Comforting One-Pot Creamy Vegetable Soup

Why Make This Recipe

Comforting One-Pot Creamy Vegetable Soup is perfect for chilly days or whenever you need a warm hug in a bowl. This soup is not only delicious but also easy to make. With vibrant vegetables and creamy goodness, it brings comfort and health in every spoonful. Plus, it’s simple to prepare and requires only one pot, making clean-up a breeze.

How to Make Comforting One-Pot Creamy Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a lighter option)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh herbs (like parsley or basil) for garnish
• Bread for serving

Directions

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
2. Add carrots, celery, zucchini, and bell pepper, cooking for about 5-7 minutes until tender.
3. Pour in the vegetable broth, and bring to a boil.
4. Reduce heat and stir in the heavy cream and dried thyme. Season with salt and pepper.
5. Simmer for an additional 10-15 minutes to allow flavors to meld.
6. Serve hot, garnished with fresh herbs alongside bread.

How to Serve Comforting One-Pot Creamy Vegetable Soup

Serve this soup hot in bowls with a sprinkle of fresh herbs on top for an extra splash of color and flavor. Pair it with warm, crusty bread for dipping. It makes for a satisfying lunch or a light dinner. You can also serve it with a simple side salad for a complete meal.

How to Store Comforting One-Pot Creamy Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator. It should last for about 3-4 days. To reheat, simply warm it on the stovetop or in the microwave until hot. You may need to add a little water or broth to adjust the consistency if it thickens in the fridge.

Tips to Make Comforting One-Pot Creamy Vegetable Soup

• Chop your vegetables evenly for uniform cooking.
• Feel free to swap out any veggies based on what you have on hand.
• For a spicier kick, add a pinch of red pepper flakes when sautéing.
• Make this soup vegan by using coconut milk and skipping the cream.

Variation

You can customize this soup by adding your favorite vegetables, such as potatoes, green beans, or spinach. For a heartier version, consider adding some cooked grains like rice or quinoa.

FAQs

Can I make this soup ahead of time?
Yes! This soup reheats well, making it a great option for meal prep.

Can I freeze leftovers?
Absolutely. Let the soup cool completely before placing it in freezer-safe containers. It can be frozen for up to three months.

Is there a dairy-free option for this recipe?
Yes! You can substitute heavy cream with coconut milk or any plant-based cream for a dairy-free version.

Comforting One-Pot Creamy Vegetable Soup

This creamy, hearty vegetable soup is made in just one pot, making it perfect for a comforting and easy meal. Loaded with nutritious vegetables, it's a delightful dish for any day of the week.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 people

Calories 250 kcal

Equipment

• Large pot
• Wooden spoon
• Small bowl
• Whisk

Ingredients

  

Main Ingredients

• 1 tbsp Olive oil
• 1 large Onion, chopped
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 2 cloves Garlic, minced
• 2 medium Potatoes, peeled and diced
• 4 cups Vegetable broth
• 14.5 oz can Diced tomatoes, undrained
• 1 tsp Dried thyme
• 1 Bay leaf
• 1 cup Milk
• 2 tbsp All-purpose flour
• 1 cup Frozen peas
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

Preparation

• Heat olive oil in a large pot over medium heat, then cook chopped onion, diced carrots, and diced celery until softened for about 5-7 minutes.
• Stir in minced garlic and cook for another minute until fragrant.
• Add diced potatoes, vegetable broth, undrained diced tomatoes, dried thyme, and a bay leaf; bring to a boil, then simmer covered for 15-20 minutes until potatoes are tender.
• Whisk together milk and all-purpose flour in a small bowl until smooth.
• Stir the milk mixture into the simmering soup, then cook for 5 minutes, stirring occasionally, until the soup thickens.
• Stir in frozen peas and cook for 2-3 minutes until heated through, then remove the bay leaf.
• Season the soup with salt and black pepper to taste.
• Serve hot, garnished with fresh parsley.

Notes

For an extra creamy texture, you can blend a portion of the soup before adding the peas. This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.