Name: One-Pot Creamy Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp butter or olive oil; 1 medium onion, chopped; 2–3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, chopped; 2 medium potatoes, peeled and cubed; 1/2 cup frozen corn; 1/2 cup frozen peas; 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 cup milk or unsweetened plant-based milk; 1/2 tsp dried thyme; 1/2 tsp dried parsley; Salt and black pepper, to taste; Optional: 1 bay leaf; Optional: 1/4 cup heavy cream or coconut milk; Optional: Pinch of nutmeg

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One-Pot Creamy Vegetable Soup is a cozy, comforting, and nourishing meal packed with colorful vegetables in a rich, creamy broth. It’s the perfect meat-free soup I turn to when I want something warm and satisfying but easy to make. With just one pot and simple ingredients, this soup is hearty enough to be a full meal, especially when served with crusty bread.

Why You’ll Love This Recipe

I love this soup because it’s creamy without being heavy, and it’s filled with everyday vegetables that I always have on hand. Everything cooks in one pot, making cleanup a breeze, and the flavors come together in a way that feels like comfort in every spoonful. It’s easy to adapt, kid-friendly, and great for leftovers or meal prep.

Ingredients

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

Onion, chopped
Garlic, minced
Carrots, diced
Celery, chopped
Potatoes, peeled and cubed
Frozen corn
Frozen peas
Butter or olive oil
All-purpose flour (for thickening)
Vegetable broth
Milk or plant-based milk
Dried thyme
Dried parsley
Salt and black pepper
Optional: heavy cream, bay leaf, or a pinch of nutmeg

Directions

I heat butter or olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until soft, about 5–7 minutes.
I stir in the garlic and cook for another minute, then add the flour and stir constantly for 1–2 minutes to make a roux.
I slowly pour in the vegetable broth while whisking to avoid lumps, then add the cubed potatoes, thyme, parsley, salt, and pepper.
I bring it to a simmer and let it cook for about 15–20 minutes, until the potatoes are fork-tender.
I reduce the heat and stir in the milk (or plant-based alternative) along with the frozen corn and peas. I let it simmer gently until heated through and creamy.
I taste and adjust the seasoning, then serve hot with fresh herbs, a swirl of cream, or a sprinkle of black pepper.

Servings and timing

This recipe makes 4 to 6 servings and takes about 40 minutes total. It’s a great weeknight meal or a cozy lunch that stores well for days.

Variations

I sometimes add mushrooms, green beans, or spinach for more veggie variety.
For extra creaminess, I stir in a splash of heavy cream or coconut milk at the end.
I blend half the soup with an immersion blender for a thicker, creamier texture.
I add cooked rice or pasta to make it more filling.
A handful of shredded cheddar or Parmesan gives it a cheesy twist that’s perfect for kids.

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 or in the microwave, adding a splash of broth or milk if the soup thickens too much. It’s not ideal for freezing due to the milk, but I’ve frozen it successfully by reheating slowly and stirring well.

FAQs

Can I make this soup vegan?

Yes, I use plant-based milk and olive oil instead of butter. I also skip any cream or cheese unless I use dairy-free versions.

What’s the best potato to use?

I usually go with Yukon gold or russet potatoes—they break down nicely and add creaminess to the soup.

Can I use fresh vegetables instead of frozen?

Absolutely. I’ve used fresh peas, corn, and even green beans. I just cook them a few extra minutes to make sure they’re tender.

How do I make it thicker?

I either blend part of the soup with an immersion blender or add more flour at the beginning. A splash of cream at the end also thickens it up.

What can I serve with this soup?

I love pairing it with crusty bread, garlic toast, or a simple side salad. It’s also great in a bread bowl for a fun presentation.

Conclusion

One-Pot Creamy Vegetable Soup is my go-to when I want something warm, comforting, and nourishing without a lot of effort. It’s creamy, full of fresh flavors, and endlessly adaptable. Whether I’m cooking for the family or just need a cozy bowl of goodness for myself, this soup is always a winner.