Description
One Pot Creamy Vegetable Soup is the ultimate comfort food, perfect for chilly evenings and busy weeknights. This rich, creamy soup features a medley of colorful vegetables, delivering both flavor and nutrition. With minimal cleanup required, you can indulge in its warm, satisfying embrace without the stress of complicated cooking. Whether enjoyed on its own or paired with crusty bread, this soup will quickly become a staple in your kitchen.
Ingredients
Scale
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tsp olive oil
- Fresh thyme and parsley for seasoning
Instructions
- 1. Prep Your Veggies: Wash and chop carrots, celery, onion, garlic, and potatoes into bite-sized pieces.
- 2. Sauté the Base: In a large pot over medium heat, heat olive oil. Add onions and sauté until translucent (about 5 minutes), then stir in garlic until fragrant.
- 3. Add the Vegetables: Incorporate carrots, celery, and potatoes; cook for another 5 minutes.
- 4. Pour in the Broth: Add vegetable broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes until veggies are tender.
- 5. Blend It Up: Use an immersion blender to puree the soup until smooth (or blend half for texture).
- 6. Stir in the Cream: Return pot to low heat; add heavy cream and fresh herbs. Simmer for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg