Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: Desserts Cuisine: American Diet: Vegetarian

Ingredients

  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels, fresh or frozen
  • 4 cups vegetable broth
  • 1 cup whole milk or half and half
  • 1/2 cup heavy cream, optional
  • 2 tablespoons all purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
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Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add onion and garlic, cook until fragrant. Stir often so nothing burns.
  3. Stir in carrots and potatoes, sauté for 5 minutes.
  4. Sprinkle flour over vegetables and stir until coated.
  5. Slowly whisk in vegetable broth, stirring to avoid lumps.
  6. Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
  7. Stir in broccoli, peas, and corn. Simmer for 5 to 7 minutes until vegetables are just tender.
  8. Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
  9. Garnish with parsley and serve hot.

Notes

  1. Serve with crusty bread or crackers for dipping.