually go with Yukon Gold or Russet for their creamy texture, but any kind will work in this soup.
Can I make it in advance?
Yes, and I think it tastes even better the next day. The flavors deepen overnight, making it perfect for meal prep.
Conclusion
One-Pot Creamy Vegetable Soup is one of those simple recipes I always come back to. It’s cozy, nourishing, and endlessly flexible depending on what I have in the fridge. Whether I want a quick weeknight dinner or a soothing meal prep option, this soup delivers comfort and ease in every spoonful.
