Comforting One-Pot Creamy Vegetable Soup is the perfect dish to warm you up on chilly days. It combines fresh vegetables and creamy goodness in a single pot, making it simple and satisfying. You can enjoy this soup as a light lunch or a hearty dinner. Plus, it’s easy to make and ideal for busy weeknights. With just a few ingredients, you’ll create a delicious meal that the whole family will love. Using one pot means less cleanup, too. This soup not only tastes good but also makes you feel good, as it’s packed with nutrients. Let’s get started on this delightful recipe!
Why You’ll Love This Comforting One-Pot Creamy Vegetable Soup
You’ll love this soup for its rich taste and easy preparation. It’s creamy and full of healthy veggies that give you energy. Since everything cooks in one pot, it saves time and effort. The soup is also very versatile; you can use any vegetables you have on hand. Whether you prefer it thick or a bit lighter, you have control over the creamy base. Finally, it’s a simple dish that warms you up and feels like a hug in a bowl.
How to Make Comforting One-Pot Creamy Vegetable Soup
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups mixed vegetables (such as zucchini, green beans, and spinach)
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or dill)
- Bread for serving
Step-by-Step Directions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the vegetable broth and add the mixed vegetables, thyme, basil, salt, and pepper.
- Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes.
- Stir in the heavy cream or coconut milk and heat through.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs, and enjoy with bread.
How to Serve Comforting One-Pot Creamy Vegetable Soup
Serve this creamy vegetable soup warm in bowls, garnished with fresh herbs. It pairs wonderfully with crusty bread or a side salad. For a heartier meal, consider adding some cooked rice or quinoa.
How to Store Comforting One-Pot Creamy Vegetable Soup
You can store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 2 months. Make sure to cool it completely before freezing to maintain its flavor.
Tips for the Best Comforting One-Pot Creamy Vegetable Soup
To enhance the flavor, try roasting your vegetables before adding them to the soup. You can also mix and match the vegetables based on what you like or what you have at home. For added texture, consider blending half of the soup and leaving the other half chunky.
Recipe Variations
You can easily adapt this recipe to suit your taste. Add different spices like curry or paprika for a unique twist. You can also make it vegan by using coconut milk and omitting any dairy.
Frequently Asked Questions (FAQs)
Can I use frozen vegetables?
Yes, frozen vegetables work well in this soup! Just add them directly to the broth and cook until heated through.
How can I make this soup thicker?
To make the soup thicker, blend a portion of it after cooking. You can also add a bit more cream or use a thickening agent like flour.
Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use gluten-free vegetable broth and avoid any bread that contains gluten.
Comforting One-Pot Creamy Vegetable Soup
A delightful one-pot soup combining fresh vegetables and creamy goodness, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups mixed vegetables (such as zucchini, green beans, and spinach)
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or dill)
- Bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the vegetable broth and add the mixed vegetables, thyme, basil, salt, and pepper.
- Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes.
- Stir in the heavy cream or coconut milk and heat through.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs, and enjoy with bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
