- Nothing beats a warm, creamy bowl of vegetable soup on a chilly day, and this Comforting One-Pot Creamy Vegetable Soup is the ultimate dish to soothe your soul. With vibrant veggies and a rich, velvety texture, it’s a recipe that has claimed a special spot in my heart. Ideal for both quick weeknight dinners and cozy gatherings, this soup calls for just one pot, making cleanup a breeze. Whether you’re a seasoned chef or a kitchen newbie, you’ll find this dish simple to whip up yet undeniably delicious.
Why you’ll love this dish
This soup truly shines for several reasons! It’s quick to prepare, making it perfect for busy nights when you don’t want to spend hours in the kitchen. Plus, it’s budget-friendly, utilizing ingredients that are easy to find and often already in your pantry. Many kids absolutely love the rich flavors and appealing texture, making it an ideal dish for family dinners.
“This soup is a lifesaver! It’s super easy to make, tastes incredible, and my kids ask for seconds every time. I feel good knowing they’re getting their veggies in!” – Jane D., Happy Home Cook
Whether it’s a rainy afternoon, a chilly evening, or you just want something warm and creamy, this soup suits the mood perfectly. Pair it with crusty bread, and you’ve got a meal that’s hearty and satisfying.
Step-by-step overview
Making this Comforting One-Pot Creamy Vegetable Soup is as straightforward as it gets: sauté, simmer, and serve! You’ll start by cooking your veggies in olive oil, then add the broth and let everything come together until the ingredients are tender. Lastly, a splash of cream or coconut milk turns it into a comforting masterpiece that you won’t forget. Grab your ingredients, and let’s get cooking!
What you’ll need
Here’s the list of ingredients required for this comforting soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Feel free to swap heavy cream for coconut milk for a vegan option, or use any veggies you have on hand for a personal twist.
Directions to follow
Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Cook until softened, around 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Pour in the Broth: Add the vegetable broth to the pot and bring it to a boil.
Simmer with Potatoes and Beans: Stir in the diced potatoes and green beans, then reduce the heat to a simmer. Let it cook until the veggies are tender, about 10-15 minutes.
Add Corn: Toss in the corn and cook for an additional 5 minutes.
Stir in Cream: Lower the heat to a gentle simmer and pour in the heavy cream or coconut milk, mixing well until combined.
Season: Add salt and pepper to taste.
Garnish and Serve: Serve hot, garnished with fresh herbs. Pair it with some delicious bread for a complete meal!
Best ways to enjoy it
When it comes to serving this soup, creativity is key! Ladle it into bowls, and don’t shy away from garnishing with fresh herbs for that extra flavor pop. It pairs beautifully with crusty artisan bread or a fresh green salad. For an elegant touch, consider croutons or a sprinkle of parmesan cheese on top.
Storage and reheating tips
To keep your delicious soup fresh, store it in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, let the soup cool completely before transferring it to freezer-safe bags or containers. It can be stored in the freezer for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stovetop.
Helpful cooking tips
- Don’t rush the sautéing process! Allowing the onions, carrots, and celery to soften properly builds a solid flavor base for your soup.
- Feel free to experiment with herbs. Thyme pairs beautifully, but a touch of rosemary or dill can also elevate the dish.
- If you prefer a thicker texture, blend a portion of the soup after cooking to create a creamier base.
Creative twists
This recipe is versatile! For a spicy kick, add a pinch of red pepper flakes, or toss in some chopped kale or spinach for extra greens. Want to add more protein? Consider throwing in some white beans or shredded chicken. You can also play with the cream base—substituting in almond or oat milk can yield delightful results while still keeping it dairy-free.
Common questions
How long does it take to prep this soup?
Prep time is roughly 15-20 minutes, with cooking taking about 30 minutes total. It’s quick, tasty, and comforting!
Can I use vegetable stock instead of broth?
Absolutely! Vegetable stock or broth both work well in this recipe, so use whatever you have on hand.
Is this soup suitable for freezing?
Yes, it freezes beautifully! Just make sure it cools completely before storing, and it can last up to three months in the freezer.
This one-pot creamy soup is not only delicious but also a fantastic way to get your veggie fix while enjoying a cozy, satisfying meal. Give it a try, and you’ll understand why this recipe has become a staple in my kitchen!
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Comforting One-Pot Creamy Vegetable Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, creamy vegetable soup that’s perfect for chilly days, easy to prepare, and loved by the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute.
- Add vegetable broth and bring to a boil.
- Stir in diced potatoes and green beans; reduce heat to a simmer and cook until tender, about 10-15 minutes.
- Toss in corn and cook for an additional 5 minutes.
- Lower the heat and stir in heavy cream or coconut milk until combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, and enjoy with crusty bread.
Notes
For a vegan option, substitute heavy cream with coconut milk. This recipe is versatile; feel free to add your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg