Easy Creamy One Pot Vegetable Soup Recipe: Instant Pot
This One Pot Vegetable Soup Recipe is a keeper! This simple recipe gives you the freedom to add the vegetables you and your family love. Also, it is the perfect recipe for a busy mom. In this season of my life, I cannot tend to a simmering soup on the stovetop. This delicious soup recipe is the ultimate MAMA MAKE DO recipe. Here is what I mean. Allow this easy recipe to be a guideline (a perfect base) for a creamy, tasty soup. Use seasonal or budget-friendly ingredients. I make this soup any time of year, and the veggies change each season.
Jump to One Pot Vegetable Soup Recipe CardA soup for all seasons
In the winter, I use this easy vegetable soup recipe as a way to clean out my freezer because I need to make room in my freezer for the year’s garden produce from my garden, the farmer’s market, and also the bulk veggies at the local grocery store. In the summer, I use fresh produce straight from the garden. The summer soup is so beautiful and filled with colors from the garden. In the fall and winter (soup season), the root vegetables are plenty. Thus, making this the cozy soup for all seasons.
A beautiful and creamy soup ready for any season of the year to provide comfort to you and your family.
Do you have a picky eater or a fussy eater?
Vegetables can be hard for a picky eater to enjoy. Oftentimes, the dislike is not found in the taste but in the texture. To limit the texture, try adding only two vegetables to the soup. One vegetable that your child is familiar with, like potatoes, and then choose another vegetable to introduce your child to like green beans. This helps limit the textures. Also, the base of this soup is a delicious broth rather than tomatoes, which helps provide a creamy and cheesy taste for your picky eater.
Here are a few tips to modify vegetable soup for your picky eater:
- Choose two vegetables
- Add shredded or diced chicken
- Add egg noodles, rice, or barley
- provide little dippers for them to try the soup (strips of sourdough bread, veggie slices, whole wheat crackers, etc.)
How to Give My Vegetable Soup More Flavor?
Here is a list of 6 ways to give your vegetable soup more flavor:
- use good and quality broth
- caramelize the onions
- saute garlic in butter and oil
- add a Parmesan cheese rind
- add a dash of lemon juice prior to serving to brighten up the flavor
- add a dash of seasoning prior to serving
Caramelize Vegetables
My family and I love flavor and struggle to eat blain food. I find it motivating to cook meals my family loves. And I get excited when the smell of home-cooked food draws them to the kitchen. First, get the aromatics going. Combine butter and olive oil and sauté veggies. Caramelize your onions, and then sauté garlic for about 2 minutes. This adds loads of rich flavors to your veggie soup and smells lovely.
Homemade Broth
It is hard to beat homemade broth and if you have never made homemade broth, it is easier than you think. If you are making a meal that requires shredded or diced chicken, rather than buying chicken breasts, buy a whole chicken and save the broth for soups. Also, save the bones and make nutritious homemade bone broth. My instant pot does all the work. Also, homemade broth freezes well. I freeze my broth in 1-cup portions. I’ll come back later and write a post on keeping your freezer stocked with broth.
Parmesan Cheese Rind
Do not waste a Parmesan cheese rind. Add a rind to your creamy soups. You will not regret it. Add a leftover Parmesan rind and turn the crock pot function on LOW to let the flavors marry together.
Seasonings and Acid
Season each bowl with a dash of more seasoning and a tiny splash of lemon juice or a squirt of fresh lemon. The acid brightens up the flavors in the soup. Or add fresh herbs such as fresh thyme or even a bay leaf to the creamy vegetable soup.
What are the Best Vegetables to Put into Soup?
Here is a list of 10 of the best vegetables to put into soup:
- Lentils (pre-cooked) – Lentils are loaded with protein and contain calcium, iron, magnesium, potassium, zinc, and manganese. The protein helps manage blood sugar levels.
- Broccoli – Although it may not be a favorite, broccoli is a great source of fiber and multiple vitamins, including C, A, K, and B9. It also contains potassium, phosphorus, folate, and selenium.
- Potatoes – This root vegetable is rich in vitamin C and potassium.
- Mushrooms – A great source of magnesium, potassium, selenium, niacin, and biotin. Fun fact, mushrooms are also a prebiotic which helps stimulate the growth of healthy bacteria in your gut.
- Peas – Peas are a good source of protein and fiber and contain magnesium, potassium, and folate.
- Onion – Onions are a good source of vitamin C. They also have anti-inflammatory properties.
- Cauliflower – A great source of fiber and B vitamins. Cauliflower also has the added benefit of choline which is vital for memory.
- Carrots – This crunchy root vegetable is loaded with beta carotene (which your body converts to vitamin A). It is also a good source of biotin, vitamin K and B6, and biotin.
- Corn – Corn is rich in vitamins C and A. In addition, it also contains potassium, folate, and choline.
- Celery – Celery contains vitamin C, beta-carotene, and flavonoids (anti-inflammatory effects).
My Secret for Saving Vegetables for Soup!
When I was a little girl, I remember my Granny would take all the leftover vegetables from our meals and store them in a freezer box. She stored this freezer box where she could easily access it and store her veggie scraps. When the box was full, she would make a healthy vegetable soup.
My two secrets:
- Save your kitchen scraps to make the broth.
- Save your leftover vegetables for the soup.
When both the freezer bag or box is full, it is time to make my one-pot vegetable soup!
How to Get Kids Involved in the Kitchen?
Unfortunately, so much food is wasted today. And often, it is not because we are ungrateful or wasteful, we do not know how to use leftovers, or we were not trained in the kitchen. It takes intention not to be wasteful. I want to teach my kids to be resourceful and good stewards of what they have. I believe making this instant pot vegetable soup is a great way to start.
Here is a list of tasks for kids in the kitchen to make this one pot vegetable soup recipe:
- Have your child be responsible for collecting leftover vegetables and combining them in the freezer box. Give them the job of monitoring the box.
- Gather and wash produce.
- Peel carrots*
- Chop produce*
- Learn how to caramelize and sauté onions*
- Measure and pour liquids
- Stir with a wooden spoon
- Shred cheese*
- Clean the kitchen properly
- Store leftovers properly
- Serve family and pour servings into bowl*
* Please consider your child’s age for appropriateness for each marked task. Always supervise your child in the kitchen. You know your child best and understand their skills and awareness.
How to Make One Pot Vegetable Soup?
Equipment
- instant pot
- wooden spoon
Ingredient List
- 2 tbsp olive oil
- 2 tbsp butter
- 1 -1/2 medium onion (chopped)
- 3 garlic cloves (minced)
- 2-3 large potatoes (cubed)
- 1 medium carrot or 1/2 bag of petite baby carrots (chopped)
- 1 cup (12 ounce bag) frozen mixed vegetables or frozen peas
- 1 tbsp Italian seasoning
- 1/2 chili flakes
- sea salt (or kosher salt) and black pepper (about 1/2-1 tsp each)
- 2 cups chicken broth (bone, or, vegetable broth)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- Parmesan cheese rind (optional)
- tiny splash of lemon juice (optional) prior to serving
Step-by-Step Recipe Instructions for the Best Vegetable Soup Recipe
- First, gather all ingredients. Wash and chop produce.
- Next, press the SAUTE button on the Instant Pot. Heat the olive oil and butter in the insert pot. Once the Instant Pot reads “HOT,” add the chopped onion and carrots. Cook for 5 minutes. After 5 minutes, add minced garlic and saute for about 2 minutes.
- Next, combine the rest of the vegetables in the pot and stir. Then, pour in the broth to deglaze the pot (this helps any stuck pieces to come off). With a wooden spoon, scrap the bottom of the pot to remove any stuck pieces.
- Now, add seasonings. Press the CANCEL button on the Instant Pot. Next, place the lid on the Instant Pot and lock it into place. Make sure the valve on the top is pushed to “seal.” Turn the pressure cooker function on HIGH and set the manual timer for 5 minutes. It will take the Instant Pot approximately 15 minutes to pressurize.
- Next, allow the Instant Pot to naturally release for 10 minutes. Then, following your Instant Pot manual, quick release the remaining pressure from the Instant Pot. I do not allow my kids to ever assist with this function. The steam is too hot, and the risk too great.
- Then, stir in the heavy cream, add Parmesan rind, and shredded Parmesan cheese. Allow cheese to melt and keep Instant Pot switched to KEEP WARM.
- Finally, serve the hot soup with crackers or a crusty piece of bread, a small splash of lemon juice for best flavor, and ENJOY! Store in the refrigerator in an airtight container for up to 4 days.
Other Healthy and Kid-Friendly Options:
Tomato Soup
This tomato soup is an excellent way to add more vegetables to your family’s diet. It is so easy to make. The instant pot does all the hard work and it is another perfect comfort food for a chilly day. Get the recipe HERE.
Homemade Strawberry Applesauce
Three-ingredient instant pot applesauce recipe without any added sugar. This is a healthy snack for the whole family. Get the recipe HERE.
Creamed Spinach
This creamed spinach recipe is so yummy! I use it as a dip for kids and they love it. Get the recipe HERE.
Thanks for Stopping By!
Finally, I want to thank you for stopping by! Please say Hi in the comment section and share with me your favorite soup. If you make this deliciously simple one pot vegetable soup recipe, please leave a comment and give this recipe a star rating.
– With Great Joy, Katie
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Creamy One Pot Vegetable Soup Recipe in the Instant Pot
Equipment
- Instant Pot
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1-1/2 medium onion chopped
- 3 garlic cloves minced
- 2-3 large potatoes chopped
- 1 medium carrot or 1/2 bag of petite baby carrots chopped
- 1 cup frozen mixed vegetables or frozen peas (or 12 ounce bag)
- 1 tbsp Italian seasoning
- 1/2 tsp chili flakes
- 2 cups chicken broth (bone or vegetable broth)
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 Parmesan cheese rind (optional)
Instructions
- First, gather all ingredients. Wash and chop produce.
- Next, press the SAUTE button on the Instant Pot. Heat the olive oil and butter in the insert pot. Once, the Instant Pot reads, "HOT," add the chopped onion and carrots. Cook for 5 minutes. After 5 minutes, add minced garlic and saute for 2 minutes.
- Next, combine the rest of the vegetables in the pot and stir. Then, pour in the broth to deglaze the pot (this helps any stuck pieces to come off). With a wooden spoon, scrap the bottom of the pot and remove any stuck pieces.
- Now, add seasonings. Press the CANCEL button on the Instant Pot. Next, place the lid on the Instant Pot and lock it into place. Make sure that the valve on the top is pushed to "seal." Turn the pressure cooker function on HIGH and set the manual timer for 5 minutes. It will take the Instant Pot approximately 15 minutes to pressurize.
- Next, allow the Instant Pot to naturally release for 10 minutes. Then, following your Instant Pot manual, quick release the remaining pressure from the pot. I do not allow my kids to ever assist with this function. The steam is too hot, and the risk too great.
- Then, stir in the heavy cream, add Parmesan rind, and shredded Parmesan cheese. Allow the cheese to melt and keep the Instant Pot switched to KEEP WARM.
- Finally, serve hot with crackers or a crusty piece of bread (optional add a small splash of lemon juice to the bowl), and ENJOY! Store in the refrigerator in an airtight container for up to 4 days.
Can’t wait to try the veggie soup….love the cream base instead of tomato…looks beautiful too!
I love the creamy base when I’m just adding veggies and maybe some chicken. I think a tomato base pairs well with beef. I love your vegetable soup recipe too!