Say goodbye to complicated cooking and hello to this incredibly satisfying One-Pot Creamy Vegetable Soup! This recipe is your ultimate solution for a wholesome, delicious meal that comes together with minimal effort and cleanup, perfect for busy evenings or a comforting lunch.
Key Ingredients for One-Pot Creamy Vegetable Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 cups vegetable broth
- 1 cup milk (dairy or non-dairy, such as almond or oat milk)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- ½ cup frozen peas (added in the last 5 minutes of cooking)
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving
How to Make One-Pot Creamy Vegetable Soup
This One-Pot Creamy Vegetable Soup is a dream for any home cook, offering a rich, velvety texture and a vibrant medley of vegetables without the fuss. It’s a complete meal in one pot, providing warmth, satisfaction, and exceptional flavor in under 45 minutes.
Step-by-Step Instructions
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Hearty Vegetables: Stir in the diced carrots, celery, and potatoes into the pot. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to soften slightly and begin to release their flavors.
Simmer the Soup: Pour in the vegetable broth, ensuring it covers the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Make it Creamy: Once the vegetables are tender, stir in the milk. Season generously with salt and freshly ground black pepper to your taste.
Add Final Touches: Stir in the frozen peas and cook for an additional 5 minutes, or until they are heated through and tender.
Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately with crusty bread for dipping.
Why You’ll Love This One-Pot Creamy Vegetable Soup
You’ll adore this One-Pot Creamy Vegetable Soup for its comforting, velvety texture that hugs your taste buds with every spoonful, making it a true hug in a bowl. Unlike more complex cream soups that require separate steps for thickening or pureeing, this recipe achieves its luscious creaminess with simple pantry staples, offering a budget-friendly alternative to restaurant-style soups. The vibrant blend of fresh vegetables, enhanced by fragrant herbs like thyme and rosemary, creates a depth of flavor that’s both nourishing and incredibly delicious, proving that simple ingredients can create something truly special.
Imagine a dish that’s not only incredibly easy to whip up on a busy weeknight but also delivers a burst of wholesome goodness that feels like a treat. This soup is a fantastic option when you’re craving something hearty and satisfying without spending hours in the kitchen; it’s more straightforward than a classic French onion soup but delivers just as much comforting appeal. Give this recipe a try for a weeknight meal that’s destined to become a family favorite, you won’t regret it!
Storing and Reheating Tips
- Refrigeration: Allow the One-Pot Creamy Vegetable Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave in 1-2 minute intervals, stirring between each. Add a splash of milk or broth if the soup has thickened too much during storage.
- Freezing: For longer storage, let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that freezing may slightly alter the texture of the vegetables.
Final Thoughts
This One-Pot Creamy Vegetable Soup is a true testament to simple, wholesome cooking. Give this easy and delicious recipe a try for a comforting meal that’s sure to become a regular in your rotation. Happy cooking!
One-Pot Creamy Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, chopped, 2 cloves garlic, minced
- Stir in the diced carrots, celery, and potatoes into the pot. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to soften slightly and begin to release their flavors.2 medium carrots, peeled and diced, 2 stalks celery, diced, 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
- Pour in the vegetable broth, ensuring it covers the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.4 cups vegetable broth, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
- Once the vegetables are tender, stir in the milk. Season generously with salt and freshly ground black pepper to your taste.1 cup milk (dairy or non-dairy, such as almond or oat milk), Salt and freshly ground black pepper to taste
- Stir in the frozen peas and cook for an additional 5 minutes, or until they are heated through and tender.½ cup frozen peas
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately with crusty bread for dipping.Fresh parsley, chopped, for garnish (optional), Crusty bread, for serving