Why Make This Recipe
Comforting One-Pot Creamy Vegetable Soup is perfect for busy days when you need a warm meal without a lot of fuss. It’s simple to make, packed with nutrients, and is a great way to use up any vegetables you have at home. This soup is creamy, delicious, and comforting, making it a favorite for families. Plus, you’ll only need one pot, which means less cleanup!
How to Make Comforting One-Pot Creamy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, cilantro, etc.)
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add carrots and celery, cook for another 5 minutes.
- Stir in zucchini and bell pepper, cooking for 3-4 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and stir in cream, thyme, and basil.
- Simmer for 10-15 minutes until veggies are tender.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs and with bread on the side.
How to Serve Comforting One-Pot Creamy Vegetable Soup
This soup is best served hot. You can enjoy it as a main dish or as a side. It pairs wonderfully with crusty bread or a fresh salad. Garnish each bowl with fresh herbs to add a pop of color and flavor.
How to Store Comforting One-Pot Creamy Vegetable Soup
If you have leftovers, let the soup cool before storing it. Place it in an airtight container and refrigerate. The soup will last for about 3-4 days in the fridge. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water if it has thickened.
Tips to Make Comforting One-Pot Creamy Vegetable Soup
- Feel free to add any vegetables you like. Spinach, peas, or potatoes can make it even heartier.
- Adjust the thickness by adding more or less cream.
- For a bit of spice, consider adding some red pepper flakes.
- Serve with fresh bread or crackers for a complete meal.
Variation
You can make this soup dairy-free by using coconut milk instead of heavy cream. This will also add a hint of sweetness to the flavor.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work well in this soup. Just add them directly to the pot without thawing.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Store it in the fridge and reheat when you’re ready to eat.
Is it possible to make this soup vegan?
Yes! Simply replace the heavy cream with coconut milk and ensure your broth is vegetable-based.
Comforting One-Pot Creamy Vegetable Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups vegetable broth
- 2 potatoes peeled and diced
- 1 cup frozen mixed vegetables
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- Pour in vegetable broth, add potatoes, mixed vegetables, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through for 2-3 minutes. Do not let the soup boil after adding cream.
- Taste and adjust seasonings as needed. Serve hot and enjoy!