One Pot Creamy Vegetable Soup is a simple, comforting bowl full of tender veggies and a creamy, dreamy broth. It’s packed with colorful carrots, celery, potatoes, and whatever fresh vegetables you have on hand, all cooked together until soft and flavorful. The creaminess comes from a touch of milk or cream that makes this soup feel warm and soothing without being heavy.
I love making this soup on chilly days when I want something easy but still full of goodness. The best part is that you cook everything in one pot, which means less mess and more time to relax. I usually add a sprinkle of fresh herbs or a handful of cheese on top to make it special, and it always feels like a cozy hug in a bowl.
Serving this with some crusty bread or buttery crackers makes the meal complete and satisfying. Sometimes I like to swirl in a little sour cream or drizzle extra olive oil right before eating—it’s such a nice touch. This soup is one of those recipes you’ll keep coming back to because it’s both nourishing and delightfully simple.
Key Ingredients & Substitutions
Onions and garlic: These create the flavorful base of the soup. I always use yellow onions, but white or shallots work fine too. Fresh garlic adds a nice punch, but garlic powder can be a substitute in a pinch.
Vegetables: Carrots, celery, potatoes, broccoli, and peas provide great texture and nutrition. Feel free to swap broccoli for cauliflower or add corn or green beans based on what you have. Frozen veggies are a handy option too.
Milk or cream: This gives the soup its creamy character. Whole milk or half-and-half work well. For a lighter or dairy-free option, try coconut milk, cashew cream, or oat milk—just be mindful the flavor will be slightly different.
Herbs and spices: Thyme, basil, and oregano bring a lovely earthy note. Fresh herbs are best, but dried versions are convenient. Add a bay leaf during simmering for extra flavor, and don’t forget salt and pepper to taste!
How Do You Make Sure the Soup Is Creamy Without Breaking the Milk?
Adding milk or cream to hot soup can sometimes cause curdling. Here’s how to avoid that:
- Lower the heat before adding the milk or cream. The soup should be warm, not boiling.
- Stir the milk or cream in slowly, mixing well to combine evenly.
- Avoid boiling the soup after adding dairy to keep it smooth.
- If you want extra creamy texture, you can blend part of the soup using an immersion blender before adding dairy.
Taking these steps helps keep the soup silky and inviting without any grainy bits.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and handles all the ingredients without burning.
- Wooden spoon or silicone spatula – perfect for stirring, especially when sautéing the veggies.
- Immersion blender (optional) – makes it easy to blend part of the soup directly in the pot for a smoother texture.
- Measuring cups and spoons – for accurate ingredient addition.
- Knife and cutting board – for chopping all those vegetables efficiently.
Flavor Variations & Add-Ins
- Use shredded cheese (like cheddar or Parmesan) stirred in at the end for extra richness and flavor.
- Swap out or add different veggies such as zucchini, spinach, or corn for more variety.
- Incorporate cooked chicken, ham, or sausage to make it heartier and more filling.
- Add a dash of hot sauce, curry powder, or smoked paprika for a spicy or smoky twist.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup green peas (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or heavy cream (adjust for desired creaminess)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Fresh herbs (such as parsley or dill) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook. So in about 35 minutes total, you’ll have a comforting, creamy vegetable soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent. Then stir in the minced garlic and cook for about 30 seconds, until fragrant.
2. Add the Veggies and Simmer:
Add the sliced carrots, celery, and diced potatoes to the pot. Sauté for about 5 minutes, stirring occasionally. Next, pour in the vegetable broth and bring everything to a boil. Once boiling, lower the heat and simmer until the potatoes and carrots are tender, about 15 minutes.
3. Add Remaining Vegetables and Cream:
Stir in the broccoli florets and peas, cooking for another 5 minutes until tender. Pour in the milk or cream and stir gently to combine. Heat the soup until warm—avoid boiling to keep it creamy and smooth.
4. Season and Serve:
Add thyme, basil, oregano, salt, and pepper. Taste and adjust seasoning as you like. For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some vegetable chunks. Serve hot with fresh herbs on top and some crusty bread or crackers on the side.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work great and can save time! Just add them during the last few minutes of cooking since they cook faster than fresh ones. No need to thaw before adding.
How Do I Store Leftover Soup?
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream.
Can I Make This Soup Vegan?
Absolutely! Use olive oil instead of butter and swap the milk or cream for a plant-based alternative like coconut milk, almond milk, or oat milk. Just be sure to pick an unsweetened, neutral-flavored option.
How Can I Make the Soup Thicker?
Blend a portion of the soup with an immersion blender to create a thicker texture, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before adding the milk. Heat gently until it thickens.
