Go Back
–+ servings
One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup for Blissful Weeknight Dinners

This One-Pot Creamy Vegetable Soup is a delightful, healthy option for busy weeknights, bringing warmth and comfort to your table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with canola or sunflower oil.
  • 1 medium Yellow Onion Can use shallots or red onion for a milder taste.
  • 3 cloves Garlic Use fresh garlic, avoid garlic powder.
  • 2 medium Carrots Parsnip can be swapped.
  • 2 stalks Celery Leeks can be a good alternative.
  • 2 medium Potatoes Sweet potatoes work as a healthier substitute.
  • 1 cup Broccoli Florets Cauliflower can be used instead.
  • 1 cup Cauliflower Florets Zucchini is a lighter option.
  • 1 cup Frozen Peas Fresh peas can substitute when in season.
  • 4 cups Vegetable Broth Chicken broth can be used for a non-vegetarian version.
  • 1 cup Heavy Cream Coconut milk is a great dairy-free alternative.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a brighter taste.
  • 1 teaspoon Dried Oregano Italian seasoning can substitute.
  • Salt & Black Pepper Adjust to taste.
  • Fresh Parsley For garnish.

Equipment

  • Large Pot

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add a diced yellow onion and sauté for about 3–4 minutes until it becomes translucent and softens.
  2. Stir in 3 minced garlic cloves, 2 diced carrots, and 2 chopped celery stalks. Cook for an additional 3–4 minutes, stirring occasionally.
  3. Add 2 diced potatoes, 1 cup of broccoli florets, and 1 cup of cauliflower florets into the pot. Pour in 4 cups of vegetable broth and sprinkle in 1 teaspoon each of dried thyme and dried oregano. Bring to a boil.
  4. Once boiling, reduce heat to low and cover the pot. Let it simmer for 15–20 minutes, allowing the vegetables to soften.
  5. Lower the heat further and stir in 1 cup of heavy cream. Simmer gently for an additional 3–5 minutes, ensuring it does not boil.
  6. Add 1 cup of frozen peas and cook for 2–3 minutes until warmed through.
  7. Finish by seasoning with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 50IUVitamin C: 80mgCalcium: 6mgIron: 8mg

Notes

This soup is best enjoyed fresh but can be stored properly for days to come.

Tried this recipe?

Let us know how it was!