Why You’ll Love This Recipe

I love this soup for its creamy texture and hearty feel without being heavy. It’s a great way to get in a variety of veggies, and it’s gentle enough for a light lunch or satisfying enough to serve as a full dinner. The one-pot method makes it perfect for weeknights, and the creaminess comes together without needing tons of butter or cheese. I can keep it vegetarian or add extras depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion (diced)
Garlic (minced)
Carrots (sliced)
Celery (chopped)
Potatoes (peeled and diced)
Zucchini (chopped)
Green beans (trimmed and chopped)
Corn (fresh, frozen, or canned)
Vegetable broth
Salt
Black pepper
Dried thyme or Italian seasoning
Heavy cream, half-and-half, or coconut milk
Optional: fresh parsley or grated parmesan for garnish

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté the onion, garlic, carrots, and celery until softened—about 5–7 minutes.
I add the potatoes, zucchini, green beans, and corn to the pot and stir well.
I pour in the vegetable broth and season with salt, pepper, and dried herbs.
I bring everything to a boil, then reduce the heat and let it simmer for 20–25 minutes, until all the vegetables are tender.
I remove about 2 cups of the soup and blend it until smooth, then return it to the pot. This gives the soup a creamy base while keeping some texture.
I stir in the cream, half-and-half, or coconut milk and let it warm through for another 2–3 minutes.
I taste and adjust seasoning, then serve hot with a sprinkle of fresh parsley or parmesan if I have it on hand.

Servings and timing

This recipe serves 4–6.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the potatoes for cauliflower or add spinach at the end for a boost of greens. I’ve used chickpeas or white beans for extra protein, or even stirred in cooked pasta or rice to make it heartier. When I want a dairy-free version, I use coconut milk—it adds a subtle richness without any cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave, and the flavor deepens with time. If it thickens in the fridge, I add a splash of broth or water to loosen it up. I also freeze it in individual portions (before adding cream) and stir in the cream after thawing for the best texture.

FAQs

Can I use frozen vegetables in this soup?

Yes, I’ve used frozen corn, green beans, and even mixed veggie blends. They work great and save prep time.

Is this soup vegan?

It can be. I use olive oil instead of butter and coconut milk or a plant-based cream alternative to keep it dairy-free and vegan.

Can I make this soup thicker?

Absolutely. I blend more of the soup or add a spoonful of flour or cornstarch mixed with water before stirring in the cream for extra thickness.

What are the best vegetables to include?

I use whatever I have—carrots, potatoes, zucchini, corn, and green beans are my go-to base. It’s also great with peas, spinach, leeks, or bell peppers.

How can I add protein to this soup?

I stir in cooked lentils, white beans, or chickpeas. They blend right in and make the soup even more satisfying.

Conclusion

Creamy one-pot vegetable soup is one of my favorite ways to enjoy a comforting, homemade meal without a ton of dishes or effort. It’s creamy, full of color and flavor, and completely adaptable to whatever I’ve got in the kitchen. Whether I make it for meal prep or a simple weeknight dinner, it always leaves me feeling nourished and warm.