One-Pot Creamy Vegetable Soup
A cozy, comforting soup made with tender vegetables and a rich, creamy broth—all in one pot for easy cooking and cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 zucchini, diced
1 cup frozen corn kernels
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a dairy-free option)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
1/2 cup shredded cheddar cheese (optional, for garnish)
Instructions
Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add Garlic and Potatoes:
Add the minced garlic and cook for 1 minute until fragrant. Then, add the cubed potatoes and diced zucchini to the pot.
Add Broth and Seasonings:
Pour in the vegetable broth and stir in the thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender.
Blend for Creaminess:
Once the potatoes are cooked, use an immersion blender to blend the soup until it reaches your desired level of creaminess. You can also transfer about half of the soup to a blender, puree it, and return it to the pot. If you prefer a chunky soup, blend only a small portion or leave it as is.
Add Corn and Cream:
Stir in the frozen corn and heavy cream. Simmer for an additional 5 minutes, stirring occasionally, until the soup is creamy and heated through.
Serve:
Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley and shredded cheddar cheese if desired.
Notes
Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
Add More Veggies: Feel free to add other vegetables like green beans, spinach, or peas to make the soup even more nutritious.
Thicker Soup: For a thicker soup, you can add a tablespoon of cornstarch mixed with a little water to the soup during the simmering step.
Make Ahead: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Find it online: https://allrecipesmade.com/one-pot-creamy-vegetable-soup/
