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