One Pot Creamy Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
6 tablespoons butter
02 -
1 white onion, diced
03 -
1.5 cups chopped carrots
04 -
1.5 cups chopped celery
05 -
6 cloves garlic, minced
→ Seasonings
06 -
2 teaspoons dried oregano
07 -
2 teaspoons dried thyme
08 -
1 teaspoon dried sage
09 -
Kosher salt
10 -
Fresh cracked pepper
11 -
1 teaspoon balsamic vinegar
→ Main Components
12 -
1/3 cup flour
13 -
6 cups vegetable broth
14 -
2 cups broccoli, chopped in bite-sized pieces
15 -
1 (15 oz.) can corn, drained
16 -
3 cups diced potatoes (3/4" thick)
17 -
1/2 cup heavy cream
18 -
4 oz. sharp cheddar cheese, shredded
→ Garnish
19 -
Fresh chopped parsley
20 -
Shredded cheese
21 -
Oyster crackers
# Instructions:
01 -
Heat butter in a large Dutch oven over medium heat. 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.
02 -
Reduce heat to medium and add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.
03 -
Add flour and stir to coat vegetables. Cook for one more minute, stirring frequently.
04 -
Add a hearty pour of vegetable broth to deglaze the pot, scraping the flavorful bits off the bottom.
05 -
Stir in diced potatoes, corn, broccoli, and remaining vegetable broth, along with a couple pinches of salt and pepper.
06 -
Cover, turn heat up to medium-high and bring to a simmer. Once simmering, reduce 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.
07 -
Remove soup from heat. Stir in heavy cream, shredded cheese, and balsamic vinegar until cheese is completely melted.
08 -
Ladle into bowls and garnish with fresh parsley, additional shredded cheddar cheese, and oyster crackers.
# Notes:
01 -
For a thicker soup, you can blend a portion of the soup and return it to the pot before adding the cream and cheese.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.