Description
A comforting veggie pot pie soup that combines creamy goodness and hearty vegetables, perfect for any time of the year.
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, cooking until fragrant and translucent.
- Stir in the diced carrots and potatoes, sautéing for about five minutes until they start to soften.
- Sprinkle the all-purpose flour over the vegetables and stir until they are coated.
- Slowly whisk in the vegetable broth, stirring continually to avoid lumps.
- Add the thyme, rosemary, salt, and pepper. Allow the mixture to simmer for fifteen minutes, until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Continue to simmer for an additional five to seven minutes, until all vegetables are just tender.
- Pour in the milk and, if desired, the heavy cream. Stir until the soup is creamy and thickened. Adjust seasoning to taste.
- Garnish with fresh parsley before serving hot.
Notes
For a creamier texture, blend a portion of the soup and mix it back in. Use fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, veggie pot pie soup, comfort food, vegetarian soup, creamy soup, hearty soup