Name: One-Pot Creamy Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cups diced potatoes; 1 cup chopped green beans; 1 cup corn (fresh, frozen, or canned); 1 cup peas (fresh or frozen); 4 cups vegetable broth; 1/2 cup heavy cream or half‑and‑half; 2 tbsp all‑purpose flour (for thickening); 1/2 tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; Optional: 1–2 cups spinach or kale, grated Parmesan, chopped parsley

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One-Pot Creamy Vegetable Soup is my favorite way to warm up with a bowl full of comfort and goodness. Packed with colorful veggies, herbs, and a velvety broth, this soup is nourishing, hearty, and comes together easily in just one pot. It’s perfect for a quick weeknight meal or cozy weekend lunch.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and totally customizable. I can use whatever vegetables I have on hand, and the creamy broth makes everything taste indulgent without being too heavy. It’s a great meatless option that’s still satisfying and full of flavor. Plus, cleanup is a breeze with just one pot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion, chopped
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced
Green beans, trimmed and chopped
Corn (fresh, frozen, or canned)
Peas (frozen or fresh)
Vegetable broth
Heavy cream or half-and-half
All-purpose flour (for thickening)
Salt and black pepper
Dried thyme or Italian seasoning
Optional: spinach or kale, grated Parmesan, chopped parsley

directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened—about 5–6 minutes.
I add the garlic, potatoes, green beans, corn, and peas, and cook for another 2–3 minutes.
I sprinkle in the flour and stir to coat the vegetables, cooking for 1–2 minutes to eliminate the raw flour taste.
I slowly pour in the vegetable broth while stirring, making sure everything is well combined.
I bring the soup to a gentle boil, reduce the heat, and let it simmer for about 15–20 minutes, or until the potatoes are tender.
I stir in the cream and season with salt, pepper, and dried herbs. If I’m adding spinach or kale, I fold it in during the last few minutes of cooking.
I let the soup simmer for another 5 minutes, then serve hot with a sprinkle of Parmesan or fresh herbs on top.

Servings and timing

This recipe makes about 6 servings. It takes 10 minutes to prep and around 30 minutes to cook, so it’s ready in about 40 minutes total.

Variations

Sometimes I add cooked beans or lentils for more protein. I’ve also stirred in cooked pasta or rice to make it heartier. For a vegan version, I use coconut milk instead of cream and skip the cheese topping. I love using seasonal vegetables like squash or zucchini in the summer or root veggies in the fall.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat or microwave it in a bowl for 1–2 minutes. If it thickens too much in the fridge, I add a splash of broth or water to thin it back out. It freezes well too—just cool it completely and store in freezer-safe containers for up to 2 months.

FAQs

Can I use frozen vegetables?

Yes, I often toss in frozen peas, corn, or green beans. They save time and work just as well in this soup.

What can I use instead of cream?

I use half-and-half, milk, or plant-based alternatives like coconut milk or oat milk depending on how creamy I want it and whether I need it dairy-free.

Can I blend this soup?

Yes, if I want a smooth texture, I use an immersion blender or blend in batches. I also like to blend just half for a creamy base with some texture.

Is this soup gluten-free?

It can be—just skip the flour and use cornstarch or a gluten-free thickener, or leave it out for a thinner broth.

How do I make it more filling?

I add cooked quinoa, barley, or even shredded rotisserie chicken when I want to bulk it up into a full meal.

Conclusion

One-Pot Creamy Vegetable Soup is a comforting, flexible recipe I love turning to when I want something warm and nourishing. It’s packed with wholesome ingredients and makes the most of whatever I have in the fridge. Whether I’m feeding my family or making a batch for the week, this soup is always a satisfying, feel-good choice.

Olivia