Description
A cozy, creamy soup that captures the flavors of pot pie without the hassle of crust, perfect for chilly nights.
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
- Heat 2 tablespoons unsalted butter or olive oil in a large pot over medium heat. Add the diced onion and minced garlic; cook until fragrant and translucent, about 3 minutes.
- Stir in the diced carrots and potatoes. Sauté for 5 minutes to begin softening.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes, allowing the flour to cook and coat the veggies.
- Slowly whisk in vegetable broth, stirring constantly to avoid lumps and create a smooth base.
- Add thyme, rosemary, salt, and pepper to taste. Bring to a simmer and cook for 15 minutes, until potatoes are tender.
- Stir in the broccoli florets, peas, and corn. Simmer for 5–7 minutes until the broccoli and frozen vegetables are just tender.
- Pour in whole milk and cream (if using). Stir until creamy and slightly thickened. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
For a dairy-free version, swap unsalted butter for olive oil and use plant-based milk. This soup is easily customizable with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg