Hey there, soup lovers! Get ready to cozy up with a bowl of the most comforting, easiest soup you’ll ever make: my *One Pot Creamy Vegetable Soup*! Seriously, this recipe is a lifesaver on busy weeknights, and the cleanup? Practically a breeze! You’ll be amazed at how a few simple ingredients can transform into a creamy, dreamy masterpiece. It’s totally vegetarian-friendly, so perfect for everyone.
I remember when my kids were little, and we lived in a drafty old house. On those chilly days, nothing warmed us up like a big pot of this soup. It became a family tradition, and I can’t wait for you to experience the warmth and deliciousness it brings!
Why You’ll Love This *One Pot Creamy Vegetable Soup*
Okay, friends, let me tell you why this *One Pot Creamy Vegetable Soup* is gonna become your new go-to. Seriously, it’s a winner!
- Super Simple to Make: One pot means less fuss and way easier cleanup. Yay!
- Crazy Delicious: The creamy texture and fresh veggies are pure comfort food.
- Healthy & Filling: Packed with vitamins and fiber to keep you feeling good.
- Totally Versatile: You can swap out veggies, add herbs – make it your own!
Trust me, once you make this, you’ll be hooked! It’s the perfect way to get those veggies in.
Ingredients You’ll Need for *One Pot Creamy Vegetable Soup*
Alright, let’s talk ingredients! You won’t believe how simple it is to get this *One Pot Creamy Vegetable Soup* going. Here’s what you’ll need – nothing fancy, I promise!
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped (I like to chop mine into little half-moons!)
- 2 celery stalks, chopped
- 4 cloves garlic, minced (fresh is best, of course!)
- 6 cups vegetable broth (low sodium, always!)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup potatoes, chopped (any kind works, really!)
- 1 cup green beans, trimmed
- 1 cup frozen peas (a total lifesaver for convenience!)
- ½ cup heavy cream (this is where the creamy magic happens!)
- Salt and pepper to taste (season generously!)
- Fresh parsley, chopped (for a pretty garnish!)
Easy peasy, right? Now, let’s get cooking!
How to Make *One Pot Creamy Vegetable Soup*: Step-by-Step Instructions
Okay, buckle up, because making this *One Pot Creamy Vegetable Soup* is ridiculously easy! Seriously, even if you’re a kitchen newbie, you’ve totally got this. Here’s the lowdown, step-by-step.
- Sauté the Veggies: First, heat that olive oil in your big pot over medium heat. Then, toss in the chopped onion, carrots, and celery. Cook ’em until they’re nice and soft – about 5-7 minutes. Don’t rush this step; it builds the flavor foundation!
- Garlic Time! Add the minced garlic and cook for just a minute more. Careful, it burns quickly!
- Broth & Tomatoes: Pour in your vegetable broth (I always use low sodium!) and the can of diced tomatoes (undrained, yes!).
- Potatoes and Beans: Throw in the chopped potatoes and green beans. Bring the whole shebang to a boil, then turn the heat down and let it simmer for about 15 minutes, or until the potatoes are tender when you poke them with a fork.
- Pea Party! Now for the frozen peas – stir them in and cook for just 2 minutes. Don’t overcook them! They should still have a little bite. Trust me, mushy peas are a bummer.
- Creamy Dreamy: Take the pot off the heat and gently stir in that gorgeous heavy cream. Ahhhhh… see the magic happen!
- Season & Serve: Season generously with salt and pepper to taste. And don’t forget the fresh parsley for a pretty garnish right before serving.
See? Told ya it was easy! Now, if you’re like me and love all things creamy and tomato-y, you might also like my Creamy Tomato Basil Soup. It’s another one-pot wonder, and the grilled cheese pairing is pure bliss! Just sayin’…
One little tip I swear by: Don’t overcook your veggies! They should still have a little bit of that “snap” to them for the best flavor and texture.
Tips for Success with Your *One Pot Creamy Vegetable Soup*
Want to make sure your *One Pot Creamy Vegetable Soup* turns out absolutely perfect? Don’t worry, it’s easy! I’ve got a few little tricks I’ve learned over the years that’ll help you wow yourself (and anyone else lucky enough to get a bowl!).
First, always, *always* use good quality vegetable broth. I swear by the Better Than Bouillon vegetable base. It has the best flavor, hands down! Oh, and when chopping your veggies, try to keep them roughly the same size. This helps them cook evenly. And finally, taste, taste, taste! Seasoning is key, so don’t be shy with the salt and pepper.
Variations to Spice Up Your *One Pot Creamy Vegetable Soup*
Okay, friends, let’s get creative! This *One Pot Creamy Vegetable Soup* is fantastic as is, but you know I *love* to tweak things, right? Here are a few ideas to make it totally your own!
Feel free to toss in whatever veggies you have on hand – zucchini, bell peppers, even a handful of spinach at the end! For a little warmth, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Want some protein? Toss in cooked chicken, white beans, or even some yummy chickpeas. Seriously, the possibilities are endless – have fun with it!
Serving Suggestions for *One Pot Creamy Vegetable Soup*
Okay, you’ve got this amazing *One Pot Creamy Vegetable Soup* bubbling away – now what do you serve with it? Honestly, the options are endless, but here are a few of my faves!
Crusty bread is a MUST. You can never go wrong with a warm, toasty baguette for dipping and soaking up all that creamy goodness. A simple side salad with a light vinaigrette is also perfect. Sometimes, I even whip up a quick grilled cheese to dunk! Whatever you choose, enjoy!
Storage and Reheating Instructions for *One Pot Creamy Vegetable Soup*
So, you’ve got leftovers? Awesome! This *One Pot Creamy Vegetable Soup* is even better the next day, trust me.
To store it, just let the soup cool completely, then pop it in an airtight container in the fridge. It’ll be good for about 3-4 days.
You can also freeze it! Pour the cooled soup into a freezer-safe container or bag. It’ll be good for a couple of months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave. Easy peasy!
Estimated Nutritional Information for *One Pot Creamy Vegetable Soup*
Okay, so here’s a rough idea of what you’re getting, nutrition-wise (keep in mind, it’s just an estimate!):
Per serving (about 1.5 cups): 250 calories, 15g fat, 6g protein, 25g carbs, 8g sugar, 450mg sodium.
Frequently Asked Questions About *One Pot Creamy Vegetable Soup*
Got questions about this amazing *One Pot Creamy Vegetable Soup*? No problem! I’ve had a few folks ask, so I thought I’d answer some common ones here. Hopefully, this helps you on your soup-making journey!
Can I use different vegetables in this soup?
Absolutely! The beauty of this recipe is how versatile it is! Feel free to toss in any veggies you love. Sweet potatoes, mushrooms, and even kale work great. And if you’re feeling fancy, try adding a squeeze of lemon juice at the end for extra brightness. Really, it’s about what you have on hand and what you enjoy!
How can I make this soup thicker?
Easy! For a thicker, heartier soup, before you add the heavy cream, use an immersion blender (or carefully transfer some soup to a regular blender) and blend a portion of the soup until smooth. This is a great way to add some creaminess and body. Just be careful with hot liquids!
Can I freeze this *One Pot Creamy Vegetable Soup*?
Yes, you sure can! This soup freezes beautifully. Just let it cool completely, then portion it into freezer bags or containers. It will last in the freezer for about 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave. Yum!
If you’re looking for another comforting soup, check out my recipe for Best Ever Chicken Noodle Soup – it’s another family favorite!
Print
Gingerbread Cheesecake Stuffed Cookies
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy gingerbread cookies filled with a creamy cheesecake center.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the cheesecake filling, beat the softened cream cheese and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined.
- Scoop about 2 tablespoons of gingerbread dough and flatten it in your palm. Place about 1 tablespoon of cheesecake filling in the center.
- Carefully wrap the gingerbread dough around the cheesecake filling, ensuring it is completely enclosed. Roll into a ball.
- Place the cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger gingerbread flavor, you can add 1 tablespoon of molasses to the cookie dough.
- Ensure the cream cheese filling is cold when assembling the cookies to prevent it from leaking out.
- These cookies are best enjoyed within 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gingerbread cookies, cheesecake cookies, stuffed cookies, holiday cookies, christmas cookies, chewy cookies, cream cheese filling