Description
A comforting and creamy soup that combines the flavors of a classic pot pie without the crust. Perfect for chilly evenings.
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
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, cooking until fragrant.
- Stir in the diced carrots and potatoes, sautéing for about 5 minutes until they start to soften.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in the vegetable broth while stirring to avoid lumps.
- Add the dried thyme, rosemary, salt, and pepper, and let it simmer for about 15 minutes, or until the potatoes are tender.
- Incorporate the broccoli, peas, and corn, simmering for another 5 to 7 minutes until all vegetables are just tender.
- Stir in the milk and cream (if using) until the soup thickens. Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot!
Notes
For extra flavor, consider roasting the vegetables before adding them to the soup. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, pot pie, veggie soup, vegetarian recipe, comfort food, quick dinner