Comforting One-Pot Creamy Vegetable Soup: A Cozy Meal Ready in 30 Minutes
Short introduction
Comforting One-Pot Creamy Vegetable Soup is a warm and wholesome dish that’s perfect for chilly days or when you just need a little comfort food. This soup combines a variety of fresh vegetables with a rich and creamy broth, making it delicious and satisfying. Plus, it’s made in one pot, which means less cleanup and more time to enjoy your meal.
Why you’ll love it
This creamy vegetable soup is not only comforting but also packed with nutrients. By using a variety of vegetables, you get vitamins and minerals that are essential for your health. It’s perfect for an easy weeknight dinner and is a hit with kids and adults alike. Since it’s a one-pot meal, you save time, and cleanup is a breeze.
Ingredients
To make this delicious soup, you will need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 2 zucchini, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or basil)
- Bread for serving
Substitutions & key variations
You can customize this soup to suit your taste or use what you have on hand. Here are some ideas:
- Vegetable Variations: Swap in other vegetables like corn, spinach, or potatoes.
- Cream Alternatives: Use coconut milk or sour cream if you’re looking for a dairy-free option.
- Herbs & Spices: Feel free to add spices like paprika, chili flakes, or fresh herbs like dill or cilantro for extra flavor.
- Protein Add-ins: Add beans or lentils for added protein and texture.
Step-by-step
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent. This should take about 3-5 minutes.
Step 2: Add the Veggies
Next, stir in the minced garlic, diced carrots, celery, and chopped bell pepper. Cook everything together for about 5 minutes until the vegetables start to soften.
Step 3: Cook the Zucchini
Add the diced zucchini to the pot and continue cooking for another 3 minutes. You want everything to be tender and flavorful.
Step 4: Add Broth and Simmer
Pour in the vegetable broth and bring it to a boil. Once it starts bubbling, reduce the heat and mix in the heavy cream, dried thyme, dried oregano, salt, and pepper.
Step 5: Let it All Meld
Let the soup simmer for 15-20 minutes, uncovered, until the vegetables are tender and the flavors have melded together beautifully.
Step 6: Serve
Serve the soup hot, garnished with fresh herbs and a side of your favorite bread for dipping.
Success tips
- Temperature: Keep the heat on medium to avoid burning the garlic or vegetables.
- Texture: If you prefer a creamier soup, you can blend a portion with an immersion blender.
- Common mistakes: Overcooking the vegetables can make them mushy. Be sure to keep an eye on the cooking times!
How to serve
Serve the soup hot in bowls, garnished with fresh herbs. A slice of crusty bread on the side is perfect for dipping and enjoying with the soup. You can also pair it with a simple salad for a more complete meal.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat the soup on the stovetop over low heat until warmed through. If the soup thickens in the fridge, you can add a splash of vegetable broth while reheating.
Frequently Asked Questions
1. Can I freeze this soup?
Yes, this soup freezes well! Just allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for about 2-3 months.
2. Can I make this soup vegan?
Absolutely! Use coconut milk or another plant-based milk instead of heavy cream, and ensure your vegetable broth is vegan.
3. How can I make it more filling?
Add cooked grains like quinoa, brown rice, or even pasta to make the soup heartier and more satisfying.
4. Is this soup healthy?
Yes! This soup is filled with nutritious vegetables and can be made lighter by using less cream or substituting it with a healthier alternative.
Nutrition notes / equivalents
This creamy vegetable soup is rich in vitamins A and C from the variety of vegetables. Depending on your substitutions, it can be low in calories while still being filling. Adding whole grain bread on the side can increase fiber content.
Conclusion + CTA
Comforting One-Pot Creamy Vegetable Soup is a delightful way to enjoy a healthy, nutritious meal without the fuss. It’s perfect for preparing on busy weeknights or for lazy weekend lunches. So grab your ingredients and a pot, and enjoy a delicious bowl of warmth and comfort. Don’t forget to share this recipe with friends and family!
Links to related recipes
- Chunky Vegetable Chili
- Creamy Tomato Basil Soup
- Hearty Lentil Soup
- Spinach and White Bean Stew
Creamy Vegetable Soup
Ingredients
Aromatics
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, chopped
- 2 medium zucchini, diced
Broth and Cream
- 4 cups vegetable broth
- 1 cup heavy cream Substitute with coconut milk for a dairy-free option
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- to taste Fresh herbs for garnish (such as parsley or basil)
For Serving
- to taste Bread For serving with soup
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 3-5 minutes.
- Stir in the minced garlic, diced carrots, celery, and chopped bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced zucchini to the pot and cook for another 3 minutes until everything is tender.
Cooking
- Pour in the vegetable broth and bring it to a boil. Reduce the heat and mix in the heavy cream, dried thyme, oregano, salt, and pepper.
- Let the soup simmer for 15-20 minutes, uncovered, until the vegetables are tender and flavors meld.
Serving
- Serve the soup hot, garnished with fresh herbs and a side of your favorite bread for dipping.
Notes
Creamy Vegetable Soup
Ingredients
Aromatics
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, chopped
- 2 medium zucchini, diced
Broth and Cream
- 4 cups vegetable broth
- 1 cup heavy cream Substitute with coconut milk for a dairy-free option
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- to taste Fresh herbs for garnish (such as parsley or basil)
For Serving
- to taste Bread For serving with soup
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 3-5 minutes.
- Stir in the minced garlic, diced carrots, celery, and chopped bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced zucchini to the pot and cook for another 3 minutes until everything is tender.
Cooking
- Pour in the vegetable broth and bring it to a boil. Reduce the heat and mix in the heavy cream, dried thyme, oregano, salt, and pepper.
- Let the soup simmer for 15-20 minutes, uncovered, until the vegetables are tender and flavors meld.
Serving
- Serve the soup hot, garnished with fresh herbs and a side of your favorite bread for dipping.