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A rich and comforting creamy vegetable soup made in one pot with a mix of vegetables, herbs, a roux for thickness, finished with heavy cream and sharp cheddar. Perfect for quick weeknight dinners and adaptable to whatever vegetables you have on hand.

Ingredients

Scale
  • 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
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley (for garnish)
  • Shredded cheese (for garnish)
  • Oyster crackers (for garnish)

Instructions

  1. Melt the butter in a large Dutch oven over medium heat until bubbly.
  2. Add the diced onion, chopped carrots, and chopped celery with a pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onions are translucent, about 10 minutes.
  3. Reduce heat to medium and stir in minced garlic, dried oregano, dried thyme, and dried sage. Cook for 1 minute, stirring often to prevent burning.
  4. Sprinkle in the flour and stir well to coat all the vegetables. Cook about 1 minute, stirring frequently to avoid lumps.
  5. Pour a splash of vegetable broth into the pot to deglaze, scraping up browned bits from the bottom.
  6. Add diced potatoes, drained corn, chopped broccoli, and the remaining vegetable broth. Season with additional salt and pepper.
  7. Cover the pot, turn heat to medium-high, and bring to a simmer.
  8. Once simmering, reduce heat to low, keep covered, and cook for 10-12 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  9. Optional: before adding dairy, blend half or all of the soup with an immersion blender or regular blender for a smoother, creamier texture.
  10. Remove the pot from heat and stir in heavy cream, shredded sharp cheddar, and a splash of balsamic vinegar.
  11. Stir until the cheese melts smoothly into the soup.
  12. Garnish with fresh chopped parsley, extra shredded cheddar, and oyster crackers before serving.

Notes

This recipe is very flexible – you can swap the vegetables according to what you have available, such as cauliflower, zucchini, peas, green beans, bell peppers, spinach or kale., For dairy-free or vegan alternatives, swap butter for olive oil or vegan butter, heavy cream for coconut milk or cashew cream, and cheddar cheese for vegan cheese or nutritional yeast., Gluten-free options include using gluten-free flour or thickening with a cornstarch slurry., Add protein options like chickpeas, cannellini beans, cooked shredded chicken, ham, or sausage if desired., Seasoning can be adjusted with Italian seasoning, smoked paprika, red pepper flakes, or chipotle in adobo, and brightened with lemon juice or white wine vinegar., Soup can be stored in airtight containers in the fridge for up to 5 days or frozen for up to 3 months., Reheat gently on stovetop, stirring occasionally and adjusting seasoning if needed.

Nutrition

Find it online: https://livacooks.com/one-pot-creamy-vegetable-soup/