Veggie Pot Pie Soup
A cozy and creamy vegetable soup that delivers the hearty flavors of pot pie without the crust, perfect for quick and family-friendly meals.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, 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
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onion and garlic and cook until fragrant, about 2–3 minutes.
- Stir in carrots and potatoes and sauté for 5 minutes.
- Sprinkle flour over the vegetables and stir until well coated.
Cooking
- Slowly whisk in the vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes, until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer for 5–7 minutes until the new vegetables are just tender.
- Pour in milk and cream (if using). Stir until the soup is creamy and slightly thickened. Taste and adjust salt and pepper.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Cool the soup to room temperature, then store in airtight containers in the fridge for up to 4 days. To freeze, place in freezer-safe containers for up to 3 months. Reheat on the stove over low heat, stirring often. If frozen, thaw overnight in the fridge first. Add a splash of milk while reheating if it looks too thick.