Description
A comforting and rich Veggie Pot Pie Soup filled with tender root vegetables and caramelized mushrooms in a silky velouté.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (room temperature)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 2 medium carrots, cut into 1/2-inch coins
- 1 medium Yukon Gold potato, peeled and diced
- 8 ounces cremini mushrooms, quartered
- 1 cup frozen peas (added at end)
- 3 tablespoons all-purpose flour (or gluten-free blend)
- 4 cups low-sodium vegetable broth (hot)
- 1 cup whole milk or 3/4 cup half-and-half (room temperature)
- 1 teaspoon Dijon mustard
- 2 sprigs fresh thyme (leaves removed and finely chopped)
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon chives, finely sliced
- Zest of 1/2 lemon (optional, for brightness)
Instructions
- Heat a heavy-bottomed pot over medium heat. Add olive oil and room-temperature butter until the butter melts and foams.
- Add onion and a pinch of salt; sauté until the onion becomes translucent and edges begin to caramelize (about 6–8 minutes).
- Add garlic, celery, and carrots. Sauté until the carrots soften and celery loses raw edge (4–5 minutes).
- Stir in mushrooms and continue until they release their juices and take on a deep brown color.
- Sprinkle the flour over the vegetables and stir to coat; cook 1–2 minutes.
- Deglaze the pan with a ladle of hot vegetable broth, scraping the fond to capture flavor.
- Pour in the remaining hot broth gradually, stirring to combine.
- Add potato cubes, thyme, and bay leaf. Bring to a gentle simmer, reduce heat, and cook until potatoes are tender but still hold shape (10–12 minutes).
- Remove the bay leaf and stir in milk and Dijon mustard; heat through until the soup thickens slightly.
- For a silkier body, purée one-third of the soup with an immersion blender or in a blender, then return it to the pot.
- Stir in frozen peas to warm through, add lemon zest and chopped herbs.
- Serve immediately with a drizzle of cream or olive oil and a scatter of parsley and chives.
Notes
Cool to room temperature within two hours, then refrigerate up to 3–4 days. For freezing, leave slightly looser and cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg