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Imagine sitting down to a bowl of piping hot, flavorful, and oh-so-creamy vegetable soup, specially designed for a single serving. Whether you’re on your own for dinner or just looking for a quick and satisfying meal, this recipe has got you covered. With this easy-to-follow guide, you’ll soon be diving into a bowl filled with delicious vegetables and a delicate yet rich broth.
Think about pairing this creamy vegetable soup with some freshly baked French bread and a Spinach and Orzo Salad for a full meal. The bread’s warm, crusty texture is perfect for dipping into the soup, while the salad, with its mix of tender spinach and chewy orzo, adds a fresh and satisfying element to your mealtime.
Why You’ll Love This Creamy Vegetable Soup Recipe
- Ease: Simple steps and common ingredients make this dish so easy to make.
- Customizable: Freely swap in your favorite veggies to make this recipe your own.
- Doubles Well: Whether it’s for a date night or meal prep, this recipe easily doubles to suit your needs.
- Healthful: Packed with veggies, it’s a bowl full of nutrients.
- Comfort: Every spoonful brings a sense of warmth and satisfaction that only a homemade creamy soup can provide.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetables: The base vegetables in this single serving recipe include carrot, celery, onion, garlic, and red potatoes. These give a hearty, flavorful foundation to your soup. Got frozen veggies? No worries; they work perfectly fine when thawed and used in this recipe. These same vegetables can also be found in our Slow Cooker Pot Roast, Chicken Stew, and Irish Stew recipes.
- Olive oil: Extra virgin olive oil is the star here. It’s minimally processed, keeping its rich olive taste and nutrients intact. While it’s my go-to for cooking, feel free to sub in a lighter olive oil if you prefer.
- Seasonings: A pinch of red pepper flakes gives this soup a subtle kick. If you’re not a fan of heat, you can easily swap in dried or fresh herbs like rosemary or thyme to add depth and aroma to the soup.
- Broth: Vegetable broth keeps this dish vegetarian-friendly, while chicken broth lends a different level of richness and complexity. If you’re in a pinch, water also works as a simple and effective liquid base. If you have leftover broth, consider using it in Baked Black Bean Tacos, Chickpea Curry, and Chicken Tortilla Soup.
This section provides a quick rundown of the ingredients used in this Creamy Vegetable Soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Recipe Variations
Creamy vegetable soup is a canvas ripe for culinary creativity. If you’re looking for ways to give this staple a twist, here are a few ways to switch things up:
- Spice It Up: For those who like an extra bit of heat, toss in a 1/8 teaspoon of chili powder or some chopped jalapeños into the mix.
- Protein Boost: Want to make it a meal? Stir in some cooked, shredded chicken or turkey. You can also opt for plant-based protein like tofu or tempeh.
- Seafood Twist: Transform your vegetable soup into a seafood haven by adding some cooked shrimp or crab meat. Just be sure to add it in the last 5 minutes of cooking so it doesn’t overcook.
How To Make Creamy Vegetable Soup
These step-by-step photos and instructions help you visualize how to make this soup. See the recipe below for ingredient amounts and full recipe instructions.
- In a 1-quart saucepan over medium heat, heat oil for 30 seconds.
- Add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally.
- Add the garlic and spices and cook, stirring frequently for 1 minute.
- Pour in the broth and add the chopped potatoes. Stir and bring to a boil over medium heat.
- Reduce the heat to low and simmer, covered for 20 minutes or until you can easily pierce the potatoes with a fork
- Remove the soup from the heat. Use an immersion blender, stand blender, or a food processor to puree the soup until smooth.
Pro Tip: I use a Vitamix blender which purees the soup perfectly. An immersion blender is also a wonderful tool that will give you decently smooth results. It’s a very convenient way to puree soup. A food processor should be your last choice. Because of its wide base and relatively low spinning rate, food processors will not puree the soup as smoothly.
- Stir in 1 tablespoon of cream. Taste for seasoning and adjust with more salt if necessary.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Creamy Vegetable Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Cream Alternatives: If you’re looking to cut down on calories and fat, you can opt for milk or half-and-half instead of cream. Note that while these substitutes are lighter, they won’t impart the same rich texture as cream.
- Spice Level: Red pepper flakes give the soup a hint of heat. If you’re not into spiciness, you can simply omit them from the recipe.
- Customize Your Veggies: Make this soup uniquely yours by selecting your favorite vegetables. Regardless of your choices, include at least one allium like an onion, shallot, or leek for foundational flavor. Some great additional options are butternut squash, zucchini, cauliflower, or sweet potato. Keep the total vegetable quantity consistent with the original recipe.
- Even Cooking: To ensure even cooking, chop your veggies into uniform chunks.
- Sweeter Options: Craving a slightly sweeter touch? Add a few slices of apple or pear to the mix.
- Add Protein: Turn this soup into a full meal by incorporating about half a cup of canned beans. Cannellini beans or chickpeas are superb options that also help to thicken the soup.
- Watch the Sodium: Sodium levels can vary between different brands of vegetable broth. Always check the sodium content to make sure it aligns with your dietary needs.
Frequently Asked Questions
Keep leftover soup in an airtight container and refrigerate for up to 5 days. If you’re freezing it, the soup will stay good for up to 3 months. When you’re ready to reheat frozen soup, let it partially thaw first, then warm it up on the stove. You may need to add extra liquid like water or broth to reach your preferred consistency.
If you find the soup too thick, you can easily thin it out by adding a small amount of water or broth until you reach your desired consistency.
While dairy adds a creamy texture to the soup, you can achieve a similar result using canned coconut milk. This plant-based option has a higher fat content than almond or soy milk, making it an excellent alternative for a creamier texture.
A 1-quart saucepan works perfectly for this single serving vegetable soup recipe. Using a larger pot may require you to add extra broth, so make sure to submerge all the vegetables in the liquid for even cooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this creamy vegetable soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Creamy Vegetable Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 large carrot , peeled and chopped into ½-inch chunks
- 1 large celery stalk chopped
- 1 clove garlic , minced
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 2 small red potatoes , scrubbed and quartered
- 1 cup vegetable broth
- 1 tablespoon heavy cream
Instructions
- In a 1-quart saucepan over medium heat, heat oil for 30 seconds.
- Add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally.
- Add the garlic, salt, and red pepper flakes and cook, stirring frequently for 1 minute.
- Pour in the broth and add the potatoes. Stir and bring to a boil over medium heat.Tip: Be sure that you completely cover the vegetables with the broth by ½-inch. Add additional broth if necessary.
- Reduce the heat to low and simmer, covered for 20 minutes or until you can easily pierce the potatoes with a fork.
- Remove the soup from the heat. Use an immersion blender, stand blender, or a food processor to puree the soup until smooth.
- Stir in 1 tablespoon of cream. Taste for seasoning and adjust with more salt if necessary.
- Enjoy hot.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Creamy Vegetable Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Cream Alternatives: If you’re looking to cut down on calories and fat, you can opt for milk or half-and-half instead of cream. Note that while these substitutes are lighter, they won’t impart the same rich texture as cream.
- Spice Level: Red pepper flakes give the soup a hint of heat. If you’re not into spiciness, you can simply omit them from the recipe.
- Customize Your Veggies: Make this soup uniquely yours by selecting your favorite vegetables. Regardless of your choices, include at least one allium like an onion, shallot, or leek for foundational flavor. Some great additional options are butternut squash, zucchini, cauliflower, or sweet potato. Keep the total vegetable quantity consistent with the original recipe.
- Even Cooking: To ensure even cooking, chop your veggies into uniform chunks.
- Sweeter Options: Craving a slightly sweeter touch? Add a few slices of apple or pear to the mix.
- Add Protein: Turn this soup into a full meal by incorporating about half a cup of canned beans. Cannellini beans or chickpeas are superb options that also help to thicken the soup.
- Watch the Sodium: Sodium levels can vary between different brands of vegetable broth. Always check the sodium content to make sure it aligns with your dietary needs.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could I use parsnips, and maybe rutabaga as well?
Yes, you may find that the soup needs to simmer a bit longer until the vegetables are tender.
I just made this soup, and it’s delicious
I’m not a fan of carrots, so I substituted frozen asparagus.i love the soup.
This soup was absolutely delicious. Made enough for two bowls (dinner and lunch the following day). I had extra roasted red peppers and chopped chicken so I added those, and made for a satisfying and super tasty dinner. This recipe is a keeper and on permanent rotation.
This looks delicious and I have all the ingredients, so this will be my supper tonight! Thanks for the recipe!
Can I use fresh or canned veggies. Can’t chop fresh, arthritis
Yes.
When do you add the beans to the pan? With the potatoes or before? Can’t wait to try it!!! Thank you for your excellent single servings recipes
If you’d like to add beans to the soup, add them when you add the broth and potatoes.
Calorie count is fantastic but the soup – is OMG!!!!!!!!! Thanks so much for posting.