Creamy One-Pot Vegetable Soup
This creamy one-pot vegetable soup is rich, hearty, and packed with fresh veggies—perfect for a cozy, easy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Comfort Food
- Method: One-Pot, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons olive oil or butter
1 small onion, diced
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium potato, peeled and diced
1 zucchini, chopped
1/2 cup green beans, trimmed and chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper, to taste
1/4 teaspoon paprika or turmeric (optional, for color and depth)
4 cups vegetable broth
1 cup milk, half-and-half, or plant-based milk
2 tablespoons all-purpose flour (or gluten-free flour)
1/2 cup frozen peas or corn
1/2 cup grated Parmesan (optional)
Fresh parsley or chives, for garnish
Instructions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in potatoes, zucchini, green beans, thyme, basil, paprika/turmeric, salt, and pepper. Cook for another 3–4 minutes.
Sprinkle in flour and stir to coat the vegetables evenly.
Slowly add vegetable broth while stirring, scraping up any bits from the bottom of the pot.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
Stir in milk and frozen peas or corn. Simmer another 5 minutes.
If using, add grated Parmesan and stir until melted and creamy.
Taste and adjust seasoning.
Garnish with fresh herbs and serve warm.
Notes
For a thicker soup, blend half the mixture with an immersion blender.
Use dairy-free milk and skip cheese for a vegan version.
Add cooked rice, beans, or small pasta for more heartiness.
Soup stores well and tastes even better the next day!
Find it online: https://allrecipesmade.com/creamy-one-pot-vegetable-soup/
