Veggie Pot Pie Soup
A rich, creamy soup packed with colorful vegetables, perfect for chilly nights and easy to prepare for busy weeknights.
Ingredients
Vegetable Base
- 2 tablespoons unsalted butter or olive oil Use olive oil for a healthier option.
- 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)
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
Seasonings
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish Don't skip garnishing; it adds brightness!
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
Cooking
- Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
- Pour in milk and cream; stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
This soup is great on its own but pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, let it cool completely first and transfer to a freezer-safe container. It lasts for about 3 months.