One-Pot Creamy Vegetable Soup is a warm, nourishing dish that combines a medley of colorful vegetables in a smooth, velvety broth. It’s wholesome, cozy, and packed with flavor—all made in one pot for easy prep and cleanup.

Why You’ll Love This Recipe

I love how comforting and versatile this soup is. It’s creamy without being too heavy and loaded with tender vegetables that make every spoonful hearty and satisfying. Whether I’m looking for a quick weeknight meal or a way to use up produce, this soup comes together with minimal effort and maximum flavor. It’s also easy to adapt for vegan or gluten-free needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion, chopped
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced
Broccoli or cauliflower florets
Corn kernels (fresh, frozen, or canned)
Vegetable broth
Heavy cream, half-and-half, or coconut milk
All-purpose flour (for thickening, optional)
Salt and black pepper
Dried herbs (like thyme, parsley, or Italian seasoning)
Optional: fresh spinach or kale, grated Parmesan, red pepper flakes for extra flavor

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until soft, about 5–7 minutes.
I stir in the garlic and cook for another minute until fragrant.
I add the potatoes, corn, and broccoli or cauliflower, then pour in the vegetable broth. I season with salt, pepper, and herbs.
I bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
If I want it thicker, I whisk flour into the cream before stirring it into the soup, or I blend a portion of the soup and stir it back in.
I add the cream (or coconut milk) and stir well to combine. I let it simmer gently for a few more minutes to heat through.
I serve it hot, topped with grated cheese, herbs, or a pinch of red pepper flakes if I want a little heat.

Servings and timing

This recipe serves 4 to 6 people and takes about 35 minutes total—10 minutes to prep and 25 minutes to cook.

Variations

I often switch up the vegetables depending on what I have—zucchini, green beans, or peas work well too. For a vegan version, I use olive oil and coconut milk or a plant-based cream. If I want to add protein, I stir in cooked lentils, beans, or tofu. To make it more filling, I add small pasta or cooked rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop, adding a splash of broth or cream if it thickens too much. It also freezes well—I let it cool, then freeze in portions for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables?

Yes, I use frozen mixed vegetables for a shortcut—they work great and save time on chopping.

How do I make the soup thicker?

I blend part of the soup and stir it back in, or whisk a tablespoon of flour into the cream before adding it to thicken the broth.

Is this soup gluten-free?

Yes, as long as I skip the flour or use a gluten-free thickener like cornstarch.

Can I make this ahead of time?

Absolutely. I often make it a day in advance—the flavors develop even more after resting in the fridge.

What can I serve with this soup?

I like to pair it with crusty bread, grilled cheese, or a simple salad for a comforting, well-rounded meal.

Conclusion

One-Pot Creamy Vegetable Soup is one of my favorite ways to turn simple ingredients into a hearty, delicious meal. It’s creamy, colorful, and easy to make, all in one pot. Whether I’m meal prepping or feeding a crowd, this soup delivers comfort and nourishment every time.

No-Bake Giant Reese’s Peanut Butter Cup Pie

Certainly! Here’s the complete article for No-Bake Giant Reese’s Peanut Butter Cup Pie:

No-Bake Giant Reese’s Peanut Butter Cup Pie

Name: One-Pot Creamy Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced; 1 cup broccoli or cauliflower florets; 1 cup corn kernels (fresh, frozen, or canned); 4 cups vegetable broth; 1 cup heavy cream, half-and-half, or coconut milk; 1 tablespoon all-purpose flour (optional, for thickening); Salt and black pepper to taste; 1 teaspoon dried herbs (thyme, parsley, or Italian seasoning); Optional: 1 cup fresh spinach or kale; Optional toppings: grated Parmesan, red pepper flakes

No-Bake Giant Reese’s Peanut Butter Cup Pie is an over-the-top, crowd-pleasing dessert that turns the iconic candy into a sliceable, creamy, chocolatey pie. With a rich peanut butter filling and smooth chocolate topping, all nestled in a cookie crust, this no-bake treat is as fun to make as it is to eat.

Why You’ll Love This Recipe

I love how indulgent and easy this pie is. It captures everything I love about Reese’s cups—creamy peanut butter, smooth chocolate, and a sweet crunch—only in a giant, shareable version. There’s no oven required, which makes it a great dessert for warm days or when I want to make something ahead of time. It’s always a hit at gatherings and surprisingly simple to throw together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate sandwich cookies or graham crackers (for the crust)
Unsalted butter, melted (for binding the crust)
Creamy peanut butter
Powdered sugar
Cream cheese, softened
Vanilla extract
Semi-sweet or milk chocolate chips
Heavy cream (for the ganache topping)
Optional: chopped peanuts or crushed mini Reese’s for garnish

Directions

I start by pulsing the cookies or graham crackers in a food processor until fine. I mix in melted butter and press the mixture firmly into a 9-inch pie dish or springform pan. I chill the crust while I prepare the filling.
In a large bowl, I beat the cream cheese and peanut butter until smooth. I add powdered sugar and vanilla, mixing until the filling is creamy and thick.
I spread the peanut butter filling evenly over the chilled crust and smooth the top.
For the chocolate ganache topping, I heat the heavy cream until just simmering, then pour it over the chocolate chips. I let it sit for a minute, then stir until smooth.
I pour the ganache over the peanut butter layer and gently spread it to the edges.
I refrigerate the pie for at least 3–4 hours, or until set.
Just before serving, I garnish with chopped peanuts or crushed mini Reese’s, if desired.

Servings and timing

This pie serves 8 to 10 slices and takes about 20 minutes to prepare, plus 3 to 4 hours of chilling time.

Variations

I sometimes use an Oreo crust for a deeper chocolate flavor, or a pretzel crust for a sweet-salty combo. If I want a fluffier filling, I fold in whipped topping before chilling. For a holiday twist, I mix in crushed candy canes or use themed sprinkles on top.

Storage/Reheating

I store the pie in the fridge, covered, for up to 5 days. It stays firm and creamy. I don’t recommend freezing it, as the texture may change, but if I do, I wrap it well and thaw in the fridge overnight before serving.

FAQs

Can I use natural peanut butter?

I prefer using a creamy, shelf-stable peanut butter for the best consistency. Natural peanut butter can separate and make the filling oily.

What if I don’t have a food processor?

I crush the cookies in a zip-top bag with a rolling pin and mix with butter in a bowl—just as effective.

Is this pie very sweet?

Yes, it’s rich and sweet like a Reese’s cup. I can adjust the sugar in the filling slightly to taste, especially if I use a sweet crust.

Can I make this ahead of time?

Absolutely. I often make it the day before serving—it sets beautifully in the fridge and the flavor improves as it chills.

What’s the best way to slice this pie?

I use a sharp knife dipped in hot water and wiped dry between slices to get clean, neat cuts.

Conclusion

No-Bake Giant Reese’s Peanut Butter Cup Pie is a fun, decadent dessert that always steals the show. With just a few ingredients and no oven needed, it’s an easy way to bring big flavor and candy shop nostalgia to the table. Whether I’m making it for a party or a weekend treat, it’s always worth the chill time—and the chocolatey smiles that follow.

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