Description
A hearty, creamy soup that captures the essence of a classic pot pie without the hassle of a crust. Perfect for cozy meals with family.
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
- Melt the butter or olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until fragrant, about 3 minutes.
- Stir in the carrots and potatoes, cooking for another 5 minutes until slightly softened.
- Sprinkle the flour over the sautéed vegetables, mixing well to coat everything evenly.
- Gradually whisk in the vegetable broth, stirring constantly to avoid lumps.
- Add the dried thyme, rosemary, salt, and pepper. Bring to a gentle simmer for 15 minutes or until potatoes are tender.
- Fold in the broccoli, peas, and corn, cooking for another 5-7 minutes until all veggies are just tender.
- Pour in the milk and heavy cream, stirring until creamy and slightly thickened. Adjust seasoning as needed.
- Garnish with fresh parsley before serving hot.
Notes
Enjoy with crusty bread or flaky biscuits. Leftovers can be stored in the fridge for 3-4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, vegetarian, comfort food, pot pie, cozy meals, family-friendly