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One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup: Cozy Up with This Quick Delight

A comforting One-Pot Creamy Vegetable Soup that's easy to make, nourishing, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 medium Yellow Onion can substitute with shallots
  • 2-3 cloves Garlic minced for best flavor
For the Vegetables
  • 2 medium Carrots can substitute with parsnips
  • 2 stalks Celery can substitute with fennel
  • 2 cups Diced Potatoes can substitute with sweet potatoes
  • 1 cup Broccoli Florets can substitute with cauliflower
  • 1 cup Cauliflower Florets can substitute with more broccoli or zucchini
  • 1 cup Frozen Peas can substitute with fresh peas or green beans
For the Broth & Creaminess
  • 4 cups Vegetable Broth homemade is best
  • 1 cup Heavy Cream can substitute with coconut milk
For the Seasoning
  • 1 teaspoon Dried Thyme use fresh for better flavor
  • 1 teaspoon Dried Oregano use fresh for better flavor
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Chopped Fresh Parsley can substitute with chives or basil

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat for 1-2 minutes until shimmering. Add a diced yellow onion and sauté for 3-4 minutes until translucent.
  2. Add 2-3 minced garlic cloves along with sliced carrots and celery. Stir and cook for another 3-4 minutes until softened.
  3. Incorporate 2 cups of diced potatoes, 1 cup of broccoli florets, and 1 cup of cauliflower florets. Stir in 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of oregano.
  4. Increase heat to high and bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until vegetables are tender.
  5. Lower heat and stir in 1 cup of heavy cream. Simmer gently for 3-5 minutes without boiling.
  6. Gently fold in 1 cup of frozen peas and cook for 2-3 minutes until heated through.
  7. Ladle into bowls and garnish with chopped fresh parsley. Serve with crusty bread if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Reheat gently on the stove with a splash of broth.

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