Name: One Pot Creamy Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium white onion, chopped; 3 medium carrots, chopped; 4 stalks celery, chopped; ½ cup frozen corn; 1 cup frozen peas; 3 Tbsp nutritional yeast; 4 cups vegetable broth; 1/3 cup all-purpose flour; 1/3 cup dairy-free butter; 1 cup unsweetened dairy-free milk; 1 tsp salt; ½ tsp pepper; ½ tsp fresh rosemary

One Pot Creamy Vegetable Soup – This phrase immediately brings to mind warmth, comfort, and the incredible ease of a meal that practically makes itself. I don’t know about you, but there’s something truly magical about a dish that promises minimal cleanup while delivering maximum flavor. Historically, soups have been the cornerstone of kitchens worldwide, offering sustenance and comfort through generations, adapting to whatever fresh produce was available. This particular iteration elevates the humble vegetable soup into something truly special, a testament to the idea that simple ingredients can create profound culinary experiences.

What makes this recipe so universally adored? For starters, the “one pot” aspect is an absolute game-changer for busy weeknights, transforming cooking from a chore into a joy. But beyond the undeniable convenience, it’s the velvety texture and the harmonious blend of tender, nutritious vegetables swimming in a rich, savory broth that truly captures hearts. Every spoonful of this One Pot Creamy Vegetable Soup offers a hug in a bowl, a nourishing embrace that satisfies both the body and the soul. It’s an effortlessly elegant meal that proves healthy eating can be both simple and incredibly delicious, making it a beloved staple in my own kitchen and soon, I hope, in yours too.

Ingredients:

2 tablespoons olive oil
1 large yellow onion, finely diced
3 carrots, peeled and diced into ½-inch pieces
3 celery stalks, diced into ½-inch pieces
4 cloves garlic, minced
2 medium russet potatoes, peeled and diced into ¾-inch pieces
1 medium sweet potato, peeled and diced into ¾-inch pieces
1 medium zucchini, diced into ½-inch pieces
1 red bell pepper, cored, seeded, and diced into ½-inch pieces
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth, low sodium is preferred
½ cup all-purpose flour (or gluten-free flour blend)
1 cup whole milk (or half-and-half for extra richness)
1 teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
½ teaspoon black pepper, freshly ground
1 teaspoon salt, or more to taste
¼ cup fresh parsley or dill, chopped, for garnish

Equipment You’ll Need:

A large heavy-bottomed pot or Dutch oven (this is our “one pot” star!)
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon or spatula for stirring
Vegetable peeler
Whisk (for making the roux)

Preparing Our Delicious One Pot Creamy Vegetable Soup:

Step 1: Gathering and Prepping Our Veggies

Before we even think about turning on the stove, let’s get all our beautiful vegetables ready. This is what we call “mise en place” in the culinary world, and it truly makes the cooking process so much smoother and more enjoyable. Trust me, having everything prepped and within arm’s reach will make this One Pot Creamy Vegetable Soup a breeze to prepare.

First, take your large yellow onion. Carefully peel it, then finely dice it into small, uniform pieces. The goal here is for them to almost melt into the soup, adding sweetness without being too chunky.
Next, grab your carrots. Give them a good scrub, then peel them thoroughly. Once peeled, dice them into small, ½-inch pieces. We want them to cook through evenly and quickly.
Move on to the celery stalks. Wash them well, especially if there’s any dirt nestled in the inner crevices. Dice these into ½-inch pieces, similar to the carrots.
Now for the garlic. Peel the cloves and then mince them finely. If you have a garlic press, feel free to use it – it makes quick work of this task! We want that fragrant garlic essence to permeate our soup.
For the potatoes – both russet and sweet potato – peel them carefully. Dice the russet potatoes into slightly larger ¾-inch pieces; they hold their shape a bit better. The sweet potato can also be diced into ¾-inch pieces. The combination of these two potatoes adds wonderful texture and a subtle sweetness that truly elevates this creamy vegetable soup.
Wash your zucchini and red bell pepper. For the zucchini, simply dice it into ½-inch pieces. For the bell pepper, core it, remove all seeds and any white pith, then dice it into ½-inch pieces. The red bell pepper will add a beautiful pop of color and a lovely, sweet crunch.
Finally, open your can of diced tomatoes and have it ready. No need to drain them; we want all that flavorful juice!

Step 2: Building the Aromatic Base

This is where the magic truly begins for our One Pot Creamy Vegetable Soup. A strong, flavorful base is the secret to a deeply satisfying soup.

Place your large, heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons of olive oil. Allow the oil to shimmer gently, indicating it’s ready for our aromatics.
Add the finely diced onion, carrots, and celery to the pot. This trio is often referred to as “mirepoix” and forms the foundational flavor for countless dishes. Stir well with your wooden spoon to coat the vegetables in the oil.
Sauté these vegetables for about 8-10 minutes, stirring occasionally. You’re looking for them to soften significantly and become translucent. The onions should be practically see-through, and you’ll start to notice a wonderfully sweet aroma filling your kitchen. Don’t rush this step! Allowing these vegetables to properly soften and release their sugars is crucial for the depth of flavor in our creamy vegetable soup.
Once the mirepoix is soft, add the minced garlic to the pot. Stir it in and cook for just 1 minute more. Garlic can burn quickly, so keep a close eye on it and stir continuously until it’s fragrant. You’ll know it’s ready when you can really smell that beautiful garlic aroma.

Step 3: Sautéing Our Star Vegetables and Building a Flavorful Foundation

Now that our aromatic base is established, it’s time to introduce more of our wonderful vegetables and lay down the foundation for our creamy broth.

Add the diced russet potatoes, sweet potatoes, zucchini, and red bell pepper to the pot. Stir everything together, ensuring all the vegetables are well combined with the softened mirepoix and garlic.
Cook for another 5 minutes, stirring occasionally. This brief sautéing step helps to slightly soften the additional vegetables and allows them to mingle with the existing flavors, starting to develop their own unique taste profiles within the soup. It’s also a great way to ensure even cooking later on.
Next, sprinkle the ½ cup of all-purpose flour over all the vegetables in the pot. Stir continuously for 2-3 minutes, ensuring the flour coats all the vegetables evenly. This creates what we call a “roux” right in the pot, which will be the primary thickener for our One Pot Creamy Vegetable Soup. Cooking the flour for a few minutes helps to cook out the raw flour taste, preventing your soup from having a pasty texture later.

Step 4: Creating the Flavorful Broth

With our vegetables and roux in place, it’s time to introduce the liquid that will transform everything into a comforting soup.

Slowly pour in the 6 cups of vegetable broth, a little at a time, while whisking constantly. This is a very important step to prevent lumps from forming from the flour. Continue whisking until the broth is fully incorporated and the mixture begins to smooth out and slightly thicken. If you pour it all in at once, you might end up with lumps, so take your time here.
Stir in the can of undrained diced tomatoes. The tomatoes add a lovely acidity and depth of flavor that brightens the entire soup.
Add the dried thyme, dried oregano, and the bay leaf to the pot. These herbs are the backbone of many savory dishes and will infuse our soup with their classic, comforting aromas. Give everything a good stir to ensure the herbs are distributed throughout.
Season generously with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Remember, we can always adjust the seasoning later, but this is a good starting point.

Step 5: Simmering to Perfection

Now, we let the ingredients truly get to know each other. This simmering phase is crucial for developing deep flavors and ensuring all our vegetables are perfectly tender for our One Pot Creamy Vegetable Soup.

Bring the soup to a gentle boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. During this time, the vegetables will soften beautifully, and the flavors will meld together. You’ll notice the broth will thicken nicely thanks to our flour roux.
Periodically check the soup and stir to prevent any sticking to the bottom of the pot. Ensure the heat is low enough that it’s just a gentle simmer, not a rolling boil, to allow the flavors to develop slowly and prevent overcooking the vegetables.
After 20-25 minutes, check the potatoes and carrots for tenderness. They should be easily pierced with a fork. If they are still a bit firm, continue to simmer for another 5-10 minutes, or until they reach your desired tenderness.
Carefully remove and discard the bay leaf. Its job is done, and it has imparted all its wonderful flavor.

Step 6: Achieving That Creamy Texture

The moment has arrived to transform our hearty vegetable soup into the luxurious Creamy Vegetable Soup we’ve been aiming for. This step adds richness and a beautiful velvety texture.

Pour in the 1 cup of whole milk (or half-and-half if you’re feeling extra indulgent). Stir it into the soup gently until it’s fully combined.
Allow the soup to gently heat through for another 5 minutes, stirring occasionally, until it is hot and steaming. Do not let the soup come to a rolling boil after adding the milk, as this can sometimes cause the milk to curdle. A gentle simmer is all we need to warm it through and incorporate the creaminess.

Step 7: The Final Seasoning and Garnish

Almost there! A final taste test and a touch of fresh herbs will make our One Pot Creamy Vegetable Soup absolutely perfect and ready to serve.

Taste the soup. This is your chance to adjust the seasoning to your preference. Do you need a little more salt? A pinch more pepper? Maybe a dash of your favorite herb blend? Adjust as needed until it’s just right for your palate.
Once satisfied with the flavor, ladle the hot One Pot Creamy Vegetable Soup into bowls.
Garnish each serving generously with fresh chopped parsley or dill. The fresh herbs add a vibrant pop of color and a burst of fresh flavor that complements the richness of the soup beautifully.
Serve immediately and enjoy this comforting, wholesome, and incredibly flavorful creamy vegetable soup. It’s wonderful on its own or paired with some crusty bread for dipping.

Tips for the Best One Pot Creamy Vegetable Soup:

Vegetable Variations: This recipe for One Pot Creamy Vegetable Soup is incredibly versatile! Feel free to swap in other vegetables based on what you have on hand or what’s in season. Spinach or kale can be stirred in during the last 5 minutes of cooking. Green beans, peas, or corn would also be delicious additions. Just be mindful of cooking times; delicate greens cook very quickly.
Spice It Up: If you enjoy a little heat, add a pinch of red pepper flakes along with the dried herbs. It will give your creamy vegetable soup a subtle kick without overpowering the other flavors.
Make it Heartier: To make this One Pot Creamy Vegetable Soup even more substantial, consider adding a can of drained cannellini beans or chickpeas during the last 10 minutes of simmering. They’ll absorb the delicious broth and add protein. Cooked shredded chicken can also be added at the very end for a non-vegetarian option.
Enhance Creaminess: For an even richer, more luxurious texture, you can substitute heavy cream for the milk. Or, if you want to avoid dairy, a swirl of full-fat coconut milk at the end can provide a similar creaminess with a subtle tropical hint. A dairy-free plant-based milk (like unsweetened cashew or oat milk) can also work, but be sure it’s a variety that holds up well to heat without curdling.
Taste as You Go: This is arguably the most important tip for any cook. Continuously taste your soup as it cooks, especially when adding seasonings. Your palate is your best guide to achieving perfectly balanced flavors in your One Pot Creamy Vegetable Soup.

Storing and Reheating Your Creamy Vegetable Soup:

This One Pot Creamy Vegetable Soup makes for fantastic leftovers, often tasting even better the next day as the flavors have more time to meld and deepen. Here’s how to properly store and reheat it:

Cooling: Allow the soup to cool completely to room temperature before storing. This usually takes about 1-2 hours. Cooling it rapidly can be done by transferring it to smaller containers or placing the pot in an ice bath. Avoid putting hot soup directly into the refrigerator, as it can raise the internal temperature of your fridge and potentially spoil other foods.
Refrigeration: Transfer the cooled One Pot Creamy Vegetable Soup to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. The texture might thicken slightly upon cooling, but it will loosen up when reheated.
Freezing: This soup freezes remarkably well! Once cooled, transfer it to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer until solid to save space. Label with the date. Frozen One Pot Creamy Vegetable Soup can be stored for up to 2-3 months. Just be aware that very starchy potatoes can sometimes become a bit grainy after freezing and thawing, but generally, it holds up well.
Reheating from Refrigerator: For refrigerated soup, simply transfer the desired amount to a saucepan and reheat gently over medium-low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of vegetable broth or milk if the soup has thickened too much in the fridge to achieve your desired consistency.
Reheating from Freezer: For frozen soup, it’s best to thaw it overnight in the refrigerator first. Once thawed, reheat it on the stovetop as you would refrigerated soup. If you’re in a hurry, you can gently reheat it from frozen in a saucepan over very low heat, stirring frequently and breaking up the frozen block, adding a bit of liquid if needed. Be patient with this method to ensure even heating.
Microwave Reheating: Individual portions can be reheated in the microwave. Place in a microwave-safe bowl, cover loosely (to prevent splatters), and heat in 1-2 minute intervals, stirring between each interval, until hot. Again, a little extra liquid might be helpful if it’s too thick.

Conclusion:

Well, there you have it, my friends! We’ve journeyed through the simple steps to create what I truly believe will become a staple in your kitchen. This isn’t just another soup recipe; it’s an invitation to experience comfort, flavor, and unparalleled ease all in one incredible bowl. What makes this recipe a definite must-try, in my humble opinion, is its sheer simplicity combined with the profoundly satisfying outcome. Imagine a bustling weeknight transformed into a moment of calm as you whip up a wholesome, delicious meal with minimal fuss and, perhaps even more importantly, minimal cleanup. That’s the magic we’ve bottled here! This particular One Pot Creamy Vegetable Soup is a testament to the fact that nourishing, flavorful food doesn’t have to be complicated or time-consuming. It’s packed with vibrant vegetables, a rich, velvety texture, and a warmth that truly feeds the soul.

I can’t stress enough how much I adore the versatility of this particular recipe. It’s perfect for those chilly evenings when you crave something deeply comforting, yet light enough not to weigh you down. It’s also fantastic for meal prepping, as it reheats beautifully, making your future self incredibly grateful. The rich, creamy base perfectly cradles every tender piece of vegetable, creating a symphony of textures and tastes with each spoonful. It’s the kind of meal that makes you feel good from the inside out, offering a hearty dose of goodness without any guilt. I often find myself reaching for this recipe when I need a little pick-me-up, a reminder that simple, honest ingredients can create something truly extraordinary.

Now, let’s talk about how to make this delightful creation even more your own! While this soup is perfectly divine on its own, I love to serve it with a few simple additions. A thick slice of crusty artisan bread, perhaps a sourdough or a rustic whole grain, is an absolute dream for soaking up every last drop of that creamy broth. If you’re feeling fancy, a sprinkle of homemade garlic croutons adds a wonderful crunch and an extra layer of flavor. For a light yet satisfying side, a simple green salad with a bright vinaigrette complements the richness of the soup beautifully. And don’t forget the toppings! A swirl of fresh pesto, a dollop of sour cream or Greek yogurt (dairy or non-dairy, whatever suits your preference!), or a sprinkle of fresh herbs like parsley or chives can truly elevate the experience.

But the real fun begins when you start experimenting with variations. This recipe is an incredibly forgiving canvas! Feel free to swap out the vegetables based on what’s in season or what you have on hand – sweet potatoes, kale, spinach, bell peppers, or even a handful of frozen peas would all be fantastic additions. If you’re looking to add some protein, cooked shredded chicken, white beans, chickpeas, or even some crumbled firm tofu would integrate seamlessly. Want to amp up the spice? A pinch of red pepper flakes or a dash of your favorite hot sauce will do the trick. For those who prefer an even richer, dairy-free version, a splash of full-fat coconut milk instead of cream can add a wonderful, subtle sweetness and luscious texture. Don’t be afraid to play around with different broths too – a rich vegetable broth or even a mushroom broth can impart unique flavors. This truly is a recipe designed to be adaptable to your personal taste and pantry.

So, now it’s your turn! I’ve shared my tips, my enthusiasm, and the step-by-step guide; all that’s left is for you to dive in. I wholeheartedly encourage you to try this amazing recipe. Experience the joy of creating something so delicious and comforting with such ease. And please, please, please – once you’ve whipped up your own batch, I would absolutely love to hear about it! Share your triumphs, your clever substitutions, your serving suggestions, or even just a photo of your beautiful bowl of soup. Your feedback, your stories, and your unique takes on this dish inspire me and our entire community of home cooks. Let’s make this One Pot Creamy Vegetable Soup a celebrated meal in kitchens everywhere. Happy cooking, and I can’t wait to see what you create!