Tasty One Pot Vegetable Soup

There’s something comforting about a bowl of homemade vegetable soup, especially when it only uses one pot. On busy weeknights when I’m juggling after-school activities and work deadlines, I need dinner to be simple but still good for my family. That’s why this soup has become my go-to recipe.

I started making this soup years ago when I was trying to use up leftover vegetables from the week. Now, I actually plan for it. I grab whatever veggies look fresh at the store, knowing they’ll come together in this easy meal. The best part? While the soup simmers away on the stove, filling the house with wonderful aromas, I can help with homework or catch up on emails.

If you’re looking for a no-fuss meal that still packs in plenty of vegetables, this recipe is for you. You can use whatever vegetables you have on hand, and it’s practically impossible to mess up. Trust me, even my pickiest eater asks for seconds.

What Kind of Vegetables Should I Use?

For this hearty soup, you’ve got lots of flexibility with your veggie choices. The recipe calls for classic soup vegetables like carrots, celery, and potatoes as the base, but you can easily swap in what you have on hand. If you’re not a fan of broccoli, try cauliflower or green beans instead – just make sure to cut them into similar-sized pieces so they cook evenly. Fresh vegetables will give you the best flavor and texture, but in a pinch, frozen vegetables work too (except for the potatoes, which should always be fresh). When chopping your vegetables, try to keep them all roughly the same size – about 3/4 inch pieces – so they cook at the same rate and are easy to eat in one spoonful.

Options for Substitutions

This cozy soup recipe is super adaptable and works well with many substitutions:

• Butter: You can swap butter with olive oil or vegetable oil, though butter adds the best flavor. For a dairy-free version, use plant-based butter.
• Heavy cream: Feel free to use half-and-half, whole milk, or for a dairy-free option, full-fat coconut milk or cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water until smooth).
• Cheddar cheese: Any melting cheese works well here – try Colby, Monterey Jack, or Gouda. For dairy-free, use your favorite plant-based shredded cheese.
• Veggie broth: Chicken broth works if you’re not keeping it vegetarian, or you can use water plus extra seasonings in a pinch.
• All-purpose flour: For gluten-free thickening, use cornstarch (reduce to 3 tablespoons) or rice flour (same amount as regular flour).
• Vegetables: Feel free to swap any vegetables based on what you have – cauliflower for broccoli, peas for corn, sweet potatoes for regular potatoes. Just keep the quantities similar.
• Balsamic vinegar: You can use red wine vinegar or lemon juice instead – just a splash to add that bit of acidity at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegetable soup is rushing the initial vegetable sautéing process – taking time to properly cook the onions, carrots, and celery until softened (about 8-10 minutes) builds a crucial flavor foundation for your soup. A common error is adding the flour directly to hot liquid, which can result in lumps – instead, stir the flour into the butter and vegetable mixture to create a smooth roux before slowly adding the broth. To keep your vegetables from turning mushy, add them in stages based on cooking time: start with potatoes, then add broccoli and corn in the last 5-7 minutes of cooking. For the creamiest results, gradually stir in the heavy cream and cheese over low heat at the very end, and don’t forget that final splash of balsamic vinegar which adds a subtle depth that makes all the difference.

What to Serve With Vegetable Soup?

This hearty vegetable soup is practically a meal on its own, but a few simple sides can make it even more satisfying! A warm, crusty baguette or some homemade dinner rolls are perfect for soaking up all that tasty broth. If you’re looking to add some protein, a half sandwich works great – try tuna salad or a simple turkey and cheese. For a lighter option, pair your soup with a crisp green salad dressed with a simple vinaigrette, which adds a nice fresh contrast to the warm, cozy soup.

Storage Instructions

Keep Fresh: This cozy vegetable soup will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving since the vegetables might settle at the bottom.

Freeze: You can freeze portions of this soup in freezer-safe containers for up to 3 months. Just keep in mind that potatoes can get a bit grainy after freezing, but the soup will still taste great. Leave about an inch of space at the top of your container since the soup will expand when frozen.

Warm Up: To enjoy your leftover soup, heat it slowly on the stovetop over medium-low heat, stirring occasionally. If using the microwave, warm it in 1-minute intervals, stirring between each, until it reaches your desired temperature. If the soup seems too thick after storage, just add a splash of broth or water to thin it out.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 6 tablespoons butter
• 1 diced white onion
• 1.5 cups carrots, chopped
• 1.5 cups celery, chopped
• 6 minced garlic cloves
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 1/3 cup all-purpose flour
• 6 cups veggie broth
• 2 cups broccoli, cut into bite-sized pieces
• 1 can (15 oz.) corn, drained
• 3 cups diced potatoes (3/4″ thick)
• 1/2 cup heavy cream
• 4 oz. shredded sharp cheddar cheese
• 1 teaspoon balsamic vinegar
• Kosher salt
• Freshly cracked pepper
• Fresh parsley, chopped
• Extra shredded cheese
• Oyster crackers

Step 1: Sauté the Vegetables

Heat butter in a large Dutch oven over medium heat.

Add onion, carrots, celery, and a large pinch of salt and pepper.

Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes or until the onions become translucent.

Step 2: Add Herbs and Flour

Reduce the heat to medium.

Add garlic, oregano, thyme, and sage to the pot, cooking for another minute while stirring frequently.

Then, incorporate flour by sprinkling it over the veggies, stirring to coat them well.

Cook for one more minute, continuing to stir frequently to prevent sticking.

Step 3: Deglaze and Add Vegetables

Pour a hearty amount of veggie broth into the pot to deglaze it, making sure to scrape the flavorful bits from the bottom.

Stir in diced potatoes, corn, broccoli, and the remaining veggie broth.

Add a couple of pinches of salt and pepper for seasoning.

Cover the pot and increase the heat to medium-high to bring the mixture to a simmer.

Step 4: Simmer the Soup

Once the soup begins to simmer, reduce the heat to low, keep the pot covered, and let it simmer for 10-12 minutes or until the potatoes are fork-tender.

Stir occasionally to ensure the potatoes do not stick to the bottom of the pot.

Step 5: Finish with Cream and Cheese

Remove the soup from heat.

Stir in heavy cream, shredded cheese, and vinegar.

Continue stirring until the cheese is fully melted into the soup, creating a rich and creamy texture.

Step 6: Garnish and Serve

Once the cheese has melted, garnish your soup with fresh parsley, a sprinkle of cheddar cheese, and some crackers for added texture.

Serve hot and enjoy your delicious, hearty soup!