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One-Pot Creamy Vegetable Soup

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One-Pot Creamy Vegetable Soup is a cozy and nourishing meatless meal made with tender veggies in a creamy broth. This easy vegetarian soup is rich, flavorful, and comes together in just one pot—perfect for weeknight dinners, meal prep, or a comforting lunch. Serve it with crusty bread for a wholesome, satisfying dish.

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

Instructions

  1. In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
  2. Add garlic and cook for another minute. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  3. Slowly whisk in the vegetable broth until smooth. Add potatoes, thyme, parsley, salt, pepper, and bay leaf if using.
  4. Bring to a simmer and cook for 15–20 minutes until potatoes are tender.
  5. Reduce heat and stir in milk, corn, and peas. Let simmer for 5–10 minutes until heated through and creamy.
  6. Optional: Stir in heavy cream or coconut milk for extra richness.
  7. Remove bay leaf (if used), adjust seasoning, and serve hot with bread or toppings of choice.

Notes

  • Use Yukon gold or russet potatoes for a creamy texture.
  • Add mushrooms, spinach, or green beans for variety.
  • Stir in cooked pasta, rice, or cheese for extra heartiness.
  • For thicker soup, blend part of it using an immersion blender.
  • Best served fresh, but reheats well with a splash of broth or milk.

Nutrition

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