There’s something quietly magical about a pot of soup simmering on the stove: warm, fragrant, and deeply comforting. This One Pot Creamy Vegetable Soup is the kind of seasonal recipe that turns garden-fresh vegetables and pantry staples into a bowl that feels like a hug. It highlights tender potatoes, broccoli, sweet corn, and aromatic herbs all finished with a touch of heavy cream and sharp cheddar for richness. If you love creamy, from-scratch soups (think cozy bowls like a bacon-cheddar gnocchi soup), this one-pot version is worth trying for weeknight dinners, chilly weekends, or whenever you want simple comfort without a pile of dishes. Try a similar creamy idea here for more inspiration.
Ingredients & Equipment
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
- 1 teaspoon balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley (for garnish)
- Extra shredded cheese (for topping)
- Oyster crackers (optional, for serving)
Notes on ingredients
- Use waxy potatoes (Yukon Gold) for a creamier texture that still holds shape; russets work too but break down more.
- Fresh broccoli and corn are lovely when in season; frozen broccoli is a fine substitute—thaw and drain if using frozen.
- If you want it lighter, swap half-and-half for heavy cream or use coconut milk for a dairy-free twist (see FAQ for more swaps).
Equipment
- Large Dutch oven or heavy-bottomed soup pot (6–8 quart)
- Wooden spoon or heatproof spatula for stirring
- Chef’s knife and cutting board
- Measuring cups and spoons
- Box grater (for shredding cheddar) or pre-shredded cheese
- Optional: immersion blender or countertop blender (for an extra-silky texture), ladle, kitchen thermometer
Helpful tools
- A blender makes the soup ultra-smooth if you prefer a velvety finish.
- A thermometer is useful if you like precise heat checks (simmer is roughly 185–205°F).
- A rimmed baking tray is handy if you choose the roasting-veg variation below.
Step-by-Step Instructions (with tips)
Heat butter in a large Dutch oven over medium heat.
Tip: Let the butter melt completely and get slightly foamy before adding vegetables—this helps with browning and flavor development.Add onion, carrots, celery, and a large pinch of salt and pepper, and turn the heat up to medium-high. Cook, stirring occasionally for 10 minutes or until the onions are translucent.
Tip: You’re aiming for softened, slightly caramelized onions—don’t rush this step; those browned bits add depth.Reduce heat to medium and add garlic, oregano, thyme, and sage and cook for another minute, stirring frequently.
Tip: Add the garlic later so it doesn’t burn and turn bitter.Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
Tip: The flour will build a light roux to thicken the soup. Stir constantly to avoid lumps.Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
Tip: Use a wooden spoon to loosen fond (the browned bits)—that’s concentrated flavor.Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
Tip: If you like a thicker soup, reduce the broth to 5 cups; for thinner, add an extra cup.Cover, turn heat up to medium-high and bring to a simmer.
Tip: Bring it gently to a simmer—vigorous boiling can break down vegetables too quickly.Once it begins to simmer, turn heat to low, cover, and simmer 10–12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
Tip: Test a potato piece with a fork; it should slide off easily but not be mushy.Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
Tip: Add the cheese off the heat to avoid graininess; the residual heat will melt it smoothly.Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers. Serve warm.
Tip: Finish with a splash more vinegar or a pinch of smoked paprika if you want a bright or smoky lift.
Variations and swaps
- Roast the vegetables first: Toss potatoes, carrots, and broccoli with oil, salt, and pepper and roast at 425°F for 20–25 minutes for deeper, caramelized flavor before adding to the soup.
- Make it vegan: Use plant-based butter, non-dairy milk (unsweetened almond or oat), and a vegan cheddar alternative. Increase nutritional yeast for cheesy flavor.
- Add greens: Stir in chopped kale or spinach at the end for color and nutrients.
- Spice it up: Add a pinch of red pepper flakes or stir in 1–2 teaspoons of smoked paprika for warmth. For a creole twist, borrow seasoning notes from a spicy Cajun potato soup and add a dash of cayenne.
Kitchen tips
- To prevent a grainy dairy texture, don’t boil the soup after adding cream and cheese. Heat gently.
- If the soup separates after refrigeration, whisk in a splash of warm broth when reheating.
- For a silky finish, gently purée 1–2 cups of soup with an immersion blender and mix back in.
Storage, Freezing & Make-Ahead Tips
Storage
- Refrigerate in airtight containers within two hours of cooking. Soup will keep well for 3–4 days.
- Store in shallow containers to cool quickly and to make reheating easier.
Freezing
- This soup freezes well without the heavy cream added. Cool completely, then portion into freezer-safe bags or containers, leaving headspace for expansion. Freeze up to 3 months.
- To reheat from frozen, thaw overnight in the refrigerator and reheat gently on the stove. Add heavy cream and cheese at the end to keep texture fresh.
Make-ahead
- You can make the soup base (without cream and cheese) up to 3 days ahead. Reheat, then stir in cream, cheese, and vinegar just before serving for the freshest flavor.
- Portioning tip: Freeze individual servings in small containers for quick lunches or lunches on the go.
Reheating
- Reheat on low-medium heat, stirring frequently to prevent scorching. If the soup is too thick after refrigeration, add a splash of broth or cream to loosen it.
How to Use / Serve This Dish
Serving ideas
- Ladle into wide bowls and top with extra shredded cheddar, chopped parsley, and a crack of fresh black pepper. Serve with oyster crackers or crusty bread.
- For a full meal, pair with a simple green salad or roasted garlic focaccia. The soup’s creamy texture pairs beautifully with crisp, acidic sides.
Creative variations
- Turn it into a chowder-style bowl by topping each serving with crispy bacon bits or roasted chickpeas for crunch.
- Add cooked shredded rotisserie chicken or a scoop of cooked quinoa to make it heartier.
- For a gratin-style finish, ladle soup into oven-safe bowls, sprinkle with extra cheddar and panko, and broil for 2–3 minutes until golden.
Pairings
- Soft, buttery dinner rolls or a warm baguette soaked in the soup is irresistible.
- A crisp white wine (like a Sauvignon Blanc) or a light-bodied red (like a Pinot Noir) complements the savory herb notes.
- If you love cheddar-forward soups, pair this with similar comforting recipes like Cheddar Garlic Herb Potato Soup for a cozy soup night lineup.
FAQ
Q: Can I make this soup gluten-free?
A: Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (mix 1–2 tablespoons cornstarch with cold water to form a slurry and add near the end of cooking). If using cornstarch, add it to the simmering broth and cook 1–2 minutes until thickened.
Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, the soup will stay fresh for 3–4 days. Reheat gently and add a splash of broth or cream if it thickens.
Q: Can I skip the cream and still have a creamy texture?
A: Absolutely. Puréeing a portion of the soup with an immersion blender, or mashing some potatoes in the pot, creates a naturally creamy texture without dairy. Adding a tablespoon or two of butter at the end will boost richness.
Q: My cheese clumped when I added it—what happened?
A: High heat can cause dairy and cheese to separate. Remove the soup from heat before stirring in the cheese and cream. Stir gently until melted and serve right away.
Conclusion
This One Pot Creamy Vegetable Soup is a warm, seasonal embrace in a bowl—simple enough for weeknights, comforting enough for slow weekends. It showcases humble vegetables elevated by herbs, a light roux, and the richness of cream and cheddar, all while keeping cleanup minimal thanks to a single pot. If you want more one-pot inspiration or plant-based takes, check out Midwest Foodie’s One Pot Creamy Vegetable Soup, explore a vegan adaptation at It’s All Good Vegan’s version, or see a hearty dumpling-studded option at Half Baked Harvest’s One Pot Creamy Vegetable Dumpling Soup. Give this recipe a try, tweak it to make it yours, and share a bowl with someone you love—comfort food tastes better when it’s shared.
One Pot Creamy Vegetable Soup
Ingredients
Base ingredients
- 6 tablespoons butter
- 1 medium 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
- ⅓ cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 15 oz. can corn, drained
- 3 cups diced potatoes (3/4" thick)
- ½ cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- to taste Kosher salt
- to taste Fresh cracked pepper
- for garnish Fresh chopped parsley
- for topping Extra shredded cheese
- optional Oyster crackers
Instructions
Preparation
- Heat butter in a large Dutch oven over medium heat.
- Add onion, carrots, celery, and a large pinch of salt and pepper. Turn the heat up to medium-high and cook, stirring occasionally for 10 minutes until onions are translucent.
- Reduce heat to medium and add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.
- Add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
- Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
- Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
- Cover, turn heat up to medium-high, and bring to a simmer.
- Once it begins to simmer, turn heat to low, cover, and simmer for 10–12 minutes or until potatoes are fork-tender.
- Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
- Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers. Serve warm.
