Description
A warm, comforting soup bringing all the flavors of a traditional pot pie without the hassle of a crust.
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
- In a large pot, melt butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant.
- Stir in the diced carrots and potatoes, sautéing for about 5 minutes.
- Sprinkle flour over the vegetables and stir until they are coated.
- Slowly whisk in the vegetable broth, stirring to avoid lumps.
- Add dried thyme, dried rosemary, salt, and pepper. Let the mixture simmer for 15 minutes until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in the milk and cream, stirring until the soup becomes creamy and thick. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
For a thicker soup, add more flour or reduce the amount of broth. Feel free to switch up the vegetables based on what you have at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American