Description
Indulge in the warm, comforting goodness of One Pot Creamy Vegetable Soup—a delightful and nutritious option for busy weeknights. This wholesome soup blends a medley of colorful vegetables with rich creaminess, all prepared in just over 30 minutes. Perfect for using up leftover vegetables or tailoring to your taste preferences, it’s an adaptable dish that satisfies both the palate and the soul. Whether enjoyed as a family dinner or meal prep for the week, every spoonful is a heartwarming embrace on chilly evenings.
Ingredients
Scale
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped
- 1 (15 oz.) can corn, drained
- 3 cups diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
Instructions
- Heat butter in a Dutch oven over medium heat until melted.
- Sauté onion, carrots, and celery with salt and pepper for about 10 minutes until onions are translucent.
- Add garlic and herbs; cook for another minute.
- Stir in flour and coat vegetables evenly; cook for one more minute.
- Deglaze with vegetable broth, scraping any stuck bits.
- Mix in potatoes, corn, broccoli, and remaining broth; add more salt and pepper as needed.
- Bring to a simmer; cover and reduce heat to low for about 10–12 minutes until potatoes are tender.
- Stir in heavy cream and shredded cheese until melted.
- Garnish with parsley and serve warm with optional oyster crackers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg