I make this soup on blustery weeknights and lazy weekends alike. It’s a one-pot, cozy bowl of creamy vegetables that comes together fast, uses pantry staples, and comforts like a warm blanket. Mildly herby, silky from the cream (or coconut milk), and endlessly adaptable, this is the kind of recipe you’ll turn to when you want something nourishing with minimal fuss.
Why you’ll love this dish
This soup wins on convenience, comfort and flexibility. It’s a true one-pot meal—fewer pans, less cleanup—and it’s budget-friendly because it leans on simple, seasonal vegetables. You can keep it vegetarian or make it vegan by choosing coconut milk. Families love it because the flavors are gentle and kids usually approve. It’s also a great make-ahead soup for lunches or busy weeknight dinners.
“Absolutely delicious and so easy. I swapped in frozen peas and used coconut milk—comfort food in 30 minutes.” — a regular reviewer
How this recipe comes together
Start by softening the aromatics to build flavor. Then add broth and simmer the mixed vegetables until tender. Finish with cream (or coconut milk) to create a silky texture and season to taste. The whole process is stovetop and takes roughly 30–35 minutes from start to finish: 5–7 minutes for sweating the onions and mirepoix, about 15 minutes simmering, and a few minutes to finish with cream and herbs.
What you’ll need
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (use low-sodium if you want more control over salt)
- 1 cup heavy cream or coconut milk (canned full-fat for best texture)
- 2 cups mixed vegetables (green beans, peas, corn are great; frozen works fine)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Bread for serving (crusty sourdough or warm rolls)
Substitution notes: Swap heavy cream for coconut milk to make it dairy-free and vegan. Use any vegetables you have on hand—zucchini, potatoes, or butternut squash all work (adjust simmer time accordingly).
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5–7 minutes. Don’t brown them heavily—softening releases sweet flavor.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in 4 cups vegetable broth and turn the heat up to bring it to a gentle boil.
- Add 2 cups mixed vegetables and 1 teaspoon dried thyme. Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
- Stir in 1 cup heavy cream or coconut milk. Taste and season with salt and pepper. Warm through for a few minutes—do not boil aggressively after adding cream.
- Ladle into bowls. Sprinkle with chopped fresh parsley or basil and serve with slices of crusty bread on the side.
Best ways to enjoy it
Serve in wide bowls with a drizzle of extra-virgin olive oil and a sprinkle of cracked black pepper. Pair with grilled cheese for a classic combo, or a simple green salad for a lighter meal. For a heartier bowl, add crusty bread cubes toasted with garlic or a scoop of cooked quinoa or white beans. A squeeze of lemon just before serving brightens the flavors.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Eat within 3–4 days.
- To reheat, warm gently over low-medium heat until steaming (aim to reheat to at least 165°F / 74°C). Stir occasionally to prevent scorching.
- Freezing: If you used coconut milk, the soup freezes better. Cool completely, then freeze in airtight containers for up to 3 months. If you used heavy cream, texture may change after freezing—store in freezer-safe containers and expect slight separation; whisk or blend after thawing to smooth.
- Thaw overnight in the fridge before reheating. Do not refreeze previously frozen-and-thawed soup.
Pro chef tips
- Sweat, don’t brown: Softening the onion, carrot and celery (the classic mirepoix) slowly extracts sweet, aromatic flavor without bitterness.
- Texture control: For a chunkier soup, leave vegetables whole. For a silkier finish, pulse with an immersion blender for a minute or two—avoid over-blending if you want some texture.
- Salt in stages: Season lightly after simmering and adjust after the cream is added. Cream can mute flavors, so final seasoning matters.
- Use good broth: A flavorful vegetable broth (homemade or quality store-bought) makes a big difference. If using low-sodium broth, you’ll have better control over salt.
- Add acid at the end: A teaspoon of lemon juice or a splash of white wine vinegar brightens the finished soup.
Creative twists
- Protein boost: Stir in a can of drained white beans, cooked shredded chicken, or cubed tofu near the end.
- Roasted-veg depth: Roast carrots and celery first for a deeper, caramelized flavor before adding them to the pot.
- Curry twist: Replace thyme with 1–2 teaspoons curry powder and swap coconut milk for cream to make a fragrant curried vegetable soup.
- Cheesy finish: Stir in 1/2 cup grated Parmesan after removing from heat for a richer, umami-packed version.
- Herb pesto swirl: Finish bowls with a spoonful of basil pesto for color and aromatic lift.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–35 minutes: 5–7 minutes to soften aromatics, 15 minutes simmering, and a few minutes to finish with cream and garnish.
Q: Can I use frozen vegetables?
A: Yes. Frozen mixed vegetables are a great time-saver. Add them during the simmer step and cook until heated through (frozen peas and corn will be ready faster than raw green beans).
Q: Is there a vegan option?
A: Absolutely. Use full-fat coconut milk in place of heavy cream and ensure your bread and broth are vegan-friendly.
Q: Will the soup curdle if I use cream?
A: Heavy cream is stable when gently heated. Avoid boiling hard after adding cream; keep it at a low simmer. If using lower-fat milk, curdling risk increases.
Q: Can I make this in advance for a party?
A: Yes. Make it a day ahead; flavors often improve after resting. Reheat gently and adjust seasoning right before serving.
Conclusion
If you want more one-pot creamy vegetable ideas or vegan variations, this roundup from One-Pot Creamy Vegetable Soup – It’s All Good Vegan offers excellent plant-based inspiration. For another take with tips and photos, check out One Pot Creamy Vegetable Soup – Midwest Foodie. Both are helpful resources if you’d like to experiment beyond this base recipe.
Creamy Vegetable Soup
Ingredients
Aromatics
- 2 tablespoons olive oil For cooking the aromatics
- 1 onion, chopped (yellow or sweet)
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Broth and Veggies
- 4 cups vegetable broth Use low-sodium if preferred
- 2 cups mixed vegetables Green beans, peas, corn; frozen works fine
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves
Creamy Finish
- 1 cup heavy cream or coconut milk Canned full-fat for best texture
- to taste Salt and pepper Adjust to taste
- Fresh herbs (parsley or basil) for garnish
- Bread for serving (crusty sourdough or warm rolls)
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Cooking
- Pour in 4 cups vegetable broth and turn the heat up to bring it to a gentle boil.
- Add 2 cups mixed vegetables and 1 teaspoon dried thyme. Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
- Stir in 1 cup heavy cream or coconut milk. Taste and season with salt and pepper. Warm through for a few minutes—do not boil aggressively after adding cream.
Serving
- Ladle into bowls. Sprinkle with chopped fresh parsley or basil and serve with slices of crusty bread on the side.
