Creamy Vegetable Soup

A creamy, comforting vegetable soup that’s perfect for cold nights, easy to make in one pot, and family-friendly.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 tablespoons butter substitute with olive oil for a dairy-free option
1 medium onion, diced sweet onions can be used for milder taste
2 medium carrots, chopped
2 stalks celery, chopped can be omitted if unavailable
to taste salt
to taste pepper
3 cloves garlic, minced fresh yields best flavor
1 teaspoon dried oregano substitute with fresh herbs using three times the amount
1 teaspoon dried thyme substitute with fresh herbs using three times the amount
1 teaspoon dried sage substitute with fresh herbs using three times the amount
1/4 cup flour thickens the soup; gluten-free flour is an alternative
6 cups vegetable broth chicken broth can replace it if not vegetarian
2 medium potatoes, diced any waxy variety works best
2 cups broccoli, chopped substitute with cauliflower for a different flavor
1 cup corn fresh or frozen
1 cup heavy cream substitute with coconut milk for a lighter option
1 cup shredded sharp cheddar can be replaced with a dairy-free cheese alternative
2 tablespoons balsamic vinegar apple cider vinegar can be a substitute
to taste fresh parsley optional garnish

Method

Preparation

In a large pot, melt the butter over medium heat.
Add the diced onion, chopped carrots, and celery. Sauté until softened (about 5 minutes).
Stir in the minced garlic, oregano, thyme, and sage, cooking until fragrant (about 1 minute).
Sprinkle the flour over the veggies and stir until combined.
Gradually pour in the vegetable broth while stirring to combine. Bring to a gentle boil.
Add the diced potatoes, broccoli, and corn. Reduce heat and let simmer until veggies are tender (about 15 minutes).
Stir in the heavy cream and cheddar cheese. Season with salt, pepper, and balsamic vinegar to taste.
Top with fresh parsley if desired and enjoy!

Notes

Got leftovers? This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Reheat on the stovetop or use the microwave until bubbly. Adjust thickness with more broth or cream as desired.