Description
This One Pot Creamy Vegetable Soup is a comforting, hearty, and easy-to-make meal perfect for any season. Packed with fresh vegetables and enriched with creamy heavy cream, this soup is loaded with flavor and nutrients. It requires just one pot, making cleanup simple, and comes together quickly for a satisfying weeknight dinner or cozy lunch.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until shimmering, which prepares the pot for sautéing the vegetables evenly.
- Sauté vegetables: Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until they soften and become fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 minute more, releasing its aroma without letting it burn.
- Add broth and potatoes: Pour in 4 cups of vegetable broth and add the diced potatoes. Increase heat to bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 15 minutes to cook the potatoes thoroughly and meld the flavors.
- Add remaining vegetables: Add the chopped green beans and corn to the pot and cook for an additional 5 minutes until tender but still vibrant.
- Add cream and season: Stir in 1 cup of heavy cream and season the soup with salt and pepper to your liking, enhancing the richness and depth of flavor.
- Final simmer: Let the soup simmer for another 5 minutes to fully incorporate the cream and develop a silky texture.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- You can add other seasonal vegetables such as zucchini or peas for variation.
- Use fresh or frozen vegetables depending on availability.
- Adjust seasoning with additional herbs like thyme or rosemary for extra aroma.
- This soup freezes well—cool completely before storing in airtight containers.
