Description
A warm and creamy veggie pot pie soup, packed with vibrant vegetables and comforting flavors, perfect for chilly evenings.
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. Combine the diced onion and minced garlic, cooking until aromatic.
- Stir in the diced carrots and potatoes, sautéing for about five minutes.
- Sprinkle the flour over the sautéed vegetables, stirring until evenly coated.
- Gradually whisk in the vegetable broth, stirring continuously to avoid lumps.
- Add the dried thyme, dried rosemary, and season with salt and pepper. Simmer for 15 minutes or until the potatoes are tender.
- Incorporate the broccoli florets, frozen peas, and corn, simmering for an additional 5 to 7 minutes.
- Pour in the whole milk and heavy cream, stirring until the soup thickens. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, consider roasting the vegetables before adding them to the pot. You can use pre-cut or frozen vegetables for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg
Keywords: soup, veggie pot pie, comfort food, vegetarian, hearty meal
