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.
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.