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A quick, creamy vegetable soup made in one pot with broccoli, corn, potatoes, heavy cream, and sharp cheddar cheese.

Ingredients

Scale
  • 6 tablespoons butter
  • 1 white onion, diced
  • 1.5 cups chopped carrots
  • 1.5 cups chopped celery
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 2 cups broccoli, chopped in bite-sized pieces
  • 1 (15 oz.) can corn, drained
  • 3 cups (3/4-inch thick) diced potatoes
  • 1/2 cup heavy cream
  • 4 oz. sharp cheddar cheese, shredded
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped parsley, for garnish
  • Shredded cheese, for garnish
  • Oyster crackers, for garnish

Instructions

  1. Heat butter in a large Dutch oven over medium heat.
  2. Add onion, carrots, celery, and a large pinch of salt and pepper, and turn the heat up to medium-high. Cook, stirring occasionally for 10 minutes or until the onions are translucent.
  3. Reduce heat to medium and add garlic, oregano, thyme, and sage and cook for another minute, stirring frequently.
  4. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
  5. Add a hearty pour of veggie broth to deglaze the pot, scraping the flavorful bits off the bottom.
  6. Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
  7. Cover, turn heat up to medium-high and bring to a simmer.
  8. Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
  9. Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
  10. Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.

Notes

For an extra-creamy soup, blend half or all of the soup with an immersion blender or high-speed blender before adding the cream and cheese., Store leftovers in an airtight container for up to 5 days, freeze for up to 3 months, and reheat thawed soup in a small saucepan over medium heat., Season to taste with kosher salt and fresh cracked pepper.

Nutrition

Find it online: https://spoonandhearth.com/one-pot-creamy-vegetable-soup/