Description
A cozy, creamy veggie pot pie soup filled with tender vegetables and herbs—pure comfort food that delivers all the pot pie flavor without the crust!
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
Instructions
Sauté Aromatics:
In a large pot, melt butter (or heat olive oil) over medium heat. Add onion and garlic, cooking until fragrant and translucent.
Add Root Vegetables:
Stir in carrots and potatoes; sauté for about 5 minutes.
Add Flour:
Sprinkle flour over vegetables, stirring until evenly coated.
Add Broth:
Gradually whisk in vegetable broth, stirring continuously to avoid lumps.
Season:
Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes or until potatoes are tender.
Add Remaining Veggies:
Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
Add Creaminess:
Pour in milk and heavy cream (if using). Stir until soup is creamy and thickened. Adjust seasoning to taste.
Serve:
Garnish with fresh parsley and serve hot for the ultimate comfort meal.
Notes
Add the cream at the end and keep the heat low to prevent curdling.
Use fresh herbs for enhanced flavor.
For a vegan version, replace dairy with coconut milk or cashew cream.
This soup reheats well and thickens slightly after cooling—add a splash of broth to loosen before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, Vegetarian
- Method: Stovetop
- Cuisine: American
