One-Pot Creamy Vegetable Soup Recipe – Easy Homemade Soup with Carrots, Potatoes & Peas
This One-Pot Creamy Vegetable Soup Recipe is the ultimate comfort food—rich, hearty, and loaded with fresh veggies. Made with carrots, potatoes, peas, celery, and a velvety broth, this soup is both nourishing and satisfying. It’s quick to prepare, requires minimal cleanup, and is perfect for weeknight dinners or meal prep. Serve with crusty bread or a side salad for a cozy, wholesome meal that the whole family will love.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Blender or immersion blender
- Measuring cups & spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup broccoli florets
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk, coconut milk, or cashew cream
- 1 bay leaf
- 1 tsp thyme
- ½ tsp oregano
- Salt & pepper to taste
- Fresh parsley or Parmesan for garnish
Instructions
- Sauté aromatics: Heat olive oil in pot. Add onion, garlic, and celery. Cook until softened.
- Add broth & veggies: Stir in carrots, potatoes, and broccoli stems. Pour in broth. Add bay leaf, thyme, and oregano. Simmer 15–20 minutes until tender.
- Blend for creaminess: Remove half the soup and blend until smooth. Return blended portion to pot.
- Add cream base: Stir in milk, coconut milk, or cashew cream. Heat gently—do not boil.
- Finish with peas & broccoli: Add peas and broccoli florets. Cook 5 minutes until bright.
- Season & serve: Adjust salt and pepper. Garnish with parsley or Parmesan.
Notes
- Use seasonal vegetables for best flavor.
- Blend only part of the soup to keep texture.
- Add dairy or plant-based cream at the end to avoid curdling.
- Store leftovers in airtight container for 3–4 days or freeze for up to 3 months.
- Reheat gently with splash of broth; add fresh herbs after reheating for brightness.