Description
This One-Pot Creamy Vegetable Soup is your cozy catch-all for using up what’s in the fridge—without sacrificing flavor or comfort. Packed with vibrant veggies, simmered in a creamy, herb-infused broth, and ready in under an hour, it’s a feel-good favorite for weeknights or meatless Mondays.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, diced
1 zucchini, chopped
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (frozen)
1 large potato, diced (Yukon gold or russet)
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup milk (or unsweetened plant milk)
1 cup heavy cream or half-and-half
1 teaspoon dried thyme
Salt and pepper to taste
Optional twist:
1/2 tsp curry powder for a subtle kick
Handful of chopped spinach or kale stirred in at the end
Top with grated Parmesan or a drizzle of olive oil for extra richness
Instructions
Heat oil in a large soup pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
Add flour and stir to coat the veggies. Cook for 1–2 minutes to form a light roux.
Gradually pour in the vegetable broth while stirring. Add potatoes and bring to a gentle boil.
Reduce heat, stir in milk and cream, then add remaining vegetables and thyme.
Simmer uncovered for 15–20 minutes, or until all vegetables are tender and soup thickens.
Season with salt, pepper, and any optional spices or greens. Serve warm.
- Prep Time: 15 min
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 230
- Carbohydrates: 27g
- Protein: 7g