Veggie Pot Pie Soup
A delightful twist on a classic comfort food, this veggie pot pie soup is hearty, creamy, and perfect for chilly evenings. It's a great way to sneak in extra vegetables into your meal.
Ingredients
For the soup base
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced Can substitute with sweet potatoes
- 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
Preparation
- In a large pot, melt butter over medium heat. Once melted, add the diced onion and minced garlic, cooking until fragrant.
- Toss in the carrots and potatoes, sauté for about 5 minutes, until they start to soften.
- Sprinkle flour over the vegetables and stir until everything is well coated.
- Gradually whisk in the vegetable broth, ensuring there are no lumps.
- Season with thyme, rosemary, salt, and pepper, then simmer for 15 minutes until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Allow it to simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in the milk and cream (if using), stirring until the mixture is creamy and slightly thickened. Adjust seasoning to your taste.
- Garnish with fresh parsley and serve hot.
Notes
Serve with crusty bread or a light salad. Enhance with grated cheese or croutons if desired. This soup stores well; refrigerate leftovers for up to 4 days or freeze for up to 3 months.