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–+ servings
Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup for Cozy Comforter Nights

This creamy Veggie Pot Pie Soup is a delightful blend of vegetables and herbs, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Add richness and flavor; substitute with vegan butter for a dairy-free option.
  • 1 medium Onion (diced) Sautéed to provide sweetness.
  • 2 cloves Garlic (minced) Enhances overall flavor.
For the Vegetables
  • 2 medium Carrots (diced) Provide sweetness and texture.
  • 2 medium Potatoes (diced) Contribute heartiness and creaminess.
  • 2 cups Broccoli Florets Add a nutritious green component.
  • 1 cup Frozen Peas Offer sweetness and color.
  • 1 cup Corn Kernels (fresh or frozen) Adds sweetness and texture.
For the Soup
  • 4 cups Vegetable Broth Forms the soup base.
  • 1 cup Whole Milk or Half-and-Half Adds creaminess; can substitute with coconut milk.
  • 1/2 cup Heavy Cream (optional) Increases richness; optional.
  • 2 tablespoons All-Purpose Flour Thickens the soup; can substitute with cornstarch.
For Seasoning
  • 1 teaspoon Dried Thyme Complements the soup’s flavor.
  • 1/2 teaspoon Dried Rosemary Adds aromatic quality.
  • Salt and Pepper To taste.
For Garnish
  • Fresh Parsley Added for freshness and color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add 1 diced medium onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until translucent.
  2. Stir in 2 diced medium carrots and 2 diced medium potatoes; cook for 5 minutes, stirring occasionally.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously for 1-2 minutes to create a roux.
  4. Whisk in 4 cups of vegetable broth slowly, stirring for another 3-4 minutes until well incorporated.
  5. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and salt and pepper to taste. Simmer for approximately 15 minutes.
  6. Incorporate 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels; simmer for an additional 5-7 minutes.
  7. Lower the heat and add 1 cup of whole milk and 1/2 cup of heavy cream, stirring for 2-3 minutes until creamy.
  8. Taste and adjust seasoning if necessary, then ladle into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage up to 3 months. Reheat gently on the stove, adding broth or milk if necessary.

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