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This creamy vegetable soup is a simple, flavorful single serving recipe made with fresh vegetables, broth, and a splash of cream. It blends into a smooth, rich soup that’s ready in about 30 minutes and easy to customize with the ingredients you have on hand.
Featured Comment
“This soup was absolutely delicious.”
– Reyna
Why You’ll Love This Recipe
- Quick and Easy: Made with simple ingredients and ready in about 30 minutes.
- Flexible Ingredients: Use fresh or frozen vegetables and customize the soup to your taste.
- Perfectly Portioned: Designed for one and easy to double when needed.
- Rich and Creamy: Blended vegetables paired with a splash of cream create a smooth, velvety soup.
- Flavorful and Comforting: A warm, satisfying dish that’s ideal any time of year.
This creamy vegetable soup has been one of my steady favorites, especially on days when I want something warm and nourishing. I love how a few basic vegetables cook down into a smooth, flavorful soup that feels warm and familiar.
It’s the kind of recipe you can make on a quiet afternoon with whatever vegetables you have on hand, and it always turns out satisfying. I hope it brings that same sense of ease and comfort to your kitchen.
Pair this creamy vegetable soup with homemade French bread and a small spinach and orzo salad for a complete meal. The bread is great for dipping, and the salad adds a fresh, satisfying contrast.
If you’re looking for more single serving soup recipes, try our split pea soup for one, chicken tortellini soup for one, or potato soup for one.
Ingredients
If you have any ingredients leftover from this small batch creamy vegetable soup recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetables: This single serving soup starts with simple, flavorful vegetables. Use a carrot, celery, onion, garlic, and a red potato to build a hearty base. These ingredients cook down to create a naturally creamy texture once blended. Frozen vegetables work too; just thaw them first. You’ll find this same combination in recipes like small slow cooker pot roast, chicken stew for one, and Irish stew for one.
- Olive oil: I prefer extra virgin olive oil because it adds rich flavor and cooks the vegetables beautifully. A lighter olive oil works if that is what you have on hand.
- Seasonings: A pinch of red pepper flakes adds gentle warmth. If you prefer a milder soup, use dried or fresh rosemary or thyme for extra aroma and depth.
- Broth: Vegetable broth keeps this soup vegetarian, while chicken broth adds a richer flavor. Water can be used if needed, though the soup will be less full-bodied. Any leftover broth can be used in recipes like baked black bean tacos, chickpea curry for one, and chicken tortilla soup for one.
Recipe Variations
his creamy vegetable soup is easy to customize with ingredients you already have.
- Flavor Boost: Add a pinch of chili powder or a few chopped jalapeños for gentle heat.
- Herb Variation: Stir in fresh thyme, rosemary, or parsley for added depth.
- Protein Addition: Mix in cooked shredded chicken, turkey, or tofu to make the soup more filling.
- Seafood Option: Add cooked shrimp or crab in the last few minutes of cooking so it stays tender.
- Vegetable Swap: Broccoli, cauliflower, peas, spinach, or zucchini can be used in place of or along with the vegetables in the recipe.
- Dairy Free Option: Use coconut milk or cashew cream for a creamy, dairy free soup.
How To Make Creamy Vegetable Soup
These step-by-step photos and instructions help you visualize how to make this single serving creamy vegetable soup. See the recipe below for ingredient amounts and full recipe instructions.
- Heat the oil in a 1-quart saucepan over medium heat.
- Add the onions, carrots, and celery. Cook for 3 minutes, stirring occasionally.
- Add the garlic and spices. Cook for 1 minute, stirring frequently.
- Pour in the broth and add the potatoes. Stir and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
- Remove from heat and puree the soup with an immersion blender, high speed blender, or food processor until smooth.
- Stir in the cream. Taste and adjust the seasoning if needed.
Expert Tips
- Cream Alternatives: Milk or half and half can be used in place of cream, though the soup will be less rich.
- Spice Level: Red pepper flakes add gentle heat. Omit them if you prefer a milder soup.
- Vegetable Choices: Use the vegetables you enjoy, but keep the total amount the same. Always include an allium such as onion, shallot, or leek for flavor. Options like butternut squash, zucchini, cauliflower, or sweet potato work well.
- Even Cooking: Cut the vegetables into similar sized pieces so they cook evenly.
- Touch of Sweetness: Add a few thin slices of apple or pear if you want a lightly sweet note.
- Add Protein: Stir in about half a cup of canned beans, such as cannellini beans or chickpeas, to make the soup more filling and naturally thicker.
- Check Sodium: Vegetable broth varies in salt content, so choose a broth that fits your needs.
Frequently Asked Questions
Yes. Frozen vegetables work well and make this soup even easier to prepare.
Yes. Blending potatoes (or other starchy vegetables) creates a naturally smooth base. If you skip the cream, you’ll get a lighter soup that’s still creamy in texture.
Yes. Use plant-based milk, non-dairy cream, or coconut milk instead of cream for a dairy-free version.
Store cooled soup in an airtight container in the fridge for up to 5 daysHeat the oil in a 1 quart saucepan over medium heat.. It tends to thicken when chilled, so gently reheat and add a splash of broth if it becomes too thick.
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
- Heat the oil in a 1 quart saucepan over medium heat.
- Add the onions, carrots, and celery. Cook for 3 minutes, stirring occasionally.
- Add the garlic, salt, and red pepper flakes. Cook for 1 minute, stirring frequently.
- Pour in the broth and add the potatoes. Stir and bring to a boil.Tip: Completely cover the vegetables with the broth by ½-inch. Add additional broth if necessary.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
- Remove from heat and puree the soup with an immersion blender, high speed blender, or food processor until smooth.
- Stir in the cream. Taste and adjust the seasoning if needed.
Notes
- Cream Alternatives: Milk or half and half can be used in place of cream, though the soup will be less rich.
- Spice Level: Red pepper flakes add gentle heat. Omit them if you prefer a milder soup.
- Vegetable Choices: Use the vegetables you enjoy, but keep the total amount the same. Always include an allium such as onion, shallot, or leek for flavor. Options like butternut squash, zucchini, cauliflower, or sweet potato work well.
- Even Cooking: Cut the vegetables into similar sized pieces so they cook evenly.
- Touch of Sweetness: Add a few thin slices of apple or pear if you want a lightly sweet note.
- Add Protein: Stir in about half a cup of canned beans, such as cannellini beans or chickpeas, to make the soup more filling and naturally thicker.
- Check Sodium: Vegetable broth varies in salt content, so choose a broth that fits your 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.
Just delicious! I made it as written, now I’m looking forward to trying the variations. It’s going to be a soup binge week, for sure.
Love this. Recently I added a beet and some chopped turmeric root and just a little more broth. I was worried the beet would overpower but it does not.
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.