One Pot Creamy Vegetable Soup is a simple and comforting dish that brings together a mix of fresh veggies in a smooth, creamy broth. It’s packed with colorful vegetables like carrots, celery, and potatoes, all cooked together until tender. The creamy texture makes it feel like a warm hug on a chilly day.
I love making this soup when I want something easy but still satisfying. Using just one pot means less cleanup, which is always a win in my book. I usually toss in whatever veggies I have on hand, so it’s great for using up leftovers and making a healthy meal without much fuss.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s the kind of meal that fills you up and makes you feel cozy, perfect for lunch or dinner. Whenever I make it, everyone always asks for seconds, which tells me it’s a keeper in any kitchen.
Key Ingredients & Substitutions
Vegetables: Onion, carrots, celery, and potatoes form the base for flavor and texture. I love adding green beans and peas for a pop of color and sweetness. Feel free to swap in zucchini, cauliflower, or spinach to mix things up.
Broth: Vegetable broth gives the soup a tasty, light base. If you want a richer flavor, chicken broth is a good substitute. For a vegetarian or vegan version, just stick to vegetable broth or make your own.
Milk or Heavy Cream: This creates the creamy texture that makes the soup comforting. For a dairy-free version, try coconut milk or oat milk. Just pick an unsweetened version to keep the flavor balanced.
Flour: Used to thicken the soup. You can swap with cornstarch or arrowroot powder if you need a gluten-free option—just mix with cold water before adding it in.
Herbs: Thyme and rosemary add earthiness that pairs well with the vegetables. Fresh or dried works fine. If fresh is not available, dried herbs give great flavor as well.
How Do You Get a Smooth, Creamy Soup Without It Splitting?
The key is to add the milk or cream slowly and heat gently. Bring the soup to a boil before adding any dairy, but once you add milk or cream, keep the heat low and avoid boiling.
- After veggies are tender, remove soup from high heat.
- Add milk or cream in small amounts, stirring constantly.
- Warm the soup gently to combine flavors, but don’t boil—it can cause curdling.
- If you want it extra smooth, blend part of the soup with an immersion blender before adding cream.
Equipment You’ll Need
- Large pot – I find it easy to cook everything in one pot, and it’s perfect for simmering the soup evenly.
- Wooden spoon or ladle – for stirring the vegetables and broth without scratching the pot.
- Measuring spoons and cups – to keep the ingredients just right and avoid mistakes.
- Immersion blender (optional) – if you like a smoother soup, I love blending part of it right in the pot.
- Cutting board and knife – for chopping veggies efficiently and safely.
Flavor Variations & Add-Ins
- Swap out vegetables – add chopped kale, spinach, or zucchini instead of green beans to change the flavor and nutrients.
- Use different herbs – fresh basil, parsley, or chives can brighten the soup and add freshness.
- Add cooked proteins – shredded chicken, cooked bacon, or beans make it heartier.
- Spice it up – a dash of cayenne, paprika, or curry powder can give it a warm, spicy kick.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, chopped
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
- Salt and freshly cracked black pepper, to taste
- Fresh herbs (thyme or rosemary sprigs) for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and approximately 30 minutes to cook. In just about 40 minutes, you’ll have a warm, creamy, and delicious vegetable soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics and Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic and cook until they’re soft and fragrant, about 3 to 4 minutes. Then add the carrots, celery, potato, and green beans. Stir everything together and cook for another 5 minutes to slightly soften your veggies.
2. Add Flour and Broth:
Sprinkle the flour over the vegetables and stir well to coat, cooking for another 1 to 2 minutes to get rid of the raw flour taste. Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add thyme and rosemary. Bring the soup to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the vegetables are tender.
3. Finish the Soup:
Stir in the frozen peas and cook for an additional 5 minutes. Then add the milk or heavy cream slowly, stirring gently and heating without boiling to keep the soup creamy and smooth. Season with salt and freshly cracked black pepper to your taste.
4. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh herb sprigs if you like. Pair it with some crusty bread for a cozy and satisfying meal.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables work well in this soup and save prep time. Just add them at the same stage as fresh veggies, but keep an eye on the cooking time since frozen veggies may cook a bit faster.
How Can I Make This Soup Vegan?
To keep it vegan, use olive oil instead of butter, vegetable broth, and swap the milk or cream for a plant-based milk like coconut or oat milk. Choose unsweetened and unflavored varieties for the best results.
Can I Make This Soup Ahead of Time?
Yes! This soup tastes great the next day after the flavors have melded. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if it gets too thick.
What’s the Best Way to Thicken the Soup If Needed?
If you want a creamier, thicker texture, you can blend a portion of the soup with an immersion blender or regular blender before adding the cream. Alternatively, add a little more flour or cornstarch mixed with cold water to thicken while cooking.
