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One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup: Ultimate Comfort in a Bowl

This One-Pot Creamy Vegetable Soup is a nourishing and comforting dish, perfect for chilly days, packed with a variety of vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 stalks Celery Add crunch and flavor; substitute with leeks for a sweeter taste.
  • 2 medium Carrots Provide natural sweetness and color; can swap for sweet potatoes if preferred.
  • 1 medium Onion Base flavor component; use shallots for a milder flavor.
  • 1 cup Corn Adds sweetness and texture; substitute with green beans or peas for a twist.
  • 1 cup Peas Introduce a pop of flavor and color; frozen peas work perfectly for convenience.
For the Creaminess
  • 1 cup Cream (or alternative) Provides the desired creaminess; use coconut milk for a vegan option or dairy cream for richness.
  • 1 3 Nutritional Yeast Gives a cheesy flavor without dairy; swap with Parmesan cheese for non-vegans.
For the Broth
  • 4 cups Vegetable Broth Serves as the soup's flavorful liquid base; homemade broth is preferred for depth.
For the Freshness
  • 1 handful Fresh Herbs Enhances aroma and freshness; basil or thyme work well as alternatives.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. Begin by chopping the celery, carrots, and onions into small, even pieces to ensure they cook uniformly. Add the corn and peas to the mix, setting aside frozen peas until later.
  2. In a large pot, heat two tablespoons of olive oil over medium heat. Once shimmering, add the chopped onions and celery, cooking them for about 5 minutes until they become soft and fragrant.
  3. Next, toss in the chopped carrots and continue to sauté for another 5 minutes until they're slightly tender.
  4. Pour in 4 cups of vegetable broth carefully, bringing the mixture to a gentle boil.
  5. Once boiling, add the corn and peas, stirring them into the pot. Reduce the heat to a simmer and cover the pot, cooking for an additional 10 minutes.
  6. Remove the pot from the heat and stir in your choice of cream or a dairy-free alternative, along with nutritional yeast.
  7. Ladle the One-Pot Creamy Vegetable Soup into bowls, garnishing with freshly chopped herbs.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 40mgCalcium: 8mgIron: 10mg

Notes

This soup is perfect for leftovers and can be stored in an airtight container for up to 3 days. It also freezes well for up to 2 months.

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