Veggie Pot Pie Soup
A comforting, creamy soup packed with vibrant vegetables and reminiscent of classic pot pie, this Veggie Pot Pie Soup is a quick and budget-friendly meal for any night of the week.
Ingredients
Main 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 Substitute with spinach if desired.
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth Chicken broth can be used as a substitute.
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional) Adjust based on preference for richness.
- 2 tablespoons all-purpose flour Use a gluten-free alternative if needed.
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Cooking
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, cooking until they become fragrant and the onion is translucent.
- Stir in the diced carrots and potatoes, sautéing for about 5 minutes until they soften slightly.
- Sprinkle the flour over the vegetables, stirring well to coat everything evenly.
- Gradually whisk in the vegetable broth, mixing continuously to prevent lumps from forming.
- Add the dried thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes, or until the potatoes are tender.
- Mix in the broccoli, peas, and corn, simmering for an additional 5–7 minutes until the veggies are just tender.
- Pour in the milk and, if using, the heavy cream, stirring until the soup is creamy and thickened. Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot.
Notes
For enhanced flavor, sauté herbs in butter before adding vegetables. Serve with a dollop of sour cream or sprinkle of grated cheese. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.