Description
Warm and comforting veggie pot pie soup in a creamy broth, packed with chunky vegetables.
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 the butter (or heat the olive oil) over medium heat.
- Add the diced onion and minced garlic. Cook until fragrant and the onion is translucent, about 3-4 minutes.
- Stir in the carrots and potatoes, sautéing for about 5 minutes.
- Sprinkle the flour over the vegetable mix, stirring until everything is well-coated.
- Gradually whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
- Add thyme, rosemary, salt, and pepper. Let this simmer for 15 minutes, or until the potatoes are tender.
- Mix in the broccoli, peas, and corn. Simmer for another 5–7 minutes.
- Pour in the milk and optional cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
Feel free to substitute any veggies you enjoy and adjust thickness by altering flour and broth amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg