Warm up with this delicious One Pot Creamy Vegetable Soup that's perfect for any season! Packed with fresh veggies like carrots, zucchini, and green beans, this recipe is not only easy to make but also full of flavor. With rich coconut milk and spices to elevate the taste, it's sure to be a family favorite. Click through now to explore the full recipe and discover how to create a cozy bowl of comfort!
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium zucchini, diced
1 cup potatoes, peeled and cut into small cubes
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth (homemade or store-bought)
1 cup coconut milk (substitute with heavy cream for a richer flavor)
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
![To make One Pot Creamy Vegetable Soup, you need simple, fresh ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup potatoes, peeled and cut into small cubes - 1 cup green beans, trimmed and cut into 1-inch pieces - 4 cups vegetable broth (homemade or store-bought) - 1 cup coconut milk (substitute with heavy cream for a richer flavor) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The olive oil helps to sauté the onion and garlic, creating a flavorful base. The onion gives sweetness, while garlic adds depth. Carrots and celery add a crunchy texture. Zucchini and potatoes bring heartiness, and green beans add freshness. Vegetable broth forms the soup's liquid, making it rich in flavor. Coconut milk makes it creamy, and you can switch to heavy cream for a more decadent taste. Dried thyme and smoked paprika enhance the soup's profile, while salt and pepper balance the flavors. Finally, fresh parsley brightens up the dish, making it a feast for the eyes too. For a full recipe, check out the [Full Recipe]. First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and sauté until it turns translucent. This should take about 3 to 4 minutes. Next, add 2 cloves of minced garlic and cook for an additional minute. The garlic should smell fragrant and golden at this stage. Now, mix in 2 medium carrots, peeled and diced; 2 stalks of celery, diced; and 1 cup of potatoes, peeled and cut into small cubes. Sauté these root vegetables for about 5 minutes. This softens them and helps release their flavors. Next, stir in 1 medium zucchini, diced, and 1 cup of green beans, trimmed and cut into 1-inch pieces. Cook everything together until the green beans turn vibrant in color. This should take about 2 to 3 minutes. Pour in 4 cups of vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently for about 15 minutes. The goal is to make the vegetables tender when pierced with a fork. Now comes the fun part! Use an immersion blender to blend the soup until it reaches your desired creaminess. If you like a chunkier soup, blend only half or pulse it a few times. Return the pot to low heat. Stir in 1 cup of coconut milk, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Season generously with salt and black pepper. Allow the soup to warm through for about 5 minutes, stirring occasionally. Once ready, ladle the creamy vegetable soup into warm bowls. Top each serving with a sprinkle of fresh chopped parsley. This adds a nice pop of color and fresh flavor. Enjoy this comforting dish by following the Full Recipe! - Add heavy cream for extra richness. - Blend half the soup for a smooth and creamy texture. To make your soup even creamier, consider adding heavy cream. This rich addition brings a velvety feel that takes the soup to the next level. If you want some texture, blend just half the soup. This gives you a mix of creamy and chunky bites, making every spoonful exciting. - Use dairy-free alternatives like almond milk or oat milk for coconut milk. - Swap vegetables based on what’s fresh and in season. If you need a dairy-free option, try almond or oat milk instead of coconut milk. It adds a nice flavor without the dairy. You can also change up the veggies based on what you find at the market. Carrots, peas, or even squash can work great, making the soup unique each time. - Use a large pot for even cooking. - An immersion blender makes clean-up easy. A large pot helps everything cook evenly. You want all the veggies to soften at the same rate. An immersion blender is a game changer. It lets you blend the soup right in the pot, which means less mess and easy clean-up. Trust me, it saves time and effort! For the Full Recipe, check the earlier section to get all the steps in one place. {{image_4}} You can boost the nutrition of your soup. Add beans or lentils for more protein. These ingredients not only fill you up but also add a lovely texture. If you want more flavor, try cooked chicken or tofu. Both options enhance the soup's taste while keeping it creamy. Do you like a little heat? Add chili flakes to your soup for a kick. You can also mix in herbs like basil or oregano. These spices will make your soup taste fresh and exciting. Feel free to adjust the amount to match your taste. If you want a different creamy taste, try other dairy-free milk options. Almond or oat milk can work well. For unique flavors, use pureed roasted vegetables. This adds depth to your soup and keeps it interesting. Check out the Full Recipe for more tips on making your soup perfect. To keep your soup fresh, let it cool down first. This step is key. Once cooled, pour the soup into airtight containers. This helps keep the flavors intact. Store it in the fridge for up to 4 days. If you want to save some for later, freezing works great! Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space, as liquids expand when frozen. It can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge for best results. Reheating your soup is easy. For the best taste, heat it on the stove over medium heat. Stir often to avoid burning. If you’re in a rush, the microwave works too. Just heat in short bursts, stirring in between. This helps keep the creamy texture and flavor. Enjoy your soup warm! Yes, you can make this soup ahead of time. Prepare the soup and let it cool. Store it in an airtight container in the fridge. It will stay fresh for about three days. When you're ready to eat, just reheat it on the stove or in the microwave. This soup goes well with several sides. Here are some ideas: - Crusty bread or a baguette - A fresh green salad - Grilled cheese sandwiches - Crackers or breadsticks These options will round out your meal nicely. Yes, frozen vegetables work well in this soup. They save time and are often just as nutritious. Simply add them to the pot when you would add fresh ones. Keep in mind that frozen veggies may need less cooking time, so check for tenderness sooner. The soup lasts about three days in the fridge. Store it in a tight container to keep it fresh. If you notice any strange smells or changes in color, it's best to toss it out. Absolutely! To make this soup vegan, just use vegetable broth and coconut milk. Both are plant-based and add great flavor. Avoid adding any dairy products. You can still enjoy a creamy texture without losing taste! For the full recipe, check out the details above. This blog post covered a tasty one-pot creamy vegetable soup recipe. We reviewed the key ingredients and provided step-by-step instructions. You learned how to blend vegetables and spices for maximum flavor. Plus, we discussed variations and storage tips to help you customize your soup. Remember, cooking is all about experimenting. Enjoy trying new ingredients! You'll make this recipe your own. Happy cooking!](https://yummybiterecipes.com/wp-content/uploads/2025/07/f980eb82-dfb7-41a3-adbc-71884cbf56ca-300x300.webp)