Description
A warm and hearty soup that captures the spirit of a classic pot pie without the fuss of 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
- Melt the unsalted butter or olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic and sauté until translucent, about 3-4 minutes.
- Stir in the diced carrots and potatoes and sauté for another 5 minutes.
- Sprinkle the flour over the vegetables and stir until everything is coated.
- Slowly pour in the vegetable broth, whisking continuously to prevent lumps.
- Add the thyme, rosemary, salt, and pepper. Bring to a simmer, cooking for about 15 minutes.
- Stir in the broccoli florets, peas, and corn, simmer for an additional 5-7 minutes.
- Pour in the milk and heavy cream, stirring gently, and let it simmer for another minute.
- Garnish with fresh parsley before serving.
Notes
Can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: soup, veggie soup, comfort food, healthy, pot pie soup
