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Veggie Pot Pie Soup

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A comforting and hearty Veggie Pot Pie Soup filled with wholesome vegetables and rich flavors, perfect for chilly days.

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

  1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant.
  2. Stir in carrots and potatoes, sautéing for about 5 minutes.
  3. Sprinkle flour over the vegetables and stir until they’re well coated.
  4. Slowly whisk in the vegetable broth, stirring to avoid lumps.
  5. Add thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.
  6. Stir in the broccoli, peas, and corn. Simmer for another 5–7 minutes until the veggies are just tender.
  7. Pour in the milk and cream, stirring until creamy and thickened. Adjust seasoning if needed.
  8. Garnish with parsley and serve hot.

Notes

For extra flavor, sauté chopped herbs with the onions. Swap in any veggies you have on hand and add heat with red pepper flakes if desired.

Find it online: https://junorecipes.com/veggie-pot-pie-soup/