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One Pot Creamy Vegetable Soup

One pot creamy vegetable soup made with tender potatoes, zucchini, corn, and green beans simmered together until the broth turns rich and velvety with cream and cheddar. Everything cooks in a single pot for a cozy, glossy texture in about an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp butter
  • 1 yellow onion
  • 2 carrots
  • 2 celery stalks
  • 3 cloves garlic
Soup
  • 3 tbsp all-purpose flour
  • 4 cup vegetable broth
  • 2 cup potatoes
  • 1 cup zucchini
  • 1 cup corn kernels
  • 1 cup green beans
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • 0.75 tsp salt
  • 0.25 tsp black pepper
Finish
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 tbsp fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 6-7 minutes, stirring occasionally until the onion is translucent and the vegetables look slightly glossy.
  2. Add the garlic and cook until fragrant, about 1 minute. Stir continuously until the garlic smells aromatic but does not brown.
Build the creamy base
  1. Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste. Keep stirring until the flour looks smooth and slightly toasted.
  2. Slowly whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Whisk until the mixture is smooth and the browned bits dissolve into the liquid.
Simmer until tender
  1. Add the potatoes, zucchini, corn, green beans, thyme, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-18 minutes, until the vegetables are tender and easily pierced with a fork.
Finish and serve
  1. Stir in the heavy cream and shredded cheddar cheese until melted and the soup turns creamy and glossy. Keep stirring until no cheese streaks remain.
  2. Simmer for 2-3 more minutes to thicken slightly, then taste and adjust seasoning. Look for a slightly thicker consistency that clings to a spoon.
  3. Ladle into bowls and top with fresh parsley. Serve right away for best texture.

Notes

For extra velvety texture, add the cream and cheese over low-to-medium heat and keep the simmer gentle so it stays glossy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of broth or water if needed. Freezing is not recommended because cream-based soups can break after thawing; for a dairy-free swap, use coconut milk and omit the cheddar (or use a dairy-free shredded melting cheese) to keep it creamy.