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One-Pot Creamy Vegetable Soup

A warm and inviting vegetable soup that's creamy and comforting, perfect for chilly evenings and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil For sautéing, adds richness to the soup.
  • 1 large Onion, chopped Creates aromatic base flavor.
  • 3 cloves Garlic, minced Infuses soup with fragrant warmth.
  • 2 medium Carrots, diced Adds sweetness and color.
  • 2 stalks Celery, diced Enhances freshness.
  • 2 medium Potatoes, diced Provides creamy texture.
  • 4 cups Vegetable Broth Brings all ingredients together.
  • 1 cup Heavy Cream Makes the soup creamy; Greek yogurt can be used for a lighter option.
Seasonings
  • to taste Salt Essential for flavor enhancement.
  • to taste Pepper Essential for flavor enhancement.
  • Thyme or Rosemary Elevates flavors.
Garnish
  • to taste Freshly Chopped Parsley Adds color and freshness.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until translucent, about 3 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Add the chopped carrots and celery, sauté for 5 minutes.
  2. Add the diced potatoes and stir.
  3. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce heat and let simmer for about 15 minutes, until potatoes and carrots are tender.
  5. Use an immersion blender to puree the soup to desired consistency.
  6. Stir in the heavy cream (or Greek yogurt) and season with salt, pepper, and herbs.
  7. Allow the soup to warm through for a couple of minutes.
  8. Serve in bowls garnished with freshly chopped parsley.

Notes

This soup freezes well for up to 3 months. For a heartier meal, stir in cooked chicken or white beans.