When the weather cools off and I start living in oversized sweaters, I always find myself craving something warm and cozy. That’s where this one pot creamy vegetable soup comes in. It’s hearty, flavorful, and full of goodness—all without needing ten different pots. I mean, who wants more dishes? Not me. We load it up with potatoes, carrots, corn, and peas, then let everything simmer together until it feels like a hug in a bowl. It’s one of those vegan vegetable recipes that feels just as indulgent as any comfort food classic. And the best part? No fuss, no stress—just simple, honest ingredients doing their thing. If you’re a fan of vegetable soup recipes or you’re hunting for easy one pot vegan meals, this checks all the boxes. It’s creamy (without cream), filling (without meat), and perfect for meal prep or lazy Sundays. Honestly, it might be one of my favorite vegan one pot meals ever.

1) Key Takeaways
2) Easy One Pot Creamy Vegetable Soup Recipe
3) Ingredients for One Pot Creamy Vegetable Soup
4) How to Make One Pot Creamy Vegetable Soup
5) Tips for Making One Pot Creamy Vegetable Soup
6) Making One Pot Creamy Vegetable Soup Ahead of Time
7) Storing Leftover One Pot Creamy Vegetable Soup
8) Try these Soup Recipes next!
9) One Pot Creamy Vegetable Soup
10) Nutrition

1) Key Takeaways

This comfort food recipe is vegan, hearty, and rich without any dairy
Made with simple vegetables and pantry ingredients
Perfect for cold days or cozy evenings in
Can be prepped in advance and keeps well for days

2) Easy One Pot Creamy Vegetable Soup Recipe

When the cold starts to creep in and sweaters become your daily uniform, I start craving meals that feel like a hug. This one pot creamy vegetable soup is exactly that. It’s one of my go-to comfort food recipes, and I swear it makes the house smell like a warm invitation to stay in.

The first spoonful hits you with a creamy, savory mix of carrots, potatoes, peas, and sweet corn, all dancing together in a broth that’s somehow both rich and light. You don’t need dairy or meat to bring the flavor. It’s all about layering simple ingredients and giving them the time to mingle in one happy pot.

I’ve leaned on this recipe countless times when I want something soothing without much effort. It’s a classic in my kitchen and might just find its way into your rotation. Camila here from Camila Cooks, and this is one of my personal winter staples.

3) Ingredients for One Pot Creamy Vegetable Soup

Olive Oil: This kicks things off in the pot and helps soften your veggies without burning them. It gives a nice rich base to build flavor.

Yellow Onion: Chopped fine, it adds sweetness and depth. I love how it melts into the background after cooking down.

Garlic: Minced fresh, garlic punches up the flavor and makes everything smell ten times better while it simmers.

Carrots: Chopped and colorful, carrots bring a bit of sweetness and heartiness that balances the creamy texture beautifully.

Celery: Crisp and savory, it gives a nice earthy balance to the sweeter vegetables.

Potatoes: I usually grab russets, peeled and cubed. They break down just enough to thicken the soup naturally.

Vegetable Broth: The base that carries all the flavor. Use low-sodium if you’re watching your salt or homemade if you’re fancy.

Almond Milk: I go for unsweetened. It keeps the soup creamy and smooth without adding a weird flavor note.

Thyme and Parsley: Dried herbs work well here. Thyme brings warmth, and parsley freshens things up.

Salt and Pepper: Don’t skip these. Taste as you go and adjust until it makes you happy.

Frozen Corn and Peas: Toss them in near the end for a quick burst of color, texture, and subtle sweetness.

4) How to Make One Pot Creamy Vegetable Soup

Step 1. Heat olive oil in a large pot over medium. Add chopped onion and garlic. Let them cook until soft and fragrant. That’s the start of your flavor story.

Step 2. Add in chopped carrots, celery, and potatoes. Give everything a good stir to coat in the oil. Let it cook for about five minutes so the veggies start to soften a bit.

Step 3. Pour in the vegetable broth. Stir again, bring it to a boil, then drop the heat so it simmers gently. Cover and let it cook for 15 to 20 minutes. Your kitchen will smell amazing.

Step 4. Once the potatoes are fork-tender, stir in the almond milk, thyme, parsley, frozen corn, and peas. Let it simmer uncovered for about five more minutes. The soup will thicken a little on its own.

Step 5. Taste it. Add salt and pepper as needed. I usually give it a few grinds of black pepper and a good pinch of sea salt.

Step 6. Ladle into bowls and enjoy hot. I love serving this with toasted bread or crackers. It’s cozy, nourishing, and perfect for any night.

5) Tips for Making One Pot Creamy Vegetable Soup

Use what you have. This soup loves flexibility. Don’t have celery? Throw in chopped zucchini or bell pepper. No almond milk? Oat or soy work just fine.

If you want it thicker, mash some of the potatoes right in the pot with the back of your spoon. You’ll get that creamy texture without adding any flour or cream. It’s an easy comfort food fix with zero stress.

Let the soup rest for ten minutes before serving. The flavors deepen, and the texture gets even better. Plus, it won’t burn your mouth on the first bite. Trust me—I’ve been impatient more than once.

6) Making One Pot Creamy Vegetable Soup Ahead of Time

I love this as a make-ahead comfort food recipe. It holds up well and somehow gets tastier by day two. If you’re prepping meals for the week, this one’s a keeper.

Cook it through, let it cool completely, and store it in airtight containers. I usually portion it out, so I can grab a bowl when I need a quick lunch or dinner.

When you reheat, add a splash of broth or water if it thickens too much in the fridge. The flavor stays strong, and the texture still feels creamy without needing much tweaking.

7) Storing Leftover One Pot Creamy Vegetable Soup

Leftovers go into the fridge for up to four days. Use sealed glass containers to keep everything fresh. I avoid plastic when I can—it tends to hold onto the scent too long.

This soup also freezes well. Let it cool completely, then spoon into freezer-safe containers. Leave a bit of room at the top for expansion. You’ll thank yourself later on a busy night.

To reheat, let it thaw overnight in the fridge or toss it in a pot over low heat. Stir occasionally, and you’re back in business. This is what I call smart comfort food planning.

8) Try these Soup Recipes next!

9) One Pot Creamy Vegetable Soup