Ingredients
Equipment
Method
Step 1 — Sauté the aromatics
- In a large soup pot, melt butter over medium heat.
- Add onions, celery, and carrots.
- Cook 6–8 minutes, until the vegetables soften and the onions turn translucent.
- Add garlic and cook for 1 minute, stirring frequently.
Step 2 — Add the flour
- Sprinkle the flour over the vegetables.
- Whisk or stir continuously for 1–2 minutes to create a roux.
- This thickens the soup and makes the broth creamy.
Step 3 — Add broth and potatoes
- Slowly pour in the vegetable broth while whisking to avoid lumps.
- Add potatoes, oregano, sage, thyme, salt, and pepper.
- Bring to a gentle boil.
Step 4 — Simmer
- Reduce heat and simmer 15–20 minutes, until the potatoes are tender and beginning to break down.
Step 5 — Add broccoli and corn
- Stir in broccoli and corn.
- Simmer 5–7 minutes, until broccoli is tender but still bright.
Step 6 — Add creaminess
- Stir in heavy cream and shredded cheddar cheese.
- Let the cheese melt fully into the soup, creating a smooth, velvety texture.
Step 7 — Brighten the flavor
- Add balsamic vinegar to enhance depth and balance the richness.
Step 8 — Final adjustments
- Taste and adjust seasonings.
- Add more salt, pepper, or herbs as needed.
Step 9 — Serve
- Ladle into bowls and garnish with fresh parsley, extra cheese, or oyster crackers.
Notes
🧊 Storage & Reheating
Refrigerator Keeps well for 3–4 days. Soup thickens as it chills — add broth when reheating if needed. Freezer Freeze before adding cream and cheese for best texture. Add heavy cream and cheese after reheating. Reheating Warm over low heat. Avoid boiling after adding cream to prevent separation. 🥄 Variations
1. Extra Cheesy Version Use sharp white cheddar or add Parmesan. 2. Vegan Option Replace butter with olive oil and cream with coconut milk.
Skip cheese or use dairy-free cheese. 3. Protein Boost Add cooked chicken breast or chickpeas. 4. Autumn Harvest Add sweet potato or butternut squash. 5. Herb-Lover’s Style Add rosemary, basil, or bay leaves. 6. Chunky Version Leave more vegetables whole or add extra potatoes. 7. Smooth & Creamy Blend half the soup and mix it back in. 8. Light Version Use milk instead of heavy cream. 9. Spicy Twist Add chili flakes or a pinch of cayenne. 10. Brothier Soup Add 1–2 extra cups of vegetable broth. ❓ 10 FAQs
1. Can I use frozen vegetables? Yes — add them during the last 10 minutes of cooking. 2. Can I make this without cheese? Yes — omit it for a lighter soup. 3. Can I blend the soup? Partially blending creates a creamy consistency without cream. 4. Can I use cauliflower instead of potatoes? Yes — great low-carb alternative. 5. Can I add beans? White beans add protein and creaminess. 6. What if the soup is too thick? Add more broth until you reach your desired consistency. 7. What if the soup is too thin? Mash some potatoes or add more flour during cooking. 8. Does it reheat well? Yes — reheat gently to keep it creamy. 9. Best cheese for melting? Sharp cheddar melts beautifully and adds great flavor. 10. How do I keep broccoli bright? Add it toward the end and avoid overcooking. 🏁 Conclusion This One Pot Creamy Vegetable Soup brings together vibrant vegetables, warm herbs, and a silky, creamy broth to create a bowl of pure comfort. Every spoonful is rich, nourishing, and satisfying — a perfect blend of heartiness and freshness. Whether you're cooking for family, meal prepping for the week, or simply craving a cozy homemade soup, this recipe is wonderfully reliable, deeply flavorful, and incredibly comforting. With minimal cleanup and maximum flavor, it’s a kitchen staple that you’ll return to again and again. This soup embodies the simplicity of home cooking while delivering restaurant-level warmth and richness.
Refrigerator Keeps well for 3–4 days. Soup thickens as it chills — add broth when reheating if needed. Freezer Freeze before adding cream and cheese for best texture. Add heavy cream and cheese after reheating. Reheating Warm over low heat. Avoid boiling after adding cream to prevent separation. 🥄 Variations
1. Extra Cheesy Version Use sharp white cheddar or add Parmesan. 2. Vegan Option Replace butter with olive oil and cream with coconut milk.
Skip cheese or use dairy-free cheese. 3. Protein Boost Add cooked chicken breast or chickpeas. 4. Autumn Harvest Add sweet potato or butternut squash. 5. Herb-Lover’s Style Add rosemary, basil, or bay leaves. 6. Chunky Version Leave more vegetables whole or add extra potatoes. 7. Smooth & Creamy Blend half the soup and mix it back in. 8. Light Version Use milk instead of heavy cream. 9. Spicy Twist Add chili flakes or a pinch of cayenne. 10. Brothier Soup Add 1–2 extra cups of vegetable broth. ❓ 10 FAQs
1. Can I use frozen vegetables? Yes — add them during the last 10 minutes of cooking. 2. Can I make this without cheese? Yes — omit it for a lighter soup. 3. Can I blend the soup? Partially blending creates a creamy consistency without cream. 4. Can I use cauliflower instead of potatoes? Yes — great low-carb alternative. 5. Can I add beans? White beans add protein and creaminess. 6. What if the soup is too thick? Add more broth until you reach your desired consistency. 7. What if the soup is too thin? Mash some potatoes or add more flour during cooking. 8. Does it reheat well? Yes — reheat gently to keep it creamy. 9. Best cheese for melting? Sharp cheddar melts beautifully and adds great flavor. 10. How do I keep broccoli bright? Add it toward the end and avoid overcooking. 🏁 Conclusion This One Pot Creamy Vegetable Soup brings together vibrant vegetables, warm herbs, and a silky, creamy broth to create a bowl of pure comfort. Every spoonful is rich, nourishing, and satisfying — a perfect blend of heartiness and freshness. Whether you're cooking for family, meal prepping for the week, or simply craving a cozy homemade soup, this recipe is wonderfully reliable, deeply flavorful, and incredibly comforting. With minimal cleanup and maximum flavor, it’s a kitchen staple that you’ll return to again and again. This soup embodies the simplicity of home cooking while delivering restaurant-level warmth and richness.