Hearty One-Pot Creamy Vegetable Soup in 35 Minutes

Name: Hearty One-Pot Creamy Vegetable Soup in 35 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: International
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 potatoes, diced; 1 cup frozen peas; Salt and pepper to taste

Author: Tessa

Published: August 3, 2025

Jump to Recipe·Print Recipe

There’s something magical about a pot of soup simmering on the stove, isn’t there? That warm, inviting aroma filling the kitchen just makes everything feel right with the world. My One-Pot Creamy Vegetable Soup has been my go-to comfort food for years – it’s the dish I make when I need a hug in a bowl or when I’m too tired to fuss with complicated recipes. (And let’s be honest, that’s most weeknights!)

I’ll never forget the snowy evening when I first whipped up this recipe – just threw everything in one pot while the kids did homework at the kitchen table. Twenty minutes later, we were all gathered around slurping up bowls of this creamy goodness, laughing about our day. That’s the beauty of one-pot cooking – minimal cleanup means more time for what really matters.

What makes this vegetable soup special is how the heavy cream transforms simple ingredients into something luxurious without any fancy techniques. You get rich, velvety texture from pantry staples, and the best part? That single pot means you’re not staring at a mountain of dishes afterward. Just pure comfort with none of the stress – my kind of cooking!

Why You’ll Love This One-Pot Creamy Vegetable Soup

This soup checks all the boxes for busy weeknights—it’s the kind of recipe you’ll keep coming back to because it’s just that good. Here’s why:

One-pot wonder: Minimal cleanup is a game-changer. No juggling multiple pans—just throw everything in, simmer, and enjoy. (My dishwasher thanks me every time!)
Creamy without the fuss: The heavy cream gives it that luxurious texture, but it’s still light enough to feel wholesome. It’s like a cozy blanket for your taste buds.
Ready in 35 minutes: From chopping to serving, it’s faster than waiting for takeout—but tastes infinitely better.
Budget-friendly: Basic veggies, pantry staples, and a splash of cream stretch into a meal that feels indulgent without breaking the bank.

Trust me, once you try it, you’ll wonder how you ever lived without this soup in your rotation.

One-Pot Creamy Vegetable Soup - detail 1

Ingredients for One-Pot Creamy Vegetable Soup

Gathering your ingredients is the first step to soup success! Here’s what you’ll need for that perfect bowl of comfort:

1 tbsp olive oil – Just enough to sauté those veggies to perfection
1 medium onion, diced – Yellow or white, whatever you’ve got on hand
2 carrots, sliced (1/4-inch thick) – Fresh is best here for that sweet, earthy flavor
2 celery stalks, chopped – Don’t skip these – they add such great depth
3 garlic cloves, minced – Fresh only, please! The pre-minced stuff just isn’t the same
4 cups vegetable broth – Homemade if you’re fancy, boxed if you’re practical (I won’t judge!)
1 cup heavy cream – This is what makes it luxuriously creamy
2 medium potatoes, diced – Yukon Gold are my favorite for their buttery texture
1 cup frozen peas – The frozen kind actually work better than fresh here
Salt and pepper to taste – Start with 1/2 tsp salt, then adjust at the end

See? Nothing complicated – just good, honest ingredients that come together into something magical. Pro tip: Prep everything before you start cooking (that’s called “mise en place” if you want to sound fancy at dinner parties).

Essential Equipment for One-Pot Creamy Vegetable Soup

You won’t need fancy gadgets for this soup – just these trusty basics from any home kitchen:

A large pot (5-6 quarts) – Big enough to hold all those veggies swimming in creamy broth
Wooden spoon – For stirring and scraping up those tasty browned bits
Measuring cups – Because eyeballing cream never ends well
Sharp chef’s knife – Makes quick work of all that chopping

That’s it! No special tools required – just the simple essentials that make cooking a breeze.

How to Make One-Pot Creamy Vegetable Soup

Now for the fun part – let’s make magic happen in one pot! Don’t worry, I’ll walk you through each step so your soup turns out perfectly creamy and delicious every time.

Preparing the Vegetables

First things first – let’s get chopping! I like to start with the onion since it takes the longest to soften. Dice it up nice and small – about 1/4 inch pieces are perfect. Next, slice those carrots into coins about as thick as a pencil (that’s my grandmother’s measurement – much more fun than “1/4-inch thick,” right?). The celery gets chopped roughly the same size as the carrots so everything cooks evenly.

Now, heat your olive oil over medium heat in that big pot. Toss in the onion, carrots, and celery all at once. You’ll want to stir them every minute or so – we’re not looking to brown them, just soften them up. This should take about 5 minutes, and you’ll know they’re ready when the onions turn translucent and your kitchen smells amazing.

One-Pot Creamy Vegetable Soup - detail 2

Building the Soup Base

Time to add the garlic – but don’t just dump it in yet! Push the veggies to one side of the pot to create a little clearing. Add the minced garlic right onto the hot surface and let it sizzle for about 30 seconds before stirring it into the vegetables. This quick toast really wakes up the garlic’s flavor without burning it.

Now pour in that vegetable broth – careful, it might sizzle a bit! Bring everything to a gentle boil before adding the diced potatoes. Here’s my secret: cut the potatoes slightly smaller than the carrots so they cook through at the same time. Once it’s boiling again, reduce the heat to a simmer and let it bubble away for 15 minutes. You’ll know the potatoes are done when you can easily pierce them with a fork.

Final Creamy Touch

Here comes the good stuff! Turn the heat down to low before adding the heavy cream – we don’t want it to boil violently and separate. Stir it in gently until the soup turns that beautiful creamy color. Now toss in those frozen peas (no need to thaw them first) and let everything warm through for about 5 minutes.

Final step? Taste and season! I always start with 1/2 teaspoon of salt and a few grinds of black pepper, then adjust from there. The flavors will keep developing as the soup sits, so don’t go overboard at first. And voila – you’ve just made the creamiest, dreamiest vegetable soup with hardly any cleanup!

One-Pot Creamy Vegetable Soup - detail 3

Expert Tips for Perfect One-Pot Creamy Vegetable Soup

After making this soup more times than I can count, I’ve picked up some tricks that make all the difference. Here are my best kitchen-tested tips:

Stir with purpose: During the final simmer, give the pot a gentle stir every few minutes to prevent sticking. Too much stirring can break down the potatoes, but we want them tender-not-mushy!
Cream alternatives: Out of heavy cream? Half-and-half works in a pinch (though it’ll be slightly thinner). For dairy-free, coconut milk adds lovely richness.
Season in layers: Add a pinch of salt with each major addition (veggies, broth, cream) and do a final taste-test before serving. The flavors bloom beautifully this way.
Fresh herb magic: Stir in a handful of chopped parsley or thyme at the end for brightness. Trust me, it lifts the whole dish!

Remember – good soup isn’t rushed. Letting it sit for 10 minutes off heat before serving helps all the flavors come together perfectly.

Serving Suggestions for One-Pot Creamy Vegetable Soup

This soup is practically begging to be served with a hunk of crusty bread for dipping – trust me, you’ll want something to scoop up every last creamy drop! My family loves it with a simple side salad too – the crisp greens balance the soup’s richness perfectly. For chilly evenings, I sometimes add a sprinkle of fresh parsley or chives on top for color and freshness. It’s amazing how such simple pairings can turn this humble soup into a complete, comforting meal.

Storing and Reheating One-Pot Creamy Vegetable Soup

This soup keeps beautifully! Just let it cool completely before popping it in an airtight container – it’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow over medium-low heat, stirring occasionally. If it thickens up, just add a splash of broth or water to bring it back to that creamy perfection. Pro tip: Never boil it hard when reheating or the cream might separate – gentle does it!

One-Pot Creamy Vegetable Soup Variations

Once you’ve mastered the basic recipe (and trust me, you’ll want to make it weekly), try these simple twists to keep things interesting! My favorite part about this soup is how easily it adapts to what’s in your fridge or your dietary needs.

Mushroom lover’s version: Swap the peas for 1 cup of sliced cremini mushrooms—add them when you sauté the initial veggies. They bring such a wonderful earthy depth that pairs beautifully with the cream.
Vegan delight: Replace the heavy cream with full-fat coconut milk (the canned kind). It gives that same luxurious texture with a subtle tropical note that works surprisingly well with the veggies.
Cheesy twist: Stir in 1/2 cup grated Parmesan or sharp cheddar right at the end. The cheese melts into the hot soup, creating an extra-rich, almost chowder-like consistency.

Don’t be afraid to play around—this recipe is incredibly forgiving. Last winter I used sweet potatoes instead of regular ones and added a pinch of smoked paprika, and it was absolute heaven!

One-Pot Creamy Vegetable Soup - detail 4

Nutritional Information for One-Pot Creamy Vegetable Soup

Here’s what you’re getting in each comforting bowl of this creamy vegetable soup. Remember, nutritional values vary based on ingredient brands and sizes—this recipe is just an estimate to give you a general idea.

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Total Fat: 18g (10g saturated, 6g unsaturated)
Cholesterol: 45mg
Sodium: 450mg
Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 8g
Protein: 6g

Not bad for something that tastes this indulgent, right? The potatoes and carrots give you good fiber, while the cream provides that satisfying richness. If you’re watching certain nutrients, feel free to adjust the cream quantity or use lower-sodium broth—it’ll still be delicious!

Frequently Asked Questions

I get so many questions about this soup recipe – it seems like everyone wants to know how to tweak it just right! Here are the answers to the most common ones I hear from friends and readers:

Can I freeze this One-Pot Creamy Vegetable Soup?
Technically yes, but with a big “but” – the texture changes because dairy-based soups can separate when frozen. If you must freeze it, leave out the cream and add it fresh when reheating. The veggie and broth base freezes beautifully for up to 3 months!

How can I make this soup dairy-free?
Easy! Swap the heavy cream for full-fat coconut milk – it gives that same luxurious texture with a subtle sweetness. Or for a nuttier flavor, blend 1 cup soaked cashews with 1/2 cup water until super smooth. Both options work perfectly in this creamy vegetable soup.

My soup thickened up in the fridge – what should I do?
Don’t worry – this happens to all creamy soups! Just add a splash of broth or water when reheating (start with 1/4 cup) until it reaches your preferred consistency. Stir gently over low heat and it’ll come right back to life.

Can I add protein to make it more filling?
Absolutely! Diced cooked chicken or white beans are my go-to additions. Stir in about 2 cups during the last 5 minutes of cooking – just long enough to heat through. For vegetarians, a can of rinsed chickpeas works wonders too.

Why do my potatoes sometimes turn mushy?
Ah, the potato predicament! Make sure you’re using waxy potatoes like Yukon Gold, and cut them into 1/2-inch cubes – no smaller. Also, don’t stir too vigorously after adding them. If all else fails, reduce the simmer time by a couple minutes next time.