Comforting One-Pot Creamy Vegetable Soup

A vibrant, creamy soup made with fresh vegetables that is easy to prepare and perfect for chilly days.

Prep Time 10

Cook Time 30

Total Time 40

Course Main dish, Soup

Cuisine American, Vegetarian

Servings 6 servings

Calories 250 kcal

1 tablespoon olive oil Can substitute with avocado oil or coconut oil.
1 large onion, chopped Can substitute with shallots or leeks for milder flavor.
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 medium potatoes, diced Can substitute with sweet potatoes.
4 cups vegetable broth Homemade broth can be used; ensure it's well-seasoned.
1 cup heavy cream or coconut milk For dairy-free option, use coconut milk.
1 cup mixed vegetables (peas, corn, green beans) Feel free to use your favorites like broccoli or zucchini.
to taste Salt and pepper
to taste Fresh herbs (thyme, parsley) for garnish Add fresh herbs just before serving for vibrant flavor.

Gather and prepare all ingredients.
In a large pot, heat the olive oil over medium heat.
Add chopped onion and minced garlic, sauté for about 3-4 minutes until translucent.
Add diced carrots, celery, and potatoes. Cook for 5 minutes.
Pour in 4 cups of vegetable broth and bring to a boil.
Once boiling, reduce heat to low and let it simmer for 15-20 minutes until veggies are fork-tender.
Stir in heavy cream or coconut milk and simmer for an additional 5 minutes.
Add mixed vegetables and heat through for another 5 minutes.
Season with salt and pepper to taste.
Serve in bowls and garnish with fresh herbs.

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat on the stove over low heat, stirring frequently.

Keyword Comfort food, Creamy Vegetable Soup, One-Pot Meal, Vegetarian Recipe