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Creamy vegetable soup in a rustic bowl with colorful vegetables including broccoli, carrots, cauliflower, corn and peas in a silky cream broth

One-Pot Creamy Vegetable Soup

One Pot Creamy Vegetable Soup gives you cozy, silky comfort with tender veggies in a rich broth in about 40 minutes using just one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing and round flavor
  • 1 small yellow onion diced for sweetness and base
  • 2 ribs celery diced for aromatic backbone and gentle bitterness
  • 2 medium carrots diced for sweetness and color
  • 2 cloves garlic minced for aroma without overpowering
  • 1 teaspoon kosher salt plus more to taste to wake flavors
  • 0.25 teaspoon black pepper balanced heat
  • 0.5 teaspoon dried thyme woodsy note that loves vegetables
  • 0.5 teaspoon smoked paprika gentle smokiness without meat
  • 2 tablespoons all purpose flour or masa harina for light thickening and body
  • 6 cups low sodium vegetable broth keep control of salt and simmering foam
  • 1 large Yukon gold potato peeled and diced helps creaminess when partially blended
  • 2 cups chopped cauliflower small florets tender in the same window
  • 1.5 cups chopped broccoli small florets for green bite add late to stay bright
  • 1 cup corn fresh or frozen sweetness and texture pops
  • 1 cup peas frozen added at the end to stay green
  • 4 ounces cream cheese room temp cut in cubes for a smooth finish that does not split when treated gently
  • 0.5 cup milk or half and half rich but still light enough for weeknights
  • 1 tablespoon lemon juice to brighten and balance richness at the end
Optional Garnish
  • chopped parsley
  • chives
  • grated Parmesan
  • olive oil for freshness and sheen

Equipment

  • Large Pot
  • Whisk

Method
 

  1. Heat oil in a large pot over medium, add onion celery and carrots with a pinch of salt, cook 6 to 8 minutes until onions turn translucent and edges take light color, then stir in garlic for 30 seconds until fragrant but not browned to avoid bitterness.
  2. Sprinkle salt pepper thyme and smoked paprika, then stir in flour or masa and cook 60 seconds until it smells toasty which prevents raw flour taste and helps the final body.
  3. Whisk in broth gradually, add potato and cauliflower, bring to a gentle simmer not a rolling boil and cook 12 to 15 minutes until potato is tender and a knife slips in with little resistance.
  4. Stir in broccoli and corn, simmer 5 to 6 minutes until broccoli turns bright green and tender crisp so it stays lively in the creamy soup.
  5. Reduce heat to low, add cream cheese and milk, stirring until melted and smooth 2 to 3 minutes without boiling to prevent separation and graininess. Fold in peas for 1 to 2 minutes to warm through while staying green.
  6. Off heat, stir in lemon juice, taste and adjust salt and pepper which brightens the creamy base and keeps it from feeling heavy. Ladle into bowls and top with parsley chives or a little Parmesan for contrast and fresh aroma that lifts each spoonful.

Notes

Chill and store: Cool fully then refrigerate in airtight containers up to 4 days where the gentle thickener helps the soup stay emulsified.
Freeze: Up to 2 months thaw overnight then whisk while reheating as dairy can look separated until hot and smoothed out.
Reheat: Warm on the stove over medium low until steamy thin with broth or water if thicker than you like and refresh with a squeeze of lemon before serving.