Name: Veggie Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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

Description

Warm, creamy, and packed with vegetables, Veggie Pot Pie Soup is a comforting dish that delivers all the flavors of traditional pot pie without the 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

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic and cook until fragrant and translucent, about 3–4 minutes.
Stir in the diced carrots and potatoes and sauté for about 5 minutes to begin softening them and building flavor.
Sprinkle the flour over the vegetables and stir until the flour coats the vegetables and starts to toast.
Slowly whisk in the vegetable broth, stirring constantly to avoid lumps.
Add the thyme, rosemary, and salt and pepper to taste. Bring to a gentle simmer.
Simmer for 15 minutes, or until the potatoes are just tender.
Stir in the broccoli, peas, and corn. Continue to simmer for 5–7 minutes, until the vegetables are tender and bright.
Pour in the milk and heavy cream if using, stir until creamy. Adjust seasoning as needed. Ladle into bowls and garnish with parsley.

Notes

Sautéing the onion, garlic, and root vegetables first enhances the flavor. For a thicker soup, mash some of the cooked vegetables and stir back in. Heavy cream is optional for richness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 10g
Cholesterol: 30mg

Keywords: veggie soup, comfort food, pot pie, vegetarian, easy recipe