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.
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.