Veggie Pot Pie Soup
A comforting and creamy soup loaded with vegetables, capturing the essence of a traditional pot pie without the crust.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
Liquids
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
Thickening and Seasoning
- 2 tablespoons unsalted butter or olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- to taste salt and pepper
Garnish
- Fresh parsley for garnish Optional, for serving
Instructions
Preparation
- In a large pot, melt the butter (or heat olive oil) over medium heat.
- Add diced onion and minced garlic, cooking until fragrant.
- Introduce the diced carrots and potatoes, sautéing for about 5 minutes.
- Sprinkle flour over the vegetables, stirring until they are fully coated.
- Gradually whisk in the vegetable broth, mixing well to avoid lumps.
- Season with thyme, rosemary, salt, and pepper, then let it simmer for 15 minutes or until the potatoes are tender.
- Stir in the broccoli, peas, and corn, simmering for an additional 5–7 minutes until they are just tender.
- Pour in the milk and optional cream, stirring until the mixture is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley before serving hot.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. When reheating, add a splash of broth or milk to restore the creamy texture. Feel free to swap out any veggies based on what you have on hand or seasonal availability.