Description
A warm and comforting bowl of veggie pot pie soup, bringing together a medley of fresh vegetables in a creamy broth without the fuss of a 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
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, cooking until fragrant.
- Stir in the diced carrots and potatoes, sautéing for about 5 minutes until slightly tender.
- Sprinkle the flour over the sautéed vegetables, mixing until everything is thoroughly coated.
- Gradually whisk in the vegetable broth, stirring continuously to avoid lumps.
- Add dried thyme, rosemary, salt, and pepper. Allow the mixture to simmer for approximately 15 minutes, or until the potatoes are tender.
- Introduce the broccoli, peas, and corn, simmering for an additional 5-7 minutes until all vegetables are just tender.
- Finally, pour in the whole milk or half-and-half and heavy cream (if using), stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
For a thicker soup, allow it to simmer longer or blend a portion before incorporating the milk and cream.
