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