Description
This One Pot Creamy Vegetable Soup is a rich and comforting dish filled with vibrant vegetables and a smooth, flavorful broth. Prepared in a single pot with simple pantry staples, it’s an ideal recipe for busy weeknights, meal prepping, or enjoying a cozy, meatless dinner.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 cup frozen peas or corn
Liquids & Fats
- 2 tablespoons olive oil or butter
- 5 cups vegetable broth
- 1 cup milk, half-and-half, or coconut milk
Seasonings & Others
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or chives, for garnish
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté base vegetables: Add diced onion, sliced carrots, celery, and diced potato to the pot. Cook for 6–7 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking.
- Add aromatics and herbs: Stir in minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for 30 seconds until the garlic is fragrant, enhancing the soup’s flavor.
- Thicken (optional): Sprinkle in the all-purpose flour, if using, and cook for 1 minute to remove the raw flour taste and to help thicken the soup later.
- Add broth: Slowly pour in the vegetable broth while stirring to prevent lumps, combining the ingredients smoothly.
- Add remaining vegetables: Stir in cauliflower, broccoli, and zucchini so they cook evenly in the broth.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 18–22 minutes until all the vegetables are tender.
- Blend soup: Use an immersion blender to partially blend the soup, if you prefer a creamier texture while still retaining some vegetable chunks.
- Add dairy or substitute: Stir in milk, half-and-half, or coconut milk to give the soup a rich, creamy consistency.
- Add peas or corn: Mix in the frozen peas or corn and simmer the soup for an additional 5 minutes until heated through.
- Adjust and serve: Taste the soup and adjust seasoning if needed. Serve warm garnished with fresh parsley or chives.
Notes
- You can blend the soup more or less based on your preferred creaminess.
- Using coconut milk makes this soup vegan and dairy-free.
- Add beans or lentils to increase the protein content and make it more filling.
- Refrigerate leftovers for up to 5 days.
- This soup freezes well for 2–3 months, ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
