Description
A warm, hearty soup capturing the delightful flavors of classic pot pie without the crust, filled with nutritious veggies in a creamy broth.
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, sauté until fragrant, about 3–5 minutes.
- Stir in the diced carrots and potatoes, sautéing for another 5 minutes to soften slightly.
- Sprinkle the flour over the vegetables and stir until coated.
- Slowly whisk in the vegetable broth, avoiding lumps.
- Add the dried thyme, rosemary, salt, and pepper. Simmer for about 15 minutes, until the potatoes are tender.
- Stir in the broccoli florets, frozen peas, and corn. Simmer for an additional 5–7 minutes, until all vegetables are just tender.
- Pour in the milk and cream (if using), stirring until creamy and thickened. Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot.
Notes
For thicker soup, simmer longer or add more flour; for thinner soup, add broth or milk. Can add protein or make it spicy with red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg