This hearty and comforting One-Pot Creamy Vegetable Soup is a delicious and nutritious meal that’s perfect for chilly days or when you’re craving a warm, satisfying dish. Packed with a variety of colorful vegetables and creamy, cheesy goodness, this soup comes together in one pot, making it both easy to prepare and clean up. It’s the ultimate cozy meal that the whole family will love, and you can easily customize it by adding your favorite vegetables. Serve it with a side of crusty bread or crackers for an unforgettable meal!
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 into bite-sized pieces
- 1 (15 oz) can corn, drained
- 3 cups potatoes, diced into 3/4″ thick pieces
- 1/2 cup heavy cream
- 4 oz sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt and fresh cracked pepper, to taste
Garnish:
- Fresh chopped parsley
- Additional shredded cheese
- Oyster crackers
Instructions:
1. Sauté the Vegetables
In a large Dutch oven or soup pot, heat 6 tablespoons of butter over medium heat. Once melted, add the diced onion, chopped carrots, and celery. Season with a generous pinch of salt and pepper. Turn the heat to medium-high and sauté the vegetables for about 10 minutes, or until the onions become translucent and soft.
2. Add Garlic and Herbs
Reduce the heat to medium, then add the minced garlic, dried oregano, thyme, and sage. Stir and cook for another minute, until the garlic becomes fragrant.
3. Create the Roux
Sprinkle the flour over the vegetables and stir well to coat them. Cook the flour mixture for about 1 minute, stirring frequently to prevent it from burning. This step thickens the soup and gives it a creamy texture.
4. Deglaze the Pot
Add a generous pour of vegetable broth to deglaze the pot, scraping the browned bits off the bottom. These bits add a deep, savory flavor to the soup.
5. Add Vegetables and Broth
Stir in the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple more pinches of salt and pepper, to taste. Cover the pot and bring the mixture to a simmer over medium-high heat.
6. Simmer Until Tender
Once the soup starts to simmer, lower the heat and continue to cook for 10-12 minutes, covered. Stir occasionally to prevent the potatoes from sticking to the bottom. The potatoes should be fork-tender when done.
7. Add Cream, Cheese, and Vinegar
Remove the soup from the heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar. Continue stirring until the cheese has completely melted into the soup, making it thick and creamy.
8. Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley, additional shredded cheese, and oyster crackers. Serve hot and enjoy!
Cooking Tips:
- Make it Dairy-Free: Swap the butter with olive oil or a plant-based margarine, and use coconut cream instead of heavy cream. For cheese, opt for a dairy-free alternative.
- Customize Your Veggies: This soup is flexible, so you can add or substitute vegetables like zucchini, spinach, or cauliflower to suit your taste or whatever you have on hand.
- Avoid Overcooking the Veggies: Keep an eye on the vegetables, especially the broccoli, to prevent them from becoming too mushy.
- For a Thicker Soup: If you prefer a thicker texture, use an immersion blender to partially puree the soup before adding the cream and cheese.
Nutritional Benefits:
- Packed with Veggies: This soup contains a variety of vegetables, each offering a unique set of vitamins, minerals, and antioxidants, such as vitamin C from the broccoli and vitamin A from the carrots.
- Low in Fat: By using a reasonable amount of heavy cream and cheddar cheese, the soup provides a satisfying creaminess without excessive fat content. You can also lighten it by reducing the amount of cream used.
- High in Fiber: The vegetables and potatoes in this recipe provide fiber, which helps with digestion and promotes a feeling of fullness.
Why You’ll Love This Recipe:
- One-Pot Wonder: It’s easy to prepare, and you only need one pot to make this creamy, veggie-packed soup, which means less cleanup.
- Versatile: This recipe is adaptable, allowing you to use different vegetables or even add proteins like chicken or tofu for a heartier meal.
- Family-Friendly: The creamy and cheesy base is a hit with kids and adults alike, making it a perfect weeknight meal for the whole family.
- Comforting and Satisfying: This soup is rich, hearty, and perfect for when you need a little extra warmth and comfort in your life.
Dietary Information:
- Vegetarian: This recipe is vegetarian, as long as you use vegetable broth.
- Gluten-Free Option: To make this recipe gluten-free, use a gluten-free flour substitute in place of the all-purpose flour.
- Lower-Calorie Option: For a lighter version, reduce the amount of butter, cream, and cheese used, or substitute with lower-fat alternatives.
Why This Recipe Works:
The key to this soup’s rich and creamy texture lies in creating a roux by combining flour with the sautéed vegetables and butter. This step thickens the soup base, allowing the cheese and cream to meld beautifully, while the potatoes provide additional body. By adding the cream and cheese after cooking, you avoid curdling and ensure a smooth, velvety consistency. The balance of vegetables, herbs, and a hint of balsamic vinegar adds depth and complexity to the flavors, making this soup an unforgettable experience.
Conclusion:
With its creamy texture, hearty vegetables, and cheesy richness, this One-Pot Creamy Vegetable Soup is a nourishing and comforting meal that you’ll want to make again and again. It’s a simple recipe with wholesome ingredients that delivers big on flavor, making it perfect for weeknight dinners or serving a crowd. Plus, it’s easily customizable to suit your dietary preferences and ingredient availability, making it a versatile staple for any kitchen!
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One-Pot Creamy Vegetable Soup
- Total Time: 35mins
Description
This hearty and comforting One-Pot Creamy Vegetable Soup is a delicious and nutritious meal that’s perfect for chilly days or when you’re craving a warm, satisfying dish. Packed with a variety of colorful vegetables and creamy, cheesy goodness, this soup comes together in one pot, making it both easy to prepare and clean up. It’s the ultimate cozy meal that the whole family will love, and you can easily customize it by adding your favorite vegetables. Serve it with a side of crusty bread or crackers for an unforgettable meal!
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 into bite-sized pieces
- 1 (15 oz) can corn, drained
- 3 cups potatoes, diced into 3/4″ thick pieces
- 1/2 cup heavy cream
- 4 oz sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt and fresh cracked pepper, to taste
Garnish:
- Fresh chopped parsley
- Additional shredded cheese
- Oyster crackers
Instructions
1. Sauté the Vegetables
In a large Dutch oven or soup pot, heat 6 tablespoons of butter over medium heat. Once melted, add the diced onion, chopped carrots, and celery. Season with a generous pinch of salt and pepper. Turn the heat to medium-high and sauté the vegetables for about 10 minutes, or until the onions become translucent and soft.
2. Add Garlic and Herbs
Reduce the heat to medium, then add the minced garlic, dried oregano, thyme, and sage. Stir and cook for another minute, until the garlic becomes fragrant.
3. Create the Roux
Sprinkle the flour over the vegetables and stir well to coat them. Cook the flour mixture for about 1 minute, stirring frequently to prevent it from burning. This step thickens the soup and gives it a creamy texture.
4. Deglaze the Pot
Add a generous pour of vegetable broth to deglaze the pot, scraping the browned bits off the bottom. These bits add a deep, savory flavor to the soup.
5. Add Vegetables and Broth
Stir in the diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with a couple more pinches of salt and pepper, to taste. Cover the pot and bring the mixture to a simmer over medium-high heat.
6. Simmer Until Tender
Once the soup starts to simmer, lower the heat and continue to cook for 10-12 minutes, covered. Stir occasionally to prevent the potatoes from sticking to the bottom. The potatoes should be fork-tender when done.
7. Add Cream, Cheese, and Vinegar
Remove the soup from the heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar. Continue stirring until the cheese has completely melted into the soup, making it thick and creamy.
8. Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley, additional shredded cheese, and oyster crackers. Serve hot and enjoy!
- Prep Time: 10mins
- Cook Time: 25mins