One Pot Creamy Vegetable Soup Recipe

I adore crafting my vegetable soup that bursts with flavor. Using olive oil, fresh carrots and a splash of heavy cream, I blend hearty vegetables into a satisfying dish. Every simmer fills my kitchen with the inviting aroma of this dish that has become a favorite in my collection of healthy soup recipes.

I’ve been tinkering with a few recipes in the kitchen and I recently came up with my One Pot Creamy Vegetable Soup that’s hearty yet light, using only a handful of simple ingredients. I start by heating up 2 tablespoons olive oil in the pot and adding a chopped medium onion and 3 minced garlic cloves until they soften just right.

Then, I toss in 2 peeled and diced carrots, 2 diced celery stalks and 2 diced potatoes for that substantial texture. I also like adding in a chopped zucchini and 1 cup broccoli florets for some crunch, and a diced red bell pepper for a little kick.

With 4 cups of vegetable broth, a bay leaf and a teaspoon of dried thyme, everything simmers until the flavors meld. I finish it off with 1/2 cup heavy cream and throw in 2 cups baby spinach right at the end.

This recipe fits perfectly into my healthy, yet simply indulgent fall menus, and I hope you enjoy it as much as I do.

Why I Like this Recipe

I really enjoy this recipe because:

1. I like how simple it is to make; it only takes one pot which makes clean up way easier, and that really suits my busy lifestyle.
2. I love that it’s filled with a ton of healthy veggies that make me feel good about what I’m eating, plus the mix of flavors just hits the spot.
3. The creamy twist from the heavy cream is just perfect—it gives the soup a rich texture without being too heavy.
4. This recipe feels like a warm hug on a cold day, and its comforting vibe always puts me in a good mood.

So here’s my take on what I call my One Pot Creamy Vegetable Soup: it’s like your everyday cozy meal that doesn’t try too hard but still delivers big on taste. I start by sautéeing chopped onions, garlic, and a mix of carrots, celery, and potatoes in olive oil until everything softens up a bit. Then, I add in zucchini, some broccoli, and red bell pepper to get that fresh pop of flavor before I pour in vegetable broth along with a bay leaf and thyme. Once it all boils and simmers for a while, I stir in heavy cream to make it nice and smooth, and if I’m feeling it, I toss in some baby spinach at the end so it wilts perfectly. It’s not a gourmet masterpiece or anything fancy, but it’s real comforting and just makes me feel good after a long day.

Ingredients

• Olive oil brings healthy fats and smooth richness while helpin sauté those veggies.
• Onions deliver fiber, vitamins, and a natural sweetness that brightens the soup.
• Garlic adds a burst of savory flavor and boosts antioxidants in each spoonful.
• Carrots supply crunch, beta carotene, and a hint of subtle natural sweetness.
• Potatoes offer hearty carbohydrates and creaminess, making the dish filling.
• Broccoli packs nutrients and a little crunch for an unexpected texture twist.
• Spinach lends fresh greenness and vitamins, upping both color and healthiness.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup heavy cream
• 2 cups baby spinach (optional)

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat.

2. Add the chopped onion and cook until its soft, about 3-4 minutes.

3. Toss in the 3 minced garlic cloves and stir for about another minute.

4. Put in the diced carrots, celery, and potatoes and cook while stirring for around 5 minutes to let them start softening.

5. Add the chopped zucchini, 1 cup broccoli florets, and diced red bell pepper and mix well so they all get a bit of that olive oil.

6. Pour in the 4 cups vegetable broth and then throw in the bay leaf, 1 teaspoon dried thyme, and season with salt and black pepper to taste. Bring everything to a boil.

7. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the veggies are tender.

8. Stir in the 1/2 cup heavy cream and let it heat through for a couple of minutes.

9. If you are adding them, mix in the 2 cups baby spinach and cook just until it wilts.

10. Remove the bay leaf before serving, taste and adjust seasonings if needed, and then enjoy your warm, creamy soup.

Equipment Needed

1. A large heavy-bottomed pot for cooking the soup
2. A cutting board for chopping veggies like onions, carrots, celery, and bell pepper
3. A chef’s knife to dice the vegetables
4. A wooden spoon for stirring everything together
5. Measuring spoons for the olive oil, thyme, salt and pepper
6. Measuring cups for the vegetable broth and heavy cream
7. A stove for heating and simmering the soup
8. A ladle for serving the soup once its ready

FAQ

One Pot Creamy Vegetable Soup Recipe Substitutions and Variations

• Instead of olive oil, you can use avocado oil or even canola oil if you run out.
• If you dont have vegetable broth, chicken broth or mushroom broth work great as a substitute.
• You can replace heavy cream with whole milk mixed with a little butter or coconut cream for a slight twist.
• Sweet potatoes make a nice replacement for regular potatoes if you wanna change things up.
• Yellow squash can be used instead of zucchini for a similar texture and flavor.

Pro Tips

1. One thing you might wanna do is chop all your veggies to about the same size so they cook evenly. It helps a lot in avoid uneven bites and overcooked bits.

2. When you’re cooking the onions and garlic, let them get nice and soft before adding other stuff. If you rush it you might lose that deep flavor which makes the base really tasty.

3. Try tasting your soup before throwing in the heavy cream and spinach, that way you can add more salt or pepper if needed to boost the flavor.

4. If you really wanna up your soup game, lightly sautéing the carrots and celery before adding the broth adds an extra layer of flavor that really makes the dish pop.