Description
This One Pot Creamy Vegetable Soup is a comforting, hearty dish loaded with fresh vegetables and aromatic herbs, all simmered together in a rich and creamy broth. Perfect for a cozy meal, it combines tender potatoes, broccoli, corn, and a blend of spices, finished with sharp cheddar cheese and a touch of balsamic vinegar for depth.
Ingredients
Vegetables and Aromatics
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 cups broccoli, chopped in bite-sized pieces
- 3 cups (3/4″ thick) diced potatoes
- 1 (15 oz.) can corn, drained
- Fresh chopped parsley (for garnish)
Spices and Herbs
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Kosher salt
- Fresh cracked pepper
Liquids and Dairy
- 6 tablespoons butter
- 1/3 cup flour
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
Optional Garnishes
- Additional shredded cheese
- Oyster crackers
Instructions
- Heat butter: Melt 6 tablespoons of butter in a large Dutch oven over medium heat to prepare the base for your soup.
- Sauté vegetables: Add diced onion, chopped carrots, chopped celery, and season with a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until the onions become translucent and vegetables soften.
- Add garlic and herbs: Reduce heat to medium, then add minced garlic, dried oregano, thyme, and sage. Stir frequently and cook for another minute to release their flavors.
- Incorporate flour: Sprinkle in 1/3 cup of flour and stir well to coat the vegetables evenly. Cook for an additional minute while stirring to create a roux that will thicken the soup.
- Deglaze the pot: Pour a generous amount of vegetable broth into the pot, scraping the bottom to loosen any browned bits for extra flavor.
- Add remaining ingredients: Stir in diced potatoes, drained corn, chopped broccoli, and the rest of the vegetable broth. Season with a couple pinches of salt and pepper.
- Simmer: Cover the pot, increase heat to medium-high, and bring the soup to a simmer.
- Cook potatoes: Once simmering, reduce heat to low, cover again, and let the soup cook for 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent sticking.
- Finish soup: Remove the pot from heat. Stir in heavy cream, shredded cheddar cheese, and balsamic vinegar until the cheese melts and the soup is creamy.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley, additional shredded cheese, and oyster crackers for added texture and flavor.
Notes
- For a vegan or dairy-free option, substitute butter with olive oil, cream with coconut milk or cashew cream, and use vegan cheese.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop before serving.
- Adjust the thickness by adding more or less broth based on your preference.
- Feel free to add other vegetables like zucchini or peas for variation.
- Using fresh herbs instead of dried will intensify the flavor but adjust quantities accordingly.
- Oyster crackers add a delightful crunch but can be omitted for gluten-free diets.