One Pot Creamy Vegetable Soup is a simple, comforting dish packed with fresh veggies and a smooth, creamy texture. It’s the kind of soup that feels warm and satisfying, with a mix of tender carrots, potatoes, and other seasonal vegetables all cooked together in one pot, making cleanup just as easy as the cooking. The creamy base adds a gentle richness without being too heavy, perfect for any day you want something wholesome and tasty.
I love making this soup when I’m looking for something quick but still homemade and cozy. What’s great about it is how flexible it is — you can toss in whatever veggies you have on hand, which helps reduce waste and keeps things interesting. I usually add a little garlic and herbs to brighten the flavor, and sometimes a splash of lemon juice at the end to bring everything to life. It feels like a warm hug in a bowl.
My favorite way to enjoy this soup is with a slice of crusty bread or some simple grilled cheese on the side. It makes a perfect lunch or light dinner, especially on chilly days. Plus, making it all in one pot means less time fussing in the kitchen and more time relaxing with a good book or a favorite show. It’s the kind of recipe that quickly becomes a go-to when you want comfort food without the fuss.
Key Ingredients & Substitutions
Onion and Garlic: These create the base flavor of the soup. I like using yellow onions for their natural sweetness, but white or red onions work too. Fresh garlic adds a nice aroma and depth. If you’re short on fresh, garlic powder can be a quick swap.
Vegetables: Carrots, broccoli, potatoes, mushrooms, corn, and red bell pepper bring color and texture. Feel free to swap in zucchini, peas, or green beans depending on what you have. Frozen veggies are fine and save prep time.
Broth: Vegetable broth adds savory flavor. If you want richer taste, use homemade broth or add a splash of soy sauce. For a lighter option, water works but season more carefully.
Cream: Heavy cream makes the soup smooth and creamy. For dairy-free, coconut milk is a great substitute and adds a bit of sweetness. You can also use cashew cream for a nutty touch.
Seasonings: Smoked paprika and thyme give the soup a warm, slightly earthy note. Fresh herbs like parsley brighten the flavor. Don’t forget salt and pepper—they are key to balancing the taste.
How Do You Get a Creamy Soup Without Using Too Much Cream?
You want your soup creamy but not too heavy. Here’s how I like to do it:
- After simmering the veggies, blend part of the soup with an immersion blender. This thickens the base while keeping some chunks for texture.
- Adding cream or coconut milk last helps keep the soup smooth and avoids curdling.
- Keep the heat low when stirring in the cream to stop it from separating.
These simple steps give you a lovely creamy texture without needing lots of cream, making the soup lighter and just right for everyday meals.
Equipment You’ll Need
- Large pot – I recommend using a big one to hold all the ingredients comfortably and make stirring easier.
- Immersion blender or regular blender – an immersion blender is so handy to puree part of the soup directly in the pot; if you don’t have one, a standard blender works well too.
- Cutting board and sharp knife – for chopping vegetables safely and quickly.
- Measuring spoons and cups – to keep seasonings and liquids just right.
- Stirring spoon or spatula – for mixing everything evenly and checking seasoning.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shredded chicken, ham, or tofu for extra filling.
- Cheesy touch: Stir in shredded cheddar or Parmesan for a richer, cheesier flavor.
- Extra veggies: Incorporate spinach, kale, or zucchini for added greens and nutrients.
- Spice it up: Add a pinch of cayenne or red pepper flakes for some heat, perfect if you like things spicy.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup broccoli florets
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes for some heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25 minutes to cook. In less than 40 minutes total, you’ll have a delicious, creamy vegetable soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 3 to 4 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its lovely aroma.
2. Cook the Vegetables
Stir in the carrots, potatoes, mushrooms, red bell pepper, broccoli, and corn. Cook these together for about 5 minutes, stirring occasionally to help soften the veggies.
3. Add Broth and Seasonings
Pour in the vegetable broth, then sprinkle in the smoked paprika, dried thyme, salt, and pepper. Bring everything to a boil.
4. Simmer Until Tender
Once boiling, reduce the heat to low and let the soup simmer uncovered for 15 to 20 minutes. This allows the vegetables to become tender and the flavors to mingle nicely.
5. Stir in Cream and Finish
Turn off the heat and stir in the heavy cream or coconut milk until fully combined. Taste your soup and add more salt or pepper if needed.
6. Optional: Blend Partly for Creaminess
If you like your soup thicker and creamier, use an immersion blender to puree part of it right in the pot. This keeps some chunks for texture but gives the soup a smooth feel.
7. Serve and Garnish
Ladle the soup into bowls. Top with chopped fresh parsley and a sprinkle of black pepper. If you like a bit of spice, add some crushed red pepper flakes. Serve hot alongside your favorite crusty bread or a grilled cheese sandwich for a cozy meal.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work perfectly and save prep time! Just add them a little earlier during cooking to ensure they’re fully heated through and tender.
How Can I Make This Soup Vegan or Dairy-Free?
Simply swap the heavy cream for coconut milk or another plant-based cream alternative. This keeps the soup creamy without dairy.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to two days in advance and store it in the fridge in an airtight container. Reheat gently on the stove, stirring occasionally. You may want to add a splash of broth or water if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through, stirring to keep the soup smooth and creamy.
