Can I make Homestyle Creamy Vegetable Chowder ahead?

Yes. Cool the soup completely, store in an airtight container, and refrigerate up to 3 days. When reheating, warm gently over low heat and add a splash of broth to loosen the texture if needed. The flavors meld beautifully, which is why I love prepping this Comforting One-Pot Creamy Vegetable Soup on Sunday for quick dinners during the week.

What’s the easiest way to thicken the soup without flour?

Blend a cup of the cooked soup (vegetables and all) and stir it back into the pot. The natural starch from potatoes creates body without added thickeners. This keeps the flavor clean while preserving the cozy feel of a Comforting One-Pot Creamy Vegetable Soup that still tastes fresh and bright.

Can I swap ingredients for what I have on hand?

Absolutely. Use zucchini or bell peppers in place of peas or green beans, and swap spinach for baby kale. If you’re out of cream, coconut milk gives the same silky mouthfeel. This flexibility is my favorite part of making a Comforting One-Pot Creamy Vegetable Soup on busy nights.

Is this chowder naturally gluten-free?

Yes, this Comforting One-Pot Creamy Vegetable Soup is naturally gluten-free. It’s made with simple ingredients like potatoes, carrots, peas, broth, and cream or coconut milk, no flour or wheat-based thickeners. The potatoes naturally add body and creaminess. Just be sure to use a certified gluten-free vegetable broth and check your seasonings or cream for any “may contain” warnings. Serve it with gluten-free bread for the perfect cozy meal everyone can enjoy.

The best Comforting One-Pot Creamy Vegetable Soup

Ingredients

Scale

2 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

3 carrots, sliced

2 celery stalks, sliced

1 large potato, diced small

4 cups vegetable broth (low-sodium)

1 teaspoon dried thyme

1 bay leaf

2 cups mixed vegetables (peas, green beans)

2 cups baby spinach

1 cup heavy cream or coconut milk

1 tablespoon fresh lemon juice

Salt and black pepper, to taste

Chopped parsley for garnish

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Instructions

Step 1 – Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 3–4 minutes until soft and fragrant. Stir in carrots, celery, thyme, and bay leaf, cooking 5 minutes until glossy.
Step 2 – Simmer the vegetables: Add diced potato and vegetable broth. Bring to a gentle boil, then lower to simmer for 15–20 minutes, stirring occasionally, until potatoes are tender.
Step 3 – Finish creamy and season: Stir in peas, green beans, and spinach. Add cream or coconut milk and cook for 5 minutes more. Finish with lemon juice, salt, and pepper to taste.
Step 4 – Serve and enjoy: Ladle hot soup into bowls, garnish with parsley, and serve with warm bread or muffins. Perfect for cozy nights or family dinners.

Notes

For extra creaminess, blend one cup of the soup and stir it back in. Adjust seasoning to taste and add a squeeze of lemon before serving. Serve hot with sourdough or cornbread for the best cozy experience.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 230
Sugar: 6g
Sodium: 540mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg