Creamy Veggie Pot Pie Soup for Cozy Nights In

A magical aroma of Veggie Pot Pie Soup brings comfort and simplicity, perfect for cozy nights.

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Prep Time 15

Cook Time 30

Total Time 45

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 Use olive oil for a dairy-free version.
1 medium onion, diced Finely chopping ensures even distribution and flavor.
3 cloves garlic, minced Fresh garlic is preferred for its robust taste.

For the Vegetables

2 medium carrots, diced Substitute with parsnips for a different flavor.
2 medium potatoes, diced Yukon golds are ideal; avoid waxy varieties.
2 cups broccoli florets Can use frozen florets for convenience.
1 cup frozen peas Fresh peas can be used when in season.
1 cup corn kernels Use roasted corn for a smoky flavor.

For the Broth

4 cups vegetable broth Low-sodium varieties recommended.
1 cup whole milk or half-and-half Substitute with coconut milk for a dairy-free option.
1/4 cup heavy cream Omit or reduce for a lighter version.
1/4 cup all-purpose flour Gluten-free flour or cornstarch can substitute.

For Seasoning

1 teaspoon dried thyme Fresh thyme enhances flavor further.
1/2 teaspoon dried rosemary Use sparingly to avoid overpowering the dish.
salt and pepper Adjust to taste during cooking.

For Garnish

1 tablespoon fresh parsley Other herbs can be used, such as chives.

Equipment

Large Pot
wooden spoon
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

Melt the unsalted butter or heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until translucent.
Stir in the diced carrots and potatoes and toss for approximately 5 minutes until slightly softened.
Sprinkle the all-purpose flour over the vegetables while stirring continuously for about 1 minute.
Gradually whisk in the vegetable broth, ensuring there are no lumps. Stir for about 2-3 minutes until combined and slightly thickening.
Add dried thyme, rosemary, and season with salt and pepper. Simmer for about 15 minutes until the potatoes are tender.
Stir in the broccoli, frozen peas, and corn, simmer for an additional 5-7 minutes until cooked through.
Lower the heat, gently stir in the whole milk or half-and-half, and heavy cream, cooking for about 3-4 minutes until warmed.
Taste and adjust seasoning if necessary, then garnish with fresh parsley before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Consider adding seasonal vegetables for variation and adjust seasoning for balance before serving.

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