This One Pot Creamy Vegetable Soup is a simple and comforting dish, filled with tender vegetables all simmered together in a smooth, creamy broth. It’s the perfect blend of fresh flavors and rich texture, making it feel like a warm hug in a bowl on chilly days. The best part is that everything cooks in just one pot, so clean-up is easy, and the kitchen stays cozy without a lot of fuss.
I love making this soup because it’s so versatile—you can use whatever veggies you have on hand, and it always turns out delicious. I usually add a little garlic and onion for extra flavor, and some thyme or parsley to brighten it up. The creaminess comes from a splash of milk or cream, and sometimes I stir in a handful of cheese for that extra comforting touch. It always feels like a special treat, but it’s quick enough for weeknight dinners.
My favorite way to enjoy this soup is with a warm slice of crusty bread or a simple grilled cheese on the side. It’s great as a light lunch or a cozy dinner, and you can easily make a big batch to have leftovers for the next day. Whenever I serve this, I get so many compliments—and I think it’s because it tastes like homemade care in every spoonful.
Key Ingredients & Substitutions
Onion & Garlic: These are the base for flavor. Yellow onions work great, but you can also use shallots or leeks if you want a milder taste. Garlic powder can be a quick swap if fresh isn’t handy.
Vegetables: Carrots, celery, potatoes, and broccoli add nice texture and nutrition. Feel free to swap in cauliflower, zucchini, or peas depending on what you have. Frozen veggies also work well.
Broth: Vegetable broth brings depth. If you don’t have broth, water plus a bit of bouillon or seasoning will do. For richer flavor, low-sodium broth is best so you control the salt.
Cream or Milk: This makes the soup creamy. I prefer whole milk for a lighter feel, but heavy cream adds richness. Non-dairy milks like oat or cashew work too, just choose unsweetened varieties to keep flavors savory.
Herbs & Spices: Thyme and parsley are fresh and light. Dill as a garnish adds brightness. You can add smoked paprika or cayenne to kick up flavor if you like a little warmth.
How Do You Get a Creamy Texture Without a Thickener?
One key step is to partially blend the soup:
- After the vegetables are tender, use an immersion blender to puree about half the soup. This thickens naturally with the potato starch.
- If you don’t have an immersion blender, blend half the soup in a regular blender and then return it to the pot.
- Adding milk or cream last, warming gently without boiling, keeps the soup silky and prevents curdling.
This technique gives you a smooth but still chunky soup, perfect for a comforting bite every time!
Equipment You’ll Need
- Large pot – I use a big one to cook all the ingredients in one go, making clean-up easy and quick.
- Wooden spoon or ladle – perfect for stirring the soup and scraping the bottom gently.
- Immersion blender or regular blender – either works for pureeing part of the soup to get that creamy texture.
- Measuring cups and spoons – helpful for getting the right amount of broth, milk, and seasonings.
- Knife and cutting board – for chopping vegetables safely and quickly.
Flavor Variations & Add-Ins
- Use cooked leftover turkey or chicken for a heartier version. It adds protein and makes it more filling.
- Stir in a handful of shredded cheese (cheddar, Parmesan, or mozzarella) at the end for extra richness and flavor.
- Drop in some frozen peas, corn, or green beans for added color and nutrients, especially if you’re short on time.
- Play with spices—add a pinch of smoked paprika, cumin, or curry powder to change up the flavor profile for different tastes.
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, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets, chopped small
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- ½ teaspoon dried parsley (or 1 teaspoon fresh parsley)
- Salt and pepper, to taste
- Fresh dill or parsley for garnish
- Optional: pinch of smoked paprika or cayenne for slight heat and color
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop vegetables, plus around 25 minutes to cook and blend everything together. All in all, you’ll have a creamy, comforting soup ready in about 35 minutes.
Step-by-Step Instructions:
1. Sauté Your Aromatics and Veggies:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant—about 3 to 4 minutes. Then add sliced carrots, celery, and diced potatoes. Stir and let them cook for another 5 minutes to start softening those veggies.
2. Simmer the Vegetables:
Pour in the vegetable broth, and bring everything to a boil. Once boiling, lower the heat to a gentle simmer. Let it cook until the vegetables are tender, around 15 minutes. Then add the chopped broccoli, thyme, and parsley, cooking for 5 more minutes until the broccoli is tender too.
3. Blend and Finish the Soup:
Use an immersion blender to puree about half of the soup right in the pot, leaving some chunks for a nice texture. If you don’t have an immersion blender, carefully scoop half the soup into a blender, puree it, then pour it back into the pot. Stir in the milk or cream and warm the soup gently over low heat—avoid boiling to keep the soup smooth. Season with salt, pepper, and a pinch of smoked paprika or cayenne if you like a little extra flavor. Serve the soup hot, garnished with fresh dill or parsley for a bright finishing touch. Enjoy!
Can I Use Non-Dairy Milk Instead of Cream or Whole Milk?
Yes! Unsweetened almond, oat, or cashew milk work well as substitutes. Just add them at the same step as the cream, and gently warm without boiling to keep the soup creamy and smooth.
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Add Protein to This Soup?
Absolutely! Cooked shredded chicken, turkey, or even cooked beans make great protein boosts. Stir them in near the end of cooking to heat through without overcooking.
What’s the Best Way to Freeze This Soup?
Cool the soup completely, then transfer to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently to avoid curdling the cream.
