Steam clung to the windows and my slippers were definitely too close to the heater vent the perfect day for a one pot creamy vegetable soup. This cozy dish has been popping up everywhere, from nostalgic Pinterest saves to those “simmer with me” TikToks. Easy, comforting, and yes, that creamy swirl is calling.
This soup is warm hugs in a pot. Tender potatoes, sweet carrots, a little garlic glow, all mingling in a dreamy broth. No fancy ingredients needed it’s one of those easy vegetable soup recipes that just makes sense. Kind of like what grandma would’ve made… if she’d had an immersion blender. Full details in the blog!
I started making this after a chaotic Tuesday when dinner had to “figure itself out.” Years later, it still saves the day. I use what’s on handno shame in frozen peas here. I tested it. You’ll love the secret that makes it silky without heavy cream.
Why You’ll Love This One-Pot Creamy Vegetable Soup
Fast and simple: It comes together in just about 35 minutes, making it a weeknight lifesaver.
Minimal mess: One pot = less cleanup, more time to relax.
Comforting nostalgia: A creamy, veggie-packed soup with cozy flavors that feel like a bowl of childhood memories.
Customizable and inclusive: From gluten-free to dairy-free swaps, this soup has something for everyone.
Key Ingredients and Simple Swaps
This creamy vegetable soup recipe is flexible and pantry-friendly. Here’s what you need and a few tips:
Veggies: Carrots, celery, peas, and corn for color and texture. Use frozen veggies straight from the bag no thaw needed!
Herbs: Fresh rosemary, oregano, and thyme for bright, earthy notes. Dried herbs work just as well if that’s what’s handy.
Dairy-free creaminess: Nutritional yeast for a nutty, cheesy flavor, and soy milk for creamy smoothness. Any unsweetened plant milk will work here.
Optional protein: Chickpeas or white beans make this heartier for a full meal.
Ingredient
Possible Swap
Fresh herbs
1/3 the amount of dried herbs
All-purpose flour
Gluten-free flour blend
Soy milk
Almond, oat, or cashew milk
How to Make ItStep-by-Step
Here’s exactly how to make your one-pot creamy vegetable soup without breaking a sweat:
Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, garlic, and salt. Stir occasionally for about 5 minutes or until the onions are soft and translucent.
Create the roux: Add dairy-free butter to the pot. As it melts, sprinkle in the flour and stir to coat the veggies in a sticky, thick roux.
Add the broth and seasoning: Slowly pour in veggie broth, stirring constantly. Toss in your rosemary, oregano, thyme, and pepper. Keep stirring until the mixture thickens and starts bubbling.
Add the final veggies and cream: Stir in peas, corn, nutritional yeast, milk, and chickpeas or beans (if using). Simmer for 5–7 minutes on low heat until everything is perfectly heated through.
Serve and enjoy: Ladle soup into bowls and serve with crusty bread or crackers.
Step
Time Needed
Sauté veggies
5 minutes
Make the roux and add broth
5 minutes
Simmer with veggies and milk
7 minutes
Serving and Storage Tips
This one-pot creamy vegetable soup is even better the next day! Here’s how to serve and store it:
Serve right away: Pair with bread, crackers, or a side salad for a cozy, nostalgic dinner.
Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days. The creamy base may thicken just add a splash of veggie broth when reheating.
Reheat gently: Warm over low heat on the stove or in the microwave, stirring occasionally to avoid sticking.
As the soup cools, it thickens up. Thin it out with a splash of warm broth or water when reheating.
Double the recipe for family gatherings or meal prepit’s perfect for cozy evenings or easy lunches during the week.
Try swapping the chickpeas for white beans, or skip them entirely if you prefer a lighter texture.
No dairy-free butter? Regular butter or your favorite cooking oil will work too!
Expert Insight: The Appeal of One Pot Creamy Vegetable Soup
One pot creamy vegetable soup streamlines cooking by combining flavors and textures in a single vessel, enhancing nutrient retention and minimizing cleanup. The creamy base not only adds richness but also helps evenly distribute nutrients from the vegetables, making it a comforting and wholesome choice for any meal.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My One-Pot Creamy Vegetable Soup
This one-pot creamy vegetable soup took a good handful of trieslike the time I added too much broth and ended up with more stew than soup. After learning to balance the creaminess and veggies just right, I finally nailed a cozy, family-friendly recipe that’s as comforting as it is simple to make.
FAQs ( One-Pot Creamy Vegetable Soup )
What vegetables work best in One-Pot Creamy Vegetable Soup?
The best vegetables for this creamy vegetable soup recipe include potatoes, carrots, celery, onions, and bell peppers as they create a hearty base. You can also add broccoli, cauliflower, corn, or green beans for extra nutrition and flavor. Root vegetables like potatoes and carrots are especially important as they help thicken the soup naturally while cooking. Feel free to use whatever seasonal vegetables you have on hand – that’s the beauty of easy vegetable soup recipes!
How long does it take to make One-Pot Creamy Vegetable Soup?
This one-pot creamy vegetable soup takes about 30-35 minutes from start to finish, making it perfect for busy weeknight dinners. The prep time is around 10 minutes for chopping vegetables, and the cooking time is approximately 20-25 minutes. Since everything cooks in one pot, there’s minimal cleanup required. It’s truly one of the most convenient vegetable soup recipes with potatoes you can make!
Can I make this soup dairy-free?
Absolutely! You can easily make this creamy vegetable soup dairy-free by substituting the heavy cream with coconut milk, cashew cream, or your favorite plant-based milk. Coconut milk works especially well as it provides the same rich, creamy texture. You can also use unsweetened almond milk or oat milk, though you may need to add a tablespoon of flour or cornstarch to achieve the desired thickness.
How should I store leftover vegetable soup?
Store leftover one-pot creamy vegetable soup in the refrigerator for up to 4 days in an airtight container. For longer storage, you can freeze it for up to 3 months, though the texture may change slightly after thawing. When reheating, add a splash of broth or milk to restore the creamy consistency. Always reheat gently over medium-low heat, stirring occasionally to prevent the cream from separating.
What can I serve with creamy vegetable soup?
This vegetable soup with potatoes and carrots pairs wonderfully with crusty bread, dinner rolls, or grilled cheese sandwiches for a complete meal. You can also serve it with crackers, a fresh garden salad, or garlic bread. For a lighter option, try it with a simple side of steamed rice or quinoa. The soup is hearty enough to stand alone, but these accompaniments make it even more satisfying!
Wrapping Up Your One-Pot Creamy Vegetable Soup Journey
One-pot creamy vegetable soup is a magic mix of cozy, creamy goodness that’s ready in about 35 minutes tops. You’ll love how tender potatoes and sweet carrots dance with gentle herbsit’s comfort in every spoonful, no fuss required.
Feel free to toss in chickpeas for extra heartiness or swap soy milk for almond if that’s your jam. Pro tip: leftovers taste even better the next dayjust stir in a little broth when reheating to keep it silky smooth, a trick I borrowed from a dear kitchen mentor.
Give this easy vegetable soup recipe a whirl, then pop your photos and tweaks in the commentsI adore hearing your flavor twists! Did this remind you of a dish from your childhood? Spread the warmth by sharing with friends who need a cozy, no-stress dinner fix. Trust me, you’ll wanna make it again.
Oh so comforting One Pot Creamy Vegetable Soup. Loaded with fresh herbs, tender veggies and paired with delicious bread.
Ingredients
Scale
1 Tbsp neutral oil
I used olive oil
4 cloves of garlic
minced
1 medium white onion
chopped
3 medium carrots
chopped
4 stalks of celery
chopped
½ cup corn
I used frozen corn
1 cup peas
I used frozen peas
3 Tbsp nutritional yeast
4 cups of veggie broth
1/3 cup all- purpose flour
substitute with gluten-free flour
1/3 cup dairy-free butter
1 cup of unsweetened dairy-free milk
I used soy milk
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh rosemary
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1 cup of chickpeas or white beans
optional
Instructions
Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.
Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
Divide soup into bowls and serve. Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Notes
Substitute the fresh herbs with dried herbs
As your soup cools it will slowly start to thicken up
If it gets too thick add additional veggie broth to thin the soup
I like using soy milk for the extra plant protein, but almond, oat, and cashew milk would also be wonderful in this soup
Making this soup for the entire family? Double the recipe
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
