One Pot Creamy Vegetable Soup is a wonderfully simple and comforting dish that combines a blend of fresh vegetables with a rich, creamy base. It’s packed with tender carrots, potatoes, celery, and sometimes peas or corn, all cooked together in one pot to keep things easy and full of flavor. The creamy texture makes it feel warm and hearty, perfect for chilly days or when you want something soothing without much fuss.
I love this soup because it’s so quick to throw together and feels like a little hug in a bowl. Having everything cooked in one pot means fewer dishes to clean up, which is always a win in my kitchen. I usually add a pinch of herbs like thyme or parsley to brighten it up, and sometimes a splash of cream or milk at the end for extra smoothness. It’s a great way to use up whatever veggies you have on hand, so it never gets boring.
My favorite way to enjoy this creamy vegetable soup is with some crusty bread on the side. It’s perfect for dipping and makes the meal feel complete. Sometimes I even top it with a little grated cheese or a sprinkle of pepper to add a bit of extra flavor. It’s a recipe that always brings everyone to the table and fills the house with that lovely, cozy aroma that makes you feel right at home.
Key Ingredients & Substitutions
Vegetables: Carrots, celery, potatoes, green beans, and peas create the fresh base of this soup. Feel free to swap in your favorites like zucchini, corn, or bell peppers depending on what you have.
Milk or Cream: Heavy cream gives a rich, smooth texture, but milk or plant-based milk (like oat or almond) works well for a lighter or dairy-free version.
Flour: This thickens the soup gently. You can use cornstarch or arrowroot for gluten-free options. If you prefer, skip it and blend part of the soup to get creaminess.
Herbs: Thyme and parsley add fresh flavor. Dill or basil can also taste great here. Use fresh herbs if possible for a brighter touch.
How Do You Get a Smooth, Creamy Texture Without the Soup Being Too Thick?
Achieving the right creamy texture is simple and key to this soup’s appeal. Here’s what helps most:
- Cook the vegetables until tender before adding milk or cream. This ensures softness and better blending of flavors.
- If using flour, mix it well with cold milk or cream before adding it to avoid lumps.
- Stir the soup constantly after adding the milk mixture to prevent curdling or sticking.
- If you want it smoother, use an immersion blender to partially blend the soup, leaving some veggies whole for texture.
- Finish cooking uncovered. This helps the liquid thicken slightly without becoming paste-like.
Taking these steps makes the soup velvety but still light and fresh, perfect for warming you up without feeling heavy.
Equipment You’ll Need
- Large soup pot – I prefer a big pot so everything fits and cooks evenly without bubbling over.
- Wooden spoon or ladle – for stirring the soup and scraping the bottom as it cooks.
- Measuring cups and spoons – to get the broth, milk, and herbs just right.
- Whisk – helpful if you’re using flour to thicken, to mix everything smoothly.
- Immersion blender or regular blender – optional, for blending part or all of the soup for a creamier texture.
Flavor Variations & Add-Ins
- Cook in shredded cooked chicken or turkey for added protein; it makes the soup more filling.
- Use different herbs like dill or basil for a fresh twist.
- Add a splash of hot sauce or red pepper flakes for a little kick.
- Stir in grated cheese like Parmesan or cheddar right before serving for extra richness.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, chopped
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Fresh herbs for garnish (such as thyme or parsley)
How Much Time Will You Need?
This creamy vegetable soup takes about 10 minutes to prepare and around 30 minutes to cook. So in total, you can have a warm, comforting meal ready in about 40 minutes. It’s quick enough for a weeknight dinner, yet cozy and satisfying.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3-5 minutes until they’re soft and translucent. This builds the flavor base of your soup.
2. Cook the Vegetables:
Add the sliced carrots, chopped celery, and cubed potatoes to the pot. Stir everything together and cook for about 5 minutes, giving the veggies a bit of a warm-up and stirring occasionally.
3. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are tender when poked with a fork.
4. Add Remaining Veggies:
Mix in the chopped green beans and frozen peas. Cook for another 5 minutes until these last veggies are heated through.
5. Make It Creamy:
In a small bowl, whisk the flour into the milk or cream until smooth. Slowly pour this mixture into the soup, stirring continuously. Let the soup cook uncovered for another 5 minutes, stirring often, so it thickens slightly and gains that lovely creamy texture.
6. Season and Serve:
Stir in thyme, parsley, salt, and pepper to taste. Remove the pot from heat, garnish with fresh herbs, and serve warm. This soup is great alongside crusty bread or your favorite side dish.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work perfectly for this soup and often save prep time. Just add them in when the recipe calls for fresh ones and adjust cooking time slightly if needed until they’re tender.
How Can I Make This Soup Vegan or Dairy-Free?
Simply swap the butter for olive oil and use your favorite plant-based milk (such as almond, oat, or soy) instead of dairy milk or cream. Make sure the vegetable broth you choose is also vegan-friendly.
Can I Prepare This Soup in Advance?
Definitely! The soup tastes great the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Can I Thicken the Soup Without Using Flour?
If you prefer to avoid flour, blend a portion of the cooked vegetables and broth with an immersion blender or regular blender, then stir the purée back into the pot. This naturally thickens the soup while keeping it creamy.
