Description
A warm bowl of Veggie Pot Pie Soup brings all the flavors of a classic pot pie into a creamy, hearty soup without the crust. Packed with a medley of fresh vegetables, it’s a comforting and nutritious choice.
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
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent.
- Stir in the diced carrots and potatoes, sautéing for about 5 minutes until they begin to soften.
- Sprinkle the flour over the vegetable mixture, stirring well until all the vegetables are coated.
- Gradually whisk in the vegetable broth, stirring continuously to prevent lumps.
- Add the dried thyme, rosemary, salt, and pepper to the pot. Bring to a simmer and let cook for 15 minutes, or until the potatoes are tender.
- Stir in the broccoli florets, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in the milk and heavy cream (if using), stirring until the soup is creamy and slightly thickened. Adjust the seasoning to taste.
- Garnish with fresh parsley and serve hot.
Notes
Use fresh ingredients for the best flavor and texture. Stir regularly to avoid sticking, and adjust creaminess to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American