One-Pot Creamy Vegetable Soup is a cozy, hassle-free dish that has become a staple in my kitchen. There’s something truly magical about a warm bowl of thick, rich soup on a chilly evening, especially when you know it can be made in just one pot. This comforting recipe is perfect for busy weeknights or casual family dinners, offering a delightful way to enjoy vibrant vegetables and creamy texture. Let’s dive into what makes this creamy vegetable soup so special and worth your time.

Why you’ll love this dish

This recipe isn’t just about taste; it’s about convenience and satisfaction. First of all, it’s budget-friendly, requiring simple, accessible ingredients. Plus, it’s a one-pot wonder, meaning less time spent on cleanup. Whether you’re looking to warm up after a long day or impress guests at a weekend brunch, this soup fits the bill perfectly. Kids love it, thanks to its rich creaminess and delicious flavor, making it a family favorite.

“This soup has quickly become a go-to for those cold winter nights! It’s creamy, delicious, and easy to make—all in one pot!”

Preparing One-Pot Creamy Vegetable Soup

Making this delightful soup is incredibly straightforward. With just a handful of ingredients and a bit of time, you can whip up a comforting meal that nourishes both body and soul. Start by gathering everything you need, and prepare to dive into a simple yet satisfying cooking adventure. Here’s a quick step-by-step overview of the process before we list the ingredients.

Gather these items

To create your One-Pot Creamy Vegetable Soup, you will need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 potato, diced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh herbs (parsley, basil) for garnish
• Bread for serving

Feel free to mix and match ingredients based on what’s in your pantry. For a dairy-free option, coconut milk works beautifully here!

Step-by-step instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, stirring occasionally.
3. Toss in the minced garlic, diced carrots, celery, and potato. Cook for about 5 minutes until they begin to soften.
4. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, which should take about 15 minutes.
5. Stir in the heavy cream or coconut milk, seasoning with salt and pepper to taste.
6. Garnish with fresh herbs and serve warm with your favorite bread.

How to serve One-Pot Creamy Vegetable Soup

Serving this soup is where your creativity can shine! A simple bowl garnished with freshly chopped herbs elevates the presentation. Pair it with crusty bread or soft rolls for dipping. For a more hearty meal, offer a side salad with a light vinaigrette. You might even want to sprinkle some croutons or grated cheese on top to add texture.

Keeping leftovers fresh

To store this creamy soup, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. If you want to save it for later, consider freezing it in individual portions. Just make sure to leave a bit of room at the top of the container, as the soup will expand when it freezes. When reheating, gently warm it on the stovetop or in the microwave, adding a splash of broth if it’s too thick.

Helpful cooking tips

One handy tip when making this soup is to cut your vegetables into uniform sizes. This ensures even cooking, so don’t rush that chopping process! Additionally, if you want a richer flavor, sauté the garlic and onion for a minute longer until they are golden brown. And if you crave extra creaminess, blend a portion of the soup before serving to create a velvety texture.

Creative twists

Feel free to experiment with this recipe! Switch up the vegetables based on the season or what you have on hand. Think spinach or kale for a boost of greens, or add some frozen peas for a pop of sweetness. Spice lovers can incorporate red pepper flakes or curry powder for a bit of heat. If you’re looking for protein, toss in some cooked lentils or chickpeas to make the soup heartier.

Your questions answered

How long does it take to prepare this soup?

It takes about 35-40 minutes from start to finish, making it an excellent option for a weeknight meal.

Can I use other types of milk besides heavy cream or coconut milk?

Absolutely! You can use a plant-based milk or even whole milk, though keep in mind that the creaminess might be slightly less intense.

Is it okay to freeze the soup after it’s been cooked?

Yes, this soup freezes well! Just make sure to allow it to cool before storing and remember to leave some space in the container for expansion.

Now, gather your ingredients and experience the joy of creating a simple yet delightful One-Pot Creamy Vegetable Soup!

One-Pot Creamy Vegetable Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, hassle-free dish, this creamy vegetable soup is perfect for busy weeknights and casual family dinners, offering a comforting way to enjoy vibrant vegetables.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 potato, diced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh herbs (parsley, basil) for garnish
• Bread for serving

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, stirring occasionally.
3. Toss in the minced garlic, diced carrots, celery, and potato. Cook for about 5 minutes until they begin to soften.
4. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 15 minutes.
5. Stir in the heavy cream or coconut milk, seasoning with salt and pepper to taste.
6. Garnish with fresh herbs and serve warm with your favorite bread.

Notes

Feel free to mix and match ingredients based on what’s in your pantry. For a dairy-free option, coconut milk works beautifully here.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 30mg