Veggie Pot Pie Soup
A comforting and creamy soup filled with vibrant veggies, capturing all the flavors of a traditional pot pie without the crust.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, 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
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- to taste Salt and pepper
Garnish
- to taste Fresh parsley
Instructions
Preparation
- In a large pot, melt the butter (or olive oil) over medium heat.
- Add the diced onion and minced garlic; cook until fragrant, about 2-3 minutes.
- Stir in the diced carrots and potatoes; sauté for around 5 minutes until they begin to soften.
- Sprinkle the flour over the vegetables, stirring until everything is coated.
- Gradually whisk in the vegetable broth, taking care to avoid lumps.
- Season with thyme, rosemary, salt, and pepper. Let it simmer for 15 minutes, or until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in the milk and cream (if using), stirring until the soup is creamy and slightly thickened. Adjust seasoning as desired.
- Garnish with fresh parsley and serve hot.
Notes
Feel free to swap in different vegetables or dairy alternatives depending on your dietary needs. This soup can be served with crusty bread, topped with croutons, or paired with a green salad.