One Pot Creamy Vegetable Soup is a simple, comforting dish that brings together tender veggies in a rich, creamy broth. It’s filled with colorful vegetables like carrots, potatoes, and peas, all cooked together until soft and flavorful. This soup feels like a warm hug on chilly days and is super easy to make since everything cooks right in one pot.
I love making this soup when I want something hearty but not too heavy. The creamy texture is just right—not too thick or thin—and the veggies add a nice fresh bite. Sometimes I add a little cheese or fresh herbs on top for an extra touch. It reminds me of those cozy nights when I just want to relax without spending too much time in the kitchen.
My favorite way to enjoy this soup is with a slice of crusty bread or a simple grilled cheese sandwich on the side. It’s the perfect meal to warm you up and fill you up without any fuss. Plus, it’s great for leftovers and even tastes better the next day, which makes it a winner in my book!
Key Ingredients & Substitutions
Onion & Garlic: These form the flavor base. Yellow onions are great for their mild sweetness. If you don’t have fresh garlic, garlic powder works in a pinch.
Carrots, Celery & Potatoes: Classic veggies that add texture and heartiness. Swap potatoes for sweet potatoes for a sweeter twist, or add parsnips for variety.
Broccoli: Adds a nice pop of green and bite. If you prefer other veggies, cauliflower or green beans work well too.
Vegetable Broth: A must for rich flavor. If you have no broth on hand, use water with some seasoning or bouillon cubes.
Milk/Cream: Creates the creamy texture. Use heavy cream for extra richness, or coconut milk or almond milk to keep it dairy-free.
Herbs: Thyme and oregano bring warmth. Fresh herbs like dill or parsley add a fresh note at the end.
How Do You Make Sure All Veggies Cook Evenly in One Pot?
Cooking different veggies together can be tricky because they don’t all take the same time to soften. Here’s how I handle it:
- Sauté onion and garlic first to build flavor.
- Add harder veggies (carrots, celery, potatoes) early to let them cook fully.
- Simmer with broth to cook the veggies thoroughly.
- Add softer veggies (broccoli) last so they don’t overcook and turn mushy.
This layered cooking helps all the veggies keep their texture without any turning to mush. Also, stirring occasionally helps them cook evenly.
Equipment You’ll Need
- Large soup pot – I use a big one so I can simmer all the ingredients comfortably without spilling.
- Wooden spoon or ladle – perfect for stirring the soup and scraping the bottom as it cooks.
- Measuring spoons and cups – handy to measure out seasonings and liquids quickly.
- Knife and cutting board – for chopping onions, carrots, celery, and potatoes easily.
- Soup bowls – to serve the warm, creamy soup in a nice, cozy way.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or cooked bacon bits for extra protein and richness.
- Stir in a cup of shredded cheese like cheddar or Parmesan for a cheesier flavor.
- Add in other vegetables like zucchini, spinach, or peas for different textures and colors.
- Sprinkle fresh herbs like basil or thyme on top for a fresh flavor boost.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds or chunks
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream (or coconut milk for dairy-free)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prep and roughly 25 minutes to cook, so you can have a warm, creamy soup ready in about 35 minutes total. It’s ideal for a quick lunch or cozy dinner.
Step-by-Step Instructions:
1. Sauté Onions and Garlic
Heat olive oil or butter in a large pot over medium heat. Add the diced onions and cook, stirring occasionally, until they are soft and translucent, about 3 to 4 minutes. Then add the minced garlic and cook for another minute until you smell its lovely aroma.
2. Cook the Harder Vegetables
Add the carrots, celery, and diced potatoes to the pot. Stir everything together and let it cook for about 3 to 5 minutes to start softening the vegetables.
3. Simmer in Broth with Herbs
Pour in the vegetable broth and sprinkle in the dried thyme and oregano. Turn up the heat and bring everything to a gentle boil. Then reduce the heat and simmer for about 15 minutes, or until the carrots and potatoes are tender.
4. Add the Broccoli and the Cream
Throw in the broccoli florets and cook for an extra 5 minutes, just until they’re tender but still bright green. Next, stir in the milk or cream and heat through, but don’t let it boil, for about 3 to 4 minutes. If you want your soup thinner or thicker, add a little extra broth or milk until it’s just right.
5. Season and Serve
Season the soup with salt and black pepper to taste. Ladle it into bowls and sprinkle fresh chopped dill or parsley on top. Serve warm, ideally with some crusty bread or your favorite side dish to complete the meal.
Equipment You’ll Need
- A large soup pot – big enough to hold all your veggies and broth comfortably.
- Wooden spoon or ladle – for stirring and serving.
- Measuring spoons and cups – to measure seasonings and liquids easily.
- Knife and cutting board – for chopping your fresh veggies.
- Soup bowls – to enjoy your creamy vegetable soup nicely.
Flavor Variations & Add-Ins
- Add shredded cooked chicken or crispy bacon bits for extra flavor and protein.
- Mix in some shredded cheddar or Parmesan cheese for a cheesy twist.
- Try different veggies like zucchini, peas, or spinach for unique textures and colors.
- Finish with fresh herbs like basil, thyme, or more dill for a bright fresh touch.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables work well and can save prep time! Just add them a little earlier during simmering since they release moisture and may cook faster. Avoid adding frozen broccoli too early to keep it from getting mushy.
How Can I Make This Soup Vegan?
Simply swap the butter for olive oil and use coconut milk or any plant-based milk instead of dairy cream or milk. Make sure your vegetable broth is also vegan-friendly.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Creamy Vegetable Soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. The texture may change slightly but will still taste delicious.
