There’s something incredibly comforting about a warm bowl of soup. Our Comforting One-Pot Creamy Vegetable Soup is not only hearty and delicious but also easy to prepare. Perfect for chilly evenings or when you need a little pick-me-up, this soup will quickly become a favorite in your home.
Why make this recipe
This recipe brings simplicity and flavor together. It’s great for busy weeknights since everything cooks in one pot, saving you time on cleanup. Plus, it’s packed with fresh vegetables, making it a healthy choice. You can easily adapt it to whatever vegetables you have on hand, making it a versatile option for any meal.
How to prepare Comforting One-Pot Creamy Vegetable Soup
Preparing this soup is super simple and takes just a little time. You’ll start by sautéing your vegetables, then add broth and cream for that rich, comforting texture.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (e.g., potatoes, green beans, peas)
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
- Bread for serving
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the vegetable broth and bring to a boil.
- Stir in the mixed vegetables and thyme, then reduce the heat and let it simmer until the vegetables are tender, about 10-15 minutes.
- Remove from heat and stir in the heavy cream or coconut milk. Season with salt and pepper.
- Serve hot, garnished with fresh herbs and accompanied by bread.
How to serve Comforting One-Pot Creamy Vegetable Soup
Serve this soup hot, with a sprinkle of fresh herbs on top. It pairs wonderfully with crusty bread, allowing you to soak up all the delicious broth. Whether it’s a light lunch or a cozy dinner, this soup can be a meal by itself!
How to store Comforting One-Pot Creamy Vegetable Soup
If you have leftovers (which is rare), allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave a little space in the container, as the soup may expand when frozen.
Tips to make Comforting One-Pot Creamy Vegetable Soup perfectly
- Don’t rush the sautéing step. Letting the vegetables sweat will enhance their flavors.
- Feel free to mix and match whatever veggies you have. Frozen vegetables work just as well!
- For a thicker soup, you can blend a portion of it before adding the cream.
Variations
- Switch up the heavy cream for coconut milk for a dairy-free alternative.
- Add some cooked chicken or beans for extra protein.
- You can throw in some spices like paprika or cumin to change things up.
FAQ
Q: Can I use fresh herbs instead of dried?
A: Yes! Fresh herbs can provide a bolder flavor. Just add them right before serving to preserve their taste.
Q: Is the soup vegan-friendly?
A: Absolutely! Just use coconut milk and ensure your vegetable broth is vegan.
Q: How long does it take to make the soup?
A: The whole process should take about 30-40 minutes, making it a quick meal option!
Now, grab your ingredients and get ready to make this delightful, comforting soup!
PrintComforting One-Pot Creamy Vegetable Soup
A hearty and delicious one-pot creamy vegetable soup, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (e.g., potatoes, green beans, peas)
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
- Bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the vegetable broth and bring to a boil.
- Stir in the mixed vegetables and thyme, then reduce the heat and let it simmer until the vegetables are tender, about 10-15 minutes.
- Remove from heat and stir in the heavy cream or coconut milk. Season with salt and pepper.
- Serve hot, garnished with fresh herbs and accompanied by bread.
Notes
For a thicker soup, blend a portion before adding cream. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: soup, vegetarian, creamy, easy recipe, one-pot