One-Pot Creamy Vegetable Soup

Why You’ll Love This Recipe

I absolutely love making this One-Pot Creamy Vegetable Soup because it’s so easy and comforting. The creamy texture comes from blending the vegetables together, which makes it feel indulgent while still being full of healthy ingredients. The beauty of this soup is that you can easily swap in your favorite vegetables, so it’s incredibly versatile. Whether I’m looking for a cozy dinner or something to serve at a gathering, this soup is always a winner. Plus, it’s all made in one pot, which makes cleanup a breeze!

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 medium potatoes, peeled and diced

• 1 zucchini, diced

• 1 cup cauliflower florets

• 1 cup green beans, chopped

• 4 cups vegetable broth

• 1 cup milk (or heavy cream for extra richness)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper, to taste

• Fresh parsley or basil for garnish (optional)

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

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until it becomes soft and translucent.

2. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

3. Add the diced carrots, potatoes, zucchini, cauliflower, and green beans to the pot. Stir everything together and cook for 5 minutes, allowing the vegetables to lightly sauté.

4. Pour in the vegetable broth, making sure the vegetables are covered. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a boil.

5. Once boiling, reduce the heat and simmer the soup for about 20-25 minutes, or until the vegetables are tender.

6. Once the vegetables are soft, use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth.

7. Stir in the milk or heavy cream to add creaminess to the soup. Taste and adjust seasoning with more salt, pepper, or herbs if necessary.

8. Let the soup simmer for another 5 minutes to heat through. Once it’s at your desired consistency, remove from heat and serve.

9. Garnish with fresh parsley or basil if desired.

Servings and Timing

This recipe makes 4-6 servings, depending on portion size. The prep time is about 15 minutes, and the soup cooks in about 30 minutes, so you can have a wholesome, creamy soup ready in just 45 minutes!

Variations

• Add Protein: You can add protein to the soup by stirring in cooked chicken, beans, or lentils. This will make the soup even heartier.

• Use Different Veggies: This soup is very customizable. You can add or swap in vegetables like spinach, kale, peas, or corn for a different flavor and texture.

• Spicy Kick: If you like spice, add a pinch of red pepper flakes or a chopped jalapeño while sautéing the onions and garlic for some heat.

• Dairy-Free Option: To make this soup dairy-free, simply swap the milk or cream with coconut milk or any plant-based milk, and use dairy-free cream or leave it out for a lighter version.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, adding a bit of water or broth to loosen it up if it’s thickened too much. You can also freeze this soup for up to 3 months. When reheating from frozen, allow it to thaw overnight in the fridge, then warm it on the stove.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used in place of fresh ones. Just keep in mind that frozen vegetables are already pre-cooked, so the cooking time may be shorter. Add them towards the end of cooking and simmer until heated through.

Can I make this soup in advance?

Yes! This soup actually tastes even better the next day as the flavors have time to meld together. Just store it in the fridge and reheat when ready to serve.

How can I make the soup thicker?

If you prefer a thicker soup, you can either use less broth, or after blending, cook it uncovered for an additional 5-10 minutes to let some of the liquid evaporate. You can also add a potato to the soup for extra creaminess.

Can I use a regular blender instead of an immersion blender?

Absolutely! If you don’t have an immersion blender, simply allow the soup to cool slightly, then transfer it in batches to a regular blender and blend until smooth. Just be careful when handling hot soup!

Can I make this soup without cream or milk?

Yes, you can make the soup without cream or milk if you prefer a lighter version. The soup will still be creamy from the blended vegetables, and you can use a splash of vegetable broth or water to adjust the consistency if needed.

Conclusion

One-Pot Creamy Vegetable Soup is the perfect dish to warm you up on a cold day or to enjoy as a light, comforting meal. It’s packed with nutritious vegetables, creamy and velvety, and so easy to make in just one pot. With endless variations, you can adapt this recipe to fit your taste preferences or dietary needs. Simple, satisfying, and delicious—it’s everything a great soup should be! Give it a try, and I’m sure it’ll become a regular in your kitchen.