Description
This One Pot Creamy Vegetable Soup is a hearty and comforting recipe perfect for those chilly days. Packed with nutritious vegetables like carrots, celery, broccoli, potatoes, and corn, it’s flavored with a blend of herbs and finished with a rich, creamy texture thanks to heavy cream and sharp cheddar cheese. Quick to prepare and cooked entirely in one pot, it’s an ideal meal for busy weeknights that delivers wholesome goodness and cozy warmth in every bowl.
Ingredients
Scale
Main Ingredients
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt, fresh cracked pepper to taste
Garnish
- Fresh chopped parsley
- Shredded cheese
- Oyster crackers
Instructions
- Heat Butter: In a large Dutch oven over medium heat, melt the butter until fully melted and slightly bubbling.
- Sauté Aromatics: Reduce heat to medium-low and add the minced garlic, dried oregano, thyme, and sage. Cook for about one minute, stirring frequently to release their flavors without burning.
- Add Flour: Stir in the flour to coat the sautéed vegetables and cook for another minute. This helps create the roux that will thicken the soup.
- Deglaze the Pot: Slowly pour in the vegetable broth while scraping the bottom of the pot to loosen any browned bits. This adds depth to the soup’s flavor.
- Add Vegetables and Broth: Add diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth to the pot. Season with kosher salt and freshly cracked pepper to taste.
- Simmer: Bring the soup to a gentle simmer and cook until the potatoes and other vegetables are tender, approximately 20 to 25 minutes.
- Finish Soup: Remove the pot from heat and stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar until the cheese melts and everything is well combined.
- Serve and Garnish: Ladle the soup into bowls and top with fresh chopped parsley, additional shredded cheese, and oyster crackers for extra texture and flavor.
Notes
- For a vegan version, substitute butter with olive oil, use a plant-based milk or cream alternative, and omit the cheese or replace with vegan cheese.
- Use fresh herbs if available for a brighter flavor, adjusting quantities to taste.
- Feel free to add other vegetables like peas or green beans based on preference or seasonality.
- The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently to avoid curdling the cream.
- Adjust the thickness by adding more broth if you prefer a thinner soup or simmer longer to thicken.
