Easy One Pot Creamy Vegetable Soup is the cozy, soul-hugging recipe you didn’t know you needed until now. Picture this: a single pot simmering away on the stove, filling your kitchen with the aroma of buttery onions, garlic, and herbs. This easy one pot creamy vegetable soup is everything you want on a busy weeknight — comforting, hearty, and bursting with veggies — yet light enough that you can enjoy a second bowl guilt-free.
The best part? It’s all made in one pot (yes, minimal cleanup). Whether you’re craving something wholesome for your family or need a meal that warms you from the inside out, this creamy vegetable soup delivers every time. Serve it with a slice of crusty bread, and you’ve got dinner handled — no side hustle required.
Table of Contents
What is Easy One Pot Creamy Vegetable Soup?
This Easy One Pot Creamy Vegetable Soup is a homestyle blend of comfort and simplicity — like a big hug in a bowl. It’s made with carrots, celery, potatoes, broccoli, and corn, all simmered gently in a seasoned broth until tender and flavorful. Then, cream and sharp cheddar cheese swoop in to give it that rich, velvety texture that makes every spoonful irresistible.
Unlike heavy cream-based soups, this one stays bright and fresh, thanks to its balance of herbs like thyme, oregano, and sage. It’s a great recipe for using up leftover veggies, and the one-pot method keeps things fuss-free. Whether you’re serving it for Sunday dinner or meal-prepping for the week, this dish brings a sense of warmth that makes even the chilliest evening feel cozy.
Reasons to Try Easy One Pot Creamy Vegetable Soup
There’s a reason this Easy One Pot Creamy Vegetable Soup has become a staple for busy home cooks — it checks every box. First, it’s simple. You don’t need fancy equipment, and cleanup takes minutes. Second, it’s versatile. You can toss in whatever veggies you have lying around, making it a true fridge-cleanout champion. Third, it’s family-approved — even the picky eaters will go back for seconds. Lastly, it’s comforting in the best possible way. The rich creaminess and gentle herbs make this soup taste like it came straight from Grandma’s kitchen. If you love nourishing recipes like Easy Mexican Street Corn Soup or Hearty Mushroom Barley Soup, this creamy vegetable version deserves a spot on your dinner rotation.
Ingredients Needed to Make Easy One Pot Creamy Vegetable Soup
- 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 chopped broccoli (bite-sized)
- 1 (15 oz.) can corn, drained
- 3 cups diced potatoes (¾-inch cubes)
- ½ cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
Instructions to Make Easy One Pot Creamy Vegetable Soup
Making this Easy One Pot Creamy Vegetable Soup is simpler than you might think — it’s all about layering flavors, letting the ingredients shine, and using just one pot (because who really wants to do dishes?). Follow this step by step guide to create a creamy, flavor-packed soup that feels like a warm hug in a bowl.
Step 1: Chop, Prep, and Set the Mood
Before diving in, gather all your ingredients and get that chopping board ready. Dice your onion, carrots, and celery into even pieces — this helps them cook evenly and gives your soup a beautiful texture. Mince the garlic, chop the broccoli into bite-sized florets, and cube your potatoes into small chunks (around ¾ inch). Shred the cheddar cheese so it melts smoothly later. A little prep upfront makes the cooking process stress-free and keeps things moving step by step. Need a refresher on knife skills or prepping veggies ahead of time? Check out our Healthy Chicken Cauliflower Rice Casserole — it includes great vegetable prep techniques you can use here too.
Step 2: Build the Flavor Base
Now it’s time to start building the soul of your soup. Melt the butter in a large pot or Dutch oven over medium heat. Once it starts bubbling gently, add the diced onion and sauté until it turns soft and translucent — about 5 to 7 minutes. You’ll notice the aroma starting to fill your kitchen (that’s how you know good things are coming). Add in your carrots and celery next, stirring every minute or so until they begin to soften, around 5 more minutes.
Then toss in the minced garlic, stirring constantly for 30–60 seconds — garlic burns fast, so keep an eye on it! This step by step layering of vegetables adds depth and richness that sets the stage for a truly comforting bowl.
Step 3: Add Herbs and Broth for Heartwarming Flavor
Time to bring in the magic. Sprinkle in the oregano, thyme, and sage, stirring them into the vegetables to release their earthy aroma. Toasting the herbs for 30 seconds in the butter helps their oils bloom, giving the soup a fuller, more savory flavor. Slowly pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot — that’s flavor gold right there. Add in your diced potatoes and give everything a good stir.
This step by step process is what transforms simple vegetables into a comforting, creamy masterpiece. If you love this kind of herbal flavor layering, you’ll also enjoy our Easy Roasted Tomato Soup, which uses a similar technique for deep, roasted richness.
Step 4: Simmer Until Tender and Perfectly Soft
Turn down the heat to low, cover the pot, and let it all simmer for about 15–20 minutes. You’ll know this step by step stage is complete when the potatoes are fork-tender — soft but not falling apart. During this time, your soup will start to thicken naturally as the starches from the potatoes mingle with the broth. You can grab a cup of tea, light a candle, or just stand there enjoying how good your kitchen smells. This is your soup finding its rhythm.
Step 5: Create a Creamy Texture with a Simple Slurry
Now for the part that gives your soup its luscious, creamy texture. In a small bowl, whisk together flour with about ½ cup of cold vegetable broth (or water). Stir until it’s smooth — no lumps allowed! Slowly pour this slurry into the simmering soup while whisking constantly. You’ll notice the soup start to thicken beautifully within a few minutes. Add in the broccoli and drained corn, and continue simmering uncovered for another 5–7 minutes until the broccoli is bright green and tender-crisp. Following this step by step method ensures your soup thickens just right without becoming gluey or too heavy.
Step 6: Stir in the Cream and Cheese for Silky Perfection
Here’s where things get indulgent. Lower the heat and gently stir in the heavy cream and shredded cheddar cheese. As the cheese melts, it blends seamlessly with the broth to create that creamy, velvety texture you’ve been craving. Keep stirring until everything is smooth and perfectly combined. The key in this step by step phase is patience — don’t rush the melting process. If you want a dairy-free twist, you can easily substitute with coconut cream and nutritional yeast (you can find more dairy-free swaps in our Easy Slow Cooker Creamy Tortellini Soup).
Step 7: Taste, Adjust, and Serve with Love
The finishing touches matter! Taste your soup and season it with salt and pepper to your liking. If you like a smoother texture, blend part of the soup with an immersion blender — it’ll make it even creamier while still keeping some chunks for heartiness. Ladle the soup into bowls, garnish with extra cheese or a sprinkle of herbs, and serve hot with crusty bread. Every spoonful should feel rich, cozy, and completely satisfying. This step by step journey ends right here — with a bowl that’s full of warmth, comfort, and flavor.
For even more comforting, easy soups to add to your weekly lineup, try our Easy Thai Chicken Curry Soup or White Bean Turkey Chili. Both use similar step by step techniques and are perfect for busy weeknights when you still want something hearty and homemade.
What to Serve with Easy One Pot Creamy Vegetable Soup
This easy one pot creamy vegetable soup is hearty enough to stand alone, but a few simple sides can make it feel extra special. Pair it with warm crusty bread or a slice of buttery garlic toast for dipping. If you want something fresh, a simple green salad with lemon vinaigrette balances the richness perfectly. For a comforting soup night, try serving it alongside Gyoza Soup or Easy Roasted Tomato Soup for a flavor-packed duo.
Key Tips for Making Easy One Pot Creamy Vegetable Soup
- Dice vegetables evenly so they cook at the same pace.
- Don’t rush the sauté — letting the onions and garlic caramelize slightly adds depth.
- Stir the flour slurry slowly to avoid lumps and get that perfectly smooth base.
- Want it lighter? Swap cream for milk or coconut milk for a dairy-free twist.
- Love extra flavor? A pinch of smoked paprika adds a subtle warmth.
Storage and Reheating Tips for Easy One Pot Creamy Vegetable Soup
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, do it slowly on the stovetop over medium-low heat or microwave in 30-second bursts. Add a splash of broth or milk to loosen the texture if it thickens too much. This soup also freezes well for up to 2 months — just thaw overnight in the fridge before reheating.
FAQs
Q: Can I make this soup vegan?
Yes! Just swap butter for olive oil, use plant-based milk instead of cream, and skip the cheese or use a vegan alternative.
Q: Can I add meat?
Absolutely. Shredded rotisserie chicken or cooked sausage make great add-ins.
Q: Can I use frozen veggies?
Of course! Just toss them in — no need to thaw first.
Final Thoughts
Easy One Pot Creamy Vegetable Soup is the kind of meal that feels like home. It’s warm, creamy, and full of simple ingredients that come together beautifully in one pot. Perfect for busy nights, lazy weekends, or when you just need a nourishing reset. If you loved this, you might also enjoy Easy Crockpot Thai Coconut Chicken Soup or Easy Lemon Ginger Turmeric Chicken Soup. Trust me — this recipe will make your kitchen smell amazing and your heart a little happier.
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Easy One Pot Creamy Vegetable Soup – Quick, Cozy & Delicious
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and easy-to-make one-pot creamy vegetable soup, perfect for a nourishing meal with minimal cleanup and maximum flavor.
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 in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
Instructions
1. Dice 1 white onion, 1.5 cups carrots, and 1.5 cups celery. Mince 6 cloves garlic. Chop 2 cups broccoli into bite-sized pieces. Dice 3 cups potatoes into 3/4-inch cubes. Shred 4 oz. sharp cheddar cheese.
2. In a large pot or Dutch oven, melt 6 tablespoons butter over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Add carrots and celery; cook for another 5-7 minutes, stirring periodically. Add minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
3. Stir in 2 teaspoons dried oregano, 2 teaspoons dried thyme, and 1 teaspoon dried sage; cook for 30 seconds to toast the herbs. Pour in 6 cups vegetable broth, scraping the bottom of the pot to loosen any browned bits. Add diced potatoes.
4. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. In a small bowl, whisk 1/3 cup flour with 1/2 cup cold vegetable broth (or water) until smooth to create a slurry. Slowly pour the slurry into the simmering soup, whisking constantly until the soup begins to thicken. Add chopped broccoli and drained corn. Continue to simmer, uncovered, for another 5-7 minutes until the vegetables are tender-crisp.
6. Stir in 1/2 cup heavy cream and the 4 oz. shredded sharp cheddar cheese until melted and smooth.
7. Taste the soup and season with salt and pepper to your preference. Remove from heat. Ladle hot soup into bowls and serve immediately. For a smoother texture, an immersion blender can be used to blend a portion of the soup.
8. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave; add a splash of broth or water if needed to adjust consistency.
Notes
For a vegan version, substitute the butter with olive oil, use plant-based cream and cheese alternatives, or omit cheese entirely.
This soup pairs beautifully with crusty bread or a side salad for a complete meal.
