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Comforting One-Pot Creamy Vegetable Soup

A warm and creamy vegetable soup that is easy to make in one pot, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced Adds sweetness and flavor
  • 2 cloves garlic, minced For aromatic flavor
Vegetables
  • 3 medium carrots, chopped For sweetness and texture
  • 2 stalks celery, chopped For additional flavor
  • 1 medium zucchini, chopped Adds creaminess
  • 1 medium bell pepper, chopped For color and taste
Liquids and Seasonings
  • 4 cups vegetable broth Base for the soup
  • 1 cup heavy cream (or coconut milk for dairy-free) For creaminess
  • 1 teaspoon dried thyme Flavor enhancer
  • 1 teaspoon dried basil Additional flavor
  • to taste Salt and pepper For seasoning
Garnishes and Serving
  • to taste Fresh herbs (e.g., parsley, cilantro) For garnish
  • as needed slices Crusty bread For serving

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-5 minutes.
Cooking
  1. Toss in the chopped carrots, celery, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the vegetable broth to the pot and bring everything to a robust boil.
  3. Stir in the dried thyme and basil, reduce heat, and let the soup simmer for 15-20 minutes until the vegetables are tender.
Finishing Touches
  1. Using an immersion blender, blend the soup until creamy, or leave it chunky if desired.
  2. Stir in the heavy cream (or coconut milk) and season with salt and pepper to your liking.
Serving
  1. Ladle the soup into bowls, garnish with fresh herbs, and serve hot alongside crusty bread.

Notes

This soup can be made in advance and stores well in the fridge for up to 3 days. Freeze for 2-3 months after cooling.