Description
One‑Pot Creamy Vegetable Soup is a cozy, comforting meal filled with colorful vegetables simmered in a creamy, flavorful broth. This easy one‑pot recipe is perfect for weeknight dinners, meal prep, or anytime you want a warm, satisfying soup with minimal cleanup.
Ingredients
- 1–2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cups potatoes, peeled and cubed (Yukon Gold or Russet)
- 1 cup chopped green beans
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 4–6 cups vegetable broth
- 1–1 1/2 cups milk or cream (or dairy‑free alternative)
- 2 tbsp all‑purpose flour (for thickening)
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté for about 5 minutes until the vegetables begin to soften.
- Add potatoes, green beans, corn, and peas to the pot. Stir in dried thyme, salt, and pepper.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes to coat—it helps thicken the soup.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
- Reduce the heat and cook for 20–25 minutes, or until the vegetables are tender.
- Stir in milk or cream and let it heat through for another 5 minutes without boiling.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or chives if desired.
Notes
- Swap regular milk for coconut milk or another plant‑based milk to make this dairy‑free and extra creamy.
- Add cooked lentils, white beans, or shredded rotisserie chicken for extra protein.
- For a thicker soup, blend half of it with an immersion blender, leaving some chunks for texture.
- Try sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
- Sprinkle shredded cheese on top for an extra cozy finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
