Description
A comforting and hearty Veggie Pot Pie Soup packed with nutritious vegetables and creamy broth, perfect for cozy nights.
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 over medium heat. Add the diced onion and minced garlic, cooking until fragrant, about 2-3 minutes.
- Stir in the diced carrots and potatoes. Sauté for about 5 minutes, stirring occasionally.
- Sprinkle the flour over the sautéed vegetables and stir until evenly coated.
- Gradually whisk in the vegetable broth, stirring continuously to avoid lumps.
- Add dried thyme, dried rosemary, salt, and pepper. Simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the broccoli florets, frozen peas, and corn. Simmer for an additional 5-7 minutes, or until the vegetables are just tender.
- Pour in the milk and cream, stirring until creamy and thickened. Taste and adjust the seasoning if necessary.
- Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. Customize with your favorite vegetables and proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg