Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter (or dairy free butter); 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 red bell pepper, diced; 2 cups broccoli florets; 4 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried basil; 1/2 tsp dried oregano; 1 tsp salt (or to taste); 1/4 tsp black pepper; 1 cup unsweetened dairy free milk or regular milk; 1/2 cup dairy free cream or heavy cream; 2 tbsp gluten free flour or cornstarch (for thickening); Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how effortlessly this soup comes together in just one pot—minimal cleanup and maximal flavor. It’s packed with wholesome vegetables and comes together quickly, making it ideal when I want something cozy yet light. The creamy texture is satisfying without being heavy, and I can easily customize it with ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I include a mix of carrots, celery, onions, garlic, zucchini, bell pepper, and potatoes or cauliflower. I use olive oil or butter for sautéing, vegetable or chicken broth, milk or cream for creaminess, a bit of flour or cornstarch to thicken if needed, shredded cheese (optional), dried or fresh herbs such as thyme or parsley, salt, and pepper.

Directions

I warm the olive oil or butter in a large pot over medium heat. I sauté onions, carrots, and celery until softened, about 5 minutes, then add garlic and cook briefly until fragrant.
I stir in chopped bell pepper, zucchini, and potato or cauliflower pieces.
I sprinkle in flour or cornstarch (if using) and stir to coat the veggies.
I pour in the broth, bring the soup to a simmer, and let it cook for about 15–20 minutes until the vegetables are tender.
I partially blend some of the soup using an immersion blender or masher to achieve a creamy texture while keeping chunks.
I stir in milk or cream (and optional cheese), then simmer gently for another 5 minutes.
I taste and adjust seasoning with salt, pepper, and herbs. I can finish with a splash of lemon juice for brightness.

Servings and timing

Prep time: around 15 minutes
Cook time: about 25‑30 minutes
Total time: roughly 40‑45 minutes
Serves: 4 to 6 portions depending on serving size

Variations

I swap some of the vegetables seasonally—broccoli, spinach, cauliflower, peas, or sweet potatoes work well.
I make it vegan by using dairy‑free milk or plant‑based cream and skipping cheese or using vegan cheese.
For a protein boost, I stir in cooked beans, lentils, tofu cubes, or leftover shredded chicken at the end.
I spice it up with chili flakes, curry powder, or smoked paprika for a savory twist.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container in the fridge, where it stays good for about 3–4 days. To reheat, I gently warm it over low heat, stirring occasionally and adding a bit of broth or milk if it thickened too much. I can freeze it (without dairy added) for about 2 months, thaw overnight in the fridge, then reheat and stir in cream or cheese before serving.

FAQs

How do I make this soup gluten‑free?

I use cornstarch or arrowroot instead of flour to thicken, and ensure the broth is gluten‑free.

Can I add grains like rice or quinoa?

Yes—I cook them separately and stir them in at the end so they don’t overcook or absorb all the liquid.

What if I don’t have an immersion blender?

I mash some of the vegetables using a potato masher or fork to achieve creaminess—no blender needed.

Can I batch‑make and freeze individual servings?

Absolutely. I freeze portioned soup (minus dairy), then reheat and stir in fresh cream or milk per portion.

How can I make it more filling?

I add cooked beans, lentils, barley, tofu, chicken, or sausage to make the soup heartier.

Conclusion

I love how this One‑Pot Creamy Vegetable Soup brings together wholesome goodness in a single comforting bowl. It’s flexible, nourishing, and easy—just the kind of recipe I turn to over and over.