Description
A warm and comforting soup that combines the goodness of vegetable pot pie into a delicious pot pie version, perfect for cold days.
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
- Melt the butter or olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; cook until soft and fragrant, about 3-4 minutes.
- Stir in the diced carrots and potatoes; sauté for about 5 minutes until they start to soften.
- Sprinkle flour over the vegetables, stirring until evenly coated.
- Slowly whisk in the vegetable broth until well combined.
- Add dried thyme, rosemary, salt, and pepper; bring to a simmer and cook for about 15 minutes, until potatoes are tender.
- Stir in broccoli, peas, and corn; simmer for another 5-7 minutes until vegetables are tender.
- Pour in whole milk (or half-and-half) and heavy cream if using; stir until creamy. Adjust seasoning with salt and pepper if needed.
- Garnish with fresh parsley before serving.
Notes
Great for leftovers, this soup can be stored in the fridge for up to 4-5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, vegetarian, comfort food, pot pie, recipe