Description
Hearty One Pot Creamy Vegetable Soup delivers comforting Italian-inspired flavors in a single pan. Packed with seasonal vegetables and rich herbs, this soul-warming recipe provides a nourishing meal you can easily prepare for family gatherings or quick weeknight dinners.
Ingredients
Scale
Primary Vegetables:
- 3 cups diced potatoes (¾” thick)
- 2 cups broccoli, chopped into bite-sized pieces
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 1 (15-ounce) can corn, drained
- 1 white onion, diced
Dairy and Binding Ingredients:
- 6 tablespoons butter
- ½ cup heavy cream
- 4 ounces sharp cheddar cheese, shredded
- ⅓ cup flour
Herbs, Seasonings, and Liquid Base:
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon balsamic vinegar
- Kosher salt
- Fresh cracked pepper
Garnish:
- Fresh chopped parsley
- Shredded cheese
- Oyster crackers
Instructions
- Melt unsalted butter (113 grams or ) in a large Dutch oven over medium heat until it begins to foam and turn slightly golden.
- Add finely chopped yellow onions, diced carrots, and sliced celery to the butter. Season with kosher salt and freshly ground black pepper. Sauté the vegetables until the onions become translucent and slightly softened, approximately 4-5 minutes.
- Introduce minced fresh garlic, dried oregano, and fresh thyme leaves to the vegetable mixture. Stir continuously and cook for 60-75 seconds to release their aromatic oils and enhance the flavor profile.
- Sprinkle all-purpose flour over the vegetable mixture and stir consistently for 45-60 seconds, creating a light roux that will help thicken the soup.
- Pour vegetable broth (946 milliliters or 32 fluid ounces) into the pot, using a wooden spoon to scrape any browned bits from the bottom, which will add depth to the soup’s flavor.
- Add diced potatoes, sweet corn kernels, and chopped broccoli florets to the liquid. Pour in the remaining broth and allow the mixture to simmer gently for 10-12 minutes until the vegetables are tender but not mushy.
- Reduce heat and stir in heavy cream (240 milliliters or ), shredded mozzarella cheese (120 grams or ), and a splash of white wine vinegar. Stir until the cheese melts completely and creates a smooth, creamy consistency.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley, additional shredded cheddar cheese, and crushed butter crackers for added texture and visual appeal.
Notes
- Creamy comfort awaits with this one-pot wonder that transforms simple vegetables into a luxurious, hearty soup.
- Chop vegetables uniformly to ensure even cooking and a consistent texture throughout the dish.
- Freshly grated cheese melts more smoothly and provides a richer flavor compared to pre-shredded varieties.
- Make-ahead tip: Soup can be refrigerated for up to 3 days, allowing flavors to develop and intensify.
- Optional protein boost: Add cooked chicken, ham, or beans for a more substantial meal.
- Gluten-free adaptation works perfectly by substituting regular flour with cornstarch or gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg