One Pot Creamy Vegetable Soup Recipe

If you’re looking for a cozy, comforting dish that’s easy to make and brimming with flavor, this One Pot Creamy Vegetable Soup is exactly what you need. Whether you’re cooking for your family on a busy weeknight or preparing a simple yet satisfying meal for yourself, this soup ticks all the boxes. With hearty vegetables, a creamy broth, and the convenience of using just one pot, it’s a recipe you’ll turn to time and time again.

Why This Soup is Perfect for Cozy Nights

As the weather cools down, there’s nothing quite like a warm bowl of soup to soothe the soul. This One Pot Creamy Vegetable Soup is perfect for those chilly evenings when you crave something hearty but don’t want to spend hours in the kitchen. With a rich and creamy texture, vibrant vegetables, and a hint of sharp cheddar, this soup delivers comfort in every spoonful.

Benefits of Making Soup in One Pot

One of the best things about this recipe is that it’s all made in one pot. This not only simplifies the cooking process but also minimizes the cleanup afterward. You’ll love how easy it is to create a delicious, wholesome meal without a mountain of dishes to tackle. Plus, cooking everything together in one pot allows the flavors to meld beautifully, resulting in a more cohesive and flavorful dish.

Essential Ingredients for a Creamy Vegetable Soup

The key to a great soup lies in the quality and combination of its ingredients. Here’s a breakdown of what you’ll need:

• Butter (6 tablespoons): Adds richness and helps sauté the vegetables.
• White Onion (1, diced): Provides a sweet, aromatic base.
• Carrots (1.5 cups, chopped): Adds sweetness and color.
• Celery (1.5 cups, chopped): Brings a subtle earthy flavor.
• Garlic (6 cloves, minced): Infuses the soup with a robust flavor.
• Dried Oregano (2 teaspoons), Thyme (2 teaspoons), and Sage (1 teaspoon): These herbs enhance the overall flavor profile with warmth and depth.
• Flour (1/3 cup): Helps thicken the soup to a creamy consistency.
• Vegetable Broth (6 cups): Forms the flavorful base of the soup.
• Broccoli (2 cups, chopped): Adds texture and a pop of green.
• Corn (1 can, 15 oz., drained): Contributes sweetness and color.
• Potatoes (3 cups, diced): Adds heartiness and makes the soup filling.
• Heavy Cream (1/2 cup): Creates a smooth and creamy texture.
• Sharp Cheddar Cheese (4 oz., shredded): Adds a rich, tangy flavor.
• Balsamic Vinegar (1 teaspoon): Balances the richness with a hint of acidity.
• Kosher Salt and Fresh Cracked Pepper: Essential for seasoning.
• Garnishes: Fresh chopped parsley, shredded cheese, and oyster crackers for an added crunch and visual appeal.

this RECIPE

Step-by-Step Preparation Guide

Now that you’ve gathered your ingredients, let’s dive into the step-by-step process of making this delicious soup.

Preparing Your Vegetables

Start by chopping your vegetables—onions, carrots, celery, broccoli, and potatoes—into bite-sized pieces. This ensures they cook evenly and are easy to eat in the final dish. Mince the garlic to release its full flavor.

Cooking the Soup Base

In a large Dutch oven, melt the butter over medium heat. Add the diced onion, chopped carrots, and celery, along with a pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent. This step is crucial for building a flavorful base for your soup.

Adding Creaminess and Flavor

Reduce the heat to medium and stir in the minced garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently to prevent the garlic from burning. Next, add the flour, stirring constantly to coat the vegetables. Cook for one more minute to eliminate the raw taste of the flour.

Final Touches and Garnishing

Slowly pour in a generous amount of vegetable broth, stirring to deglaze the pot and scrape up any flavorful bits stuck to the bottom. Add the diced potatoes, corn, broccoli, and the remaining vegetable broth. Season with a few pinches of salt and pepper. Bring the soup to a simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for 10-12 minutes until the potatoes are fork-tender.

Once the vegetables are cooked through, remove the soup from the heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Mix until the cheese has fully melted, creating a luscious, creamy consistency. Garnish with fresh parsley, extra cheddar cheese, and a handful of oyster crackers before serving.

Kitchen Equipment You’ll Need

To make this One Pot Creamy Vegetable Soup, you’ll need the following kitchen tools:

• Large Dutch Oven or Heavy-Bottomed Pot: For cooking the soup.
• Wooden Spoon: For stirring the ingredients.
• Knife and Cutting Board: For chopping vegetables.
• Measuring Cups and Spoons: To measure out ingredients accurately.
• Cheese Grater: For shredding the cheddar cheese.

Common Mistakes to Avoid

Making soup is straightforward, but there are a few common mistakes to watch out for:

• Overcooking the Vegetables: Be mindful of the cooking time. Overcooked vegetables can become mushy and lose their vibrant color and flavor.
• Not Deglazing the Pot Properly: Don’t skip the step of deglazing the pot with vegetable broth. This helps lift all the delicious caramelized bits from the bottom, enhancing the flavor of your soup.
• Adding Dairy Too Early: Adding cream or cheese while the soup is still on the heat can cause it to curdle. Always remove the pot from the heat before adding dairy ingredients.

Variations and Substitutions

This recipe is highly versatile. Here are a few variations and substitutions you can try:

• Making It Vegan: Substitute the butter with a plant-based alternative and use coconut cream or a cashew cream in place of the heavy cream. Use nutritional yeast instead of cheddar cheese for a cheesy flavor.
• Adding Protein: For a heartier soup, add cooked chicken, turkey, or tofu cubes.
• Incorporating Grains: Stir in cooked quinoa, rice, or barley to make the soup even more filling.

Serving Suggestions and Presentation Tips

For a complete meal, serve this soup with a slice of crusty bread or a simple green salad. To elevate the presentation, ladle the soup into bowls and garnish with a sprinkle of fresh parsley, an extra handful of shredded cheddar, and a few oyster crackers on top. The garnishes add a pop of color and texture, making the soup as visually appealing as it is delicious.

How to Store and Reheat Leftovers

This soup stores well, making it perfect for meal prep or leftovers. Here’s how to store and reheat it:

• Storing: Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. If the soup thickens too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

FAQ Section

How Can I Make This Soup Dairy-Free? To make this soup dairy-free, use a plant-based butter alternative and swap the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of sharp cheddar cheese.

Can I Freeze This Soup? Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What Are Some Good Side Dishes to Pair with This Soup? This soup pairs wonderfully with crusty bread, garlic bread, or a light green salad. You can also serve it with a side of roasted vegetables for a more substantial meal.

conclusion

This One Pot Creamy Vegetable Soup is the perfect recipe to warm you up on a chilly day. With its rich, creamy broth and a medley of tender vegetables, it’s sure to become a staple in your kitchen. Give it a try, and don’t forget to share your experience with friends and family. If you enjoyed this recipe, please share it on social media and subscribe to our blog for more delicious, easy-to-make recipes!

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