I’m excited to share my One Pot Creamy Vegetable Soup. I combined olive oil, fresh garlic, diced potato, and red bell pepper with a hint of basil and thyme to create a delightful medley that makes this one of my favorite Healthy Soup Recipes. Its freshness keeps you curious for every spoonful.

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I’ve been tinkering in the kitchen and I came up with this one pot creamy vegetable soup that really surprised me. I started off heating 2 tbsp olive oil before tossing in one large diced onion and 3 garlic cloves, stirring until the aroma filled the room.

I then added carrots sliced just right and chopped celery to give the soup a balanced texture. The recipe got even more interesting when I mixed in a large diced potato and a red bell pepper, along with a sprinkle of dried basil and a dash of dried thyme.

After adding vegetable broth, whole milk, and a little water, I poured in all-purpose flour to thicken everything up. Once the soup was simmering, I mixed in some fresh spinach and frozen peas.

This vegetable soup blends healthy ingredients with a mix of autumn season flavors that keep you wondering what secret twist comes next, making it a unique addition to any fall menu.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m actually eating something healthy and homemade. The way it uses fresh veggies makes every bite taste like a meal made with care. I also really appreciate that it’s a one pot dish, which means I dont have to stress over cleaning too many dishes later. The creamy texture is another reason I love it; it gives the soup a comforting richness that just warms me up on cold days. Lastly, I like how flexible it is – if I feel like making it a little richer or tossing in extra spices now and then, I can easily adjust it to my taste.

Ingredients

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Olive oil: Gives a smooth rich flavour and contains healthy fats that help your body.
Large onion: Offers natural fibers and adds a nice, sweet taste when cooked slow.
Garlic: Brings a punch of aroma and helps boost your immune system though its flavor is strong.
Carrots: These not only add a subtle natural sweetness but also fill your soup with vitamin A.
Spinach: Adds a pop of green, loads vitamins, and brings a mild refreshing taste to your dish.

Ingredient Quantities

2 tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

3 carrots, peeled and sliced

2 celery stalks, chopped

1 large potato, peeled and diced

1 medium zucchini, diced

1 red bell pepper, chopped

4 cups vegetable broth

1 cup whole milk (or heavy cream if you like it richer)

1/2 cup water

1/4 cup all-purpose flour

1 tsp dried basil

1/2 tsp dried thyme

Salt and pepper to taste

1 cup fresh spinach, roughly chopped

1/2 cup frozen peas

How to Make this

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1. Heat 2 tbsp of olive oil in a large pot over medium heat. Toss in the diced large onion and cook for about 3-4 mins until it starts to soften.

2. Add the minced garlic to the pan and stir for another minute until it smells really good.

3. Put in the carrots, celery, potato, zucchini and chopped red bell pepper. Stir them around for about 5 mins so they start getting tender.

4. Sprinkle in 1/4 cup of flour and mix well so the veggies get coated and cook for another two minutes.

5. Slowly pour in 4 cups of vegetable broth, 1 cup of whole milk (or heavy cream if you prefer a richer taste) and 1/2 cup of water, stirring continuously to avoid lumps.

6. Stir in 1 tsp dried basil, 1/2 tsp dried thyme, and add salt and pepper to taste then bring the soup to a light simmer.

7. Let the soup simmer for about 15-20 mins until all the veggies are tender and the soup has thickened up a bit.

8. Now fold in the roughly chopped spinach and 1/2 cup frozen peas, then let everything simmer together further for about 3-5 mins.

9. Give the soup a good stir and taste it adjust the salt and pepper if necessary.

10. Serve it up hot a with a crusty bread on the side if you like and enjoy your one pot creamy vegetable soup!

Equipment Needed

1. A large pot
2. A chef’s knife
3. A cutting board
4. A set of measuring cups
5. Measuring spoons
6. A stirring spoon
7. A ladle for serving

These are the basic tools youll need to make the soup.

FAQ

Q: How long should I cook the soup? A: After bringin it to a simmer, let it cook for about 25-30 minutes until the veggies are soft. Then stir in the spinach and peas and cook for an extra 5 minutes.

Q: Can I substitute whole milk with another type? A: Yup, you can use heavy cream for a richer flavor or opt for a plant based milk like almond or coconut if you're lookin for a dairy free option.

Q: Is this recipe easy to double or halve? A: Absolutely! Just double or halve the ingredients as needed and adjust the seasonings. Its a really flexible recipe.

Q: What if my soup turns out a bit thin? A: No worries, you can mix a bit more flour with a small amount of water to make a slurry and stir it into the soup. Let it simmer for a few extra minutes to thicken.

Q: Can I add other veggies? A: Sure thing, feel free to toss in other veggies like broccoli or green beans. Just add them with the broth so they cook well with the rest.

One Pot Creamy Vegetable Soup Recipe Substitutions and Variations

If you’re out of olive oil, try using canola or avocado oil. They work just as good in the soup for sautéing all the veg.
If you dont have vegetable broth lying around, chicken broth works fine too. You can also dissolve a bouillon cube in water as a quick fix.
Instead of whole milk or heavy cream, you can switch to almond milk or even coconut milk for a different flavor twist. Just keep in mind the taste may change a bit.
Out of all-purpose flour? Cornstarch is a good choice to thicken the soup. Use a slurry with water and add it in slowly so you dont end up with lumps.
If you’re lacking dried basil and thyme, Italian seasoning can be your best friend. It’ll give the soup a lovely herby note without much fuss.

Pro Tips

1. Try browning the veggies a bit longer before adding the broth – it really brings out their natural sweetness and gives the soup a deeper flavor
2. When you add the flour, stir constantly so you dont get lumps, this helps keep the soup smooth and creamy
3. If you like a richer taste, consider swapping the milk with cream, but go slow and taste as you add it
4. Always give the soup a good stir and a taste before serving to make sure the salt and seasonings are just right, sometimes a little extra salt or pepper can make a big difference

One Pot Creamy Vegetable Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm excited to share my One Pot Creamy Vegetable Soup. I combined olive oil, fresh garlic, diced potato, and red bell pepper with a hint of basil and thyme to create a delightful medley that makes this one of my favorite Healthy Soup Recipes. Its freshness keeps you curious for every spoonful.

Servings

servings

Calories

163

kcal

Equipment: 1. A large pot
2. A chef’s knife
3. A cutting board
4. A set of measuring cups
5. Measuring spoons
6. A stirring spoon
7. A ladle for serving

These are the basic tools youll need to make the soup.

Ingredients

2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and diced
1 medium zucchini, diced
1 red bell pepper, chopped
4 cups vegetable broth
1 cup whole milk (or heavy cream if you like it richer)
1/2 cup water
1/4 cup all-purpose flour
1 tsp dried basil
1/2 tsp dried thyme
Salt and pepper to taste
1 cup fresh spinach, roughly chopped
1/2 cup frozen peas

Directions

Heat 2 tbsp of olive oil in a large pot over medium heat. Toss in the diced large onion and cook for about 3-4 mins until it starts to soften.
Add the minced garlic to the pan and stir for another minute until it smells really good.
Put in the carrots, celery, potato, zucchini and chopped red bell pepper. Stir them around for about 5 mins so they start getting tender.
Sprinkle in 1/4 cup of flour and mix well so the veggies get coated and cook for another two minutes.
Slowly pour in 4 cups of vegetable broth, 1 cup of whole milk (or heavy cream if you prefer a richer taste) and 1/2 cup of water, stirring continuously to avoid lumps.
Stir in 1 tsp dried basil, 1/2 tsp dried thyme, and add salt and pepper to taste then bring the soup to a light simmer.
Let the soup simmer for about 15-20 mins until all the veggies are tender and the soup has thickened up a bit.
Now fold in the roughly chopped spinach and 1/2 cup frozen peas, then let everything simmer together further for about 3-5 mins.
Give the soup a good stir and taste it adjust the salt and pepper if necessary.
Serve it up hot a with a crusty bread on the side if you like and enjoy your one pot creamy vegetable soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.