One-Pot Creamy Vegetable Soup

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A steaming bowl of One-Pot Creamy Vegetable Soup with bright peas, orange carrots, tender potatoes, fresh herbs, and crusty bread, crafted for soup recipes and perfectly suited to a Homemade Soup Recipe, Easy Soup Recipes, Easy Soups, and Healthy Soup Recipes.
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There is nothing quite like a bowl of warm, nourishing soup to make a house feel like a home. This One-Pot Creamy Vegetable Soup is the very definition of comfort food, a simple recipe that fills the kitchen with the most wonderful aromas. It’s one of those easy vegetable soup recipes that you’ll return to again and again.

I can still picture my Mom, Eva, on a rainy afternoon, humming softly as she turned simple vegetables into the most wonderful soup. Her old, heavy pot held more than just a meal; it was her way of simmering love into every single spoonful.

The Simple Things You’ll Need

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium potato, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric (optional, for color)
  • 1 cup milk or plant-based milk
  • 2 tablespoons flour (or cornstarch slurry for gluten-free)
  • Salt and black pepper to taste
  • Fresh thyme sprigs (for garnish)

My Trusted Kitchen Helpers

A Sturdy Dutch Oven or Large Pot

A good, heavy-bottomed pot is your best friend for this recipe, as it distributes the heat evenly and prevents the vegetables from sticking.

My Go-To Wire Whisk

To get that perfectly smooth and creamy texture without any lumps, a simple wire whisk works wonders when you’re stirring in the milk and flour.

Bringing Our Creamy Soup to Life

Step 1: Building Our Flavorful Foundation

Heat the olive oil in your large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Let them all cook together for about 5–6 minutes until they’ve softened and the onion is translucent. I just love the smell that fills the kitchen at this stage; it’s the promise of a delicious meal to come.

Step 2: Adding the Heart of the Soup

Now, add your diced potato, the rinsed chickpeas, and all those lovely dried herbs, thyme, oregano, and turmeric if you’re using it. Give it all a good stir to coat the vegetables in the seasonings. Don’t be shy with the salt and pepper here; it helps build the flavor from the very beginning.

Step 3: A Gentle Simmer to Soften

Pour in the vegetable broth, stir everything together, and bring it to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Your goal is to get those potatoes perfectly fork-tender. This is a good time to tidy up the kitchen or just enjoy the warmth from the stove.

Step 4: The Secret to Making It Creamy

In a small bowl, whisk the flour and milk together until there are absolutely no lumps left. Slowly pour this mixture into the soup, stirring constantly. Let the soup continue to cook for another 5 minutes, and you’ll see it magically thicken into a rich, creamy broth.

Step 5: A Final Pop of Sweetness

Stir in the frozen peas and let them cook for just another 2 minutes. They don’t need long, and this keeps them bright green and tender. Have a little taste and adjust the salt and pepper if you think it needs it.

Step 6: Ladle and Garnish with Love

Ladle your beautiful one-pot creamy vegetable soup into bowls. A little garnish of fresh thyme makes it feel extra special. We always serve this with a side of warm, crusty bread for dipping.

Easy One-Pot Veggie Soup

A Little Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. It is calculated per serving for your general guidance.

Simple Swaps for a Lighter Touch

  • For a Lighter Creaminess: Instead of milk and flour, you can blend a can of cannellini beans with a little broth and stir that in. It adds a wonderful, creamy texture and extra protein.
  • Lower the Sodium: Use a low-sodium vegetable broth and be mindful of how much salt you add at the end. The herbs already provide so much wonderful flavor.
  • Boost the Greens: A few minutes before serving, stir in a large handful of fresh spinach or kale and let it wilt into the soup for added vitamins.

Ideas for Serving and Sharing

  • With Grilled Cheese: There is no better companion for a creamy vegetable soup recipe than a classic grilled cheese sandwich. It’s the ultimate comfort meal for a chilly day.
  • A Dollop of Dairy: A spoonful of plain Greek yogurt or sour cream on top adds a lovely tangy flavor that cuts through the richness of the soup.
  • Toasted Seeds: For a bit of crunch, sprinkle some toasted pumpkin or sunflower seeds over the top just before serving.

A Few Tips from My Kitchen to Yours

  • Lumpy Thickener: Don’t add the flour directly to the hot soup. Always whisk it with the cold milk in a separate bowl first to create a smooth slurry; this will prevent any lumps from forming.
  • Mushy Vegetables: Be careful not to simmer the soup for too long after the potatoes are tender. You want the vegetables to hold their shape, especially the peas, which only need a couple of minutes.
  • Under-seasoning: A common pitfall with vegetable soup recipes with potatoes is not seasoning enough. Taste the soup at the end of cooking and add more salt and pepper as needed to make the flavors truly pop.

How to Keep Leftovers Fresh

This soup keeps beautifully! Allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When you reheat it on the stove, you may need to add a small splash of broth or milk to thin it out, as it tends to thicken as it sits.

From My Home to Yours

I hope this recipe brings as much warmth and comfort to your kitchen as it has to mine. It’s more than just a meal; it’s a chance to slow down, nourish your loved ones, and create your own sweet memories around the table. I truly believe that the simplest foods often hold the most love, and this soup is a perfect example of that.

A Few Things You Might Be Wondering

Can this soup be made gluten-free?

Absolutely! The recipe is easily adaptable. Instead of using all-purpose flour to thicken the soup, you can create a slurry with 1.5 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Whisk it until smooth and stir it into the simmering soup just as you would with the flour and milk mixture.

Is it alright to add different vegetables?

Of course! This is a wonderful recipe for cleaning out the vegetable drawer. Feel free to add chopped broccoli or cauliflower florets, corn, or green beans. Just be mindful of cooking times; add harder vegetables like broccoli with the potatoes and quicker-cooking ones like corn with the peas.

Does this soup freeze well?

Yes, you can freeze this soup, but be aware that dairy-based soups can sometimes separate a little upon thawing. For best results, let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently on the stove, whisking well to bring the creamy texture back together.

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A steaming bowl of One-Pot Creamy Vegetable Soup with bright peas, orange carrots, tender potatoes, fresh herbs, and crusty bread, crafted for soup recipes and perfectly suited to a Homemade Soup Recipe, Easy Soup Recipes, Easy Soups, and Healthy Soup Recipes.

One-Pot Creamy Vegetable Soup

  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

This One-Pot Creamy Vegetable Soup is the very definition of comfort food. Simple, nourishing, and full of flavor, it’s a recipe that brings warmth and love to every bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium potato, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric (optional)
  • 1 cup milk or plant-based milk
  • 2 tablespoons flour (or cornstarch slurry for gluten-free)
  • Salt and black pepper to taste
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened and translucent.
  2. Add potato, chickpeas, thyme, oregano, and turmeric. Season with salt and pepper. Stir well.
  3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
  4. Whisk flour and milk together until smooth. Slowly stir into soup. Cook 5 minutes until thickened.
  5. Stir in frozen peas and cook 2 minutes. Adjust seasoning to taste.
  6. Ladle into bowls, garnish with fresh thyme, and serve warm with bread.

Notes

For a gluten-free option, use cornstarch slurry instead of flour. Add extra vegetables like broccoli, green beans, or spinach if desired. Soup keeps for 4 days in the fridge or 3 months in the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: One Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 6g
  • Sodium: 540mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 11g
  • Cholesterol: 5mg

Keywords: vegetable soup, creamy soup, one pot, comfort food

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