This One-Pot Creamy Vegetable Soup transforms simple vegetables into a rich, velvety comfort dish that’s ready in under an hour. My one-pot creamy vegetable soup keeps cleanup minimal while delivering restaurant-quality flavor that’ll have everyone asking for seconds.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
For the Soup Base:
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons |
| Yellow onion, diced | 1 large |
| Garlic cloves, minced | 4 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
For the Vegetables:
| Ingredient | Amount |
|---|---|
| Carrots, peeled and chopped | 3 medium |
| Celery stalks, chopped | 3 stalks |
| Yukon gold potatoes, cubed | 2 medium |
| Frozen peas | 1 cup |
| Fresh spinach | 2 cups packed |
| Corn kernels (fresh or frozen) | 1 cup |
For Seasoning:
| Ingredient | Amount |
|---|---|
| Salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
| Dried thyme | 1 teaspoon |
| Bay leaves | 2 leaves |
| Nutmeg (optional) | ¼ teaspoon |
Step-by-Step Instructions
Phase 1: Building the Flavor Base (10 minutes)
Step 1: Place your large pot or Dutch oven over medium heat and add 3 tablespoons of olive oil. Wait about 30 seconds until the oil shimmers slightly—this tells you it’s hot enough without being too hot.
Step 2: Add the diced onion to the pot. You’ll hear a gentle sizzle when it hits the oil. Cook for 5 minutes, stirring every minute or so. The onions should turn translucent and smell sweet, not brown. If they start browning, lower your heat.
Step 3: Toss in the minced garlic and stir constantly for 30 seconds. Garlic burns quickly, so don’t walk away! You’ll smell that amazing aroma when it’s ready.
Step 4: Add 2 tablespoons of butter and let it melt completely. Stir it into the onions and garlic. This butter adds richness that oil alone can’t provide.
Phase 2: Adding the Vegetables (5 minutes)
Step 5: Add your chopped carrots, celery, and cubed potatoes all at once. Stir everything together so the vegetables get coated with the butter and oil mixture. This helps them cook evenly.
Step 6: Sprinkle in the salt, black pepper, and dried thyme. Drop in the bay leaves. Stir well for about 1 minute. This toasting step makes the dried herbs release more flavor.
Step 7: Pour in 4 cups of vegetable broth. Use your spoon to scrape any brown bits off the bottom of the pot—those bits are pure flavor! Make sure all vegetables are covered by liquid.
Phase 3: Simmering (20 minutes)
Step 8: Turn the heat up to high until you see bubbles breaking the surface. Once it reaches a full boil, immediately reduce heat to medium-low.
Step 9: Cover the pot with a lid, leaving it slightly cracked (about 1 inch open). This lets steam escape while keeping most of the heat inside. Set a timer for 15 minutes.
Step 10: After 15 minutes, test a potato cube with a fork. It should slide in easily with no resistance. If it’s still firm, cook for 5 more minutes and test again.
Phase 4: Making It Creamy (10 minutes)
Step 11: Add the frozen peas and corn. Don’t worry about thawing them first—they’ll warm up quickly. Stir them in and let them cook for 2 minutes.
Step 12: Remove the pot from heat. This is important! Take out those bay leaves with a spoon and throw them away. They’ve done their job.
Step 13: Pour in 1 cup of heavy cream slowly while stirring. The soup will turn a beautiful ivory color. If you want it even creamier, add the optional ¼ teaspoon of nutmeg now.
Step 14: Return the pot to low heat for 3 minutes. Stir often. You want it hot but not boiling—boiling can make the cream separate and look grainy.
Step 15: Add the fresh spinach and stir until it wilts down. This takes about 1 minute. The spinach will shrink to almost nothing—that’s normal!
Step 16: Taste your soup with a clean spoon. Add more salt if needed, usually about ¼ teaspoon at a time. The vegetables can absorb a lot of seasoning.
Step 17: Let the soup rest off the heat for 5 minutes before serving. This helps the flavors blend and brings it to the perfect eating temperature.
Chef’s Notes
Vegetable Prep Matters: Cut all vegetables roughly the same size (about ½-inch pieces) so everything cooks at the same rate. Uneven sizes mean some pieces get mushy while others stay hard.
Cream Temperature: Always remove the pot from heat before adding cream. Adding cold cream to a rolling boil can cause it to curdle and ruin the texture of your one-pot creamy vegetable soup.
Broth Choice: Use low-sodium vegetable broth so you control the salt level. Regular broth often makes the final soup too salty, especially after the cream reduces the liquid.
Make It Thicker: If you want a thicker one-pot creamy vegetable soup, mash about ⅓ of the potatoes against the pot’s side with your spoon after they’re tender. This releases their starch naturally.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Protein | 7g |
| Carbohydrates | 32g |
| Fat | 22g |
| Fiber | 6g |
| Sodium | 890mg |
Creative Variations
Roasted Twist: Want deeper flavor? Try this roasted vegetable soup method where you roast the vegetables first before adding them to the pot. It adds a smoky sweetness that’s incredible.
French-Style Potage: For a silkier texture, blend half the soup with an immersion blender. This creates a texture similar to a traditional potage aux legumes while keeping chunky vegetables for texture.
Cheesy Version: Stir in 1 cup of shredded sharp cheddar after adding the cream. Remove from heat first, then add cheese gradually while stirring. It melts perfectly!
Protein Power: Add 2 cups of shredded rotisserie chicken or 1 can of white beans (drained) in step 11 with the peas. This turns your soup into a complete meal.
Storage & Reheating
Refrigerator: Cool the soup completely, then transfer to airtight containers. It keeps for 4 days in the fridge. The flavors actually get better on day two!
Freezer: This soup freezes well for up to 3 months. Leave out the cream if you’re planning to freeze it. Add fresh cream when you reheat instead—frozen cream can separate.
Reheating: Warm on the stovetop over medium-low heat, stirring often. Add a splash of broth if it’s too thick. Microwave individual portions for 2-3 minutes, stirring halfway through.
Make-Ahead Tip: Prep all vegetables the night before and store them in a covered bowl in the fridge. This cuts your actual cooking time in half!
Troubleshooting Common Problems
Problem 1 – Soup Too Thin: Simmer uncovered for 10 more minutes to reduce the liquid. Or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup. It thickens in about 2 minutes.
Problem 2 – Vegetables Overcooked: If your veggies turn mushy, you cooked them too long or cut them too small. Next time, keep them in ½-inch chunks and test them at 12 minutes instead of 15.
Problem 3 – Cream Curdled: This happens when cream hits boiling liquid. If it curdles, remove from heat immediately and whisk in 2 tablespoons of cold milk. It usually smooths back out.
Problem 4 – Not Creamy Enough: Add another ½ cup of heavy cream or stir in 4 ounces of cream cheese cut into cubes. The cream cheese melts right in and adds richness.
Problem 5 – Bland Flavor: You probably need more salt. Add it ¼ teaspoon at a time and taste after each addition. Also try adding 1 tablespoon of lemon juice—acid brightens all the flavors.
Equipment Essentials
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
- Wooden spoon or silicone spatula for stirring
- Sharp chef’s knife for chopping vegetables
- Cutting board (plastic for safety)
- Measuring cups and spoons
- Vegetable peeler for carrots
- Ladle for serving
- Immersion blender (optional, for smoother texture)
Shopping List
Produce Section:
- 1 large yellow onion
- 1 head of garlic
- 3 medium carrots
- 3 celery stalks
- 2 medium Yukon gold potatoes
- 1 bag fresh spinach (5 oz)
Dairy Section:
- 1 pint heavy cream
- 1 stick butter
Frozen Foods:
- 1 bag frozen peas
- 1 bag frozen corn (or use canned)
Pantry Items:
- Olive oil
- Vegetable broth (32 oz carton)
- Dried thyme
- Bay leaves
- Salt and black pepper
- Nutmeg (optional)
Success Secrets
1. Temperature Control: The biggest mistake is cooking on heat that’s too high. Medium-low heat after the initial boil gives you tender vegetables without burning the bottom.
2. Don’t Skip the Butter: I know the recipe has oil, but that butter in step 4 makes a huge difference. It adds a richness that olive oil can’t match.
3. Fresh Spinach Last: Always add leafy greens at the very end. They need only 1 minute to wilt. Cooking them longer makes them slimy and destroys their bright color.
4. Room Temperature Cream: Take your heavy cream out of the fridge 20 minutes before you need it. Room temperature cream blends in smoother and is less likely to shock the hot soup.
5. Taste Before Serving: Every stove cooks differently, and every brand of broth has different salt levels. Always taste your soup at the end and adjust the seasoning. This one step separates good cooks from great ones!
Ready to make this cozy bowl of comfort? This one-pot creamy vegetable soup comes together faster than ordering takeout and tastes like you spent all day in the kitchen. Grab your biggest pot and let’s get cooking!
