One Pot Creamy Vegetable Soup is a simple, comforting bowl filled with tender veggies and a rich, creamy broth. It’s the kind of soup that feels warm and cozy from the first spoonful, with a nice mix of flavors and textures all cooked together in one pot, making cleanup a breeze.
I really love making this soup on busy days when I want something healthy but quick. The creamy base comes together without needing any fancy ingredients—just a few staples you probably already have in your kitchen. Plus, you can switch up the vegetables depending on what’s in season or what you have on hand, which keeps it fun and fresh every time.
My favorite way to enjoy this soup is with a piece of crusty bread or a grilled cheese sandwich on the side. It’s such an easy meal that feels a little special, especially on chilly evenings. I’ve made this soup countless times, and it always brightens up any day with its smooth, hearty goodness.
Key Ingredients & Substitutions
Onions & Garlic: These form the flavor base. Yellow onions work great, but sweet onions are a nice mild alternative. Garlic adds a subtle kick; fresh is best, but garlic powder can work in a pinch.
Vegetables: Carrots, celery, broccoli, peas, mushrooms, and potatoes give texture and nutrition. Feel free to swap in zucchini, cauliflower, or bell peppers based on what you have or like.
Vegetable Broth: Using a good-quality broth really lifts the soup. If you don’t have broth, water with a bouillon cube works fine. For extra flavor, try homemade broth when possible.
Cream or Coconut Milk: Heavy cream makes the soup rich and smooth. For a dairy-free version, coconut milk is perfect—just be mindful it brings a slight coconut flavor that pairs well with spices.
Seasonings: Thyme and smoked paprika add warmth and depth. You can swap smoked paprika with regular paprika or cumin for a different twist. Always taste and adjust salt and pepper at the end.
How Can I Get a Creamy Soup Without Using a Blender?
This recipe keeps things simple since everything goes in one pot and stays creamy without blending.
- Dice the potatoes small so they cook fully and break down a bit, helping thicken the soup naturally.
- Use full-fat cream or coconut milk to add richness and smooth texture.
- Stir the soup well after adding cream to mix it fully into the broth and veggies.
- If you want it even thicker, mash a few potato pieces against the side of the pot while cooking to release their starch.
This way you get a creamy, hearty soup with lovely chunky bits of vegetables and no extra gadgets needed.
Equipment You’ll Need
- Large heavy-bottomed pot – Perfect for cooking all veggies evenly and simmering the soup without burning.
- Wooden spoon – Great for stirring the soup gently without scratching your pot.
- Sharp knife – Makes chopping vegetables quicker and safer.
- Cutting board – Protects your counters and gives you a clean space for prep.
- Measuring cups and spoons – Helps you get the seasoning and broth just right.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or turkey for extra protein and heartiness.
- Swap broccoli for cauliflower or add kale for a different veggie texture and nutrients.
- Mix in shredded cheddar or parmesan cheese at the end for a cheesy boost.
- Season with a pinch of curry powder or chili flakes for a warm or spicy twist.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup broccoli florets
- 1 cup green peas (fresh or frozen)
- 1 cup mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or coconut milk (for dairy-free)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes around 10 minutes to prepare and about 30 minutes to cook. In total, you’ll have a delicious creamy vegetable soup ready in about 40 minutes, perfect for a weeknight meal.
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 minced garlic. Cook for 3-4 minutes, stirring often, until they become soft and smell wonderful.
2. Cook the Vegetables
Add the diced carrots, celery, and sliced mushrooms to the pot. Stir everything and cook for about 5-6 minutes, until the veggies start to get tender.
3. Add Remaining Vegetables and Broth
Mix in the diced potatoes, broccoli florets, and green peas. Pour in the vegetable broth, then sprinkle in the dried thyme, smoked paprika, salt, and pepper. Bring the soup to a boil.
4. Simmer Until Veggies are Tender
Reduce the heat to low and let the soup simmer for 20-25 minutes. Check that the potatoes and other vegetables are soft and cooked through.
5. Finish with Cream
Pour in the heavy cream or coconut milk and stir well. Let the soup cook for another 5 minutes so all the flavors blend and the soup gets creamy.
6. Season and Serve
Give your soup a taste and add more salt or pepper if you want. Ladle it into bowls, sprinkle some fresh parsley on top, and enjoy your warm, creamy delight!
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen peas, broccoli, or mixed vegetables work well. Just add them a few minutes earlier or later depending on their size so they don’t overcook and become mushy.
How Can I Make This Soup Vegan?
Replace the butter with olive oil and use coconut milk instead of heavy cream. Make sure your vegetable broth is vegan-friendly, and you’re set!
Can I Freeze Leftover Soup?
Yes, this soup freezes beautifully. Cool it completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What Can I Serve with Creamy Vegetable Soup?
It’s tasty with crusty bread, garlic toast, or a simple side salad. For a heartier meal, pair it with a grilled cheese sandwich or warm pita bread.
