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Veggie Pot Pie Soup

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A comforting and hearty soup that encapsulates the deliciousness of classic pot pie without the crust.

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

  1. In a large pot, melt butter over medium heat. Add onion and garlic, and cook until fragrant.
  2. Stir in carrots and potatoes, and sauté for 5 minutes.
  3. Sprinkle flour over the vegetables and stir until they are well coated.
  4. Slowly whisk in the vegetable broth, stirring to avoid any lumps.
  5. Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
  6. Stir in broccoli, peas, and corn. Simmer for 5–7 minutes until the vegetables are just tender.
  7. Pour in the milk and cream, stirring until the soup is creamy and thickened. Adjust the seasoning to your taste.
  8. Garnish with fresh parsley and serve hot.

Notes

For an even heartier soup, add cooked chicken or turkey. You can also use sweet potatoes instead of regular potatoes for a different flavor.

Nutrition

Keywords: pot pie, soup, vegetarian, comfort food, creamy soup

Find it online: https://www.recipessmart.com/veggie-pot-pie-soup-comfort-in-a-bowl/