There’s something about a good One Pot Creamy Vegetable Soup that wraps around your soul like your favorite blanket on a chilly day. I first made a version of this back when my youngest refused to eat “anything green.” Fast forward a few years—and a lot of tweaks later—this soup has become a regular at our dinner table.
It’s hearty, cozy, and packed with so much veggie goodness, no one even notices how healthy it is. Whether you’re cooking for picky kids, a meatless Monday, or just a quiet night at home with crusty bread and a good book, this soup checks every box.
Table of Contents
Why You’ll Love This One Pot Creamy Vegetable Soup
- It’s ready in under 45 minutes from start to finish.
- All the ingredients simmer in just one pot—less cleanup = more you time.
- You can customize it with whatever veggies are hanging out in your fridge.
- It tastes like something your grandma would have made—with a creamy twist.
- It’s vegetarian-friendly and easily made dairy-free or gluten-free.
I’ve even served this to my in-laws (who love their meat-and-potatoes), and they asked for seconds. That’s when I knew this one was a keeper.
What Does One Pot Creamy Vegetable Soup Taste Like?
Imagine the gentle sweetness of carrots, the earthy depth of potatoes, and the freshness of green beans and corn—all swimming in a warm, velvety broth. The thyme or rosemary adds that cozy, “home-cooked” flavor, and the cream (or coconut milk!) makes it lush without being heavy.
It’s comforting, slightly sweet from the corn, savory from the garlic and onion, and just creamy enough to make every bite satisfying.
Ingredients You’ll Need for One Pot Creamy Vegetable Soup
This soup is all about wholesome, fresh ingredients—and chances are, you’ve got most of them in your kitchen right now. If you’ve made my Creamy Roasted Veggie Soup or White Bean and Kale Soup, this will feel like an old friend with a new twist.
Here’s what you’ll need:
- Olive oil or butter – for sautéing the base.
- Onion & garlic – the foundation of almost every comforting soup.
- Carrots, celery & potatoes – your hearty, filling trio.
- Green beans, broccoli & corn – bright pops of color and texture.
- Vegetable broth – for that rich, savory base.
- Milk or cream (or coconut milk) – to finish things off with creaminess.
- Flour (optional) – if you like your soup a little thicker.
- Thyme or rosemary – dried or fresh, both work beautifully.
- Salt and pepper – because you know it’s not complete without them.
TIP: Use fresh rosemary to garnish—your kitchen will smell like an herb garden in the best way.
How to Make One Pot Creamy Vegetable Soup
Making this One Pot Creamy Vegetable Soup is much easier than it sounds—and with this Step by Step breakdown, even the busiest cook can bring this comforting pot of goodness to the table with confidence. Whether it’s your first time or your fiftieth, here’s exactly how to do it.
Let’s roll up our sleeves and take it one delicious step at a time:
Step 1: Sauté the Onion and Garlic
Start by heating 2 tablespoons of olive oil or butter in a large soup pot over medium heat. Once it’s shimmering (or gently bubbling, if using butter), toss in the diced onion.
Cook for about 4–5 minutes, stirring occasionally, until the onion turns soft and translucent. This is where the flavor-building magic begins.
Next, add the minced garlic and cook for another 30 seconds to 1 minute—just until it becomes fragrant. You don’t want it to brown, just bloom.
Tip: Want to get the most out of your aromatics? Check out my preparation tips for soup bases where I go into more detail about how to layer flavor early.
Step 2: Add the Hearty Vegetables
Now it’s time to bring in the carrots, celery, and potatoes—the trio that adds heartiness to this soup.
Stir them into the onion and garlic mixture and sauté everything together for about 5 minutes. This quick sauté gives them a little head start before we simmer and also deepens their natural flavors.
Substitution Note: If you’re out of carrots or potatoes, try sweet potatoes or parsnips. You can find more swap ideas in my Cauliflower Mac and Cheese recipe where veggie versatility is the star.
Step 3: Thicken (Optional, But Worth It!)
For a thicker, creamier texture, sprinkle in 2 tablespoons of flour over the sautéed vegetables. Stir well so everything is evenly coated—this helps the flour absorb moisture and prevents lumps later.
Let it cook for 1–2 minutes, stirring continuously. The mixture may look a little sticky or pasty at this point, but that’s totally normal.
Skip this step if you’re gluten-free! You can use a cornstarch slurry or arrowroot near the end instead.
Step 4: Add the Broth and Simmer
Carefully pour in 4 cups of vegetable broth, scraping up any flavorful bits stuck to the bottom of the pot.
Turn the heat to high and bring everything to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pot, and simmer for 15 minutes. This gives the carrots and potatoes time to soften beautifully.
Your kitchen will already start to smell like comfort.
Looking for a heartier variation? Try adding a scoop of white beans or lentils at this stage for extra protein.
Step 5: Add Quick-Cooking Veggies and Seasonings
After the initial simmer, remove the lid and stir in:
- 1 cup of green beans (trimmed and cut)
- 1 cup of broccoli florets
- 1 cup of corn kernels (fresh or frozen)
- 1 teaspoon of dried thyme or rosemary
- Salt and black pepper to taste
Let the soup simmer uncovered for 8–10 more minutes, until the veggies are tender but still have their color and life.
Use fresh herbs if you have them! Rosemary in particular really shines here. I talk more about using fresh vs. dried in my Healthy Chicken Broccoli Soup post.
Step 6: Stir in the Cream or Milk (The Cozy Finale)
Reduce the heat to low or turn it off completely. Gently stir in 1 cup of milk, cream, or coconut milk, depending on your preference.
Avoid boiling once the dairy is added—just warm it through. This keeps the soup smooth and prevents curdling.
Dairy-Free? Coconut milk adds a delicious touch of sweetness and works beautifully here.
Taste the soup and adjust the seasoning if needed.
Step 7: Garnish and Serve
Ladle the warm soup into bowls and top with fresh rosemary, a sprinkle of black pepper, or even some grated parmesan if you’re feeling fancy.
Pair with a crusty slice of bread, or if you’re going low-carb, try a spoonful of my Mediterranean Vegan Cauliflower Soup on the side for a light and fresh balance.
Bonus: This soup tastes even better the next day—perfect for meal prep!
By following this Step by Step guide, you’re not just making a soup—you’re creating a warm, nourishing moment in the middle of a busy day. Whether it’s your first time with a ladle or you’re a seasoned slow cooker pro, this method is approachable, flexible, and (most importantly) foolproof.
Let this One Pot Creamy Vegetable Soup become a new favorite in your recipe rotation. And don’t forget to explore more vegetable-packed soups on the site for even more cozy inspiration.
Tips and Tricks for Perfect One Pot Creamy Vegetable Soup
- Chop everything roughly the same size so it cooks evenly.
- Want it thicker? Mix 1 more tbsp flour with a bit of cold broth before adding it near the end.
- Go dairy-free by using coconut milk—it adds a hint of sweetness that pairs beautifully with the corn.
- Add a can of white beans for extra protein and creaminess.
- Stir in shredded cheese right before serving if you want that extra cozy factor.
This became my go-to “clean out the fridge” soup. Whatever bits of veggies you have? Toss them in. It’s hard to mess up.
Storage Tips for Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Skip the cream, freeze the base, and add the milk/cream when reheating. Keeps well up to 2 months.
To reheat: Warm gently over medium heat and stir often—especially if it’s been frozen.
FAQs
Can I use frozen vegetables?
Absolutely. Just toss them in when you add the quick-cooking veggies.
Can I make this in a slow cooker?
Sure can! Sauté the onions and garlic first, then add everything (except milk/cream) to your slow cooker on low for 6–7 hours. Add cream at the end.
Is it gluten-free?
Just skip the flour or use a gluten-free alternative. Easy!
Final Thoughts
Whether you’re feeding a crew on a weeknight, or just want something comforting bubbling away on the stove, this One Pot Creamy Vegetable Soup delivers every time. It’s reliable, customizable, and tastes even better the next day.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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One Pot Creamy Vegetable Soup: The Best 30-Minute Comfort Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy vegetable soup is made in one pot and packed with wholesome, colorful veggies. It’s rich, comforting, and easy to customize, making it a perfect weeknight meal that’s ready in about 40 minutes. A dairy-free option is included, so it’s flexible for any dietary needs.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or cream (or coconut milk for dairy-free)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 teaspoon dried thyme or rosemary (plus extra fresh rosemary for garnish)
- Salt and black pepper to taste
Instructions
1. Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent – about 4 to 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the sliced carrots, diced celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally to soften.
3. (Optional) Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly to prevent lumps.
4. Pour in the vegetable broth and raise the heat to bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes until the vegetables start to get tender.
5. Stir in the green beans, broccoli florets, and corn kernels. Add the dried thyme or rosemary, and season with salt and black pepper to taste. Simmer uncovered for 8 to 10 minutes more until all veggies are tender.
6. Stir in the milk or cream. Heat gently without boiling to avoid curdling. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with fresh rosemary or your favorite herbs. Serve warm with crusty bread or a side salad.
Notes
For a completely dairy-free version, use olive oil and coconut milk. You can add beans or lentils for extra protein, or swap in seasonal vegetables depending on what you have. Leftovers store well in the fridge for up to 4 days or can be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: vegetable soup, creamy soup, one pot, vegetarian, dairy free option
