When the rain rolled in last Thursday, I was sitting at a folding table inside my friend Beth’s art studio. The windows were steamed, brushes sat half-cleaned in cloudy mason jars, and someone had brought over a stack of sourdough toasts still warm in a napkin-lined basket. We were halfway through a messy watercolor session when we realized we’d forgotten lunch and all it took was one mention of “soup” before I was packing up my brushes and promising to return with something warm.

That’s how this One Pot Creamy Vegetable Soup became the accidental star of our impromptu indoor potluck. Back home, I had just enough broccoli and potatoes left in the crisper, a bit of cheese, and a whole lot of pantry staples begging to be used. The best part? It only needed one pot and less than an hour to bring everything together.

We laid out mismatched mugs and used the bread as spoons. No one said a word until the soup was gone. That day reminded me how food simple food, made with what you have can still gather people in quiet, beautiful ways. If you’re looking for something nourishing, easy, and ready to wrap everyone in warmth, this creamy vegetable soup belongs on your stove.

Short Description

This One Pot Creamy Vegetable Soup is a soul-warming dish made with broccoli, potatoes, corn, carrots, celery, and cheddar in a rich, herb-infused broth. It’s creamy, hearty, and ideal for cozy lunches or quick dinners all made in just one pot.

Key Ingredients

6 tablespoons butter
1 white onion, diced
1½ cups chopped carrots
1½ cups chopped celery
6 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried sage
⅓ cup flour
6 cups vegetable broth
2 cups broccoli, chopped into bite-sized pieces
1 (15 oz.) can corn, drained
3 cups (¾″ thick) diced potatoes
½ cup heavy cream
4 oz. sharp cheddar cheese, shredded
1 teaspoon balsamic vinegar
Kosher salt, to taste
Fresh cracked black pepper, to taste

Garnish

Fresh chopped parsley
Shredded cheddar cheese
Oyster crackers

Tools Needed

Large Dutch oven or heavy-bottomed soup pot
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Cheese grater

Cooking Instructions

Step 1: Sauté the Base
In a large Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery, and a big pinch of salt and pepper. Increase heat to medium-high and cook for about 10 minutes, stirring occasionally, until the onions are translucent and vegetables begin to soften.

Step 2: Add Flavor
Reduce the heat to medium. Stir in the minced garlic, oregano, thyme, and sage. Cook for about 1 minute, stirring frequently, until the herbs become fragrant.

Step 3: Create the Roux
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute to cook out the raw flour flavor, stirring constantly so nothing sticks.

Step 4: Deglaze and Build the Soup
Pour in a generous splash of vegetable broth to deglaze the pot, scraping up any browned bits. Then stir in the remaining broth, potatoes, corn, and broccoli. Add a few more pinches of salt and pepper.

Step 5: Simmer
Cover the pot, increase the heat to medium-high, and bring to a gentle simmer. Once bubbling, reduce the heat to low and simmer covered for 10–12 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 6: Finish with Cream and Cheese
Remove the pot from heat. Stir in the heavy cream, shredded cheddar cheese, and balsamic vinegar. Mix until the cheese is completely melted and the soup turns velvety.

Step 7: Garnish and Serve
Ladle into bowls and top with chopped parsley, extra cheddar, and oyster crackers if desired. Serve hot.

Why You’ll Love This Recipe

It’s made in just one pot, which means easier cleanup

Filled with fresh vegetables for a nourishing meal

Creamy and cheesy without being overly rich

Great for meal prep and leftovers

Customizable to use what you have on hand

Warm and satisfying on cold days

Suitable for vegetarians

Mistakes to Avoid & Solutions

Adding broccoli too early
It can turn mushy if overcooked.
Solution: Add broccoli at the same time as potatoes and keep a close eye while simmering.

Soup too thick or thin
Some pots simmer differently and affect consistency.
Solution: If too thick, stir in extra broth or water, ¼ cup at a time. If too thin, simmer uncovered for a few more minutes.

Cheese clumping instead of melting
Adding cold cheese straight to hot soup can make it clump.
Solution: Let cheese come to room temperature and stir slowly after removing soup from heat.

Flour forming lumps in the broth
If not fully incorporated before adding broth, it can clump.
Solution: Stir flour well into the veggies before deglazing and whisk while pouring in the broth.

Burning the garlic
Garlic can burn quickly and become bitter.
Solution: Lower the heat when adding garlic and stir constantly.

Serving and Pairing Suggestions

Serve with crusty sourdough or garlic toast

Top with crumbled bacon for extra savoriness

Pair with a fresh arugula salad with vinaigrette

Great in mugs for casual gatherings or plated in bowls for dinner

Add roasted chickpeas or croutons for texture

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Reheat on the stovetop over low heat, stirring occasionally

Add a splash of broth or water when reheating to loosen texture

Avoid boiling when reheating to preserve the creaminess

Can be frozen (without the cream and cheese) for up to 2 months

FAQs

1. Can I make this soup dairy-free?
Yes, substitute the butter with olive oil, heavy cream with canned coconut milk, and skip the cheese or use a dairy-free version.

2. Can I add protein to this soup?
Absolutely. Add cooked shredded chicken, crumbled tofu, or white beans during the simmering step.

3. How can I thicken the soup more?
For a thicker soup, mash some of the cooked potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

4. What other veggies can I use?
Try adding zucchini, green beans, peas, or chopped spinach. Add tender vegetables in the last few minutes of cooking.

5. Is this soup good for kids?
Yes! It’s mild, creamy, and full of familiar flavors. Just chop veggies smaller for younger eaters.

Tips & Tricks

Grate the cheese fresh—it melts better than pre-shredded

Use Yukon gold or red potatoes for the best texture

Add a squeeze of lemon for brightness if desired

If serving guests, offer a toppings bar with herbs, cheeses, and crackers

Toast your spices in the pot for deeper flavor

Recipe Variations

1. Spicy Southwest Version
Swap oregano and sage for 1 teaspoon cumin and ½ teaspoon chili powder. Add a drained can of black beans and chopped green chiles in place of broccoli. Finish with pepper jack cheese.

2. Italian-Inspired Creamy Veggie Soup
Replace thyme and sage with 1 teaspoon Italian seasoning. Use cannellini beans instead of corn and add chopped spinach. Stir in grated Parmesan instead of cheddar.

3. Vegan Creamy Vegetable Soup
Use olive oil instead of butter, unsweetened almond milk instead of cream, and nutritional yeast in place of cheese. Skip the balsamic or use lemon juice.

4. Chunky Cauliflower Version
Swap out broccoli for cauliflower florets. Roast them first at 425°F for 20 minutes for a nutty flavor boost before adding to the soup.

Final Thoughts

What began as a quick fix for a rainy day lunch became something I now keep in my weekly rotation. There’s something inherently satisfying about gathering simple ingredients and watching them come together into a creamy, veggie-filled pot of comfort. It doesn’t need a big event or fancy occasion—just a chilly afternoon, a few hungry friends, or even a quiet night alone.

This One Pot Creamy Vegetable Soup carries the kind of warmth that lingers. I’ve served it in quiet homes, bustling kitchens, and even packed it in thermoses for nature walks. Wherever you take it, it promises nourishment that goes beyond the bowl.

Delicious One Pot Creamy Vegetable Soup

Sandra Myers

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Ingredients

6 tablespoons butter
1 white onion diced
1½ cups chopped carrots
1½ cups chopped celery
6 cloves garlic minced
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried sage
⅓ cup flour
6 cups vegetable broth
2 cups broccoli chopped into bite-sized pieces
1 15 oz. can corn, drained
3 cups ¾″ thick diced potatoes
½ cup heavy cream
4 oz. sharp cheddar cheese shredded
1 teaspoon balsamic vinegar
Kosher salt to taste
Fresh cracked black pepper to taste

Garnish

Fresh chopped parsley
Shredded cheddar cheese
Oyster crackers

Instructions

Melt butter in a Dutch oven over medium heat. Add onion, carrots, celery, salt, and pepper. Cook on medium-high for 10 minutes until softened.
Reduce heat to medium. Add garlic, oregano, thyme, and sage. Stir for 1 minute until fragrant.
Sprinkle in flour, stir to coat veggies, and cook for 1 minute.
Pour in a splash of broth to deglaze, scrape bottom, then add remaining broth, potatoes, corn, and broccoli. Season again.
Cover and bring to a simmer. Lower heat and simmer 10–12 minutes until potatoes are tender, stirring occasionally.
Remove from heat. Stir in heavy cream, cheddar, and vinegar until smooth and creamy.
Serve hot with parsley, extra cheese, and oyster crackers.