One Pot Creamy Vegetable Soup is a simple, comforting dish that brings together tender vegetables like carrots, celery, and potatoes in a smooth, creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, full of fresh flavors and just the right amount of richness.
I love making this soup when I want something cozy but don’t want to spend too much time in the kitchen. Since everything cooks in one pot, cleanup is a breeze, and it’s easy to throw in whatever veggies I have on hand. I often add a sprinkle of fresh herbs at the end to brighten it up—it really makes the flavors pop.
This soup is perfect served with some crusty bread or a simple green salad on the side. It’s a meal that feels homemade but comes together super quickly, so it’s great for busy weeknights. I always find that it tastes even better the next day, making it a perfect make-ahead lunch or dinner.
Key Ingredients & Substitutions
Onion & Garlic: These build the base flavor. Yellow onions work well here, adding a mild sweetness when sautéed. For garlic, fresh cloves are best, but garlic powder can be used in a pinch.
Carrots, Celery & Potatoes: Classic veggies for texture and heartiness. You can swap potatoes for sweet potatoes for a sweeter taste. If you don’t have celery, bell peppers or parsnips also add nice flavor.
Broccoli & Peas: These add color and nutrients. Fresh or frozen peas both work. Instead of broccoli, try cauliflower or green beans for a different twist.
Vegetable Broth: A good-quality broth boosts soup’s taste. Homemade or store-bought works fine. For a richer flavor, you can use chicken broth if not keeping it vegetarian.
Cream or Coconut Milk: Cream gives a velvety texture and richness. For a dairy-free version, coconut milk is a lovely substitute that adds a gentle sweetness.
Bacon (optional): Adds smoky crunch. Skip it for a vegetarian version or use crispy tempeh or smoked paprika to replicate the smoky flavor.
How Can I Make This Soup Creamy Without Clumping or Curdling?
Adding cream or coconut milk gently is key to smooth soup. Follow these tips:
- Lower the heat to simmer before adding cream, never boiling.
- Gradually stir in the cream, mixing slowly to combine evenly.
- Keep stirring gently while warming it through — this avoids curdling.
- If you want a thicker soup, mash some potatoes or use a small blender to puree part of the soup before adding cream.
These simple steps keep the soup creamy and smooth, making every spoonful comforting and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients in one place without crowding.
- Wooden spoon or silicone spatula – great for stirring gently without scratching your pot.
- Chef’s knife – makes chopping veggies quick and easy.
- Cutting board – provides a safe, stable surface for cutting your vegetables.
- Ladle – helps serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and a hearty meal.
- Stir in shredded cheddar or Parmesan cheese for a cheesy twist that melts into the creamy broth.
- Add diced bell peppers or mushrooms for more vegetable variety and depth.
- Sprinkle red pepper flakes or smoked paprika for a subtle kick of spice and smokiness.
How to Make One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets (or broccolini)
- 1 cup green peas (fresh or frozen)
Other Ingredients:
- 2 tablespoons olive oil or butter
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked and crumbled (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Time You’ll Need
This soup takes about 10 minutes to prepare your vegetables and 25 minutes to cook, for a total of approximately 35 minutes from start to finish. It’s quick enough for a weeknight meal but satisfying and wholesome.
Step-by-Step Instructions:
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Next, add the minced garlic and cook for about 30 seconds until you can smell the lovely garlic aroma.
2. Cook the Hard Vegetables
Add the sliced carrots, celery, and diced potatoes into the pot. Stir everything together and let the vegetables soften slightly for about 3-4 minutes.
3. Add Broth and Herbs, Simmer
Pour in the vegetable broth and add the dried thyme and basil or Italian seasoning. Stir to combine. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
4. Add Softer Vegetables
Add the broccoli florets and peas to the pot. Simmer for another 5 minutes until the broccoli becomes tender but still vibrant and fresh.
5. Add Cream and Final Seasoning
Reduce the heat to low. Slowly stir in the heavy cream or coconut milk. Warm the soup through without letting it boil to prevent curdling. Taste, then adjust the seasoning with salt and pepper.
6. Serve and Garnish
Remove the pot from heat. Ladle the soup into bowls and garnish with crumbled cooked bacon (if using) and chopped fresh parsley for a pop of color and extra flavor. Serve hot with crusty bread if you like.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables like peas and broccoli work great! Just add frozen veggies directly to the pot during the simmering step—they might take a minute or two longer to cook but it’s a convenient option.
Can I Make This Soup Vegan?
Absolutely! Use olive oil instead of butter, substitute coconut milk for heavy cream, and skip the bacon garnish or replace it with smoked paprika or crispy tempeh for a smoky flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to keep the soup creamy and prevent scorching.
Can I Freeze This Soup?
You can freeze this soup, but it’s best to do so before adding the cream. Freeze the soup in portions, then thaw in the fridge and stir in cream when reheating for the best texture and flavor.
