Comforting One-Pot Creamy Vegetable Soup

Why Make This Recipe

One-Pot Creamy Vegetable Soup is a delightful dish that warms you up on cold days. It’s not only comforting but also packed with healthy veggies. This dish is perfect for a quick weeknight dinner or a cozy weekend lunch. Plus, it’s made in one pot, making cleanup a breeze!

How to Make Comforting One-Pot Creamy Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 potato, diced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 cup green beans, trimmed and chopped
• 1 cup peas
• Salt and pepper to taste
• Fresh herbs (e.g., thyme, parsley) for garnish

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, sauté until translucent.
3. Add carrots, celery, and potato; cook for about 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Lower the heat and add heavy cream or coconut milk.
6. Stir in green beans and peas, simmer for 10-15 minutes until veggies are tender.
7. Season with salt and pepper.
8. Garnish with fresh herbs before serving. Enjoy with bread!

How to Serve Comforting One-Pot Creamy Vegetable Soup

Serve the soup hot, ideally with a side of fresh bread. You can also pair it with a simple salad for a balanced meal. Sprinkle some extra fresh herbs on top for an added burst of flavor.

How to Store Comforting One-Pot Creamy Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing.

Tips to Make Comforting One-Pot Creamy Vegetable Soup

• Feel free to add any of your favorite vegetables.
• If you like it a bit spicy, add some red pepper flakes.
• For a vegan version, simply use coconut milk and ensure your vegetable broth is plant-based.

Variation

You can switch the heavy cream for a dairy-free option, like almond or soy milk, to make it lighter. Another fun variation is to add some cooked pasta or rice for a heartier meal.

FAQs

1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator or freezer.

2. How can I make this soup spicier?
Add red pepper flakes or diced jalapeños while cooking to give it some heat.

3. Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables work well for this recipe. Just make sure to adjust the cooking time accordingly.

Comforting One-Pot Creamy Vegetable Soup

This comforting one-pot creamy vegetable soup is packed with wholesome vegetables and a rich, creamy broth, perfect for a cozy meal. It's easy to make and sure to become a family favorite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 250 kcal

Equipment

• large pot
• Dutch oven
• whisk

Ingredients

  

Main Ingredients

• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 2 medium potatoes peeled and diced
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 6 cups vegetable broth
• 1 cup milk (dairy or non-dairy)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley chopped for garnish

Instructions

 

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add diced carrots, celery, and onion; cook until softened, about 5-7 minutes.
• Stir in minced garlic, dried thyme, and dried rosemary; cook for 1 minute until fragrant. Sprinkle in the flour and cook for another 2 minutes, stirring constantly.
• Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
• Add diced potatoes, then reduce heat to a simmer and cook for 15-20 minutes, or until potatoes are tender.
• Stir in the milk, salt, and black pepper. Heat through, but do not boil.
• Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley before serving.

Notes

For extra richness, a splash of heavy cream can be added with the milk. Feel free to add other vegetables like peas, corn, or spinach in the last few minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.