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Irresistible One Pot Creamy Vegetable Soup

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A comforting and creamy vegetable soup that’s quick to make in just one pot, perfect for busy weeknights or chilly weekends.

Ingredients

Scale
  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, cubed
  • 1 cup broccoli florets (or cauliflower)
  • 1 cup frozen peas or corn
  • 4 cups vegetable broth (low-sodium)
  • 1 cup milk or unsweetened plant milk (oat or almond)
  • 2 tbsp all-purpose flour (or cornstarch slurry for gluten-free)
  • 1 tsp dried thyme or 1 tbsp fresh chopped parsley
  • Salt and black pepper to taste
  • Optional: 1/2 cup grated Parmesan or nutritional yeast

Instructions

  1. Heat oil or butter in a large pot over medium heat. Add onion and cook until translucent, 4–5 minutes.
  2. Stir in garlic, carrots, and celery. Cook 3–4 minutes until they soften.
  3. Sprinkle the flour over the vegetables and stir 1–2 minutes to cook the raw taste (or add cornstarch slurry now if using).
  4. Gradually pour in the vegetable broth while stirring to avoid lumps. Add potatoes and bring to a simmer.
  5. Cook 10–12 minutes until potatoes are tender. Add broccoli and peas; simmer 3–4 more minutes.
  6. Lower the heat and stir in milk. Simmer gently until the soup thickens slightly. Season with thyme, salt, and pepper.
  7. Remove from heat. Stir in Parmesan or nutritional yeast if using. Adjust seasoning and serve warm.

Notes

Use an immersion blender for a creamy texture while keeping some chunks. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/irresistible-one-pot-creamy-vegetable-soup/

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