When it comes to easy, cozy meals, nothing beats a hearty bowl of homemade soup. This One-Pot Creamy Vegetable Soup is the ultimate comfort food—packed with colorful veggies, rich flavor, and a velvety creamy texture, all made in just one pot. It’s quick, wholesome, and perfect for busy weeknights when you want something nourishing without spending hours in the kitchen.
Table of Contents
Why make this One-Pot Creamy Vegetable Soup?
Vegetable soup is a classic, but adding a creamy twist takes it to the next level. This one-pot recipe is:
- Convenient: Made in one pot for easy cooking and cleanup.
- Nutritious: Loaded with fresh vegetables, fiber, and plant-based nutrients.
- Comforting: Creamy, cozy, and satisfying.
- Customizable: Works with any veggies you have on hand.
Why will you love this One-Pot Creamy Vegetable Soup?
- One-pot simplicity: Minimal dishes, maximum flavor.
- Creamy yet light: Uses milk or plant-based alternatives for creaminess without heaviness.
- Family-friendly: Perfect for kids and adults alike.
- Meal-prep friendly: Stores well for leftovers and freezing.
How to make One-Pot Creamy Vegetable Soup?
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk (or unsweetened almond milk)
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Directions:
- Sauté aromatics: In a large pot, heat olive oil. Add onion and garlic, cooking until fragrant.
- Add vegetables: Stir in carrots, celery, zucchini, potatoes, and green beans. Cook for 5 minutes.
- Add broth and herbs: Pour in vegetable broth and season with thyme, basil, salt, and pepper. Bring to a boil, then reduce heat.
- Simmer: Let the soup cook for 20 minutes, until vegetables are tender.
- Make it creamy: Stir in milk and cream, cooking for another 5 minutes until warmed through.
- Blend (optional): For extra creaminess, use an immersion blender to puree part of the soup, leaving chunks for texture.
- Serve: Garnish with fresh parsley and serve hot.
How to serve One-Pot Creamy Vegetable Soup?
This soup pairs wonderfully with crusty bread, a side salad, or even a grilled cheese sandwich. It’s hearty enough to enjoy on its own but also works well as a starter for bigger meals.
The Best Way To Store One-Pot Creamy Vegetable Soup
Cool completely before storing. Refrigerate in airtight containers for up to 4 days. Freeze in portions for up to 3 months. Reheat gently on the stovetop, stirring in a splash of milk or broth if it thickens.
Tips to Make One-Pot Creamy Vegetable Soup
- Chop vegetables into uniform sizes for even cooking.
- Add leafy greens like spinach or kale in the last 5 minutes for extra nutrition.
- For a richer flavor, sauté vegetables longer before adding broth.
- Use coconut cream or cashew cream for a vegan version.
Variation
- Protein Boost: Add cooked chicken, beans, or lentils.
- Spicy Kick: Stir in red pepper flakes or cayenne pepper.
- Cheesy Twist: Add shredded cheddar or parmesan for extra indulgence.
One-Pot Creamy Vegetable Soup
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Immersion blender (optional) For added creaminess
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk or unsweetened almond milk
- 0.5 cup heavy cream or coconut cream
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
- Stir in carrots, celery, zucchini, potatoes, and green beans. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth. Add thyme, basil, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes or until all vegetables are tender.
- Stir in milk and cream (or alternatives). Cook for another 5 minutes until warmed through.
- Optional: Use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Garnish with fresh parsley and serve hot with bread or salad.
Notes
Nutrition
Related recipes :
–High Protein Stuffed Pepper Soup
–High Protein Broccoli Cheddar Soup
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FAQs
Q1: Can I make this soup dairy-free?
Yes! Use almond milk and coconut cream instead of dairy milk and cream.
Q2: Can I freeze this soup?
Absolutely. Store in freezer-safe containers for up to 3 months.
Q3: What other vegetables can I use?
This recipe is flexible—try corn, peas, bell peppers, or mushrooms.