One Pot Creamy Vegetable Soup Recipe

I toss odds and ends from the fridge into one pot and end up with a creamy Veggie Soup in just over 30 minutes that makes weeknight dinner effortless while clearing out leftovers.

I found this One Pot Creamy Vegetable Soup when I needed something fast, and I keep coming back to it. The way Yukon Gold potatoes add a gentle creaminess without being weighed down, and a splash of olive oil that wakes up the flavors, makes it feel like real food not just filler.

This Veggie Soup looks simple but theres usually something surprising in every spoon, which is why my family keeps asking whats in it. I dont pretend its fancy, sometimes its chunky, sometimes smooth, but its honest and always hits the spot.

Ingredients

• Onion, gives sweet savory base, has fiber and prebiotics helps soup taste rounded.
• Carrots, adds sweetness, beta carotene and fiber, good for eyes not overly sugary.
• Potatoes, starchy carbs that make it filling and creamy, also add potassium and texture.
• Cauliflower, light and low carb, brings fiber and vitamin C, blends into silky body.
• Zucchini, mild and moist, low calorie filler that adds subtle sweetness without stealing flavor.
• Milk and cream, rich dairy that makes soup velvety, adds calories some protein and calcium.
• Parmesan, salty umami kick that deepens savory notes and adds a bit of protein.
• Olive oil, heart healthy fats that carry aroma and flavors, a little goes a long way.

Ingredient Quantities

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced (about 1 1/2 cups)
• 3 cloves garlic minced
• 3 medium carrots peeled and diced (about 1 1/2 cups)
• 2 stalks celery diced (about 1 cup)
• 2 medium Yukon Gold potatoes peeled and diced (about 2 cups)
• 3 cups cauliflower florets (or broccoli, chopped)
• 1 medium zucchini diced (about 1 cup)
• 1 cup frozen peas or corn
• 4 cups vegetable broth (or low sodium chicken broth)
• 1 cup whole milk plus 1/2 cup heavy cream
• 2 tablespoons all purpose flour
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese optional
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot over medium heat until the butter foams, then add the diced onion and cook about 4 to 5 minutes until soft and translucent.

2. Add the minced garlic and cook 30 seconds till fragrant, then stir in the diced carrots, celery, Yukon Gold potatoes and cauliflower florets; cook, stirring occasionally, 4 to 5 minutes to start softening the veggies.

3. Sprinkle 2 tablespoons all purpose flour over the vegetables and stir to coat; cook 1 to 2 minutes to get rid of the raw flour taste.

4. Slowly pour in 4 cups vegetable broth while stirring to avoid lumps, then add 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer, covered, about 12 to 15 minutes until the potatoes and carrots are tender.

5. While the soup simmers, whisk together 1 cup whole milk and 1/2 cup heavy cream in a bowl so its ready to go; warming the milk a little helps it blend without shocking the soup.

6. Remove the bay leaf. For a creamy but chunky texture, pulse the soup 3 or 4 times with an immersion blender right in the pot, or scoop about half into a blender, puree, then return it to the pot (if using a blender let it cool a bit and vent the lid so it wont explode).

7. Stir in the milk and cream mixture plus the diced zucchini and 1 cup frozen peas or corn, then simmer another 3 to 5 minutes until the zucchini is just tender and the soup is heated through.

8. Stir in 1/4 cup grated Parmesan if using, taste and add more salt and pepper if needed; simmer a minute to melt the cheese.

9. Turn off the heat, sprinkle with 2 tablespoons chopped fresh parsley, ladle into bowls and serve with crusty bread. This is flexible so swap in broccoli for cauliflower or whatever odds and ends you need to clean out the fridge.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife, sharp, for chopping onion, carrots, potatoes and more
3. Cutting board, sturdy and roomy
4. Measuring cups and spoons, for broth, milk, flour and seasonings
5. Wooden spoon or heatproof spatula for stirring without scratching
6. Whisk, to blend the milk and cream so it mixes smoothly
7. Immersion blender, or a regular blender if you prefer to puree off-heat
8. Ladle, for serving the soup into bowls
9. Box grater or small fine grater for the Parmesan

FAQ

One Pot Creamy Vegetable Soup Recipe Substitutions and Variations

• Olive oil: 1) Canola or vegetable oil, same amount, neutral and fine for sautéing. 2) Melted butter or ghee, same amount, adds richer flavor and mouthfeel. 3) Avocado oil, same amount, higher smoke point and mild taste, works great if you don’t want olive flavor.
• Whole milk + heavy cream: 1) 1 1/2 cups half and half, straight swap for similar creaminess. 2) 1 1/2 cups full fat canned coconut milk for dairy free, will give a slight coconut note. 3) 1 1/2 cups whole milk for a lighter soup, or stir in 1/4 cup plain yogurt off heat for extra tang (don’t boil after adding).
• Yukon Gold potatoes: 1) Russet potatoes, more starchy so they’ll break down and thicken the soup. 2) Red potatoes or fingerlings, waxy and hold their shape better if you want chunks. 3) Sweet potatoes, for a sweeter, earthier twist and nice color change.
• All purpose flour: 1) Cornstarch slurry, 1 tablespoon cornstarch mixed with cold water, add near the end to thicken. 2) Arrowroot or tapioca starch, same method, good gluten free choice. 3) Puree 1 to 2 cups of the cooked vegetables and return to pot, no extra thickeners needed and it boosts flavor.

Pro Tips

1) Sweat the onions low and slow in oil and butter until they’re soft and sweet, dont let them brown — that sweetness is the base of the whole soup. A tiny pinch of sugar can help if your onions are bland.

2) For thickening, cook the flour with the veggies long enough to lose the raw taste, or skip the roux and whisk a cornstarch slurry into cold broth if you need gluten free. If you use regular flour, stir it into the fat first so it doesnt clump.

3) Warm the milk and cream before adding and temper it in slowly so the dairy doesnt break and the soup stays silky. If you want to freeze leftovers, leave the cream out and stir it in when reheating for a fresher texture.

4) Boost depth with a parmesan rind or splash of soy sauce in the simmering stock, then finish with a bright acid like lemon juice or a tiny splash of vinegar and fresh parsley to lift the flavors — it makes the soup feel homemade and not flat.