One Pot Creamy Vegetable Soup – Quick & Hearty Comfort

One Pot Creamy Vegetable Soup is the weeknight dinner your fridge (and soul) has been begging for. Whether you’re battling a picky toddler, craving something cozy without wrecking the kitchen, or just trying to use up what’s left in the crisper drawer, this creamy soup has your back. Packed with vibrant veggies like carrots, celery, and broccoli, and smoothed out with rich cheddar and cream, it’s comforting, filling, and—best part—made in ONE POT.

Fewer dishes, more dinner. This One Pot Creamy Vegetable Soup doesn’t ask for fancy skills or a cabinet full of ingredients. It’s flexible, budget-friendly, and a total crowd-pleaser—even your “soup again?” spouse will be reaching for seconds.

Table of Contents

What is One Pot Creamy Vegetable Soup?

At its core, One Pot Creamy Vegetable Soup is a rich, hearty, veggie-packed meal made entirely in a single pot (yes, even the roux!). It blends everyday ingredients like potatoes, corn, and broccoli with pantry herbs and a splash of cream to create something way more indulgent than you’d expect. And because it’s all done in one pot, you keep the flavor and ditch the chaos.

This soup is great for those “oops, I forgot to meal prep” nights, lazy Sundays, or even light lunch leftovers. The cheese gives it body and flavor, while the cream brings everything together into one delicious, spoon-hugging bowl. Think of it as the warm hug your dinner table’s been missing.

Reasons to Try One Pot Creamy Vegetable Soup

Let’s be honest—by the time dinner rolls around, we’re all a little too done. That’s where One Pot Creamy Vegetable Soup becomes a total lifesaver. First, you’ve got minimal cleanup. Just one pot, friends. That’s it. Second, it’s super versatile—if you’re low on broccoli but swimming in spinach, just toss it in. Need to please a vegetarian houseguest? Done. Looking for something that freezes well or feeds six without doubling dishes? Check and check. It’s cozy, creamy, and customizable.

Plus, the cheddar-cheese-meets-herb combo is just chef’s kiss. This soup fits just about every lifestyle—mom on the go, cozy dinner for two, or fridge clean-out night for one.

Ingredients Needed to Make One Pot Creamy Vegetable Soup

• 6 tbsp butter
• 1 white onion, diced
• 1.5 cups chopped carrots
• 1.5 cups chopped celery
• 6 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp dried sage
• ⅓ cup flour
• 6 cups vegetable broth
• 2 cups broccoli florets (bite-sized)
• 1 can (15 oz) corn, drained
• 3 cups diced potatoes (¾-inch pieces)
• ½ cup heavy cream
• 4 oz sharp cheddar cheese, shredded
• 1 tsp balsamic vinegar
• Kosher salt and black pepper, to taste

Garnish (optional but fun):

• Fresh parsley
• Extra shredded cheddar
• Oyster crackers

Instructions to Make One Pot Creamy Vegetable Soup

Making One Pot Creamy Vegetable Soup is easier than you think. This step-by-step guide will walk you through everything, from chopping your first onion to ladling that final creamy spoonful into your bowl. Whether you’re a seasoned cook or just learning how to make soup from scratch, these expanded instructions offer all the support (and shortcuts) you need. So grab your favorite Dutch oven, and let’s get cooking!

Step 1: Sauté the Base Vegetables

Start by melting 6 tablespoons of butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. As the butter melts and begins to bubble, add in your diced white onion, chopped carrots, and chopped celery. Sprinkle in a good pinch of kosher salt and black pepper.

Sauté for around 10 minutes, stirring occasionally, until the onions become soft and translucent. The goal here is to develop a savory flavor base—a classic start to any comforting soup. This is also a great time to brush up on knife skills and prep tips if chopping veggies feels intimidating.

Step 2: Add Garlic and Dried Herbs

Once your veggies are tender, stir in the minced garlic, dried oregano, thyme, and sage. Let this cook for just 1 minute. That short burst of heat unlocks the aromatics from the herbs and garlic, giving your kitchen that mouthwatering “something good’s cooking” smell.

Pro tip: If you like a little kick, toss in a pinch of red pepper flakes here.

Step 3: Build a Roux for the Creamy Base

Now it’s time to thicken things up. Sprinkle ⅓ cup of flour over the sautéed vegetables and stir well to coat everything evenly. Continue stirring and cooking for about 1 minute more. This step might feel a little “what am I doing here?” but trust it—it’s forming a light roux that will make your soup creamy and velvety later on. No second pot or fancy whisk needed.

If you’re following a gluten-free diet, you can easily substitute the flour with a gluten-free all-purpose blend or cornstarch. Check out our ingredient substitution guide for more ideas.

Step 4: Deglaze and Add the Main Ingredients

Pour in a small splash of the vegetable broth to deglaze the bottom of the pot. Scrape up all those golden brown bits (aka flavor gold) stuck to the pan with a wooden spoon. Then pour in the rest of the 6 cups of broth.

Now, add your diced potatoes, broccoli florets, and drained corn. Give everything a good stir, taste, and adjust seasoning with more salt and pepper if needed.

Cover the pot with a lid and let the soup simmer over medium heat for 10 to 12 minutes, or until the potatoes are fork-tender. You want them soft, but not mushy—they should hold their shape and soak up all that herby, buttery goodness.

Need help choosing the right type of potato? We talk about that in our Hearty Cheddar Garlic Herb Potato Soup—a must-try if you’re a soup lover.

Step 5: Stir in the Cream, Cheese, and Vinegar

Once the veggies are tender and the soup has slightly thickened, turn off the heat. Add the heavy cream, shredded sharp cheddar cheese, and a splash of balsamic vinegar.

Stir slowly and gently until the cheese melts completely and the soup turns rich and creamy. The vinegar might sound odd, but it adds a subtle tang that balances the creaminess beautifully—don’t skip it unless you’re out, in which case a little lemon juice can work in a pinch.

Looking for a lighter version? You can use milk or half-and-half for a thinner consistency that’s still delicious.

Step 6: Garnish and Serve

Ladle your hot, comforting soup into bowls and top with fresh chopped parsley, extra cheddar, or oyster crackers if you’ve got them. You can also serve it alongside crusty bread, or better yet, our Homemade Tuscan Chicken Soup if you’re feeding a crowd and want a little soup buffet moment.

And that’s it! You’ve made a cozy, creamy, satisfying dinner in just one pot. Whether you meal-prep it for the week or enjoy it fresh off the stove, this step-by-step method delivers foolproof results every time.

Need more cozy ideas? Be sure to check out our collection of creamy soups and stews to keep the comfort going all season long.

What to Serve with One Pot Creamy Vegetable Soup

This soup plays nice with almost anything, but if you’re looking to stretch it into a full meal (or just want to impress the family), here are a few ideas. Pair it with a crusty loaf of sourdough or homemade glazed carrots for a sweet-savory combo. A side salad with a tangy vinaigrette will cut through the creaminess perfectly. Feeling fancy? Serve it with roasted autumn veggie flatbreads or a light protein like grilled chicken. And if you’re doing soup for lunch, a grilled cheese sandwich is the ultimate dunking partner.

Key Tips for Making One Pot Creamy Vegetable Soup

1. Don’t rush the roux. Let the flour cook for a full minute to lose that raw flavor.
2. Dice veggies evenly. You’ll get more even cooking and better texture in every bite.
3. Grate your own cheese. Pre-shredded stuff has additives that don’t melt as smoothly.
4. Tweak as needed. No potatoes? Try cauliflower. No broccoli? Add peas or spinach.
5. Don’t skip the vinegar. It adds a subtle tang that balances the richness beautifully.

Storage and Reheating Tips for One Pot Creamy Vegetable Soup

Leftovers? You’re in luck—One Pot Creamy Vegetable Soup stores like a champ. Let the soup cool completely before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, stirring often. Add a splash of broth or milk if it thickens too much. For freezing, skip the cream and cheese, then stir them in fresh when reheating. Frozen portions keep up to 2 months. Pro tip: freeze in single servings so you can thaw just what you need.

FAQs

Can I make it vegan?
Absolutely—use olive oil instead of butter, skip the cheese and cream, or use your favorite non-dairy versions.

Is it gluten-free?
Not as-is, but swap the flour for a gluten-free all-purpose blend or use cornstarch.

Can I add protein?
Totally. Toss in cooked shredded chicken, chickpeas, or white beans for a boost.

What if I don’t have heavy cream?
Milk or half-and-half works too. Just expect a slightly lighter texture.

Final Thoughts

One Pot Creamy Vegetable Soup is comfort food without the chaos. It’s budget-friendly, endlessly flexible, and seriously satisfying. Whether you’re feeding your whole family or just need something easy to reheat all week, this recipe is a keeper. So next time your fridge is full of half-used veggies and you’re not in the mood for a mess—grab your soup pot and let this creamy classic come to the rescue. And if you loved this one, don’t miss the Creamy Mushroom Wild Rice Soup—equally dreamy, equally one-pot.

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