Description
A cozy and hearty veggie pot pie soup that brings all the comfort of pot pie without the hassle of a crust.
Ingredients
Scale
- 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
Instructions
- In a large pot, melt butter over medium heat.
- Add onion and garlic, cook until fragrant. Stir often so nothing burns.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer for 5 to 7 minutes until vegetables are just tender.
- Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
Serve with crusty bread or crackers for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: veggie pot pie soup, creamy soup, comforting soup, easy recipe, vegetarian soup