Description
A hearty and creamy vegetable soup that captures all the flavors of a traditional pot pie, perfect for comfort food lovers.
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 butter over medium heat. Add onion and garlic, cooking until fragrant.
- Stir in carrots and potatoes; sauté for 5 minutes.
- Sprinkle flour over the vegetables and stir until coated.
- Gradually whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Let the mixture simmer for 15 minutes until the potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer for another 5–7 minutes until the vegetables are just tender.
- Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with parsley and serve hot.
Notes
For a vegan version, use plant-based milk and oil. You can also freeze this soup for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: vegetable soup, comfort food, pot pie, easy recipe, vegan option