One-Pot Creamy Vegetable Soup is a simple and comforting dish that combines a mix of fresh veggies with a rich, creamy broth all cooked together in a single pot. You get the natural sweetness of carrots, the soft bite of potatoes, and the earthiness of greens, all coming together in a smooth and satisfying soup.
I love making this soup on busy days because it’s so easy to put together—and clean-up is a breeze with just one pot! I usually stir in a bit of cream or milk at the end to give it that silky texture, and sometimes add a sprinkle of fresh herbs for a bright touch. It’s the kind of soup that feels like a warm hug, especially when you’re craving something cozy but still full of wholesome veggies.
My favorite way to serve this soup is with a slice of crusty bread for dipping or a handful of crunchy croutons on top. It’s a great lunch or a light dinner, and I find that it always pleases everyone around the table. This soup reminds me of slow evenings at home, wrapping up the day with something simple and nourishing.
Key Ingredients & Substitutions
Onion & Garlic: These build the soup’s flavor base. I find yellow onion works best for sweetness but white onion is fine too. Fresh garlic adds punch—you can use garlic powder if in a pinch.
Carrots & Celery: Classic soup veggies that add texture and sweetness. If you don’t have celery, try fennel or bell peppers for a twist.
Potatoes: They make the soup creamy and filling. Yukon Golds are great, but russets or sweet potatoes can work too—sweet potatoes give a nice warm note.
Kale or Spinach: Both add color and nutrition. Kale holds up better during cooking, while spinach wilts faster and is more tender.
White Beans: Cannellini or navy beans add protein and creaminess. Canned beans speed things up, but cooked dry beans work fine.
Heavy Cream or Coconut Milk: Cream gives richness; coconut milk is a tasty dairy-free option with a mild sweetness.
How Can I Make the Soup Creamy Without a Blender?
You can get a creamy texture right in the pot by using these tips:
- Cook the potatoes well so they break down and help thicken the soup.
- Mash a portion of the potatoes and beans gently with a fork or potato masher while cooking.
- Stir in cream or coconut milk at the end for richness and smoothness.
- Simmer gently to let the flavors blend and thicken naturally before adding the greens.
This way, you get a creamy, comforting soup without extra steps or tools. I like this method because it keeps the veggies in nice little bites but still feels smooth and hearty.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and prevents sticking during cooking.
- Wooden spoon or stirrer – helps you mix the vegetables and avoid scratching the pot.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
- Knife and chopping board – for prepping veggies quickly and safely.
- Optional: immersion blender or regular blender – for a super smooth soup if you like, but not necessary.
Flavor Variations & Add-Ins
- Switch up the greens: swap kale or spinach for Swiss chard or collard greens for different textures and flavors.
- Add cooked chicken, turkey, or shrimp to boost protein and make it a heartier meal.
- Mix in chopped herbs like basil, thyme, or rosemary for fresh, aromatic notes.
- Stir in a splash of hot sauce or some red pepper flakes for extra heat and flavor.
One-Pot Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 to 2 cups chopped kale or spinach
- 1 cup cooked white beans (cannellini or navy beans)
- 4 cups vegetable broth
- 1 cup water (adjust as needed)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for serving)
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have a warm and creamy soup on your table in about 35 minutes. Plus, only one pot to clean up—bonus!
Step-by-Step Instructions:
1. Sauté the Aromatics
Start by heating the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3 to 5 minutes until it’s soft and clear. Toss in the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Cook the Vegetables
Add the sliced carrots, celery, and diced potatoes to the pot. Stir everything together and cook for about 5 minutes, giving the veggies a chance to start softening.
3. Add the Liquids and Spices
Pour in the vegetable broth and water. Sprinkle in the dried thyme, oregano, smoked paprika if you like, and some salt and pepper. Bring the mixture up to a boil.
4. Simmer Until Tender
Turn the heat down to low, cover the pot, and let the soup simmer for about 15 minutes or until the potatoes and carrots are nice and tender.
5. Add Greens and Beans
Stir in the chopped kale or spinach and the cooked white beans. Let everything simmer together for another 5 minutes until the greens have wilted and all the flavors are well mixed.
6. Make It Creamy
Remove the pot from heat and stir in the heavy cream or coconut milk until the soup is creamy and smooth. Taste and add more salt and pepper if you need.
7. Serve and Enjoy
Ladle your delicious creamy vegetable soup into bowls. Garnish with fresh parsley and a pinch of red pepper flakes if you like a little heat. Serve hot, with crusty bread or croutons on the side if you want.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables work well! Just add them a bit earlier during cooking since they release more water. Adjust the liquid amounts if needed.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove to keep the cream from curdling.
Can I Make This Soup Vegan?
Absolutely! Use coconut milk instead of heavy cream and make sure your vegetable broth is vegan-friendly. Skip butter and use olive oil instead.
Can I Freeze This Soup?
You can freeze it, but cream-based soups might separate slightly. To prevent this, freeze before adding cream, then stir in fresh cream when reheating.