One Pot Creamy Vegetable Soup is the perfect way to enjoy a comforting bowl full of fresh veggies and gentle creaminess without a lot of fuss. This soup brings together tender carrots, potatoes, and green beans simmered in a rich, smooth broth that’s just the right balance of light and creamy. It’s simple, hearty, and feels like a warm hug on a chilly day.
I love making this soup when I want something wholesome but easy. The best part? It all cooks in one pot, so there’s minimal cleanup afterward, which means more time to relax and less time scrubbing pans. I usually toss in whatever veggies I have on hand and let them soak up all that cozy, creamy flavor. It always feels like a little bit of magic in a pot.
When I serve this soup, I like to pair it with crusty bread or a sprinkle of fresh herbs on top to brighten things up. It’s a crowd-pleaser because it’s mild but so satisfying, and it never fails to bring a smile around the dinner table. This is the kind of recipe that makes you feel good both while cooking and eating it!
Key Ingredients & Substitutions
Carrots & Potatoes: These give the soup body and sweetness. I like to peel them for a smooth texture, but if short on time, just give them a good scrub. Sweet potatoes work well too, adding a lovely depth.
Broccoli & Cauliflower: They add color and gentle flavor. Feel free to swap broccoli for green beans or peas. Cauliflower can be replaced with zucchini or even diced celery.
Milk or Cream: This creates the creamy texture. Use whole milk for light creaminess, or switch to half-and-half or coconut milk for richer or dairy-free options.
Vegetable Broth: The base of the soup’s flavor. Homemade broth is best, but store-bought works fine—just pick a low-sodium one to control salt. Water can be used in a pinch with extra seasoning.
How Do You Get a Smooth and Creamy Soup Without Clumps?
The secret is gently cooking the flour and stirring constantly to avoid lumps. Here’s how I do it:
- Sauté veggies first, then sprinkle the flour evenly over them.
- Stir well to coat all pieces with flour before adding broth.
- Slowly pour in the broth while stirring, so the flour mixes smoothly with the liquid.
- Simmer until veggies are tender and the soup thickens naturally.
- Add milk or cream after removing from heat or on very low heat to prevent curdling.
Patience helps here! A slow simmer and even stirring bring out a silky, creamy texture without any gritty bits.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it distributes heat evenly and holds enough soup for everyone.
- Wooden spoon or spatula – perfect for stirring everything without scratching the pot.
- Measuring cups and spoons – keeps your ingredients just right for the best flavor and texture.
- Blender or immersion blender (optional) – if you prefer a smoother soup, blending a portion makes it extra creamy.
Flavor Variations & Add-Ins
- Swap broccoli and cauliflower for green beans or peas to change the veggie mix depending on what you have.
- Add cooked chicken, turkey, or ham for a heartier, protein-packed version.
- Spice it up with a pinch of cumin, smoked paprika, or red chili flakes for added flavor and a bit of heat.
One Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup milk or cream (for creaminess)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 teaspoon dried thyme (plus extra for garnish)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Time Needed
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, so in about 30 minutes total, you’ll have a delicious creamy vegetable soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic and cook for another 1 minute until you can smell the wonderful aroma.
2. Cook the Vegetables
Add the sliced carrots, cubed potatoes, broccoli, and cauliflower to the pot. Stir everything together and cook for 2 to 3 minutes to start blending the flavors.
3. Thicken the Soup (Optional)
Sprinkle the all-purpose flour evenly over the vegetables, if you’re using it. Stir well to coat all the veggies with the flour. This step helps to thicken the soup later.
4. Simmer with Broth and Herbs
Pour in the vegetable broth, and add the dried thyme and oregano. Bring the soup to a gentle boil, then lower the heat and let it simmer until all the vegetables are tender, about 15 to 20 minutes.
5. Add Creaminess and Finish
Once the vegetables are soft, stir in the milk or cream carefully. Warm the soup gently without boiling to keep the cream smooth. Season with salt and pepper to your liking.
6. Serve and Enjoy
Take the soup off the heat and ladle it into bowls. Add a fresh sprig of thyme or sprinkle some extra dried thyme on top for a lovely finish. Enjoy your soup warm, maybe with some crusty bread on the side!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Just add frozen vegetables directly to the pot and increase the simmer time by a few minutes until they’re tender. No need to thaw beforehand.
How Can I Make This Soup Dairy-Free?
Use coconut milk or any plant-based milk instead of dairy milk or cream. Just add it at the end like usual and warm gently to keep the creamy texture.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup completely, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
What’s the Best Way to Thicken the Soup Without Flour?
If you want to avoid flour, try blending a portion of the soup until smooth and then stir it back in. This naturally thickens the soup and keeps it creamy.
