Hearty One-Pot Creamy Veggie Soup

$Gather these simple, fresh ingredients to make your One-Pot Creamy Veggie Soup: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 yellow bell pepper, diced - 2 cups fresh broccoli florets - 1 medium zucchini, diced - 1 cup corn kernels (fresh or frozen) - 4 cups vegetable broth (low sodium preferred) - 1 cup full-fat coconut milk - 1 teaspoon dried thyme - 1/2 teaspoon sweet paprika - Sea salt and freshly cracked black pepper, to taste - Fresh parsley, chopped, for garnish These ingredients create a balanced and rich soup. The olive oil adds depth. Onions, carrots, and celery provide a sweet and savory base. Garlic enhances the flavor with a nice kick. The bell pepper, broccoli, zucchini, and corn contribute various textures and nutrients. The vegetable broth gives a warm, hearty feel. Coconut milk brings creaminess and a hint of sweetness. Thyme and paprika add aromatic notes that elevate the dish. Finally, you can adjust the seasoning with salt and pepper to your taste. Don't forget the fresh parsley for a bright finish! {{ingredient_image_2}} - Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. - When the oil warms, add 1 medium diced onion. Sauté for 3-4 minutes until it turns translucent. - Next, mix in 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves. Keep cooking for another 4-5 minutes. The garlic should smell great now. - Now, stir in 1 diced yellow bell pepper, 2 cups of fresh broccoli florets, 1 diced zucchini, and 1 cup of corn kernels. - Sauté these veggies together for about 3-4 minutes. You want them soft, but not mushy. - Carefully pour in 4 cups of low-sodium vegetable broth. Bring the mixture to a rolling boil. - Once boiling, lower the heat and let the soup simmer for 15 minutes. This helps all the flavors blend well. - Stir in 1 cup of full-fat coconut milk, 1 teaspoon of dried thyme, and 1/2 teaspoon of sweet paprika. - Season with sea salt and pepper to taste. Heat through for another 5 minutes. - Use an immersion blender to blend the soup to your liking. Leave it chunky for texture or blend until smooth. - Taste and adjust the seasoning if needed before removing the pot from heat. To enhance the taste of your One-Pot Creamy Veggie Soup, adjust your seasonings. Start with sea salt and black pepper. Add more to taste as you go. Fresh herbs like basil or dill can brighten the flavor. If you want a kick, a pinch of red pepper flakes works well. You can also try a splash of lemon juice for brightness. The soup can be creamy or chunky. If you like it smooth, use an immersion blender. Blend until the soup is velvety. For a chunkier texture, blend just half of the soup. You can also leave some vegetables whole for a hearty bite. Serve your soup in warm bowls for a cozy feel. Drizzle extra coconut milk on top for a creamy finish. Sprinkle chopped parsley for a pop of color. Pair it with crusty bread for dipping. This adds a nice touch and makes it a full meal. Enjoy your beautiful bowl of soup! Pro Tips Freshness Matters: Use the freshest vegetables available for the best flavor and nutritional value in your soup. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables or whatever you have on hand to make this soup your own. Make It a Meal: Add cooked protein like chickpeas or shredded chicken to turn this soup into a heartier dish. Storage Solutions: This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months, making it a great meal prep option! {{image_4}} You can swap veggies based on what you have. Some great choices include: - Sweet potatoes for a hearty texture - Spinach or kale for added greens - Peas for a pop of sweetness - Green beans for a nice crunch - Fresh herbs like basil or dill for extra flavor Mix and match to suit your taste! To make this soup vegan, simply use vegetable broth. It’s already dairy-free with coconut milk. For a gluten-free version, check your broth and seasonings. Most brands are gluten-free, but it's smart to read labels. This soup is great on its own, but you can make it even better! Try these ideas: - Serve with crusty bread for dipping - Add a side salad for a light meal - Top with croutons for crunch - Drizzle with extra coconut milk for creaminess These options will elevate your dining experience! To store leftover soup, let it cool first. Then, pour it into a clean, airtight container. Seal it well to keep out air. Place the container in the fridge. It stays fresh for 3 to 4 days. When you're ready to eat, just reheat it on the stove or in the microwave until hot. You can freeze this soup for later! Use a freezer-safe container. Leave a little space at the top, as liquids expand when frozen. It stays good in the freezer for up to 3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it slowly on the stove. Stir well to mix the flavors again. This creamy veggie soup lasts about 4 days in the fridge. If you freeze it, it can last 3 months. Always check for any changes in smell or color before eating. If it looks or smells off, it's best to toss it out. Enjoy your soup while it’s fresh for the best taste! Yes, you can use frozen vegetables in this soup. Frozen veggies are just as good as fresh ones. They keep their nutrients well. Plus, they save you time. You can add them directly to the pot. Just make sure to add them when you add the broth. This helps them cook evenly. Fresh vegetables have their charm, though. They can add a bright taste and texture. If you have fresh ones, feel free to use them. Both options work well in this creamy veggie soup. If you need a substitute for coconut milk, there are good choices. You can use almond milk or cashew milk. These options keep the soup creamy. They also add a nice flavor. If you prefer a richer taste, try heavy cream. Just remember, heavy cream is not dairy-free. So, if you want to keep it vegan, stick to nut milks. Another option is soy milk. It has a good texture and flavor. Just make sure to choose unsweetened to avoid altering the taste. To add heat to your soup, there are many ways. You can stir in red pepper flakes for a kick. Start with a small amount, then taste. You can always add more if you want it spicier. Another option is to add fresh jalapeños. Just chop them finely and mix them in with the other veggies. If you like hot sauces, a few drops can do wonders. It can add both heat and flavor. Adjust the amount to your liking. Enjoy exploring these options to find your perfect spice level! This blog post detailed how to make a delicious vegetable soup. We covered the key ingredients and step-by-step instructions to create great flavor. You learned tips for seasoning, texture, and presentation. We also explored variations based on your diet and preferences. Proper storage advice helps you keep leftovers fresh. Enjoy creating this soup and make it your own. The warmth and flavor will surely please your taste buds! You now have all the tools to make a great dish everyone will love.$

Hearty One-Pot Creamy Veggie Soup

A delicious and comforting creamy veggie soup made in one pot, perfect for a hearty meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 yellow bell pepper diced
2 cups fresh broccoli florets
1 medium zucchini, diced
1 cup corn kernels (fresh or frozen)
4 cups vegetable broth (low sodium preferred)
1 cup full-fat coconut milk
1 teaspoon dried thyme
0.5 teaspoon sweet paprika
to taste sea salt and freshly cracked black pepper
for garnish fresh parsley, chopped

Instructions

In a large, heavy-bottomed pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes, or until it becomes translucent and fragrant.
Incorporate the diced carrots, celery, and minced garlic into the pot. Continue to sauté for an additional 4-5 minutes, allowing the vegetables to soften and the garlic to bloom.
Next, stir in the diced yellow bell pepper, broccoli florets, zucchini, and corn. Sauté everything together for another 3-4 minutes, ensuring the vegetables are well mixed and slightly tender.
Carefully pour in the vegetable broth, bringing the entire mixture to a rolling boil. Once boiling, reduce the heat to low and allow the soup to simmer for about 15 minutes, or until all the veggies are tender and the flavors meld beautifully.
Gently stir in the creamy coconut milk, dried thyme, and paprika. Season with sea salt and freshly cracked black pepper to taste. Allow the soup to heat through for another 5 minutes, ensuring it’s deliciously warm.
Take an immersion blender and blend the soup to your desired consistency; you can leave it chunky for additional texture or blend it until creamy.
Adjust the seasoning again if needed, then remove the pot from heat.

Notes

Serve steaming hot with a drizzle of coconut milk and fresh parsley on top. Pair with crusty bread for dipping.

Keyword creamy, one-pot, soup, veggie