One-Pot Creamy Vegetable Soup

This incredibly satisfying One-Pot Creamy Vegetable Soup 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.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soup

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Large pot or Dutch oven

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

Notes

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!