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One Pot Creamy Vegetable Soup – Quick & Hearty Comfort

One Pot Creamy Vegetable Soup in rustic kitchen
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This One Pot Creamy Vegetable Soup is your answer to cozy, no-fuss weeknight dinners. Loaded with vibrant vegetables, herbs, creamy cheddar, and a splash of cream, it’s the ultimate fridge-friendly, budget-conscious comfort food.

Ingredients

Scale
  • 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:

  • Fresh parsley
  • Extra shredded cheddar
  • Oyster crackers

Instructions

1. In a Dutch oven, melt butter over medium heat. Add onion, carrots, celery, salt, and pepper. Sauté for 10 minutes until onions are soft.

2. Stir in garlic, oregano, thyme, and sage. Cook 1 minute.

3. Sprinkle flour over vegetables, stir to coat. Cook 1 minute more.

4. Deglaze with a splash of broth, scraping up browned bits.

5. Add potatoes, broccoli, corn, and remaining broth. Season again. Simmer covered for 10–12 minutes until potatoes are fork-tender.

6. Remove from heat. Stir in cream, cheese, and balsamic vinegar until smooth and creamy.

7. Ladle into bowls and garnish with parsley, extra cheese, and oyster crackers.

Notes

Substitute or add vegetables based on what you have—peas, zucchini, green beans, spinach, etc.

For a lighter version, use milk or half-and-half instead of cream.

To make vegan, skip the cheese and cream, and use olive oil in place of butter.

Add a pinch of red pepper flakes for a mild kick.

Find it online: https://cookingwithramsay.com/one-pot-creamy-vegetable-soup/